Wednesday, May 22, 2024

“High-temperature cooking speeds up the Maillard reaction because heat both increases the rate of chemical reactions and accelerates the evaporation of water.”
– Nathan Myhrvold –

It’s not all staid professional development and lifelong learning around here. And, with a holiday weekend right around the corner, what better time than today to consume some grilling wisdom. To learn more, Click here for the article You’re Probably Cooking Your Steaks Wrong, According to Science.

Stay safe. Stay healthy. Be strong. Lead well.