Red meat (beef, pork, lamb, veal, and game) and meat products (like sausage) have relatively high amounts of saturated fat, followed by poultry (chicken, turkey, duck, and other), and seafood (fish and shellfish), which is rich in good unsaturated fat, according to research published in the International Journal of Obesity. Is eating too much beef …
Other articles in this series: Part 2 – A vernacular lesson. Part 3 – A lesson in beef cattle breeds. Part 4 – An anatomical context. Most cattle that eventually make up the country’s beef supply are from within the United States, according to the United States Department of Agriculture, with roughly 8-20 percent coming …
The gelatin in beef has a higher melting point than the pork. It is not marked on the package, but if you are cooking with it for more than 10 minutes at 90 degrees Celsius or above, the food will take longer to cook and be less tender because of this difference. Why vital proteins …
To be sure all harmful bacteria are destroyed, cook all ground beef products to an internal temperature of 160 °F throughout. Ground beef can be pink inside after it is safely cooked. What temp do you cook beef? The appropriate cooking time and the proper cooking temperature is based on the cut of beef as …
Ingredients1-1/2 pounds beef chuck roast, cut into 2-in. Cubes1 tablespoon dried red peppercorn3-5 slices ginger2 tablespoons Shaoxing cooking wine1/2 cup soy sauce1 tablespoon sugar (rock sugar, turbinado sugar or honey)5 star anise pods2 bay leaves1-2 whole scallions, roots cut off1-3 teaspoons chili bean paste, depending on preferred spice level, and more items. What can be …
