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Secret of cooking thick steak:
/ [. n7 _7 |9 m# f7 Y' l- r; u$ n
, |) `& k- H; K! _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).
9 B; G; R% H6 q8 D' R# ~* d5 C) R- z3 Q2 \$ V, M( k
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!$ m0 P+ @/ J4 f" `! O- x

/ }0 p% Z) H) F5 f$ oI don't like the add on sauce...simple steak with marsh potato is the best.

Secret of cooking thick steak:
0 Z' S/ e- Z7 s8 m( c
" S; q* N( U' Z  P5 ?3 j# 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).
) F3 f% m  G' K: l9 ~9 b! [2 V; D' q5 D/ {- B4 _6 o
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!: G/ e6 F8 ^7 z# m6 M4 e
4 b2 ]9 s9 c0 V( e% o
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.% a5 Y  _2 y* `9 D7 G% Q" a" f
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1)Take the wings out from fridge. Wash and dry them. Room temperature. Little salt on wings.9 y$ O, R0 _" C% _* @+ [
2)Heat pan, pour oil, fried the wings until 90% done.
1 J! K1 `! L" m3)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); p* l: ?9 K7 _
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Done....

Thanks for the recipie....you can actually post it here (just up stairs)  [" n" S% U( ?2 U) B( X
0 s5 F" V! n" W
【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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