Gretzky

Secret of cooking thick steak:" S( m( N  l, s6 G8 {; D8 Y/ ?3 \
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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).
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One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!) ~4 R9 E3 \/ B, N

% B2 y8 W# S  c; n. AI don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:
9 v! {0 t) j; s0 J. }: D
! d: Y" \0 k4 R" K5 a/ ?$ HMake 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).7 ~4 l- K4 q: f4 q& e

8 P" O0 r. X, r2 i+ X) ?" TOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!' }5 J9 z' o3 n3 {
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I don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Ingredients: Chicken 'middle' Wings (10 pieces); 3 soup spoons of brown sugar and 4 to 5 slices of lemon.
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+ O3 b3 f- C0 q2 C$ z/ `6 T( x1)Take the wings out from fridge. Wash and dry them. Room temperature. Little salt on wings.
& ~% z; R2 y3 p& {0 R, I2)Heat pan, pour oil, fried the wings until 90% done.
4 c# T- i( ]/ _! d3)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)
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Done....

Gretzky

Thanks for the recipie....you can actually post it here (just up stairs)
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/ M% T- g- e- O* u/ R2 p【飲食天地】交流烹調技巧 發表食府品評 肯分享實加分