More Cooking Science

You may have thought you left chemistry and physics behind in school, but everytime you set foot into the kitchen or out into the yard, you launch chemical and physical reactions. Understanding what happens when heat hits meat is what will allow you to become a better cook. If you are the type who asks "why" this section is for you.

"Every meal is a chemistry and physics experiment."

Meathead
beer cooler faux cambro
There is no bigger blow to one's manhood than standing in the dining room and announcing that the pork butt is still not ready while the wife's... read more
thanksgiving dinner table
I get this one a lot: "I made the mistake of having the preacher over on July 4 and he loved my pulled pork. Now he wants to cook for the church... read more
brisket smoke ring
Smoked meats often have a pink layer directly below the surface, nestled neatly under the bark. Called the smoke ring, it has long been an emblem of... read more
grilled bone in ribeye
It is a common belief that bones make grilled and barbecued meat taste better. The shibboleth goes that bone-in ribeye is tastier than boneless, that... read more
joule
This is really cool stuff. A marriage that will last. By marriage of water and fire, sous vide with the grill and smoker, we can achieve... read more
spatchcocked chicken
Burgers and steaks are easy. They are flat on top and bottom, solid in the center, and pretty uniform in thickness. This allows heat to enter it... read more
food temperature guide
I want my meat tender, juicy, and flavorful. I also want it safe. The internal temperature of meat controls all of these things and understanding... read more
onion bread pulled pork close
  Admit it, your favorite part of pulled pork is the bark, the deep dark, rich, sweet, chewy, crusty, jerky-like rind suffused with incredible... read more
If my wife has told guests to arrive for dinner at six, she knows they will be late, and if I'm cooking, so will the food. Figuring out how long it... read more
three filets mignon cooked differently
As a hard core griller, I often lie awake at night dreaming of the perfect steak, an intoxicating mouthful of flavor with every bite. Tender as a... read more

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