You are about to finalize the law by the end of today's burning stake. As you know, steak seasoning baking class has five large. "Rare, Medium Rare, Medium, medium Weldon, Weldon" seasoning of the 'rare' in this will I burn eojigan not be hesitant to challenge. In particular, baking class the wan stand out from the ripe flesh fluent, I would wonder food is hard to understand for those ages High. Even substituting the meat with South Korea's food culture and eating baked it like you're not a little tight. After all, some restaurants, some steak enthusiasts will be only the perception of 'food' of their own to enjoy a rare steak. And that is something rare steak, meat This should enable sustained 'only food grade high beef because these people will be able to think correctly, that taste bujigisu. baking class Do you want to make, but today is a rare beef steak with breaking those myths. Global Chef Scottish 'Gordon Ramsay' says rare steak broiler, then I could see it in the 90% acceptance to catch up with the law. In addition, we will also point out some misconceptions about the steak.
Sirloin steak sirloin beef grade 2: 1) meat thickness is suitable is 2 ~ 2.5cm. (Here haeteum more thick) 2) hits the olive oil. 3) Sprinkle the pepper 4) Sprinkle the salt. 5) It also repeats the above process the meat back. The last time, but seasoned with various herbs, this time with only salt and pepper sprayed. Sirloin steak beef meat was used for non-beef sirloin, like last time. A rating of 2 stars. 2 star like a marbling is not that much. In the West, have mainly eat such meat to a steak, South Korea and Japan are often a tendency to stick to the toxic marbling. Certainly the more flavor is due to a lot of fat marbling meat, rather than have to pay a high price. Now to the meat used in 3600 won a rare steak, about two grades per 100g of beef requires more maturation period. So far, 15, haetneundeyo aged steak with meat in about 20 days. This time, with meat is meat ripening about 25 days. Myths about the steak (1) - meat for a long aging corrupts? How aging has brought with it an entirely vacuum-packed in a butchers' Wet aging. Align it with one's kimchi was also kept in the refrigerator. baking class Vacuum-packed aging is aging method in which all the butchers. Court allowed a maximum period of 60 days, but, even more do not have a large crowd. baking class Some people when 25 days or aging, the meat would rot? "Said sometimes worried, but then you may not worry. baking class Aging processes are correct, 25, instead of 30 days, 40 days okay to aging. So the advantages of vacuum packaging (Wet aging) to have aged when the meat becomes soft, deceived chokchokhae jimyeo various protein components such as amino acids becomes gotta condensation is having a meat flavor gin. If the need for long-term aging bother if you use beef Should not be more than 1 star. If more than first grade beef, because the 'flavor' to some extent to meet the tastes cycle on behalf of the yukhyang coming from marbling. "Marbling gives the flavor (also eat a lot of feel) and yukhyang is not proportional." Class 2 Handicap with this beef is also lacking in marbling. Because it covers a 'yukhyang' through 'long-term aging, due to the juicy marbling, but may not be able yukhyang as much as the more abundant. Although born in beef cattle and the prices are reasonable, but that it did taste as good as any restaurant can be through the 'long-term aging. If, when as soon as you buy a pervert, so this might just be tough beef is aged to create a 'soft' rare steak is absolutely essential. So the meat takes on a dark red surface and away the aged, and it ttip a dark red, like sseolmyeon section. baking class But nwadumyeon 30 minutes at room temperature, you do not find the original color of the meat concerned baking class about this point. TIP to meat steak before cooking for about an hour at room temperature by putting it haejwoya splinter breath. Remove the meat from the refrigerator just core temperature is very cold. Cooking in the state geotman not deceived baking class ripe ripen more likely to fail to burn adjusted high. So steak for 1 hour before the meat is always a good idea to remove pre-aligned at the same temperature baking class and room temperature. Another one with 'Do not eda salt section. Sprinkle with salt and leave alone for a long time to get out of this juicy osmotic phenomena. Salt and pepper, sprinkle cooked in 30 minutes, if possible, Cook immediately.
