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.
Juciness Tenderness 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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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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