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

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    Science & Tech. Shopping. Sports

  3. Salt crust - Wikipedia

    en.wikipedia.org/wiki/Salt_crust

    To serve, the crust is broken and carefully removed, to avoid leaving excess salt residues in the food. Steak can also be cooked using a similar method rather than broiling it and risk the loss of its juices. Coating a pan with salt and cooking the steak, ideally approximately an inch thick or less, on top yields a more moist and flavourful cut.

  4. Meat tenderness - Wikipedia

    en.wikipedia.org/wiki/Meat_tenderness

    Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat. Consequently, tender cuts of meat typically command higher prices. The tenderness depends on a number of factors including the meat grain, the amount of connective tissue, and the amount of fat. [1]

  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. Our Pepper Steak Is The Surefire Stir-Fry That's Infinitely ...

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    Kosher salt. Freshly ground black pepper. 1 lb. flank steak, thinly sliced against the grain. 1. green bell pepper, seeds and ribs removed, thinly sliced. 1. red bell pepper, seeds and ribs ...

  7. 15 Ways to Prepare Whole Fish, From Salt Baking to Steaming

    www.aol.com/15-ways-prepare-whole-fish-182800179...

    Stuff snapper with salt and a rosemary sprig; rub the fish with oil, garlic, and dried rosemary; and sprinkle both sides with breadcrumbs plus more oil. Grill until golden and serve with lemon wedges.

  8. Brining - Wikipedia

    en.wikipedia.org/wiki/Brining

    The salt rub is then rinsed off and discarded before cooking. [3] Food scientists have two theories about the brining effect, but which one is correct is still under debate. [4] [5] The brine surrounding the cells has a higher concentration of salt than the fluid within the cells, but the cell fluid has a higher concentration of other solutes. [2]

  9. Why You Really Need To Let Steak Rest

    www.aol.com/why-really-let-steak-rest-194948878.html

    A digital thermometer can help you keep an eye on the internal temperature while cooking, so that the steak is prepared to your liking. Related: The Proper Way To Season A Steak

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