Just in time for the grilling season Meathead Goldwyn (amazingribs.com) has come out with Meathead: the Science of Great Barbecue and Grilling.  I always like science mixed in with my cookbooks (which is why I love America’s Test Kitchen books and magazines) because there are a lot of beliefs out there related to baking and cooking that turn out to be false when experiments are done.  It’s fun to see someone make recipes in several different ways over and over to prove or disprove something.  I would actually do this in my own kitchen but would go broke –I don’t want to buy 6 different expensive prime rib roasts to experiment on, I need to get it right the first time!  For example, one of the experiments was about whether or not steaks and roasts need to “rest” after cooking (it is supposed to help them retain their juices).  So they cooked rib eyes and cut into one immediately and one got to rest.  They repeated the experiment many times and the difference ended up being only one teaspoon more of juices lost from the one cut right away!  I’m going to eat my steak fresh and hot from the grill now like I’ve always preferred to. With roasts the difference was one ounce more of juice lost if it was cut into immediately-again not as big a deal as we have been led to believe.  Another myth dispelled is that the pink juice from your rare steak is blood.  I love my steak rare and always get to hear how gross that is and some people can’t stand to see blood on plates.  Well, guess what?  It’s not blood, it’s called myowater – in other words, juice.  If it was blood it would be darker and coagulate on the plate!  And here I’ve thought that I just loved the taste of blood when I really just love the taste of meat juice!  Lots of great recipes inside.

Stacy W.