3. The reason the juice appears red in rare or medium-rare steaks is because the myoglobin retains its color more effectively at lower cooking temperatures. In well-done steaks, the myoglobin is broken down and turns brown, so the liquid becomes less noticeable.
In short, the red juice is completely harmless and is simply myoglobin, which is part of the muscle tissue. It’s an important distinction for those who may be squeamish about the idea of blood in their food!
HOW TO GROW AN OLIVE TREE FROM AN OLIVE PIT
Mix Olive Oil, Lemon, & Honey & After One Night These 10 Incredible Benefits Will Happen to Your Body
Do You Need to Rinse Ground Beef?
A gap in the front of American w.o.men’s toilets
Unveiling the Magic of White Vinegar: Your Ticket to the Cleanest Floors
Best Fried Green Tomatoes Recipe, VERY EASY !
Caramel Flan Ring
Here’s why you should always leave an upturned glass and a piece of paper in the sink before going on vacation
Clove: A Natural Superfood for Your Health
