i think all the blood will disappear
By putting your finger in it and soaking it. [I don't think this will work unless you have an open cut ;) Catalase is an enzyme contained in blood, and it speeds up (catalyses) the decomposition of H2O2. A drop of blood is what you need - from you, or from a steak! It breaks down into water and oxygen]
It would be better to put salt on the steak so it can absorb it.A cooked steak has less water than an uncooked steak if you put salt on before you cook it, you will draw more water out.
Grilling a steak is an exothermic process because it releases heat energy as the meat cooks. The heat from the grill transfers to the steak, causing the proteins and fats in the meat to break down and cook, which is why the steak becomes hot during the grilling process.
False. A beef steak is not an example of a crystalline solid. Crystalline solids have a regular and ordered arrangement of atoms or molecules, whereas the structure of a beef steak is more complex and heterogeneous.
The optimal stove flame temperature for cooking a perfect steak is around 400-450 degrees Fahrenheit. This high heat helps to sear the outside of the steak while keeping the inside juicy and tender.
By putting your finger in it and soaking it. [I don't think this will work unless you have an open cut ;) Catalase is an enzyme contained in blood, and it speeds up (catalyses) the decomposition of H2O2. A drop of blood is what you need - from you, or from a steak! It breaks down into water and oxygen]
Fish steak is fish mixed with steak and deep fried with olives and eggs
The steak may go bad and leave a bad odor.
Sometimes it gathers flies.
The following are links to pepper steak recipes: http://southernfood.about.com/od/roundsteakrecipes/r/bln337.htm, http://cullyskitchen.com/simple-pepper-steak-recipe/, http://www.epicurious.com/recipes/food/views/Mixed-Pepper-Steak-with-Onions-107208, and http://www.food.com/recipe/pepper-steak-12030.
fried chieak chicken + steak = chieak lame.....
The Porterhouse steak and T-bone steak get often mixed up. Although from almost the same anatomical place of the bovine, the Porterhouse steak consists of the tenderloin muscle which is larger than in the T-bone steak, and a further muscle in the top center of the steak. ------------------------------------------- A Porterhouse is an "over-sized" steak coming from the point where the tenderloin and top loin meet. The porterhouse is thicker cut and has much more of the tenderloin relative to the loin portion than the T-Bone steak. If you remove the bone and cut out the two steaks that basically make up a porterhouse, you will get a tenderloin steak and a top loin steak. You need to be hungry to get through a Porterhouse!
Steak in French is still steak. Le steak = the steak un steak = a steak du steak = some steak
Eating raw steak can increase the risk of foodborne illnesses such as E. coli or salmonella infection due to bacteria present in the meat. It is important to cook steak thoroughly to kill any harmful bacteria and ensure it is safe to eat.
No. A rhyme needs to have the same ending sound like blue and shoe or steak and fake.
There is usually Worcestershire mixed in, but you could add that. I little A-1 or Tabasco sauce could work, but frankly, steak tartar is meant to be eaten with nothing but some chopped onion and capers.
Sizzling Wor Bar Fresh jumbo shrimp, chicken, roast pork and beef exquisitely flavored with mixed Chinese vegetables incl. snow peas, mushrooms, baby corn, water chestnuts and bamboo shoot...The STEAK WOR BAR is identical to the description above (with the exception of the other 'meat-items listed, as it is 'steak' Usually a flank type or thin top-round steak) only...