^Always seems way too bloody and not cooked enough for me. Maybe I should try smoking a rib roast some day.
Sorry snub, that's not doing it for me...see first sentence in post #403.
That is not blood that you are seeing as it has been pointed out before. That is medium rare.
The red liquid is actually myoglobin, a protein that's only found in muscle tissue. Myoglobin carries oxygen through the muscle and contains a red pigment – which is why muscle tissue is red. As a steak is cooked, the myoglobin darkens – which is why the more “well-done” the meat is, the grayer it looks.
^All true I'm sure...but I'll take my burnt pork ribs over that prime rib.
^ i'm not necessarily sure a biology lesson improves the appeal.
^horseradish maybe?
Jeezus you are an annoying dimwit.
Stupid is stupid does.
^Condolences to the deceased, cremations are never easy
Biffa the beefsteak
Larry the Lamb
Cyrille the chuck
Peppa pig
RIP
There are currently 1 users browsing this thread. (0 members and 1 guests)