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Cooking steak in the oven allows the meat to cook evenly on all sides instead of one side at a time. You can more efficiently and accurately control the oven's temperature than a pan on the stove ...
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2. Choose the Right Pan and Get It Screaming Hot. A great pan is key to getting a caramelized crust on the bottom of your steak. A large metal pan works, but cast iron is even better.
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]
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 ...
"Cooking to the right temperature (whether frying, baking, broiling, boiling or grilling) kills germs on meat and poultry, so washing these products is risky and not necessary for safety ...
Braising meat does not add moisture; it causes it to lose some moisture. Moisture appears to be added when the gentle cooking breaks down connective tissue and collagen, which lubricates and tenderizes fibers. [22] [23] Mussels and clams that do not open when cooked can still be fully cooked and safe to eat. [24] [25] [26] [better source needed]
Grilled to order and garnished with herbs like basil and chives, sauces such as au jus, peppercorn and A1, or vegetables like grilled onions and mushrooms, it's hard to beat a tender steak ...