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Secret of cooking thick steak:* A0 o* `7 h$ |. V; L

- o8 R$ j! Y8 Q- 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).: m9 \( P. C; I' r
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One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
7 S" i1 s5 _5 ]& q: ]3 W
+ Y$ h( N: E- W2 ?0 hI don't like the add on sauce...simple steak with marsh potato is the best.

Secret of cooking thick steak:
: J  l/ V7 z' e) I% e4 o
) {& r; T5 Y2 q( {; lMake 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).$ s% s3 T& o" |

; X+ x  |1 j7 t2 K5 {One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!" ^$ _2 P& W9 _# z1 C
. ^6 V& i2 U' j) v& ?$ C8 `- I/ a' w
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.
6 c7 e# I: a: h& m( g8 O* u+ K; ]5 |0 w$ M: `' ~
1)Take the wings out from fridge. Wash and dry them. Room temperature. Little salt on wings.
# q( A3 e) A/ Z" p) h2)Heat pan, pour oil, fried the wings until 90% done.
8 F9 B, _4 N  R* P& W2 ~4 I3)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)8 Y' g# ?# n7 S3 w0 W' [

( E0 l" E+ c# Y& p0 iDone....

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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