Among other things, cook told about the original method of determining the readiness of steak. It turns out that for some the experience is practically unmistakable willingness steak can be determined by touch. Take semi-finished, a piece of raw meat, which is going to fry in the grill. Lightly press down on his finger. Got it feel? Now the finger of one hand press down on the other hand in the place, where the soft muscle control thumb. Is there a difference? Virtually none. Absolutely raw steak has the same density as the unloaded hand.
Now somknite cushion thumb and index finger, draw a well-known mark OK. Now try to press the palm of your hand muscles. It slightly hardened. A similar density has a semi steak.
Instead of pointing fingers, somknite with great average. Palm has become even tighter. We have before us an analog of the finished steak with blood. This steak is already possible to remove from the heat and eat, if not afraid of possible consequences, which alert all health workers.
Go ahead. Closes pads of the thumb and ring. Muscle in the palm of tense even more. Deep fried steak should be like this, it is safe, but that's taste - for an amateur. Actually, as a taste of steak with the blood, which not everybody likes.
The next graduation - much done steak. Etalon its density, we can feel, feeling the muscle in the palm, when pressed pads of the thumb and little finger.
All steaks are over. If you suddenly found no cook, and the meat was thicker - a piece have to be thrown. Trying to eat - though biting shoe soles. In extreme circumstances it is permissible if it comes to saving lives. In normal - hardly a fan, who liked it.
In the television show, which was described above, cook pressed the testing steak directly own amateur chubby finger snack. M-m-m may, of course, and such, but, nevertheless, probably better to use a napkin.
In addition, the cook should not hurry. Everything that exists goes on, and steak necessarily will be ready when it's his time. Some impatient ones press down the meat to the lattice, assuming that thereby helping to accelerate the process. In fact, from steak squeezed juice, it becomes dry and tasteless.
Steak "correct" semifinished tasty by itself and requires no modern additives. But to improve the taste of mass products are widely used different sauces. Most of them contain sugar, which provides education savory crust. All sauces are best used in the very end of cooking. If you pour the meat ahead of time, the sauce foothills and the effect will be counterproductive.
Now somknite cushion thumb and index finger, draw a well-known mark OK. Now try to press the palm of your hand muscles. It slightly hardened. A similar density has a semi steak.
Instead of pointing fingers, somknite with great average. Palm has become even tighter. We have before us an analog of the finished steak with blood. This steak is already possible to remove from the heat and eat, if not afraid of possible consequences, which alert all health workers.
Go ahead. Closes pads of the thumb and ring. Muscle in the palm of tense even more. Deep fried steak should be like this, it is safe, but that's taste - for an amateur. Actually, as a taste of steak with the blood, which not everybody likes.
The next graduation - much done steak. Etalon its density, we can feel, feeling the muscle in the palm, when pressed pads of the thumb and little finger.
All steaks are over. If you suddenly found no cook, and the meat was thicker - a piece have to be thrown. Trying to eat - though biting shoe soles. In extreme circumstances it is permissible if it comes to saving lives. In normal - hardly a fan, who liked it.
In the television show, which was described above, cook pressed the testing steak directly own amateur chubby finger snack. M-m-m may, of course, and such, but, nevertheless, probably better to use a napkin.
In addition, the cook should not hurry. Everything that exists goes on, and steak necessarily will be ready when it's his time. Some impatient ones press down the meat to the lattice, assuming that thereby helping to accelerate the process. In fact, from steak squeezed juice, it becomes dry and tasteless.
Steak "correct" semifinished tasty by itself and requires no modern additives. But to improve the taste of mass products are widely used different sauces. Most of them contain sugar, which provides education savory crust. All sauces are best used in the very end of cooking. If you pour the meat ahead of time, the sauce foothills and the effect will be counterproductive.
