Is there any community input on pork butts cooked via smoking or oven. I usually finish mine in the oven until center hits 205 ºF to render fat and reduce connective tissue. For me that means removing from the smoker after ~6 hours and finishing in the oven with an embedded temperature probe.

It comes out great but I'd love to hear some other preparations.

New to Mander, a Lemmy instance focused on the natural sciences.

The Science of Cooking

We’re focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.

Scientists celebrate the centennial of a reaction that makes cooked food tasty, but also produces worrisome molecules in our meals and bodies

by Sarah Everts

I'm not sure if this is the right community, maybe Introductions would be better. But I wanted to say my first week here has surpassed any and all expectations I had during signup.

If I hadn't taken the extra time to look at all available instances I may have missed out on having such a cool server as my base of operations for the Fediverse. Love the topics, love the user base, and looking forward to helping it grow.

A new analysis addresses five essential questions about biodiversity — the variety of life on Earth — that need to be answered if we are going to effectively conserve nature.

The school year just ended but I wanted to show off what my class was able to accomplish with some cheap high school microscopes. The images below are under-leaf impressions of diocot and monocot plants which show the stomata used to control water evaporation. To avoid the preparation of slicing leaves themselves we painted a thin layer of nail polish on the underside. Peeling this dry layer off results in a mold of the leaf itself which can then be attached to a blank slide with cellophane tape.

Dicot @400x

Monocot @400x