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(85% lean) ground beef. Freshly ground black pepper. 2 tbsp. chili powder. 1 tbsp. ground cumin. 2 tsp. smoked paprika. 1 tsp. dried oregano. Pinch of cayenne pepper or chipotle chili powder ...
2 pounds ground beef. 2 cloves garlic, chopped. 1 (8 ounce) can tomato sauce. 2 tablespoons chili powder. 1 teaspoon ground cumin. 1 teaspoon ground oregano. 1 teaspoon salt. 1/4 teaspoon cayenne ...
Snacks & appetizers: 2 to 3 portions per person Protein: 5 oz. to 10 oz. While 3 oz. to 4 oz. is the recommended portion, most folks indulge and eat two or more meats or two or more protein ...
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The smoking of food likely dates back to the paleolithic era. [7] [8] As simple dwellings lacked chimneys, these structures would probably have become very smoky.It is supposed that early humans would hang meat up to dry and out of the way of pests, thus accidentally becoming aware that meat that was stored in smoky areas acquired a different flavor, and was better preserved than meat that ...
Template: Smoke point of cooking oils. 2 languages. ... Beef tallow: 250 °C: 480 °F Butter: 150 °C: 302 °F [5] Butter: Clarified: 250 °C: 482 °F [6] Castor oil ...
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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 ...