Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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Jessica Gavin standing in the kitchen

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8 Comments Leave a comment or review

  1. Ramona Wood says

    I am always on online sites. I am most impressed with your, Very educational, the photos are professional, you cover all aspects of cooking , as you say the science behind it. I have been reading for quite awhile. time has flown by. Thank you, you have worked hard on this, I can see you are passionate.

  2. david says

    converting grams is a problem, i dont weigh materials of food i measure if necc, is there a simple formula for converting grams to us measurements.. do you brine all meat or just the toughter ones

    • Jessica Gavin says

      Hi David- Great question! 30g grams is about 1 ounce, which is 2 tablespoons (1/8 cup). So you can use some general US volume conversions. However, this all depends on if it is liquid or solid. The mass of solids varies so that’s why it’s tricky to measure flour accurately in a cup vs on a scale. You can brine any type of meat.

  3. Robert Lillard says

    Jessica, thanks for all the good information. With the growth of Sous Vide style cooking it would be very helpful to see for charts / graphs of temp vs. time to kill pathogens in meat. For example, once a given meat has reached 140 degrees it takes how long to pasteurize that meat? How long once the meat has reached 150 degrees? Etc.——Thanks!

    • Jessica Gavin says

      Thank you for the suggestion Robert! I will definitely keep cooking temps for sous vide in consideration for a future post 🙂