Composition of Natural Raw-beef Juice
Ingredients
Directions
Prepare
Broil the steak slightly.
Press the steak using a lemon squeezer to extract juice.
Steep and strain
Combine the beef and water in a container and let it sit on ice for 6 hours.
Twist the mixture in coarse muslin to extract the juice.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Lean steak
- Supplies the meat juices that carry its flavor and dissolved proteins into the liquid.
The step that matters
Broil the steak only slightly. Overcooking causes meat proteins to tighten and squeeze out moisture, so less juice is released when pressed and the flavor becomes more cooked and less fresh.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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