Welcomed War Machine @good-apollo-imburning - Tumblr Blog

shinydaak

Favorite Pokemon of each type: GEN I F A I R Y

You are not a burden. People are there for you because they love you. You are not a burden.

cryceratops

Here To Mars - Coheed and Cambria

#N #jams yo

mjalti

i have this unnerving fear that i’m gonna meet keanu reeves in some tight elevator and his eyes are going to burn into my soul as he tells me the secrets of this universe then bites me on the neck to give me immortality so he’s not alone anymore

kaylapocalypse-deactivated20201

That’s basically my life goal so if you don’t want it give it to me

tackled

mypsychology

For more posts like this, go to @mypsychology

just-shower-thoughts

In 100 years, Google will run an ancestry site where they sell our great great grandchildren all the info they have collected on us for $99.

sobeitjayt

Rockin Robbin

sipthisslow-deactivated20181111

This is so pure.

reasonsnottokillmyselftoday

Because I keep hoping that maybe some day people will learn to accept different points of view.

vanillish-deactivated20211102

unclefather

grind

tackled

tradcatmaria

Unpopular opinion

Steak should be rare.

libertarirynn-deactivated202006

*Correct opinion

scarletgoldenthorn

Disgusting. Medium-Well.

tradcatmaria

Anything more than medium is killing it a second time

that-catholic-shinobi

Ya’ll are gonna hate me but- Well Done

tradcatmaria

trashcanbees-deactivated2019120

Rare is the only acceptable way to cook a steak

paininmyassachusetts

It’s all good

robert-the-redhead-lover-deacti

Well done is best

yourladyindank

Medium rare you fucking savage

cheshireinthemiddle

1-hug-man

There’s some science behind cooking steak actually. The best flavor-to-texture combination exists at medium-rare.

cheshireinthemiddle

The science behind steak is much more complex. The searing made by the maillard reaction plays a major part, crust, salt content, aging, specific cut, ect. All plays a part.

gservator

Don’t forget the marinade.

cheshireinthemiddle

No thank you. Moisture slows on the outside of meat slows down the maillard reaction, leading to you basically steaming your steak instead of grilling or sauteeing it.

You need the outsode of the meat to get to temp as quickly as possible, and the more wet it is, the more steam is produced before the proteins and reducing sugars can work their magic. From a scientific standpoint, if you want to add flavor, a rub or pan basting is the beat way to go. Although sous vide is also making its way to fame.