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Rare, Medium or Well done? The science of a perfect steak

Posted by Stuart Farrimond ⋅ April 30, 2012 ⋅ 14 Comments

Vegetarians, look away now. Today’s post is distinctly carnivorous. Read on, you red meat eaters, as we are discussing an issue of upmost culinary importance… You can’t beat a good steak, I say. Quality medium-rare beef fillet; served with fries and salad is true feel-good food. I know I’m not the only one: it is … Continue reading →

Does eating Celery burn calories? The Science about ‘Negative Calorie’ diets (finally).

Posted by Stuart Farrimond ⋅ April 11, 2012 ⋅ 17 Comments

Science can be great for answering life’s little questions - you know, the sort of thing you ponder whilst sitting on the toilet or waiting for the number 49 bus. Does chewing gum take seven years to digest? No. Will eating bread crusts make your hair curl? You should be so lucky. Will eating an … Continue reading →