TIDBITS
Posted: March 10, 2010 at 3:31 a.m.
SMOKE SIGNALS If you’ve ever noticed a rosy pink hue just below the surface of a grilled pork loin or other pale meat, it isn’t because the meat is undercooked. The ring, according to The Science of Good Food by David Joachim and Andrew Schoss, is the result of nitrogen dioxide gas.
This story is only available from the archives. Click here to contact the online desk.
Food, Pages 38 on 03/10/2010
(Advertisement)
« Previous Story
GADGETS & GIZMOS
Cuisipro’s Ice Cream Scoop & Stack “scoops” ice cream into cone-friendly, hockey puck-like servings, making them ideal for stacking, layering or topping round cakes. Th... Read »
Next Story »
IDEA ALLEY: Tomato recipes will gel in a jiff...
Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette. Read »
Comments
To report abuse or misuse of this area please hit the "Suggest Removal" link in the comment to alert our online managers. Please read our comment policy.
Use the comment form below to begin a discussion about this content.
Registration is required to make comments. Click here to LOGIN.
You can register for FREE to post comments and receive alerts.