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What are some problems caused by acid soils, besides aluminum toxicity?

I have a 2 page paper on this due tomorrow and tomorrow is the last day to turn it in, can anybody help??

Answer:

I usually do mine in red wine garlic onions and basil, pepper etc london broil is very tough so let it marinate for at least 2 days before cooking then cook it at low temp for long timeBBQ BEST!
in acid soils many of the essential plant nutrients become tied up or unavailablethis causes deficiencies in those nutrientsyou could easily write a two page paper about just one or two of these deficiencies and what the symptoms/outcomes are or on the chemistry of how they become unavailableN, P, S, Ca, Mg, and Mo are some of the most commonly unavailable in acid soils
well thats a nice looking cut of meat but if you overcook it it will tighten up and be like shoe leather.under cook it and its stringy.what to do? well the easiest way to cook it is to cut it up into chunks and cook it all day in a crock pot with a onion.see when that meat gets tender you can make stew out of it or barbque sandwichs ,or stirfry even.thats if you are like me and dont want to heat up the house in june.(its hot as 9 yards of you know where down here today) another way to do it is put the meat in some Dale's and soak it all daywhen you get home heat up a big old black iron skillet with some bacon drippins in it and wait till that pan is smokin.ease that meat in the pan and let it kick and stomp on high heat for 5 mins.flip it and give it heck for five more minscover and turn off fire wait an hour.slice the meat across the grain thinly at an angle.serve right away.steak frys and texas toast is good with it .
1/3 cup dry red wine 1/4 cup balsamic vinegar 2 tablespoons cherry preserves 2 cloves garlic, minced 1/2 teaspoon salt Freshly ground pepper to taste 1 1/2 pounds London broil, trimmed 3 tablespoons finely chopped shallots 1 teaspoon extra-virgin olive oil 2 teaspoons butter Nutrition InfoPer Serving Calories: 161 kcal Carbohydrates: 7 g Dietary Fiber: 0 g Fat: 7 g Protein: 13 g Sugars: 1 g About: Nutrition Info Powered by: ESHA Nutrient Database 2Cooking Directions Whisk wine, vinegar, cherry preserves, garlic, salt and pepper in a small bowlPlace meat in a shallow glass dishPour the marinade over the meat and turn to coatCover and marinate in the refrigerator, turning several times, for at least 20 minutes or up to 8 hoursRemove the meat from the marinadePour the marinade into a small saucepan; add shallot and set asideBrush a ridged grill pan (see Tip) or heavy skillet with oil; heat over medium-high heatAdd the meat and cook for 10 to 12 minutes per side for medium-rare, depending on thickness, or until it reaches desired doneness(It may appear that the meat is burning but don't worry, it will form a pleasant crust.) Transfer the meat to a cutting board; let rest for 5 minutesWhile the meat is cooking, bring the marinade to a boil; cook over medium-high heat for 5 to 7 minutes, or until it is reduced to about 1/2 cupRemove from the heat; add butter and whisk until meltedSlice the meat thinly against the grainAdd any juices on the cutting board to the sauceServe the meat with the sauceYield: 6 servings
I cooked this for a Ftahers Day last yearIf it is not what your looking for type LOndon Broil Recipe on Google GRILLED LONDON BROIL 1 london broil, 2-4 lbs trimmed 1 bottle red wine ground black pepper meat tenderizer For a lean steak entree, take one London Broil that has been trimmed of excess fatPlace meat in a glass/Pyrex cooking dish, deep enough to accommodate meat and marinade and poke liberally with a dinner fork or score with a sharp knifePour enough red wine over meat to cover it, place a towel or cheese cloth over and refrigerate for at least 4 hours, (the longer the better)Remove meat from marinade, discarding liquid, season with ground black pepper and tenderizer and place on grill until done to your likingOne London Broil will usually serve up to four peopleServe over rice or with grilled/baked potatoes and saladTotal preparation time, approximately 10-15 minutes, cooking time is approximately 15-25 minutes depending upon thickness of cut, degree to which you like it cooked and the temperature of your grillAlso works well in an oven heated to 450°F and wrapped in aluminum foil.

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