if 5.0 g of Al reacts with 4.45 g of O2, what is the empirical (experimental) formula of aluminum oxide?
Timing and temperatureSeal the meat in a fry pan and cook covered at 150C-180C for 30-35 minutes per lbI prefer to have the oven pre heated to the higher temperature and then once I have added the meat knock back the temperature and continueAllow up to 25% of the cooking time for the meat to rest in a warm place coveredFinally DO NOT cut into the meat to test for doneness, it will only let the juice escape.
I believe the empirical formula would be Al2O3Aluminum gives up three valence electrons, oxygen accepts two, so the combination ratio should be 2 to 3(2x33x26)Also, Al has 26.98 grams/mole, so 5 grams is about .19 moles; O has 16.0 grams/mole, so 4.45 grams is about .28, and the ratio of .19 to .28 is about 2 to 3.
All you need is a meat thermometer to avoid overcooking itI like a digital one that has the correct temps pre-programmed and an alarm that goes off when the meat hits 10?F below target temp(It will continue o cook once removed from heat, when resting.) A tenderloin is a tender, juicy cut, and doens't take but 20-30 min of cooking time to be done.
Cook it in a German clay potThe two common brands that you will find in specialty cooking stores are Romertopf and SchlemmertopfThese clay pots are soaked in water for 30 minutes prior to baking your recipeAnother thing to note is that the pot always goes into a cold oven, not a pre-heated oven, so the pot can come up to temperature slowly(Heat shock can make it crack.) You can basically throw anything into a clay pot (roasts, vegetables, small fowl) and it will come out tasting wonderfulOne of the best kept culinary secrets in the world.
keep basting it as it cooks, not so much though that u have to cook it a lot longerwhen it has been in maybe half of the time it needs, cover n tent wth foillet it sit b4 u cut into italso try covering it in large onion slices to keep it moisturized, and check that ur oven isnt too hotmine cooks htter than it says it is, so i have to adjust my temp for my ovenmy bf n i get pork tenderloins n he does magic with them, they r soooooo gooooood! we usually have some vinegar in the marinade, or add some if it from a bottlewe almost always bbq them, using indirect heat so it does not dry out, and basting frequentlygood luck!
