How Braising Turns Tough Beef Tender
Collagen makes chuck tough, and slow moist heat turns it to gelatin. The temperatures, the lid, the liquid and the trade-offs behind pot roast, sourced.
Pot Roast
A chuck roast, a heavy pot and a 300°F oven. How to brown, braise and finish pot roast, with vegetables added late and gravy built from the pot itself.
Sticky Buns
Sticky buns bake on a layer of butter, brown sugar and pecans, then get flipped. Here is the dough, the caramel, the cut and the overnight option, step by step.
Pan-Fried Pork Chops with Applesauce
Brine, sear, roast and rest: a pan-fried pork chop method with homemade applesauce, USDA doneness numbers, and the reasoning behind each step.
Chocolate Malted
A chocolate malted done properly: malted milk powder, a three-to-one ice cream ratio, softening tips and spindle mixer technique, built from sourced methods.
Diner-Style Beef Chili
Diner-style beef chili built on cubed chuck, bloomed spices, late-added beans and a corn thickener, with the history of the beans-or-no-beans argument.
