Timeline for How do you cook grass-fed beef so it is not tough?
Current License: CC BY-SA 3.0
3 events
| when toggle format | what | by | license | comment | |
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| Feb 10, 2016 at 16:25 | comment | added | Wad Cheber | Minor quibble: Beef doesn't caramelize much. The browning is caused by the "Maillard Reaction". Caramelization is a process of chemical decomposition that takes place when sugar is exposed to heat in a low-oxygen environment (called pyrolysis); the Maillard reaction is the result of chemical interaction between sugars and amino acids/proteins. | |
| Nov 2, 2012 at 18:49 | review | Late answers | |||
| Nov 6, 2012 at 15:14 | |||||
| Jan 17, 2012 at 6:27 | history | answered | Tunes | CC BY-SA 3.0 |