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Secret of cooking thick steak:3 _' |8 d; U4 Y- W+ c

$ V+ z# N! Z- G4 m. H2 u8 [; vMake sure you have lots of oil (olive oil better) and the pan is thoroughly hot. Dried the steak with towel, seasoned with a bit of salt and pepper...turn the heat to high....fried the steak on one side for about a min...flip to the other side and do the same. By now you should have the two sides 'caramelized', meaning the 'crust' is now burned. TURN THE HEAT DOWN TO LOW-MED or LOW...keep flipping from time to time...cooking time varies (depending on the thickness).: ]# k& J. K& N) e3 E
. l2 f# @# F  u5 k: _
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
  |) P$ y8 X1 X: m( A) A0 [: E4 w4 |- W( N3 S
I don't like the add on sauce...simple steak with marsh potato is the best.

Secret of cooking thick steak:
1 L  l6 G; O$ {$ B$ C% C8 p  v* O/ t! R) k5 k& ~
Make sure you have lots of oil (olive oil better) and the pan is thoroughly hot. Dried the steak with towel, seasoned with a bit of salt and pepper...turn the heat to high....fried the steak on one side for about a min...flip to the other side and do the same. By now you should have the two sides 'caramelized', meaning the 'crust' is now burned. TURN THE HEAT DOWN TO LOW-MED or LOW...keep flipping from time to time...cooking time varies (depending on the thickness).
2 `% b( J+ U, i! \$ c7 [
, ?" m6 u5 G. R; ]$ K/ I/ TOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!) B* b0 X' v( z6 H

  }; A' ?6 G2 z/ {I don't like the add on sauce...simple steak with marsh potato is the best.

15 min Easy Lemon Chicken Wings

Ingredients: Chicken 'middle' Wings (10 pieces); 3 soup spoons of brown sugar and 4 to 5 slices of lemon.. x- R6 h9 k& E

1 B2 y9 w8 d7 I/ n3 h1)Take the wings out from fridge. Wash and dry them. Room temperature. Little salt on wings.0 B7 a# K( S8 y/ h
2)Heat pan, pour oil, fried the wings until 90% done.
2 @- K, I9 e0 y- ^3)Put lemon slices, sugar and 1/2 of hot water to pan. Stir for a minute and put the lid on for 6-10 minutes (or the water turns into sauce)( d& U" P& R* ?1 C9 R( I

; l& O1 D8 r  }) Z9 ?) g: VDone....

Thanks for the recipie....you can actually post it here (just up stairs)
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【飲食天地】交流烹調技巧 發表食府品評 肯分享實加分

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