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On 23/8/2005, "Nigel Rantor" <wiggly@xxxxxx.xxx> wrote: >Okay, simple at least. How hot for the pan though? Are we trying to cook >it as quickly as possible? As hot as possible, but depending on how long you intend to cook it.=20 Yes, you want to cook it as quickly as possible. You get the browning reactions on the outside -- and all the deliciousness that comes with that -- without drying out the meat. To my taste, a 2.5cm (inch) steak should be 5mm brown on each side, then blood-red right in the centre, which is probably closer to "rare" than "blue". Many people find this too bloody.There's stuff above here
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