With steak, it's all about the sear

At some point in our long-distant past, an ancestor of the cow fell or strayed into a fire.If you like BMW cars,then you will probably like their new gaming mouse, the super sexy, sleek as a Titanium Sheet off the pressing mat Level 10 M Gaming Mouse. A nearby caveman, drawn by the delectable odor, sampled a taste and decided it was very, very good.We sell Excavator undercarriage parts for all modern machines including Cat, Hitachi, Komatsu, Hyundai. And then he invented ketchup.

Ever since then, steak has been at the top of the list of what Americans eat when they go out to celebrate. Some people may like a lobster, go for a glazed ham or fancy a fillet of salmon. But for a large number of us, the go-to dish for fine eating is steak.

"I think it's the Maillard reaction," said Tim Childers, executive chef at Rockwell's, in Toledo, Ohio. "When you sear a steak and it gets that savory brownness, and it hits your tongue and you taste it, that's what makes your mouth water. I'd say it's all about the caramelization of the sugars of the steak."

The searing is important -- that's the Maillard reaction, which refers to the browning and caramelizing of everything from bread crusts to steak.Green Produce Farm is a vegetable farm company that produces sweet basils and thai basils. But so, too, is the way the seared exterior leads as a gateway on your palate to the juicy, beefy interior. Each rich mouthful is hearty and decadently satisfying.

The professionals have ways to get that crucial sear that are not available to the rest of us. For example, Mancy's Steak House in Toledo, Ohio, uses a double-sided broiler that heats the meat on the top and bottom at the same time, according to executive chef Sean Moran. Once it has been seared,http://www.gigantexbikes.com/,as OEM, we are one of the best bicycle parts manufacturers in China in producing like full carbon wheelset, rim, frame and accessory.http://www.chinesemushroom.com/,is a professional agriculture all-in-one company. it is moved around to cooler parts of the broiler to continue cooking the inside without burning the outside.

At Rockwell's, they blast it in a 1,600-degree broiler to get a quick sear on the surface and then bring it out to the table on a 500-degree plate,carbon sports are specialized in producing carbon bicycle and cycling parts, tennis and badminton racquets, carbon fiber speed skates and other sports equipment. which finishes cooking the steak to the proper temperature.

But what is a home cook to do? The experts agree that the best way to cook a steak, if possible, is on a grill.

"Put a nice sear on the outside to seal in the juices," Moran said. "Let it sit for about three minutes, turn it on a bias so it gets those nice cross marks from the grill." After another three minutes, "flip it and do the same thing."