Hello. My name is Vasiliy Emelianenko. Today I suggest to fry
steak because questions in social networks very very much about the same nuances
there are things you need to know before how to cook a real steak and I
I emphasize steaks from beef call all pieces of meat as soon as not
is called and pieces of pork steaks yet another thing and
Chicken steak is a piece of beef
which is intended for frying what you need know in order to get excellent
quality in your frying pan you need first choose the right piece and their
there are several or 3 play on us this premium pieces are the softest
the most expensive the alternative pipe is the chuck
roll this is what I have today on the blackboard the check roll is the beginning or I'm his
You can also fry here there are veins and some places are pretty tough but
some manufacturers are good at protecting and he can even look like Ribai im
you can notice the completely but nevertheless it is very
a good piece for frying is also there picca also has a steak
which is called flat iron is also there steak stewart also eat
Frank Snow is the main rack that you can fry that are soft and which you
with pleasure to eat and so I took chak roll on the packaging it was written that
It is necessary to hold it for 20-30 minutes at room temperature before
fry all this bullshit keep a minimum of a pancake an hour and a half then
almost do not believe all the cooks they do all by intuition and therefore sometimes temporary
I'm distorted today I noticed that this steak was lying there
two and a half hours in a vacuum packaging at room temperature then
I opened it and he lay for another hour open
I dabbed him now with a napkin for to remove excess moisture for what
we do this for a steak heated the closer the riser temperature
room temperature the easier it is to catch the roast that you need and so the steak
We are ready for what to do with it. First of all, as I said, we
wet it with a napkin all formed needed to look at it
firstly it must be all bright do not know any bright colors any
black there are some blue scorpions of some kind incomprehensible
broken fibers should not be see the marbling as you see in this
pieces of a lot of fat that is marbling is quite high remember
the higher the marbling the more the frying you must do or receive in
restaurant that is, the more fat in the meat Meanwhile, the broil should be medium medium
v.l. or even in some pieces with a huge amount of fat can even
why should I explain in the Aldan because all fat inside the piece must
melt I assure you is not tasty eat a piece of meat with raw fat inside
that is, his medium is the same roast for strongly marble pieces in principle on
my view should be banned and that the rice in the chef's restaurant is not
asked you what kind of roast you are recommended roasting for this piece
we recommend medium cooking and copper will
you then understand that this is a fatty piece it should be just such a roast
if this filet is a minion then of course you You can have half-baked you and you have it
will be soft and delicious no superfluous You will not have fat in your mouth and
it will be but for lean pieces permissible frying medium and in the Jews and
below to the medium of ri-re further like everything would be explained as soon as we had a piece of heated
we are his actor whether the towel is dry we are his a little bit of salt some bosses will say type
why to salt it should be done later guys can be salted right away
worry because we do not leave salt a piece of meat and that
hour if left for an hour all the water from it will come out on the fig and you're nothing
do not get when we are going to fry it and
The frying pan is already hot but salt and you it and start to fry what is the problem then
no water will flow out from there it will not happen all this pancake
fairy tales and in cancer try to fry 2000 steaks a thousand
strikes fry without salt a1000 salt nothing you will understand that there is no
the difference in this in everything and so to lead strengthen the fire and add a little bit
oil and a little bit on the piece of frying pan in no case can it be poured neither
for what do not we have so much of a piece in oil for what's the fat here but oil to us
is needed to strengthen
wet environment it would seem we wiped water with a napkin but do a wet environment with
Using oil, look at that oil. occurs further as soon as the frying pan
it was hot it can be a grill pan well I
today I intentionally use the usual frying pan
Confirming the fact that the steak can be to fry at least on your knee now we
go take what we have in oil and a salted frying pan
the longer you fry from each side in the frying pan the more
you burn the edge of meat and therefore can be and roasting you inside will be
Ideal but above will be white fried
walls at the piece therefore a lot of time on this is not given and overturned
several times during roasting in order so that one side is not you burned eating
of course the moments that the suspension minutes on each side, then another two minutes
on a slow fire but imagine that Here is a 2 centimeter piece as it will be
it will look like a biscuit Even if he remains inside of you
cheese from above will be scorched like a desert sugar and so I turned over four times for
two minutes of steak now I'm taking a baking tray and what I do I'm off steak here
here and why do I do this in order to send to the oven I have 160
degrees from 4 to 6 minutes depending from how your oven warms up but when
take 4 minutes look at him yes if the moisture is already beginning to retreat
take out the teaching of special fibers so moisture can go away a little earlier
either I am more dense the name south is treble and on denser meat so they can be
to keep there six minutes seven minutes but you must remember a very important thing
temperature inside a piece of meat for medium frying should be 55-57
degrees no more if you want frying medium.
then you should add to 57 more a few degrees and it turns out that
medium of. we have approximately 50,863 in this range somewhere we have a medium
v.l. there may be a few variations in depending on fiber density and
and from the thickness of the piece he has got there is still roasting that reaches 100 degrees
temperature inside ska reached 100 degrees called
overcook or towel is given that is doubly overcooked, that is, there of course
no moisture at all because the temperature inside the piece
comes to 100 degrees, we also need 55 degrees max, four minutes passed I
now put it here in 4 minutes the moisture from the
further this did not happen and the piece did not He lost his moisture, he got it right now
we will rest about three minutes or so and we will cut and look at what we have.
we got inside by the way I have thermometer, we can now just
time to look at how much we have degrees in the center of the piece 51 52 53
Well, that's 53 degrees, it's already good, it's already well with the edge can be greater than 58 all
nine that is from the edge here to 60 degrees we have reached, that is, the medium introduced
in principle for a heavily fatty piece the medium introduced this good roasting therefore
I hope now when we cut us get what I planned
during a piece of meat resting here it is good to pepper it for
in order to
high temperature the meat was redly warmed black pepper and he played his fragrance
This is what attracts many Pepper is not in vain considered one of the most
best seasonings for meat and it is for fried three minutes
paralyzed steak here there look here there are no
no burnt edge evenly spaced exactly beautifully pink inside the juice all
there everything is fried straight great so I believe that we have reached that
the most necessary roast for this steak this is how state fire should be
make sure that you have everything your needs or your friends were
Justified if you want to roast more Strong but hold it there until well
how much you want to do and was given it will not be so juicy
but at the same time when in a piece of meat a lot of fat even in the Aldan will be delicious
so watch for fat when you choose Meat on the shelf of the store you can see right here
we seem to get what and these lived glasses and everything is straight and
every piece that you cut it off Straight looking at you and asking in your mouth and
says eat me master eat me pancake, and generally a super fire at the joints
for example, this part of the chak roll, for example, in my restaurant it is lower for the price because
the purchase price is lower and it is the same soft as riba and certain parts
chak roll straight really one in one on softness to taste like ribai
so it's first when the menu becomes cheaper than premium pieces
people with pleasure and buys it vigilantly delicious just not knowing what I am
you will need to choose meat from trusted supplier I will not
name the brand but it should be you can not buy in the meat market and
fry it you will have it soft it It is impossible here for frying should be
only mature meat that is mature bond, but you never from the market
fry it will not be eight is not present fry you fry it softly but not
will never look what's gorgeous pink inside all the fat is some delicious
juicy steak I can not resist, I'm sure that your
relatives of family members when try what you cooked and you
now know how to do it you will just a god of cooking is clear to you
Bon Appetit
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