Gretzky

Secret of cooking thick steak:: T8 r' d& Z: X+ W' k% s* e
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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).6 E1 z3 N7 y3 ?. t5 I5 f/ b

" I, I- S+ y9 _One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!  K1 o4 N& N6 h8 ?- a

9 f% J. K+ S  e+ WI don't like the add on sauce...simple steak with marsh potato is the best.

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).2 f0 m" j) \" y! j3 O
9 c$ j7 [: v/ O0 t
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!# G2 z& n4 A) j& T! g" U
# ~/ T% R+ o! P9 z( j, E
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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9 a1 [! N# G: G1)Take the wings out from fridge. Wash and dry them. Room temperature. Little salt on wings.# e# p" ?; q) n
2)Heat pan, pour oil, fried the wings until 90% done.6 V- Q8 Z7 a# N/ `7 G! P) 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)
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Done....

Gretzky

Thanks for the recipie....you can actually post it here (just up stairs)
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