Meat Science

Most recent stories in Meat Science

• http://www.globaltimes.cn/content/1081458.shtml

  

  FoodCrumbles

  Dec 23, 2017
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  FoodCrumbles

  

  Stew Science: Is It Really Better the Next Day?

  Serious Eats

  It's a phrase you hear all the time: "This [stew] [soup] [long-cooked-thing-X] will be even better the next day!" It's an appealing prospect. Most foods are best when they're at their freshest, but a dish you can make in one large batch that doesn't just hold up, but actually improves with time? …

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  FoodCrumbles

  

  The Food Lab's Guide to Sous Vide Ribs

  anovaculinary.com - Laurie Wagner

  Perfecting any recipe is a challenge for me. I am, shall we say, a bit obsessive with my testing. Perfecting sous vide ribs temp and time involves …

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  FoodCrumbles

  

  Roast Beef Slow Smoked - Easy BBQ Smoker Recipes & Ideas

  datenightdoins.com

  Roast Beef Slow Smoked six hours in the Louisiana Wood Pellet Grill/Smoker. Look at those smoke rings. Patti couldn’t believe that after smoking …

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  FoodCrumbles

  

  Smoke Wood? What kind is Best? Well it depends | GrillinFools

  grillinfools.com - Scott ThomasGrillinFoolsAuthor

  Smoke Wood? What kind is Best? Well it depends… The art and science of smoking meat on a grill centers around the smoke. In particular what to use to …

• http://barbecuebible.com/2014/08/26/guide-nitrites-prague-powder-curing-salts/

  

  FoodCrumbles

  

  Stuyvesant Mill

  Nov 19, 2016