When the cook lives in a technical mindset, the kitchen becomes a problem space and cooking an analytical solution. Michael Chu’s instructions – words, pics, layout – are models of clarity and enjoyment, from an engineer’s perspective:
After about 1-1/2 hours for baby back ribs or 2-1/2 hours for spare ribs, the meat should have shrunk away from the bone substantially. The temperature of the rib meat should be over 180°F which means much of the collagen in the meat has probably converted to juicy and unctuous gelatin (the reason we love ribs).
But what’s really nifty is his recipe layout, like this one for ratatouille:
Someone’s been reading Tufte.