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A modified Rinderbraten called Spice Round or Spiced Round was once a common centerpiece of holiday meals in Nashville, Tennessee. [2]After the Civil War, Nashville was a hub of the meat-packing industry in the American south due to an influx of Swiss and German immigrants who founded several meat-packing companies along the Cumberland River, a major shipping route between the American north ...
A raw top round steak in a pan. A round steak is a beef steak from the "round", the rear end of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin.
The first step to getting a great crust on a steak is ensuring that it’s not cold when you place it in the pan. Let the meat sit out at room temperature for at least 20 minutes before cooking.
ahirao_photo/Getty Images. This large cut of beef actually contains two types of steak in one: lean tenderloin and marbled strip steak. It’s also always sold on the bone.
Meat is soaked anywhere from 30 minutes to several days. The brine may be seasoned with spices and herbs. The amount of time needed to brine depends on the size of the meat: more time is needed for a large turkey compared to a broiler fryer chicken. Similarly, a large roast must be brined longer than a thin cut of meat.
Learn how to brine a turkey using a wet brine or a dry brine. Brining prevents meat from drying out, creating a juicier, more flavorful Thanksgiving turkey. The post How to Brine a Turkey appeared ...
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Origami tessellation is a branch that has grown in popularity after 2000. A tessellation is a collection of figures filling a plane with no gaps or overlaps. In origami tessellations, pleats are used to connect molecules such as twist folds together in a repeating fashion.