Chapter
The Pleasures of Making Cinnamon Buns
29:14 - 36:43 (07:29)
In this transcript, the speaker discusses how making cinnamon buns is a meditative exercise for them, and how they approach cooking chicken.
Clips
The speaker discusses the nuances of different types of butter, preferring a cultured, grass-fed version for added complexity in cooking.
29:14 - 31:25 (02:11)
Summary
The speaker discusses the nuances of different types of butter, preferring a cultured, grass-fed version for added complexity in cooking. They also explain that while coconut can provide a nice combination of high notes and earthiness, it is best used sparingly due to its sweetness.
ChapterThe Pleasures of Making Cinnamon Buns
Episode#203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat
PodcastLex Fridman Podcast
The process of making cinnamon buns, grilling a steak or making stock can be a meditative activity that brings joy and satisfaction, especially when one invests time and patience in the cooking process.
31:25 - 34:44 (03:19)
Summary
The process of making cinnamon buns, grilling a steak or making stock can be a meditative activity that brings joy and satisfaction, especially when one invests time and patience in the cooking process.
ChapterThe Pleasures of Making Cinnamon Buns
Episode#203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat
PodcastLex Fridman Podcast
The functionality of muscles in animal determines the tenderness of meat.
34:44 - 36:02 (01:17)
Summary
The functionality of muscles in animal determines the tenderness of meat. Muscles that get a lot of action require more complex contraction leading to more visible fiber of collagenous connective tissue and this affects how the meat cooks.
ChapterThe Pleasures of Making Cinnamon Buns
Episode#203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat
PodcastLex Fridman Podcast
Brisket is a notoriously tough cut of meat and requires slow, low heat with moisture or to be cooked barely.
36:02 - 36:43 (00:41)
Summary
Brisket is a notoriously tough cut of meat and requires slow, low heat with moisture or to be cooked barely. This is due to the high amount of collagen in brisket muscles that require time to convert to gelatin to produce a juicy and tender meat.