Ingredients

Pork Shoulder (Meat)

The fat turns heavy as it cools, and high heat quickly dries it out.

Chicken Breast (Meat)

Low in fat and high in water, so it dries out and turns fibrous when cooked.

Beef (Lean) (Meat)

Heme iron gives lean beef a metallic edge, and salt-and-pepper alone can taste flat.

White Fish (Cod, Sea Bream, etc.) (Fish)

The delicate flesh falls apart easily, and overcooking dries it out and amplifies fishy notes.

Cabbage (Vegetable)

Releases sulfurous odors when cooked, and its water content can dilute the flavor.