1.   Meat looks gray.

2.   The browned parts blended together, so the meat looked as if I had broiled it.

3.   The meat should also look moist and bright, rather than sticky, and the fat should look waxy white rather than yellowish.

4.   The meat looks like regular walnut innards, but has the soft, oily texture of chestnut and a pungent, almost trufflelike taste.

5.   The process also unravels animal proteins, making raw meat look pale and cooked.