For meat eaters…

I found an interesting series of posts on Stefan’s Gourmet Blog about  Understanding What Happens To Meat When You Cook It.  I really like the experimental approach.

  1. Juciness
  2. Tenderness
  3. Succulence, Flavor, and Appearance

Even if you’re not doing sous vide cooking, I think there is some good information here.

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This entry was posted in Food for thought by sa.fifer. Bookmark the permalink.

About sa.fifer

Lover of good, wholesome food and wine. Cooks for one and the cat. Likes to paint-- a frustrated botanical illustrator and amateur (photographer) and fledgling birdwatcher, beekeeper, and Kindle addict. Works as a freelance indexer.

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