Is that why when I cooked a steak there it came out Grey instead of nice and juicey with the right amount of blood showing on a medium rare cook?
Is that why when I cooked a steak there it came out Grey instead of nice and juicey with the right amount of blood showing on a medium rare cook?
Store-bought meat is blasted with Carbon Monoxide to make it bright red and keep it red for longer than actual fresh meat. It is a marketing trick and people seem to have internalized this and now expect all their meat to be cartoonishly red.
Store-bought meat is blasted with Carbon Monoxide to make it bright red and keep it red for longer than actual fresh meat. It is a marketing trick and people seem to have internalized this and now expect all their meat to be cartoonishly red.
(post is archived)