Brad’s Reviews > On Food and Cooking: The Science and Lore of the Kitchen > Status Update

I over-guessed my progress. Tons o' this book left to read. Including on how meat muscles are different colors. I'll need to be on the lookout for purple.

I've been reading this while I sleep, including re-reading a bunch on eggs, the most incredible food there is. Some of the simplest stuff is kinda astounding. For instance: you should cut meat against the grain so that you can chew with the grain. How did I not learn this?

cooking meat!

cooking meat!

Currently on the section about meat/venison.