Gretzky

Secret of cooking thick steak:  V) ~, A4 X. d; b, q! F4 b  [$ u

# {1 `) a* \0 S  MMake 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).
4 h3 o  k2 R, \/ E" d$ e7 `. H- b9 C7 t! J# {" g
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
! u, p+ J0 o% ^/ w4 m% G; F2 c- H* P. X2 _! E. i2 T% h# Y
I don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:
) m9 X6 v' {& b* {4 G0 e
* G3 p& |% s5 hMake 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).4 d- k6 ?0 s0 N* i3 h

% E2 u& O3 ~: _, [1 D3 BOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
9 p6 w) |9 A& {
4 P7 e, l  a6 J6 @& w8 ^8 m! 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.
' s+ Q/ U: c' v- z7 v7 q
+ {6 ]* t0 r6 s) ]" e: u' E, g7 m1)Take the wings out from fridge. Wash and dry them. Room temperature. Little salt on wings.: \' u6 G" X: W& K
2)Heat pan, pour oil, fried the wings until 90% done.( k# c2 |0 X6 u$ J: }
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)
+ B8 Q, R' B; w; H# X0 [, o3 D% n: t2 J+ b0 Z! ]5 _1 s
Done....

Gretzky

Thanks for the recipie....you can actually post it here (just up stairs)' X' G! t& Q  p$ I* T
0 U$ q: A' h; }
【飲食天地】交流烹調技巧 發表食府品評 肯分享實加分