The Science of Meat Texture at America's Test Kitchen

Опубликовано 30 апреля 2015, 21:38

At America's Test Kitchen, recipe cooks use specialized scientific equipment to test ingredients, like this Texture Analyzer. Will chats with cook Dan Souza about the testing of meat texture over a range of temperatures to find the point where the meat is the most tender. How springy or gummy do you want that steak?

Shot and edited by Joey Fameli

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