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Acid and Alkalis

Acid is substance having a sour or sharp flavor and alkali is a substance having a slightly soapy flavor. A substance's degree of acidity is measured on the pH scale, acids have a pH of 0 - 7 and alkalis is a substance having a pH of 7 - 14. Most foods are somewhat acidic. Foods generally referred to as acids include citrus juices, vinegar and wines. A few alkalis are olives and baking soda.

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Pan Frying

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Steps for pan-frying:
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  2. Season and batter the protein (coat with seasoned flour, egg wash and then breadcrumbs).
  3. Test the oil (try placing a corner of the breaded protein in the oil, when oil reaches 350° F it will bubble around the food and begin to brown)
  4. Carefully place protein in ho…


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8 Primal Cuts of Beef

Chuck- shoulder cut, very tough. Cuts from this area are normally stewed, braised or pot roasted.
     Chuck Pot Roast
     Short Ribs
     Chuck Eye Roast
     Blade Roast Brisket-lower chest cut, fairly tough. Cuts from this area are normally stewed, braised or pot roasted.
     Corned Beef
     Ground Beef
     Stew Meat
     Pastrami Rib-upper back cut, very tender and rich flavored. Cuts from this area are normally roasted, sautéed, pan-fried or grilled.
     Rib Roast
     Back Ribs
     Rib-eye Steak
     Prime Rib ShortPlateand FlankSteak- belly cut, very tough. Cuts from this areas are usually used for stew meat or fajitas.
     Stew Meat
     Skirt Steak
     Ground Beef
     Flank Steak ShortLoin- middle back cut, very tender. Cuts from this area are normally sautéed, pan-fried, broiled or grilled.
     Top Loin Steak
     T-Bone Steak
     Porterhouse Steak
     Tenderloin Steak (filet mignon) Sirloin- lower back cut, very tender and flavorful. Cuts from this area are normally …