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  2. Don't Break The 6 Golden Rules Of Marinating Steak

    www.aol.com/dont-break-6-golden-rules-201100685.html

    Before cooking, be sure to remove the steak from the marinade and pat it dry. Any moisture left on the steak will sizzle and spit when the meat hits a hot surface and cause it to steam rather than ...

  3. The Absolute Best Way to Cook a Tender, Juicy, Never Ever Dry ...

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    Science & Tech. Shopping. Sports

  4. Grilled Sirloin Steak with Cilantro-Sesame Marinade

    www.aol.com/food/recipes/grilled-sirloin-steak...

    Place the steak in a large baking dish. Add all but 1/4 cup of marinade and turn the steak to coat evenly. Marinate for at least 30 minutes at room temperature or cover and refrigerate at least 2 ...

  5. Marination - Wikipedia

    en.wikipedia.org/wiki/Marination

    Chicken in marinade. Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking.This liquid, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. [1]

  6. Meat tenderness - Wikipedia

    en.wikipedia.org/wiki/Meat_tenderness

    Meat with the fat content deposited within the steak to create a marbled appearance has always been regarded as more tender than steaks where the fat is in a separate layer. [3] Cooking causes melting of the fat, spreading it throughout the meat and increasing the tenderness of the final product. [1]

  7. Sauerbraten - Wikipedia

    en.wikipedia.org/wiki/Sauerbraten

    [2] [3] [4] Before cooking, the raw meat is marinated for 5 to 15 days in a mixture of wine or vinegar, water, herbs, spices, and seasonings. Usually, tougher cuts of meat, such as rump roast or bottom round of beef, are used, and the long marinating tenderizes the meat.

  8. List of cooking techniques - Wikipedia

    en.wikipedia.org/wiki/List_of_cooking_techniques

    See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...

  9. How to make delicious homemade gravy for Thanksgiving dinner

    www.aol.com/delicious-homemade-gravy...

    It referred to the natural cooking juices that flowed from roasting meat. The addition of gravy to a Thanksgiving meal probably stems from the very first Thanksgiving in 1621.

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