Cooking meat for a long time over relatively low temps can transform a tough cut. Who thought it up? And what's the chemical magic? You might be surprised by the origins.
Achieving the perfect brisket takes cooking it for a long time at such low temperatures. Today, a look at the chemistry behind transforming this tough cut of meat to juicy deliciousness.
Honey and dried guajillo chiles was the dish that Daisy Rosas Vargas, assistant professor in the Department of Chemistry at Ithaca College, prepared in an episode of the “Chemists in the Kitchen.
Controlling chemistry of chocolate making could speed up process without compromising taste chemistryworld.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from chemistryworld.com Daily Mail and Mail on Sunday newspapers.