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As meat cooks, the iron atom loses an electron, moving to a +3 oxidation state and coordinating with a water molecule (H 2 O ), which causes the meat to turn brown. Searing raises the meat's surface temperature to 150 °C (302 °F), yielding browning via the caramelization of sugars and the Maillard reaction of amino acids.
It also caused two deaths when used to color a dessert in 1860. Sellers at the time offered more than 80 artificial coloring agents, some invented for dyeing textiles, not foods. [12] Thus, with potted meat, fish and sauces taken at breakfast he would consume more or less Armenian bole, red lead, or even bisulphuret of mercury [vermillion, HgS ...
The following 48 pages use this file: 7-bone roast; Baseball steak; Beef clod; Beef plate; Beef shank; Beef tenderloin; Beefsteak; Blade steak; Bottom sirloin
Roast beef is a darker brown color. In gastronomy, red meat is commonly red when raw (and a dark color after it is cooked), in contrast to white meat, which is pale in color before (and after) cooking. [1] [2] In culinary terms, only flesh from mammals or fowl (not fish) is classified as red or white.
Their blood is normally colored. They are a medium sized chicken that are known for their beautiful and unique look. They are usually a somewhat friendly bird but they are still relatively skittish. The birds' black color occurs as a result of excess pigmentation of the tissues, caused by a genetic condition known as fibromelanosis. [5]
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However, in modern times, the meat is typically a shoulder cut of domestic pork, seasoned with a mixture of honey, five-spice powder, red fermented bean curd, dark soy sauce, hoisin sauce, red food colouring (not a traditional ingredient but very common in today's preparations and is optional), and sherry or rice wine (optional). These ...
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