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. Iām 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 šI 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. Iām currently planning on smoking then braising chateaubriand (between two brisket cuts) and looking for all the hints. Thanks for your website!