Understanding Meats: Why Red Meat is Red and Why White Meat is White
By Farouk Othman

Animal muscle turns to meat after slaughtering. Meat is surrounded by a layer of connective tissues, consisting almost entirely protein collagen. Meat tissues are composed of three main factors, water, protein (connective tissue) and fat. Carbohydrate also appears in meat as it gives the browning effect of meat when cooked. Without this carbohydrate, the desirable flavor and appearance of browned meat would not be achieved.

Put Pasta Back On The Table
By Kadence Buchanan

Pasta has existed since the days of the Roman Empire and remains one of the most versatile cooking ingredients, as no storage room or cupboard should be without it. It can be combined with meat, fish, vegetables, fruit, or even a simple herb sauce to create a mouthwatering and nutritious meal within minutes.

Most pasta is made from durum wheat flour and contains protein and carbohydrates. It is a good source of slow-release energy and has the additional advantage of being value for money.

Championship BBQ Ingredients - Rubs and Mop Sauce
By Chris McCarthy

If you ask the BBQ experts rubs and mop sauces are key to every Championship BBQ team. They have distinct purposes in the smoking process to make the meat taste moist and delicious.

- Rub that meat

The bbq rub is a must have ingredient for the bbq or smoking process. There are two key concepts to keep in mind when creating you own rub. The proportion of salt should be great enough to trigger osmosis and begin to draw the moisture from the surface of the meat, and the amount of sugar should not be excessive because it will caramelize and burn during smoking and leave the meat with a bitter taste. Dry rubs are used to coat the meat and adds a flavorful crust to the meat.

3 Ways To Cook The Perfect Rice
By Noraini Maskuri

Rice may be cooked by 3 methods, each of which requires a different proportion of water. These methods are boiling, which requires 12 times as much water as rice; the Japanese method, which requires 5 times as much; and steaming, which requires 2-1/2 times as much. Whichever of these methods is used, however, it should be remembered that the rice grains, when properly cooked, must be whole and distinct. To give them this form and prevent the rice from having a pasty appearance, this cereal should not be stirred too much in cooking nor should it be cooked too long.