Brad Makes Dry-Aged Steak It's Alive Bon Apptit
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Date: 2020-01-31
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Comments and reviews: 9
Elleari
Actin and myosin are most thermodynamically stable when then are bound, so they want to be hooked together and activated - which is the state of muscle contraction. Our body needs to actively provide energy every time we want to actually relax our muscles. Sooooo. when we die, our bodies no longer can add the energy back to relax our muscle, so actin and myosin hook up and our muscles contract. The contracted state of the entire body after death is called rigor mortis. And yah, eventually the proteins just start to break down as the cell structures go.
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Actin and myosin are most thermodynamically stable when then are bound, so they want to be hooked together and activated - which is the state of muscle contraction. Our body needs to actively provide energy every time we want to actually relax our muscles. Sooooo. when we die, our bodies no longer can add the energy back to relax our muscle, so actin and myosin hook up and our muscles contract. The contracted state of the entire body after death is called rigor mortis. And yah, eventually the proteins just start to break down as the cell structures go.
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James
These guys were talking about how it was weird to see so little loss of weight in their hook steak they brought in, but I feel like they were forgetting it had already been dry aged for 2 weeks prior unlike the johnny steak and the pork.
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These guys were talking about how it was weird to see so little loss of weight in their hook steak they brought in, but I feel like they were forgetting it had already been dry aged for 2 weeks prior unlike the johnny steak and the pork.
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Sydney
This is a great series I am genuinely excited when It's Alive updates and we get more Brad hijinks. But I'd also like to see Brad talk with more women and POC food professionals. Thanks for the consistently, wonderfully absurd content
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This is a great series I am genuinely excited when It's Alive updates and we get more Brad hijinks. But I'd also like to see Brad talk with more women and POC food professionals. Thanks for the consistently, wonderfully absurd content
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Johey
I can actually say that I haven't had grain fed beef since 2004. That's only because Swedish life stock laws state that cattle has to be allowed to be outside, grazing, for atleast 4 months per year. In winter, they usually get hay.
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I can actually say that I haven't had grain fed beef since 2004. That's only because Swedish life stock laws state that cattle has to be allowed to be outside, grazing, for atleast 4 months per year. In winter, they usually get hay.
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TheMeltingMan1
As curious as I am, I don't think I want to know how Brad got stabbed. 1. The thought of someone hurting him makes me sad af. 2. How I got stabbed stories are never never fun
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As curious as I am, I don't think I want to know how Brad got stabbed. 1. The thought of someone hurting him makes me sad af. 2. How I got stabbed stories are never never fun
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saxon
You think the beef hook one had less water loss due to the fact that it had already lost some water, since it started the hanging process first? or am I missing something lol
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You think the beef hook one had less water loss due to the fact that it had already lost some water, since it started the hanging process first? or am I missing something lol
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lmariew
Brad needs to try High Meat. It is 3 mos fermented RAW steak. DELICIOUS. (It took me a lot of self pep talking to take my first bite, for the record) Not for the squeamish.
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Brad needs to try High Meat. It is 3 mos fermented RAW steak. DELICIOUS. (It took me a lot of self pep talking to take my first bite, for the record) Not for the squeamish.
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Kensley
When Andy comes over, he looks like he's approaching the block bully with his uncles, mob boss Uncle Brent, the body-burier Uncle Ben, and the butcher Uncle Brad.
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When Andy comes over, he looks like he's approaching the block bully with his uncles, mob boss Uncle Brent, the body-burier Uncle Ben, and the butcher Uncle Brad.
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Kevin
The meat hook steaks was already hung for 2 weeks before the experiment so it lost weight before and you didn't count that in. That's why it was a lower % lost
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The meat hook steaks was already hung for 2 weeks before the experiment so it lost weight before and you didn't count that in. That's why it was a lower % lost
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