Cooking steak—dirt simple, right? Get your cut of meat, salt and pepper, heat oil in a pan, slap it down, heat till ready. Okay, while it is pretty simple, there are many subtleties you maybe don’t know about involved in selecting, prepping, and cooking various cuts.
Continue reading LEARN HOW TO COOK ANY CUT OF STEAK ABSOLUTELY PERFECTLY
The flavor of your steak greatly depends on the type of grill and fuel used to cook it. We’ve already learned why steaks are juicy and how heat transforms them to create a tasty sear. For this video, Popular Science and Saveur teamed up to learn about and detail the science behind flavoring.
Meat glue is always going to be totally weird sounding but we’ve all eaten it before (if you eat at fast food restaurants, at least). It’s derived from blood and is a clotting agent that allows different types of meat to stick to each other, hence the name. You can do a lot of weird, Frankenstein-type experiments with it.
Continue reading Meat glue turns cheap cuts of beef into a fake ribeye steak
The Fat Cat Collective 