Gretzky

Secret of cooking thick steak:
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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!!!!!
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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:! ]' [8 Q, ^/ c% h, n, j4 N* r3 b
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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).
$ P1 Z) s* G/ d& ]! @3 |
9 Z" t& \8 L# T6 \! HOne 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

Ingredients: Chicken 'middle' Wings (10 pieces); 3 soup spoons of brown sugar and 4 to 5 slices of lemon.- _! u  h6 {: C* B+ w
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1)Take the wings out from fridge. Wash and dry them. Room temperature. Little salt on wings.
3 z# u) u5 T- S1 F. }! M. [  e2)Heat pan, pour oil, fried the wings until 90% done.* W& i& C0 M8 z6 B1 _( A4 p
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)9 H/ N* Z. |( B# V6 s5 o

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Gretzky

Thanks for the recipie....you can actually post it here (just up stairs)% D5 P# b) z8 C& g

, B2 a  z9 T/ R( b  z* F【飲食天地】交流烹調技巧 發表食府品評 肯分享實加分