As chemists we have all these little techniques to break emulsions in the lab, but being a good chemist also makes you a great cook because you understand food on a molecular level. I’m currently planning on smoking then braising chateaubriand (between two brisket cuts) and looking for all the hints. Thanks for your website!
Nice work and lucky dinner guests 😋I look forward to seeing the simpler version later this week!
As chemists we have all these little techniques to break emulsions in the lab, but being a good chemist also makes you a great cook because you understand food on a molecular level. I’m currently planning on smoking then braising chateaubriand (between two brisket cuts) and looking for all the hints. Thanks for your website!