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HellaSwag / 14730 / HellaSwag validation 14730

Problem

Answer published by the source. Consult the official source to check your work against its answer.

activity label

Food and Entertaining

ctx

[header] How to braise beef [title] Select an inexpensive cut of meat to braise. [step] While it may seem contrary to usual meat-buying logic, tougher or less-tender cuts of meat are perfect for braising. Pot roast, chuck roast or any inexpensive cut may be used.

endings

  1. The muscle fibers and connective tissue that make these cuts stringy or tough are broken down by braising, which gelatinizes the collagen into a more palatable texture. Low heat and long cooking times are used to make a tough cut of any kind of meat moist, tender, and delicious, when cooked properly.
  2. [substeps] Nuts, seeds, fruits or vegetables should all go in a braised beef braise, but they should also be toasted or consumed free of fats, juices or oils. Select these nutritious cuts of beef in the same way you would others.
  3. Tenderloin is good options because it cuts a bit higher than other varieties of beef and burgers. Olive oil can make braised beef much richer.
  4. Steak is a different type of meat and you'll need to be willing to share that with others at a restaurant. [substeps] Choose beef products from dachshunds, beef liver or split beef bones available at your local butcher or grocer.

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Source and history

upstream_id / Original problem ID
14730
task_id
93739f03-4cc4-51aa-ba92-cc0a9733ce96
task_key
default--validation--14730
task_revision_id
1
config / split
default / validation

Official source

initial import