Blood on the Plate - wife issue/birth defect

[chilerelleno]

@sandyut
Have you tried using the scientific facts of chemistry on her?

Explain that the red liquid in the packaging and on the plate it isn't blood, it's actually a protein only found in muscle tissue called myoglobin.
It carries oxygen into the muscles and has a red pigment that is what makes muscle tissue red.

As it is heated it darkens, the more cooked the meat the less red color retained turning an unappealing gray.
Some meat packers treat meat with carbon monoxide to lock the myoglobin in the meat, keeps old meat from turning color.

We all probably know the coppery metallic taste of actual blood.
If our meat really tasted like blood we might find it more unappetizing.

 

[FFchampMT]

My girlfriend was in the same boat until I turned her on to 'blood toast'.
I just make toast, butter it, then sprinkle it with garlic salt. When the steak comes off it goes right on top of the toast so while it's resting its soaking up the juices. It's an amazing, mushy, garlicy bite of heaven that I look forward to more than the steak.

 

[pc farmer]

My girlfriend was in the same boat until I turned her on to 'blood toast'.
I just make toast, butter it, then sprinkle it with garlic salt. When the steak comes off it goes right on top of the toast so while it's resting its soaking up the juices. It's an amazing, mushy, garlicy bite of heaven that I look forward to more than the steak.

Wow Thats different.

 

[HalfSmoked]

Yup that's what the bread will. Even just placing a slice on you plate will absorb the juice and the flavor of the steak and the seasoning used. As said above in post #9 that's what high end restaurants do.

Warren

 

[HalfSmoked]

Thanks for the like FFchampMT it is appreciated.

Warren