Clayton Redmon·1d agoHand Test for Steak: Match Your Thumb Pad to Rare, Medium-Rare and Well-DoneThe hand test for steak compares the firmness of a cooking steak to the fleshy pad at the base of your thumb as you touch your thumb to…
Clayton Redmon·2d agoHow to Use a Dutch Oven: 6 Techniques and the Temperatures for EachHow to use a Dutch oven comes down to six jobs and one rule: keep the stovetop heat at medium or below and let the pot’s mass do the work…
Clayton Redmon·2d agoHeat Control Cooking: Low, Medium and High Each Have One JobHeat control cooking comes down to matching the heat to what the food needs right now, not to what you want it to be at the end. High heat…
Clayton Redmon·5d agoDoes Lamb Cook Faster Than Beef? Usually by About an Hour in a BraiseDoes lamb cook faster than beef? Usually, yes. In a braise, lamb shoulder or shanks get tender about an hour sooner than beef chuck or…
Matt Bianca·Oct 1Cheap Meat, Hidden Costs: Who Really Pays for Britain’s Poultry Industry?An investigation reveals how public money has been used to contain disease outbreaks on industrial farms — some of which were found to be…
Rajesh Godumala·Sep 23Dal, Greens, and the American Vegetable ProblemA lesson from my professor, and from a few thousand years of Indian kitchens
InHealth and SciencebyDr. Aascharya·Sep 23Cultivated Animal Proteins and Fats as a Route to Lower Environmental Footprints:Conditions, Evidence, and Uncertainties
