Temperature and heat are not the same thing. I know that’s strange to hear, and it may seem counterintuitive. Confusion on this point is understandable; the difference may not seem important outside of a science lab, but understanding it better can help you understand and control the thermal processes that happen in your food every…
Eggs are one of the best sources of cheap, easy, delicious protein in your diet, and a good boiled egg is a great snack. But eggs are more complex than their simple appearance suggests. Different proteins make up this two-part ingredient, and the yolk and white set at different temperatures. The problem with boiled eggs…
Have you cured your own corned beef yet? You should give it a try! but even if you don’t cure your own, you may want to try this unorthodox method for cooking it. Whether you have a home-cured piece or snagged a pre-cured one from the store, smoking your corned beef is sure to make…
Homemade bread is one of the great joys of life, but it is one that some people don’t get to enjoy. Or at least, not in the same way. One of the things that makes bread bread is the gluten found in wheat flour. That protein structure makes bread stretchy, chewy, and light, but it…
There’s nothing quite like a good braise. All those vegetables, that rich and unctuous sauce, the fork-tender meat—who could resist? Not us! And especially not if the meat in question is lamb shanks. Lamb shanks bring all the rich, fatty goodness of a braise together with the warm, comfortingly exotic taste of lamb. And we…
Cooking fish is, frankly, a little scary for most cooks. Fish overcooks easily, and when it is overcooked, its quality degrades more steeply than, say, beef. This is a shame because a great piece of fish, like the pan-seared halibut we’ll be covering today, makes a fantastic meal. Here, we aim to dispel any fish-fears…
