Steaks How to Cook like a professional chef.
Most people who want to cook steak, often falter even before they start. Know what kind of steak to be cooked is often the most important step in the process. I do not know if this is a sure recipe - shot for a disaster is often confused with the effects of cooking and the expectations of their exercise of the cooking steak.
For example, there is a big difference between cooking beef sirloin and Mignon is the same size. Curve of different tastes and to the extent that it is different. So the first step in learning how to cook a steak is to know what type of steak you want to cook.
Secondly, the process of cooking the steak should be clear. The process is often dependent on the material used. Technique commonly used is broiling and grilling, but they are not alone and you do not have to cook the steaks all For example, if you sear the meat in the pan-line finished in the oven, cook the steak to come out really well. More and more people, more than 50%, but like the Mignon through the flame, not the desired cooking.
Third - If you've bought the steak before it's time for you to cook it. But if you keep the steaks in the freezer all the time, make sure it reaches room temperature. Steak to room temperature before you cook the steaks to a temperature that allows it to provide a relatively simple You may find your steak for a long time to cook!
Fourth - Do not move around too much on your steak slices with 95% of American's do this - they stand apart from the steak from grill and keep poking at the time. All of this is - Ruin the surface of the steak and nothing else.
The five - even if you have a good steak, cooked the steaks are equally important. Cut steak with grain, such as the confiscation of undesirable flavor of the steak. On the other hand, if you cut the steak across the grain, you will find it easier to chew steak.
Is not learning how to cook a steak, have some fun? Of course it is, and if you follow these five factors to cook steak, of course, you will have fun with mignons and sirloins of you.
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