Cheeseburgers on the flattop, bacon Brussels sprouts, homemade Mac and cheese 👍
how do you like the flatop?
Shopping for a new grill...
Whats on tonights Menu
Air Fryer Olives. Ate most of them before the Pic
Tostados ‘Pizza’ fresh mozzarella, prosciutto, sun dried tomatoes, fire roasted peppers and a few drops of EVOO. Side of Airfryer baby corn. The Chef was experimenting 😊
Be Safe
CommodoreOriginal Crew12,915 postsSince 2019
Done, thanks
Although it’s not blood. I understand why you don’t want it to leak out. It was frozen and I forgot about it. Thanks again.
4
The red liquid in steak is myoglobin, a protein that stores oxygen in muscle tissue, not blood. Often called "purge" in the meat industry, this liquid is a mix of water and myoglobin released when meat is cooked or thawed. It is perfectly safe to eat and provides flavor.
Pusheta Creek Steaks +4
Key Details About Steak "Red Juice"
[LIST]
[*]Not Blood:
Blood is removed from the animal during slaughter; the remaining red color comes from muscle protein, not blood circulation.
[LIST]
[*]Why It's Red: Myoglobin contains an iron-binding heme group similar to hemoglobin in blood, which gives it a deep red color.
[*]Synonyms/Related Terms: The meat industry refers to this liquid as "purge". It is also referred to as "meat juice" or "muscle fluid."
[*]Doneness Indicator: Rare and medium-rare steaks are juicier and redder because the myoglobin has not fully denatured (changed structure) from heat.
[*]Why Rest Steak: Letting steak rest allows the muscle fibers to relax, causing less myoglobin to run out, which keeps the steak more moist and tender.
[/LIST]
[/LIST]
CaptainOriginal Crew2,132 postsSince 2018
Although it’s not blood. I understand why you don’t want it to leak out. It was frozen and I forgot about it. Thanks again.
4
The red liquid in steak is myoglobin, a protein that stores oxygen in muscle tissue, not blood. Often called "purge" in the meat industry, this liquid is a mix of water and myoglobin released when meat is cooked or thawed. It is perfectly safe to eat and provides flavor.
Pusheta Creek Steaks +4
Key Details About Steak "Red Juice"
[LIST]
[*]Not Blood:
Blood is removed from the animal during slaughter; the remaining red color comes from muscle protein, not blood circulation.
[LIST]
[*]Why It's Red: Myoglobin contains an iron-binding heme group similar to hemoglobin in blood, which gives it a deep red color.
[*]Synonyms/Related Terms: The meat industry refers to this liquid as "purge". It is also referred to as "meat juice" or "muscle fluid."
[*]Doneness Indicator: Rare and medium-rare steaks are juicier and redder because the myoglobin has not fully denatured (changed structure) from heat.
[*]Why Rest Steak: Letting steak rest allows the muscle fibers to relax, causing less myoglobin to run out, which keeps the steak more moist and tender.
[/LIST]
[/LIST]
Going all technical on me.......................:ROFLMAO:
I always want meat as dry as possible before it goes on the grill.
AdmiralOriginal Crew20,417 postsSince 2019
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Whats on tonights Menu