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Stomach stores for a short term. Rotten or unwell substances or substances with inappropriate mix react in it are passed out by mixing acidic fluids which dissolves it & pushes it out this results to dehydration with loose motion of bouls. When body does not notice any foul intake normal digestion continues. A mixed sample of the intake food & saliva ...


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How funny since I learned this same recipe when I first got married 40 years ago. Here are the secrets I've learned. Maybe the extra detail will help you find what went wrong with your attempts. First, you need to have everything at room temperature, especially the eggs. Once you add the butter (yes, butter, not margarine!) to the boiling water that is ...


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If you don't want to use dairy then don't. However, butter on a steak has very distinct flavor a feel effects. There is no substitute to replace this.


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The butter is there for flavor, mouth feel, and to add some body to the sauce you make. I'd replace the butter with.... nothing at all. Many of the flavor compounds in garlic and rosemary are fat soluble and fat is not exactly in short supply when it comes to steak, so you should be able to run those on directly and still get some flavor. Alternatively you ...


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The only effects of rubbing a bit of butter on the steak in the middle of frying it I can think of are: Add a hint of buttery flavour. Provide more fat to help keep the steak from sticking to the pan. Salt the steak a tiny bit, assuming you used salted butter. I think only the second effect would be important enough to make it worthwhile find a ...


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If you'd like naturally yellow butter, add a little turmeric to the cream. A little goes a long way and I find that just little doesn't change the flavor too much.


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OP- I've had a similar experience, causing me to search out an answer. My eggs always stick with coconut oil and rarely do with butter. I am quite certain I follow the same process in terms of heating the pan and allowing the fat to get hot. Here's my only (totally unsupported) speculation, based mostly on what I SEE happening in the pan: I think oils are ...



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