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Reveal The Deliciousness Of Frozen Steak Cooked On An Oven
There is science behind everything and there is of course science behind cooking of the juiciest steak. Just imagine how this can help you get over a hard day and satiate your soul from within. A juicy piece of meat can work wonders and experts are of the opinion that it all starts with a perfect steak that was once a frozen beef. In fact Science has proven a number of times that frozen meat (beef) makes for the juiciest and the most sumptuous steak. Meat lovers are usually choosy about the piece they select and the ways through which it is cooked.
Most of the times people make the mistake of cooking the meat after it has undergone an hour of thaw. Just as you take it out from the freezer you tend to keep the meat so that the ice melts and it turns a little softer. In reality however, the thawing process can cause the meat especially a T-bone or a rib eye to lose its deliciousness. Whether you are grilling it or simply going to put it on the skillet, a frozen steak can taste as palatable as it would when you cook it without freezing.
If it is still frozen and you have turn on the stove, you are lucky. The thawing process causes the meat to lose its texture and flavour which is not a good idea if you are gourmand who is particular about the food you tend to consume. Frozen meat can taste really good if not better than the normal ones.
You might be wondering if there is a good reason behind direct cooking of frozen meat. The temperature difference between the outside of the meat that catches heat when put on a skillet and the inside which still stays frozen, causes the steak to get nicely seared or browned. In fact the juices remain the same because of this. The external browning is referred to as Maillard reaction. It involves a heat base process where the chemicals react and rearrange the molecules so that the protein content and the sugars also change. This makes the steak tastier than ever. After the browning, the heat in the meat should be measured using a thermometer. Since the fat liquidises the meat turns juicier than before. If you have a friend working at any of the American steak restaurants in London, you can have a closer look at the facts that lie behind the succulent taste meat served on platters.
About the Author: If you are in London and looking for American Steak Restaurants In London the write ups of Mathew Gomes will do a world of good for you.
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