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Chimichurri is a very basic uncooked sauce and it does not (and should not) taste particularly good on it's own. It is used to enhance the flavor of meat, so I would not try to read much from how it tastes alone. Ingredients 1 cup water 1 tbs. coarse salt 1 head garlic, separated into cloves and peeled 1 cup packed fresh flat-leaf parsley leaves 1 cup fresh ...


Oxygen does not keep it red…it oxidises the meat and causes it to go brown. This is why refrigerated and old meat goes brown. Vacuum sealing meat keeps it red.


Peeling, cutting, or crushing an onion's tissue releases enzymes called allinases, which convert amino acid sulfoxides into sulfenic acids. The sulfenic acids, in turn, form a mixture of products that includes syn-propanethial-S-oxide (the chemical that triggers tears). This mixture contains the precursors for a variety of compounds that form the flavor of ...

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