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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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Published by 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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