Answer:
https://images.app.goo.gl/kja7zbMjZyt8P2LR8
Explanation:
I don't know if this is what your looking for...
Answer:
This is specifically related to you, but in the most part, I would think that we eat different foods than in the Stone Age, because we have livestock and plants from farms; but it could be different for you.
Hope this helps, have a great day/night, and stay safe! Also sorry i'm late with the answer.
Explanation:
It has been used as an industry, a driver of trade, individual hobbies, and in the creation of art;[1] it can be regarded as both a science and a craft.
Modern metalworking processes, though diverse and specialized, can be categorized into one of three broad areas known as forming, cutting, or joining processes. Modern metalworking workshops, typically known as machine shops, hold a wide variety of specialized or general-use machine tools capable of creating highly precise, useful products. Many simpler metalworking techniques, such as blacksmithing, are no longer economically competitive; these may be performed as individual hobbies or historical reenactments.
Sear the meat:
<u>Cooking meat such as filet mignon:</u>
- Pat the meat dry with paper towels
- Let sit for 20-30 minutes
- Preheat the oven to 450ºF (230ºC)
- Season liberally with salt and pepper. Cover all sides with seasoning
- Heat up an oven safe pan and keep on high for 5 minutes until scorching hot. Add a tablespoon of oil
- Once you see the oil start to smoke, add the meat to the pan. Do not touch the meat until the crust has formed, about 2-3 minutes.
- Use tongs and flip the steak.
- Start to add some butter, rosemary, and garlic to the pan to create more flavor to the meat.
- Once the butter is completely melted, start spooning it on top of the meat for 2-3 minutes.
- Put the pan in the oven right away and cook:
- 6 minutes - rare
- 7 minutes - medium rare
- 8 minutes - medium
- 9 minutes - medium well
- 10 minutes - well
- Take the pan out of the oven and gently put the meat on a cutting board.
- Leave for 10 minutes before slicing to have a tender steak.
Frescoes are in fact affected moisture. They need to stay dry, and humidity needs to be low.
