On Aug 11, 7:31*pm, "Cheryl" > wrote:
>
> Does the cream incorporate into the meat and the fat and not ooze out during
> cooking? *It sounds interesting

It merges in with the meat and doesn't separate during cooking. It
does have an effect on the color, though, in that the inside will be
less red or pink for the degree of doneness. That is, rare will still
be rare and juicy but it won't look as red. -aem