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How Meat Terrines Work
Most meat preparations take anywhere from a few minutes – think grilled steak – to several hours – a pie or stew – to prepare. But if you have a couple of days, why not get your hands on a…
Tag meat
Here we collect all our articles on meat science! Meat is fundamentally different from vegetables, fruits and dairy. It starts with the microstructure and texture, but also colour, shelf life and preparation are unique to meats.
Here we explore the science of meat, whether it’s the science of pulled pork, farming of pigs or how the colour of meat is affected by its packaging.
What Happens When Rendering Beef Fat to Make Tallow?
When rendering beef fat, there may be a point during which you wonder whether it will all work out. Will that gooey, octopus-like mass truly turn into pure liquid fat? Be patient. If done well, the previously hard, unappetizing pieces…
Lamb and Mutton: An Overview of Sheep Farming
Next time you’re busy in your kitchen, whipping up one of your amazing dishes, just pause for a moment and look around. What do 99.9% of the ingredients in your dishes and the food in your kitchen have in common?…
Why Oxtail Is Perfect For Soup
For years I’d been making a family recipe for brown bean soup with a packet of dried oxtail soup, not thinking much about it. The soup always turned out great, with a lot of flavor. Never did I think twice…
The Science of Pork Ribs (+ Oven Baked & InstantPot Recipe)
Ribs had never really been my favorite meal. Too much bone, too much sauce, too much salt, too much fat and too little good taste. That was, until we made spare ribs at home: tender meat, falling off the bone,…
How to Choose Beef Cuts for Making a Stew (+ Beef Pie Filling Recipe)
Have you ever bought a seemingly beautiful piece of meat for dinner, only to find out it turned out completely dry in your stew, or chewy when grilled? Is so, you’re not alone, choosing the right piece of meat for…
The Science of Biscuits and Gravy (+ Recipe)
If you read this title and are wondering why on earth people would eat a biscuit with gravy, you’re probably not from the South of the USA. You probably prefer eating your biscuit with a cup of tea. Even though…
What Is Vegetarian Chicken and How Is It Made?
What do you think the dish at the top of this photo consists of? Looks like chicken with rice to you? It does so to me as well! However, it is ‘chicken’, but, it’s vegetarian… Most of us know: we…
How Vegetarian Burgers Are Made to Look and Taste like Meat
There are a lot of reasons people might not eat meat, ever or at certain times in their life. Religion might be your driver or a concern for animal welfare. Others might not eat meat because of allergies, health concerns…
The Science of Pulled Pork – How to Make It (+ Recipe)
Have you ever wonder why you can pull pulled pork into a lot of tiny strands? Why it’s so different from a quickly grilled pork chop? Why it isn’t tough, but soft and tender (despite having been cooked for hours)?…
Why Do Yogurt Marinades Soften Meat so Well?
Whenever we make butter chicken, or just tandoori chicken, we marinate the meat in yogurt. Even though it is only in the marinade for 30 minutes or so, it makes the meat beautifully soft and tender. If you leave it…
British vs American vs Canadian Bacon – What’s the Difference?
When visiting Great Britain, there are a few foods that are almost impossible to miss: an afternoon tea (with scones and clotted cream), fish and chips and, of course, an English breakfast. Mushrooms, tomato, beans, eggs, sausages and toast are…