Warm Southern Breeze

"… there is no such thing as nothing."


Posted by Warm Southern Breeze on Saturday, November 27, 2021

What is it?


Glad you asked!

It’s THE MOST important meal of the day!


Because you’re BREAKING your FAST! Hence, the name — break-fast.

Overnight, your body has thoroughly digested, and fully utilized every nutrient which you put it yesterday.

And, now, it’s time to eliminate the waste. Your blood’s been filtered, too. And that waste as well, is ready to go. That’s why upon awakening from an overnight rest, you, everyone else, and all god’s creatures gotta’ go.

And since it’s ALL empty, just like your automobile, it’s time for a refill. Can’t travel cross-country on an empty tank, now, can you? Prolly can’t even make it cross-town when the gas gauge is pointing on ‘E’.

And proteins — broadly, meat, eggs, cheese, and nuts — take longer to digest than carbohydrates, thus, releasing their energy more evenly, whereas carbohydrates burn (release their energy) rather quickly.

Seen below…

Sautéed New York Strip, topped with “Hecho en Mexico” El Yucateco brand green habanero sauce, accompanied by Italian 5-grain bread from Publix (baked fresh daily), topped with Saint Angel Triple Cream Brie cheese via Murray’s, and crushed grape tomatoes.

NOTE: Saint Angel Triple Crème Brie is made in the Massif du Pilat, in the Rhone-Alps region of France, and is a pasteurized cow’s milk cheese from the Fromagerie Guilloteau.

PRO TIP: When cooking meat – any meat, but especially beef & pork (the two most commonly consumed in the USA, but mutton/lamb [sheep] & goat [chevon/kid], as well) – the cooked piece should “rest,” i.e., just sit undisturbed, for AT LEAST half as long as it was cooked.


Here’s the rationale & science:
If you’ve ever observed a piece of meat cooking (such as in a crockpot), you’ll have noticed that after a while, it appears to “puff up,” or swell… and, it does.

That’s the result of an internal temperature increase, which is reflected externally, as pressure. That’s the point at which:

1.) Fats begin to render,
2.) Water becomes steam,
3.) Muscle fibers expand, and
4.) Allow water to “leak out.”

At that point, cooking is FULLY underway.

As time progresses, you’ll have also noticed that the piece of meat then “shrinks,” and, may actually become slightly smaller than it was originally, before cooking. And, it has.

That’s because some of the “juices” – water in the piece – have evaporated, been reabsorbed, fat has rendered (liquefied), and collagen has similarly liquefied.

If the piece is prematurely removed before that process has begun, and is sliced, juices will run out copiously, and the piece will be tough, and excessively “chewy.”

Allowing the meat to rest after cooking, permits the meat to “settle down,” and the juices to reabsorb, thus making it juicy, instead of dry.

To illustrate, a friend once cooked hamburgers on the grill, and just as the burgers were becoming ready, the spatula was used to firmly press down upon them, and all the tasty, juicy goodness was expressed. The resulting burgers were dry, and tasteless.

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