G etting a good sear, or browning, on any meat doesn’t just add flavor, it helps with texture, too. And the key to getting that browning is achieving the Maillard Reaction. To do that, you need ...

2. Know when to salt. If you salt a cut of steak and let it sit on your counter for 20 minutes while you do something else, you'll notice a layer of moisture on the surface.

Rust and brown meat may seem completely different but are both caused by the same type of chemical reaction- oxidation. On a molecular level, oxidation occurs when two or more substances move elect… ...

Brown paid Missouri a visit, and after some back and forth he formed Beyond Meat in 2009. Brown was CEO, Hsieh and Huff were scientific consultants, and the university was a partner.

The brown meat syndrome has been a concern of consumers ever since the neighborhood butcher, who ground the meat before our very eyes, went the way of his sawdust-covered floors.