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Chemistry in Your Kitchen
By
Matthew Hartings
Matthew Hartings
American University, USA
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Paperback ISBN:
978-1-78262-313-7
PDF ISBN:
978-1-83916-825-3
EPUB ISBN:
978-1-83916-293-0
Special Collection:
RSC Popular Science eBook Collection
Product Type:
Popular Science
No. of Pages:
320
Publication date:
30 Nov 2016
Book Chapter
CHAPTER 10: Meat Time
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Published:30 Nov 2016
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Special Collection: RSC Popular Science eBook CollectionProduct Type: Popular Science
Page range:
176 - 195
Citation
Chemistry in Your Kitchen, The Royal Society of Chemistry, 2016, pp. 176-195.
Download citation file:
Time is always the most important ingredient in any recipe. Practicing a little foresight and planning, the home cook can use some science to take some relatively effort-free steps to make their meals as good as they can possibly be. From roasted chicken to seared steaks, time plays a crucial role in completing any meal.
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