Gretzky

Secret of cooking thick steak:
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) K; t, m) `$ n; W8 bMake 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).1 {4 H, d( u; Q6 Y3 Z

' t3 W) U4 a7 J& B. UOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
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I don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:2 ^/ E7 n5 ]' o6 P& D8 T/ E

: s; ~  O9 O* z4 \. N) M; sMake 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).
+ {) L% G! E/ J) ?# ~$ \0 v9 x: @, P$ L3 Y" F: F$ k: R
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!- W! a, H6 g2 u1 M: _

8 n) u% d# F( N, Y+ n- II 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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1)Take the wings out from fridge. Wash and dry them. Room temperature. Little salt on wings.
2 G$ G" s0 E, m0 e* L9 F2)Heat pan, pour oil, fried the wings until 90% done.4 v. @& i5 v6 Z) X5 Q
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)
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Done....

Gretzky

Thanks for the recipie....you can actually post it here (just up stairs)# ~! m$ T) b' o( P4 Q  O& w2 b: e

: f2 r! Z, k5 R! p7 |3 m【飲食天地】交流烹調技巧 發表食府品評 肯分享實加分