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Inside Mel’s Brain: How to Cook Meat Without Ruining It
You don’t need a sous-vide machine. You don’t need to “let it breathe.” You just need heat. The right kind. The kind that only a cast-iron pan on gas can deliver. In this blog, Mel breaks down the real reason your meat turns out dry, and exactly how to fix it — with nothing but your hand, a pan, and some feel. Trust us: after reading this, you’ll cook like you’ve been doing steak nights for a decade.