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when i get a chance i'll uploads some pics of my specialties. crowd favorites are red velvet and cream cheese truffles(NOT red velvet CAKE truffles like most pansies do it), orange chocolate truffles, and blueberry truffles. gonna try making mango chocolate truffles next probably.
Not all the blood is drained but the majority of it is. Thats why it retains its red color, but most if it really water.
Myoglobin forms pigments responsible for making meat red. The color that meat takes is partly determined by the oxidation states of the iron atom in myoglobin and the oxygen species attached to it. When meat is in its raw state, the iron atom is in the +2 oxidation state, and is bound to a dioxygen molecule (O2). Meat cooked well done is brown because the iron atom is now in the +3 oxidation state, having lost an electron, and is now coordinated by a water molecule.
I made a tuna melt the other day, it involved a grilled tuna steak with mayonnaise pepper and salt. The cheese was gruyere from Switzerland, and the tomato was locally grown organic tomato. The bread was a local bakeries Italian Ciabatta
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