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6. Fish Sauce. A few drops of fish sauce can elevate your stir-fries, soups, and sauces with deep, savory, salty complexity.Just don't sniff the bottle. Ever. It smells like an old fish market ...
The flavor is variously described as "rancid," "stale," and like "cardboard," and even compared to "damp dog hair." [ 1 ] Warmed-over flavor is caused by the oxidative decomposition of lipids (fatty substances) in the meat into chemicals (short-chain aldehydes or ketones ) which have an unpleasant taste or odor.
Myoglobin turns bright red after meat is cut and exposed to oxygen, and also becomes darker when exposed to heat -- hence the dark brown color of a well-done steak. So, the next time you order a ...
Beef steak with spicy sauce served at the Restaurant Harald in Oulu, Finland 7-bone roast or 7-bone steak From the chuck section of the steer or heifer and it includes a cross cut of the shoulder blade. The bone is shaped like a "7", which gives the steak its name. Blade steak Comes from the chuck section of a steer or heifer.
The steak was seared but raw inside. [1] One story relates that the method originated as an explanation for an accidental charring of a steak at a Pittsburgh restaurant, with the cook explaining that this was "Pittsburgh style". It has been said that the "original" method of preparation was by searing the meat with a welding torch. Whether this ...
The steaks looked beautiful, coated with charcoal grill marks and crispy spices, and the savory smell of freshly-grilled steak filled my kitchen. Even my 10-year-old dog was enthralled by the smell.
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