A Sam Herbert signature series
COMING SOON - The Science of Slow
The definitive Australian series on the science behind low-and-slow cooking. Every episode: a YouTube deep-dive plus a written companion piece with the detail video can't carry.
Episode 01 Coming soon
The Maillard Reaction
Why browning is flavour. What's actually happening on the surface of the meat at 140 °C, why a wet brisket won't brown, and how to set up a cook so the chemistry works for you.
Episode 02 Coming soon
Collagen & Connective Tissue
The truth about "low and slow." Why tough cuts get tender, what happens between 60 °C and 90 °C, and why time matters more than temperature once you're in the zone.
Episode 03 Coming soon
Smoke Chemistry
What wood smoke actually does to meat. The compounds that matter, why thin blue beats thick white, and how Australian hardwoods compare to the American classics.
EP 04 · Coming soon
Bark Formation
The science of the crust.
EP 05 · Coming soon
The Stall Explained
Evaporative cooling and the wrap decision.
EP 06 · Coming soon
Resting Meat
Why patience finishes the cook.
EP 07 · Coming soon
Dry Brine vs Wet Brine
Salt and time.
EP 08 · Coming soon
Wood Profiles
Matching wood to protein.