A Genius Chili Secret From a Cook-Off Queen

With a little help from James Beard's favorite hamburger.

Superbowl

1/29/2020 5:30:00 PM

Your SuperBowl chili will be saved with this Genius trick from randwiches

With a little help from James Beard's favorite hamburger.

across South Asia.But until now, little attention has been paid to the fact that cream has the same benefits for meat, though.Super soaker.For the food science at work here, I won’t be able to do a better job thanwith Ted Russin, the dean of the Culinary Institute of America’s food science program, in

Popular ScienceA chemist by training, Russin says he thinks of meat as a gel, “a wad of water held in a protein matrix.” Yogurt and buttermilk both contain acids that break down that protein wall. As the meat becomes more acidic, it can absorb more moisture. Think of it like a dry sponge that gets soft and squishy once you add water. At the same time, the acidity of dairy speeds up chemical reactions. This makes it easier for enzymes already present in the meat to break down proteins from the inside out. It also leads to the breakdown of collagen, which is what gives meat—and living skin tissue—its rigid structure, Russin says. An acidic marinade thus softens meat by increasing its water content and breaking down its structure.

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would non-dairy yogurt or non-diary milk+vinegar give the same or similar effect? it is the difference between lactic acid and microbo effect. Anyone knows? That isn't chili. I am not sure what it is, and it might well taste good, but it isn't chili. Calling it so is offensive. Had the best time with miglorious! Thank you for inviting me and talking about my bb cookbook.

Reddit is Freaking Out Over this Genius Method for Reheating PizzaReddit is freaking out over this genius method for reheating pizza. It's called a Toaster Oven set on 250 degrees... Been doing it this way for years (minus the water) Or—just heat it in a toaster oven. Comes out just right!

'A Very Stable Genius' details history as it happened in Trump White House'Barr completely outfoxed Mueller,' Philip Rucker says of a meeting detailed in his new book. 'A lot of prosecutors believe that was a fatal error on the part of Bob Mueller...who just couldn't keep up in the 21st century of the Twitter universe.' Just an example as to just how Twitter can collapse rhetorical context More like 21st level of crime and deception in the GOP. I still want witnesses. AM I TOO AMERICAN?

Beef Chili RecipeMake a big pot of this rich, meaty chili, a side of cornbread, and then never leave the couch. You guys should take down Brads pickled egg video, because it can kill people if they follow what he did. It can cause botulism, when making them you can't poke them[which he did], according to the CDC. Normaly they would be fine because the acidity keeps This recipe for homemade infused oils can kill people, it dosen't say to refrigerate it, which when left at room temp for 24 hours can produce botulism and kill you.

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yogurty marinades for tikka and kebabs across South Asia. But until now, little attention has been paid to the fact that cream has the same benefits for meat, though . Super soaker. For the food science at work here, I won’t be able to do a better job than with Ted Russin, the dean of the Culinary Institute of America’s food science program, in Popular Science A chemist by training, Russin says he thinks of meat as a gel, “ a wad of water held in a protein matrix. ” Yogurt and buttermilk both contain acids that break down that protein wall. As the meat becomes more acidic, it can absorb more moisture. Think of it like a dry sponge that gets soft and squishy once you add water. At the same time, the acidity of dairy speeds up chemical reactions. This makes it easier for enzymes already present in the meat to break down proteins from the inside out. It also leads to the breakdown of collagen, which is what gives meat—and living skin tissue—its rigid structure, Russin says. An acidic marinade thus softens meat by increasing its water content and breaking down its structure. Best of all, though Russin notes that lactic acid won’t travel very deep into big cuts of meat without more aggressive moves like injecting or “vacuum-tumbling,” it has no problem working its magic on the finer pieces of ground beef. (See: irrefutable A/B/C/D results above.) So anywhere you use ground meat, think about giving it a little heavy cream (or, sure, yogurt or buttermilk) bath first—Jenn uses the same technique in other mixes, like burgers and meatloaves and meatballs, too. But our cook-off queen chili is a very good place to start.