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  2. How to Make a Perfect Steak Marinade - AOL

    www.aol.com/perfect-steak-marinade-203811029.html

    This best steak marinade recipe you can make at home. Leaner cuts of meat from more muscular parts of the cow tend to have more fibrous tissue that will cook up tougher than other cuts of steak.

  3. Don't Break The 6 Golden Rules Of Marinating Steak

    www.aol.com/dont-break-6-golden-rules-201100685.html

    Before cooking, be sure to remove the steak from the marinade and pat it dry. Any moisture left on the steak will sizzle and spit when the meat hits a hot surface and cause it to steam rather than ...

  4. How to Make the Best Steak Sandwich, According to Chefs - AOL

    www.aol.com/best-steak-sandwich-according-chefs...

    "For the skirt steak, an overnight marinade with a little minced garlic, black pepper, and thyme, splash of olive oil and a little red wine vinegar" is his MO, while Beringson suggests you ...

  5. Meat tenderness - Wikipedia

    en.wikipedia.org/wiki/Meat_tenderness

    Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat. Consequently, tender cuts of meat typically command higher prices. The tenderness depends on a number of factors including the meat grain, the amount of connective tissue, and the amount of fat. [1]

  6. Flap steak - Wikipedia

    en.wikipedia.org/wiki/Flap_steak

    Flap meat is a thin, fibrous and chewy cut that is marinated, cooked at high temperature to no more than rare and then cut thinly across the grain. [2] In many areas, flap steak is ground for hamburger or sausage meat, but in some parts of New England (US) it is cut into serving-sized pieces (or smaller) and called "steak tips".

  7. Marination - Wikipedia

    en.wikipedia.org/wiki/Marination

    Chicken in marinade. Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking.This liquid, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. [1]

  8. I'm a professional chef. Here are the best ways to prepare ...

    www.aol.com/news/im-professional-chef-best-ways...

    Tender cuts like the filet mignon and the T-bone should be seasoned lightly, but the trip-tip and flank are better when marinated and grilled. I'm a professional chef. Here are the best ways to ...

  9. Your Complete Guide to Marinades - AOL

    www.aol.com/lifestyle/complete-guide-marinades...

    Using a marinade is an easy way to boost the flavor of lean proteins, infuse flavor into vegetables or ensure tough cuts of meat will turn out tender and juicy. A marinade is a flavorful liquid ...

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