Sirloin runs from 13th rib to hip bone, tougher than short loin. Separated into top butt and bottom butt by seventh lumbar vertebra. Contains tenderloin, most tender muscle on beef carcass
Boiling is rapid liquid-to-gas phase transition at 100°C. Two main types: nucleate boiling with bubbles and critical heat flux boiling. Boiling point decreases with altitude due to lower atmospheric pressure
Chicken is the most common poultry worldwide, with 19 billion chickens globally. Chicken meat contains 24.68g protein and 12.56g fat per 100g serving. Chicken can be prepared in various ways including baking, grilling, and frying
Enoki mushrooms have long, thin white stems with small white buttons. They are mild in flavor and versatile for various dishes. Mushrooms should be cleaned before cooking to prevent sliminess
Place 3-6 eggs in single layer with 1 inch cold water. Bring water to boil, then remove from heat. Hard-boiled eggs take 10 minutes, soft-boiled 6 minutes. Immediately cool under cold water or plunge into ice bath
Fill 12-quart pot ⅔ full with cold water. Place on high heat for 5-10 minutes to reach 212°F (100°C). Water goes through quiver, sub-simmer, simmer, and rolling boil stages. Use lid to hold heat and prevent splashing