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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 ...


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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.


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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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