Perfect steak 1 by Nattharini SILPANJA https://padlet.com/nattharinis/hmuh86gxj7l577qw For Chemical Literature subject en-us 2020-10-26 15:01:41 UTC 2024-11-25 22:12:31 UTC hello@padlet.com Material 🍖 nattharinis https://padlet.com/nattharinis/hmuh86gxj7l577qw/wish/862086735 2020-10-26 15:07:08 UTC https://padlet.com/nattharinis/hmuh86gxj7l577qw/wish/862086735 Material 🥩 nattharinis https://padlet.com/nattharinis/hmuh86gxj7l577qw/wish/862091476 -Blow torch
-Oven
-Thermometer 
-Forerib cut of long horn cattle ,Age for 35 days,  two bone thickness, For 2-4 people
Method 
]]> 2020-10-26 15:08:05 UTC https://padlet.com/nattharinis/hmuh86gxj7l577qw/wish/862091476 Method 🧈 nattharinis https://padlet.com/nattharinis/hmuh86gxj7l577qw/wish/862101459 2020-10-26 15:10:02 UTC https://padlet.com/nattharinis/hmuh86gxj7l577qw/wish/862101459 nattharinis https://padlet.com/nattharinis/hmuh86gxj7l577qw/wish/862107801 1. Blowtorch the meat all around the meat as quickly as possible. 

]]> 2020-10-26 15:11:14 UTC https://padlet.com/nattharinis/hmuh86gxj7l577qw/wish/862107801 nattharinis https://padlet.com/nattharinis/hmuh86gxj7l577qw/wish/862113617 2.Put the meat inside the oven and set the oven to 50 Centigrade. You have to get another thermometer to get the temperature accord to thermometer not the oven. If the oven doesn't go low as 50 degrees centigrade you have to open the door gently. This meat have to stay like this for 24 hours.


]]> 2020-10-26 15:12:21 UTC https://padlet.com/nattharinis/hmuh86gxj7l577qw/wish/862113617 Why natatl https://padlet.com/nattharinis/hmuh86gxj7l577qw/wish/862148948 Flaming outside of the meat will develop chargrilled aroma and will confirmed that bacteria outside of the meat is killed.]]> 2020-10-26 15:19:14 UTC https://padlet.com/nattharinis/hmuh86gxj7l577qw/wish/862148948 Result natatl https://padlet.com/nattharinis/hmuh86gxj7l577qw/wish/862167217 The result that we like to get is meat have a perfect chargrilled aroma.]]> 2020-10-26 15:22:50 UTC https://padlet.com/nattharinis/hmuh86gxj7l577qw/wish/862167217 Why natatl https://padlet.com/nattharinis/hmuh86gxj7l577qw/wish/862173707 cooking at the low temperature will keep the meat juicier and it also have enzymes that activated inside the meat.
They will cut the protein strand and make the meat more tender and flavorsome.
]]> 2020-10-26 15:24:09 UTC https://padlet.com/nattharinis/hmuh86gxj7l577qw/wish/862173707 Result natatl https://padlet.com/nattharinis/hmuh86gxj7l577qw/wish/862177171 The result that we like to get is the meat will be the juiciest, tenderest , the most flavorsome steak.]]> 2020-10-26 15:24:48 UTC https://padlet.com/nattharinis/hmuh86gxj7l577qw/wish/862177171