Steak

One can purchase mail order steaks from websites, such as Omaha Steaks. One could also purchase them from the Chi Gourmet Steaks and Littlefield Ranch websites.

According to the USDA, unused portions of food thawed in the refrigerator can be refrozen. However, there maybe a loss in the quality of food due to the moisture lost during thawing. You should never refreeze any foods left outside of the refrigerator for longer than 2 hours - 1 hour in temps over 90 degrees.

It is to do with the amount of myoglobin, an oxygen-carrying protein found in the muscle tissue of animals. There is more myoglobin in beef, than pork, and it is this that turns brown when it is cooked.

No. Never give a dog cooked bones. Cooked bones are brittle and splinter easily. Raw bones are much softer and safer for a dog to chew, but make sure they eat it slowly so they don't choke. You can hold one end of the bone to ensure your dog doesn't try and swallow it whole.

• Remove steaks from the fridge at least 45 minutes before cooking.
• Just before cooking, rub steaks with olive oil and generously season to taste.
• Preheat grill to medium heat (approximately 375°F).
• Grill 5-6 minutes per side for medium-rare or 6-7 minutes per side for medium.
• Remove from the grill and top with a pat of butter, loosely tent with foil.
• Rest steaks 5-10 minutes before serving.

Cook times provided are approximate for a 1" steak and will vary based on steak thickness and temperature.

If you make the pieces very very small, you could drink it.

Several ways are available of tenderising meats, generally after culling the carcas should be left for 2 - 3 weeks to mature and let the natural fibres of the meat deteriorate slowly so they are not so closely bound.

Once you have your steak there are several methods dependant upon whether you want to introduce new flavours to the meat or just want the natural taste or the steak.

Long slow cooking is the key so the gentle heat breaks down the fibres, tenderising salts and commercially available tenderising mixes generall contain papaine which is derived from the papaya fruit, this acts as a natural tenderiser breaking down the enzymes in the meat, it is available nationally or you could even just marinate the meat with papaya slices.

Another alternative is to give the meat a good bashing, several meat mallets are available, we found several at Kitchenaria www.kitchenaria.com they work by physically breaking down the meats fibre and muscle ensuring a tender steak without additional flavourings being incorporated into the final dish.

You can start by putting the steak on the center of the coals or right above the burner. Once you place the porterhouse steak on the grill, you should hear a sizzling sound. If you don't hear the sound, it indicates that the grill isn't hot enough to grill the steak.

Porterhouse steaks are best cooked if they are turned over a minmum number of times. Each side of the steak must be cooked for about 10 minutes. You can use a thermometer to actually check if the meat is done. You can check a steak temperature chart to know about it.

Depends on the size of steak but a rough estimate is about 8 grams per one oz. of steak.

Yes it does. It gives you the right amount of vitamin pizza and pita bread. It is good to eat with pie while underwater with sharks. I recoment to eat steak for its great sorce of pita bread

Season it well with salt and pepper,drizzle it with olive oil.Hot pan,cook till how well done you want.

To sear a steak means to cook it very quickly and briefly on each side over or under very high heat

Two Porterhouse steaks around a pound and a quarter each should feed 6 people nicely, but of course it depends on their appetites and how much they are used to eating.

From a NY Strip Loin

They have to put an expiry date on everything. For meat, fish and dairy it's a useful guide to how long it'll be edible. However, for things like worcestershire sauce, preserves and chutneys they're typically very conservative. Anything with high levels of vinegar (pickles, chutneys), sugar\(jams, preserves), or salt(saltfish, parma ham) can potentially last a lot longer than labelled. You can keep using your worcestershire sauce for the next decade easily- there's an expiration date but pay no attention to it.

Food usually takes about 24 hours to make all the way through the digestive system.

yes, quite a few

I'm pretty sure it is four. Two on each side. The porterhouse will have the largest fillet because it is towards the butt end of the tender. After that it is all t-bones.

it smells steak

Yes, buy one of each and taste the difference. Steer tenderloin will always have more flavor and be more tender. Cow tenderloin has less marbling and is a bit mushy. This is why steer is always 2-3 times more expensive than cow.....

No, gluten in found in wheat and products that contain wheat.

go to walmart and, find out

^^Prick.^^^

About 8+$ depends on the grade and where you get it.

my toenail

There is some natural sugar in most food. Meat does contain some sugars. When you brown meat, the brown color is the sugar in the meat caramelizing. The level of sugar, however is very low. It shouldn't be of concern to anyone that has to manage their sugar intake, like diabetics.

You can find a good flank steak marinade recipe from many different places. The Cooking Network is a great source to use to find all types of delicious recipes. If nothing on the television is of any assistance, you can always try the internet.