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The meat is cooked by the evaporation of this water. When the water is vaporized it leaves the meat through pores in the surface of the meat. Another source of water vapor is the Maillard Reaction. This reaction is responsible for why meat, and many other food products, turn brown when cooked. This reaction only occurs at high temperatures.
Before cooking, the iron atom is in a +2 oxidation state and bound to a dioxygen molecule (O 2), giving raw meat its red color. 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.
Rust is an iron oxide, a usually reddish-brown oxide formed by the reaction of iron and oxygen in the catalytic presence of water or air moisture.Rust consists of hydrous iron(III) oxides (Fe 2 O 3 ·nH 2 O) and iron(III) oxide-hydroxide (FeO(OH), Fe(OH) 3), and is typically associated with the corrosion of refined iron.
This is usually achieved by patting the meat with a paper towel to remove water. [1] [page needed] Ground meat is frequently browned before adding other ingredients, as when it is added to casseroles or prepackaged food products like Hamburger Helper, where the final cooking temperature will not be high enough to initiate the Maillard reaction ...
I love salads, whether they're crunchy, creamy, seasonally themed, or one of the old standbys.But a good salad needs a delicious dressing, and homemade is definitely the best.
Copper does not react with water, but it does slowly react with atmospheric oxygen to form a layer of brown-black copper oxide which, unlike the rust that forms on iron in moist air, protects the underlying metal from further corrosion (passivation).
5. Cloudy or Smelly Ice Cubes. Ice cubes that become cloudy or shrink over time are likely absorbing other smells and flavors from your freezer (barf!).
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 ...