Gretzky

Secret of cooking thick steak:
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! L' J6 Y( Y5 Y1 EMake 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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4 A+ W8 v. H; {8 |I don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:
$ b4 {2 L7 ]4 F# A" b4 \/ S- ~8 Y$ A+ p% b0 ?5 |- n
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).
- l, k( G0 {' F: _. n" W5 `  c/ a2 K' V7 d
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!- E. b6 g. ?: q, b3 r, Z5 ~6 u. q

2 C/ z8 |* u1 T- uI 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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+ R$ c4 m- W! F4 v1)Take the wings out from fridge. Wash and dry them. Room temperature. Little salt on wings.$ f0 z& _! v: n5 i5 m! W
2)Heat pan, pour oil, fried the wings until 90% done.: [9 _; d" 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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" L0 Z' [( @) S1 e, J2 @Done....

Gretzky

Thanks for the recipie....you can actually post it here (just up stairs)4 E1 o( h$ ~; n" w) l
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