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.

Vegetarian chicken used in a fried rice dish with kroepoek
Making Food

Vegetarian Chicken – 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...

August 22, 2019
10 min read
pulling the pulled pork
Understanding Ingredients

Pulled Pork Science

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...

January 3, 2020
7 min read
homemade yogurt with strawberries and oats
Using ingredients

Why 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 in...

January 3, 2020
6 min read
Using appliances & tools

InstantPot spare ribs

Spare ribs can take hours to prepare, whether it’s in an oven or on the barbecue. They slowly heat up and become tender and soft with regular basting and watching over the spare ribs. If it’s winter though...

January 25, 2020
4 min read
bright crispy chicken skins
How Food Works

Science of crispy foods – Crispy chicken skin

We humans like crispy foods. Whether it’s munching on a potato chip, cracking through some crispy pork belly or enjoying a crispy bread crust, somehow we crave for it. There’s a reason chefs (and contestants...

August 18, 2019
8 min read
spare ribs - close up
Deconstructing Recipes

Science of perfect oven baked ribs

Ribs, or spare ribs, have never really been my favorite meal. I wouldn’t order them in a restaurant, too much bone, too much sauce, too much salt and fat, too little good taste. That was, until the moment we made...

August 18, 2019
6 min read
smoked sausage with the pink ring

Science of smoking a sausage on the barbecue

Ever compared how a sausage comes out after grilling, frying in a frying pan or ‘steaming’ in a little bit of water? They probably all turned out very differently! The steamed version will have probably...

May 20, 2018
6 min read