When the meat is moderately brown color, give shaves learn next. Myths about the steak (2) - Why learn the outside casing is Constrain wihaeseoda gravy? So many of you about what is wrong with supporting the outside, you know, juicy confinement. 1850, the German chemist named ribihi is "Mastering put the meat in boiling water, so the protein albumin did not harden into eumyeonseo moisture penetration from the outside to form the shell does not come out juicy penetrate inside," he claimed have. But coming in 1930 through a number of experiments, juicy imprison myth 'I jyeotdago is broken. "Whether the water is not doeneunya when the protein to heat, the core of the problem. When you burn a steak, sizzle "sound baking class good reason is that I sound when I turn on the hot pan in contact with water vapor exiting the juicy meat inside. If, if the JESUS fully waterproof the outside baking class will not come out juicy it was the result of experiments that sizzling sound should also come out. Also, after I put in the dish baked steak juicy pooling can see that I'm on the floor. This is because cooking is not the fault dwaeseo juicy cooking is not even certain what part is not forced to exit. This information can be found, so as much through search - deliver haedu as a reference. Let the story I felt. When I write a steak recipes "learn quickly but should be confined to the outside and juicy." Why does not say, also equals ilmaek and above. Sometimes the deceased to report a juicy dish "out of the juicy nagatne." It is a misunderstanding that surfaced at that. "In baking class a juicy steak, roast the meat is to screen the outside crust to minimize it to the top, just leaving a portion" Famous Restaurant baking baking class pan fry steak with gravy approach is to create a source with the deceased in the pan. It's candied red wine gravy gravy into a representation only. If this does not flow at all gravy from the outside of the meat, the sauce will not also with juicy. I also sprinkle the other star chef is a fan in the process of deceased juicy meat resting. Why learn the outside of the meat can also do it in a strong fire. Applied to the column carbohydrates and amino acids react to color change and I'd infused a complex flavor compounds. This call it "Maillard reaction" (I know that it is the search term Im) Why is not the outside of the steak is made moist and is made in the shell, not intended imprison gravy (Crust) orthodoxy that in order to give the other chigam This appears to be.
Gordon Ramsay is so much I put the meat is soaked in butter milk. I put half of that amount using 'unsalted butter. Myths about the steak (3) - put the butter hechin the natural taste of the meat? Gajisi objectionable about a minute into the butter I think you probably will be briefly mentioned. No, but if you consider the Korean food culture and emotion to think that anything flock, the use of butter in the pan fried steak is a method commonly used in the world. Wish to put the butter in a pan fry for exactly, but now has been known as a typical New York style steaks. The crust of the meat (Crust) in giving baking class impermeable able to prevent the butter from here in order to know the meaning baking class of butter just save the flavor of the steak. In fact, when cooked like that if it came down to eat butter, baking class sliced meat will not taste good. Aneuni is injured Grzegorz natural baking class taste of the meat, so rest assured that butter is going to be acceptable. ^^
Gives a mixture of butter and pour gravy and adjust the seasoning. When you adjust the seasoning meat with your fingers, press the Judge feels resilient. Mulkeong feeling that the more rare, is a solid feeling as you get done. Sirloin steak beef sirloin steak, see Creating detailed instructions. If somewhat overcooked, turn off the heat and wait a while (the resting process) TIP steak is good taste than not going to go through a process called resting. The steam, in a word they say time is easy to see. If sikhim network is up and down on the pan and put the meat in the juicy crab tree attached to the surface. Time is sufficient for about 3 minutes. This causes the temperature of the meat is juicy and out of stabilization as it establishes. Plating dish if you can raise the temperature dalgul dalgwoseo please.
Second chunk is posted another plate. This looks as good enough moisture. Given haeseorado beef steak Class 2 ^^ misconceptions about (4) - a wan in meat pitmul? Older seniors are usually part of a misunderstanding. If this pitmul not accumulate in fish smell, then eat. ^^; It's a misleading distinction pitmul and juicy did not come clear. Meat
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