Gretzky

Secret of cooking thick steak:
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  L: R$ [4 A, S  z; 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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; w* |! L% \1 b3 o( w9 U; pI don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:
- M5 M3 h+ A5 Z$ Y/ f8 u  w$ l0 o
. P2 Z# K- Y9 w( Q& j. k7 H8 c3 d- ^8 NMake 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).( f% e& a+ T9 h" ~" l: a1 D: `

" k% E; Y% i9 _6 N; {One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!' N2 c2 X% Y) d! x0 f
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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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1)Take the wings out from fridge. Wash and dry them. Room temperature. Little salt on wings.5 ]; i# B- k0 {8 p6 ~
2)Heat pan, pour oil, fried the wings until 90% done.4 Q) i) \2 q4 X, J5 K) f
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)6 n, d+ A- S: M+ q# q; O
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Done....

Gretzky

Thanks for the recipie....you can actually post it here (just up stairs)
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6 T- `* q4 @6 J- R! Q$ ~【飲食天地】交流烹調技巧 發表食府品評 肯分享實加分