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Fat Quality Smoke point [caution 1]; Almond oil: 221 °C: 430 °F [1]: Avocado oil: Refined: 271 °C: 520 °F [2] [3]: Avocado oil: Unrefined: 250 °C: 482 °F [4]: Beef tallow: 250 °C: 480 °F
The temperatures indicated above are the peak temperatures in the cooking process, so the meat should be removed from the heat source when it is some degrees cooler (depending on power of heat source, size of cut). The meat should be allowed to "rest" for a suitable amount of time (depending on the size of the cut) before being served.
Brisket is cooked for several hours at a low temperature and is cooked with a flavorful sauce and root vegetables. [ 7 ] It is commonly seasoned or cooked with a sauce, such as chili sauce or ketchup , or even Coca-Cola , [ 8 ] and vegetables such as onions , garlic , potatoes and carrots are added and the brisket is then cooked for several ...
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The Jewish community in Montreal also makes Montreal-style smoked meat, a close relative of pastrami, from brisket. [4] Kansas City-style beef brisket and burnt ends Beef brisket noodles (Philippines) In Cantonese cuisine, a common method is to cook it with spices over low heat until tender, and is commonly served with noodles in soup or curry. [5]
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Not all beef is created equal. ... For premium support please call: 800-290-4726 more ways to reach us
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