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2

Different Terminology. Sous vide literally means 'under vacuum' and is a subset of low temperature cooking and it's the precise holding of the meat at a given low temperature for a prolonged time that really defines the technique and a waterbath is an effective way of storing and regulating a stable temp. In order for it to work well you put your meat in a ...


13

I'm afraid you have gotten something wrong. Sous-vide and pressure cooking are, as far as food physics is concerned, on the opposite ends of the scale. Pressure cooking allows you to increase the boiling point of water, thus reducing the cooking time. (Bad idea for a tender steak, btw., as soon as you exceed a certain temperature, the proteins in the meat ...


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Technically onions have special enzymes that are used to break down protein, so when we put it on steak or any other protein it makes the meat tender as well as soaking the taste of the onions into the meat.


3

I typically oil the grill. After brushing it to get off any remnants from the last grilling session, I take a paper towel soaked in vegetable oil (something with a high smoke point), and rub my grill down with it. (I hold it using a pair of tongs). I then let it sit for a couple of minutes, and then rub it down again it again -- you're effectively making ...


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There are many variables here that may or may not caused OP's problem. The Pan sounds as it might not have been hot enough. How hot was quite hot, how long could you hover your hand above the pan? Did you notice any change to the oil once you added it to the pan, did it streak, did it start to smoke? [Personally I tend to oil the meat before placing into ...


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As a calf ages and matures into a cow, the structure, texture, and taste of the meat changes. Veal will naturally have a milder flavor and finer texture than beef. The younger the calf, the less developed and dense the muscle structure will be. The less dense the muscle structure is, the more the flavor will penetrate the meat. So, even in the same ...



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