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Secret of cooking thick steak:$ v! Z& Q8 h$ a  \% N7 R; \
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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 c5 b: @: I8 }( N& Z" S1 u6 G8 E1 N* O8 y
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!3 \; k: R3 m3 r4 l
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I don't like the add on sauce...simple steak with marsh potato is the best.

Secret of cooking thick steak:% x& S+ X% A/ y3 X( ^& ?4 D
( }, m4 k* |) M% \( x- X* |
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).
8 `7 u" Z/ I9 l# R
: ?. O' _. ?  w: wOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!0 `4 }; K" F; N7 j" T, U

# j, a! V5 b0 e/ }7 A) u; W. EI 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.9 |/ Q. Y4 u! K& p

; s, ~2 w0 _. O0 `% v3 P4 w1)Take the wings out from fridge. Wash and dry them. Room temperature. Little salt on wings.' u' L6 \, g: x( d9 t
2)Heat pan, pour oil, fried the wings until 90% done.
) {2 N% [) F- v: W- e3)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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4 k& a( e& O) g# s7 y7 {, ~Done....

Thanks for the recipie....you can actually post it here (just up stairs)0 e* r( O0 F' F* r& F- u6 z+ ~

* \  }. b8 i6 V+ `" t【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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