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Secret of cooking thick steak:+ @3 j0 q1 z$ W7 o% \: S

9 b# V- v+ ^, z* sMake 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).
! R, b' k; N* h* M2 q, {; w' k# [" J5 w# ~
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
+ @% U- S' t: e. k% D, G" z
; c" y3 P+ {8 w; L( \# u) zI don't like the add on sauce...simple steak with marsh potato is the best.

Secret of cooking thick steak:
, b* y4 [  r; R$ }0 t" Z( Z, {$ B, l4 r2 g! e$ E
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)., \1 l8 r% Q3 e' s- V0 z

) q0 i4 t$ \3 zOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
/ B  L0 k* t, |4 w- ~
  Q0 U: ~  `% s5 Z7 MI 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.
2 [5 r" }0 m, |9 d! X: z2 Z* w" L( H! S& N' T0 N) }
1)Take the wings out from fridge. Wash and dry them. Room temperature. Little salt on wings.) w- [  W# U, }' i2 w2 G: ]
2)Heat pan, pour oil, fried the wings until 90% done.
5 t; d! x3 G2 Y4 `$ `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)) }9 R$ r1 R0 v5 p; T# f! N( O

4 d5 A9 Q% _& }, ~5 |( U$ tDone....

Thanks for the recipie....you can actually post it here (just up stairs)6 e. `  O# G$ [4 \  t
0 Y' U! @' v+ ^0 a5 P
【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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