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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. If raised to a high enough temperature, meat blackens from burning .
The test grease is inserted into the container and the plunger is stroked 60 times while the test apparatus and grease are maintained at a temperature of 25 °C. Once worked, the grease is placed in a penetration test apparatus. This apparatus consists of a container, a specially-configured cone and a dial indicator. The container is filled ...
Alligator meat is the meat from alligators that is for consumption. [1] [2] In the United States, alligator meat is commonly eaten, where it is regarded as a delicacy and staple in local cuisines both historically and in modern times. Alligator eggs can also be consumed. Alligator meat is high in protein and low in fat, and has a mild flavor ...
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Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet.
Similar techniques, such as browning and blackening, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown or black crust, the meat surface must exceed 150 °C (300 °F) [ 1 ] , so searing requires the meat surface be free of water, which boils at ...
Let the meat stand at room temperature for 30 minutes. In a large cast-iron skillet, heat the canola oil until shimmering. Add the steaks and cook over high heat until crusty on the bottom, about ...
The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized (e.g. cube steak). Asado – Meat dish traditional in Uruguay, Argentina, Rio Grande do Sul, Peru, Paraguay and Chile – some asado dishes use beef steak