Pork Belly Sous-Vide Time and Temperature Experiment

Cooking sous-vide can be confusing, as recommendations for time and temperature can vary considerably. Personal preference plays a role in this, as well as misconceptions about food safety (i.e. using higher temperatures than necessary). For pork belly I’ve seen recommendations … Continue reading Pork Belly Sous-Vide Time and Temperature Experiment

Understanding What Happens to Meat When You Cook It, Part 3: Succulence, Flavor, and Appearance

Meat tastes good when it is tender, juicy, succulent, flavorful, and looks good. In the previous two parts of this series, I have explained how cooking affects the juiciness of meat, the factors that affect the tenderness of raw meat, … Continue reading Understanding What Happens to Meat When You Cook It, Part 3: Succulence, Flavor, and Appearance