Science of Slow Cooking

Share This Post

How does slow cooking turn tough cuts into tender, flavourful meat? According to science, the melting of collagen — a substance that makes up most of the connective tissue holding meat together — into gelatin makes beef fall-of-the-bone tender. Collagen melts at 60°C and needs to bask in that temperature for an extended period of time for it to turn into gelatin, but ironically, doing this also dries out the meat. However, the gelatin makes up for this by making the meat feel juicier. Read full article here

More To Explore


The First Solar-Powered Car Comes at a Hot Price

The Lightyear O is a revolutionary electric car powered by the sun. Developed by a Dutch startup, the four-door sedan has over 50 square feet of solar panels on its roof and hood, generating up to 43 miles of energy a day. With production now underway in Finland, the car does come with a hefty price tag at $262,000, but the company hopes to introduce a more affordable version, the Lightyear 2, by 2025. Read full article here


Magneto Protein Could Help Magnets Control Brain Circuitry

This groundbreaking research by scientists at the University of Virginia has demonstrated a novel way to control the nervous systems of zebrafish and mice using magnets. This method, called magnetogenetics, involves inserting genetic constructs into neurons to make them sensitive to magnetic fields, providing a more precise and non-invasive way to control and manipulate neural circuits than traditional methods. This could one day revolutionize the treatment of brain disorders in humans. Read full article here

Do You want to embrace intellectual freedom and join our premium users?


The occasional email full of conversation-worthy content