Cooking meat right

Juicy, tender, with a crust: the principles behind steak, roasts and braises.

For anyone who no longer wants to cook meat by feel

1. 1
   Proteins change (denaturation)

   What happens in meat as it cooks, degree by degree.

2. 2
   Core temperature

   The most important number, and why a thermometer helps more than any rule of thumb.

3. 3
   Dry brining

   Salt the day before: juicier and better seasoned.

4. 4
   Patting dry

   No crust without a dry surface.

5. 5
   Steak turns grey instead of brown

   What goes wrong when the pan is too full or too cold.

6. 6
   Resting meat

   What resting really does, with measurements.

7. 7
   Connective tissue turns into gelatine

   Why tough cuts slowly turn tender.

8. 8
   Braising

   The technique for it.

9. 9
   Bacteria and temperature: the danger zone

   What to watch out for with poultry and leftovers.

10. 10
    Pan-fried steak

    Everything together: a pan-fried steak.