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The system can be traced back to the measuring systems of the Hindus [18]: B-9 and the ancient Egyptians, who subdivided the hekat (about 4.8 litres) into parts of 1 ⁄ 2, 1 ⁄ 4, 1 ⁄ 8, 1 ⁄ 16, 1 ⁄ 32, and 1 ⁄ 64 (1 ro, or mouthful, or about 14.5 ml), [19] and the hin similarly down to 1 ⁄ 32 (1 ro) using hieratic notation, [20] as ...
A multicooker (also written "multi cooker") is an electric kitchen appliance for automated cooking using a timer. A typical multicooker is able to boil , simmer , [ 1 ] bake , fry , deep fry , [ 2 ] grill [ 1 ] roast , stew , steam and brown [ 3 ] food.
Beef is classified according to different parts of the cow, specifically "chest lao" (the fat on the front of the cow's chest), "fat callus" (a piece of meat on the belly of the cow), and diaolong (a long piece of meat on the back of the beef back), "neck ren" (a small piece of meat protruding from the shoulder blade of a beef) and so on.
Beef can be harvested from cows, bulls, heifers or steers. Acceptability as a food source varies in different parts of the world. Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide, after pork and poultry at 38% and 30% respectively. [1]
Meat can be cured by smoking, which preserves and flavors food by exposing it to smoke from burning or smoldering wood. [73] Other methods of curing include pickling, salting, and air-drying. [74] Some recipes call for raw meat; steak tartare is made from minced raw beef. [75] Pâtés are made with ground meat and fat, often including liver. [76]
A raw rib roast A serving of prime rib roast Wagyu cattle are an example of a breed raised primarily for beef. Beef is the culinary name for meat from cattle (Bos taurus).Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers.
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.
two "tenderloin", located on each side between the breast meat and the ribs. These are removed from boneless breasts and sold separately as tenderloins. [18] Leg: Comprises two segments: The "drumstick"; this is dark meat and is the lower part of the leg, the "thigh"; also dark meat, this is the upper part of the leg.