Search Results for: Offal of ducks cuts
chilled, meat retains the characteristics of fresh meat. the degree of redness of meat is determined by its myoglobin (muscle pigment) content, which depends upon the species, breed, age and other factors. meat is chemically composed of water (approx. - %), protein (approx. - %), fat (approx. - %), mineral
, percentage of fat and lean, and amount of drip exuding from the meat. there are three types of microorganism that cause damage to food; bacteria, yeasts and moulds. there are occasions in food manufacture where the activity of microorganisms is exploited as part of the production process. however,...
https://www.cargohandbook.com/Meat,_chilled
my mind immediately goes to a sandwich of lean, thinly sliced, rosy meat, piled high on a squishy horseradish-slathered roll, with a ramekin of lost-in-translation "au jus." but what if we flip the order of those two words? does "beef roast" evoke the same imagery as "roast beef"?
not for me. when i hear "beef roast," i think of a cold-weather feast in the tradition of a proper british sunday roast, complete with a standing rib roast , gravy, yorkshire pudding , mashed potatoes, roasted root vegetables, and, in my dream world, a couple bottles of nice red wine. a small syntactic...
https://www.seriouseats.com/2018/11/how-to-make-roast-beef.html