A beautiful woman will still use makeup, but very little, in a way to let her natural beauty shine. A juicy tenderloin only needs salt and pepper cooked in butter to let the meat's flavor shine.
I've got the natural makeup down, I can use all the cooking advice in the world, though. Do you marinate?
Depends on the cut of meat. Most steaks don’t need it, but cheaper cuts of beef absolutely do to make them tender. Marinating other meats like chicken is mostly for flavor, while beef is to flavor and tenderize. I always brine my roasted chicken and turkeys.
Real men marinate. "Beer can chicken" is awesome too. Simplest thing to do to wake up flavors is to add heat. Doesn't have to be alot, matter of fact it is better when it is slight because all it does at that point is open up the taste buds. Just adding a 1/4 teaspoon of hot curry to a normal sized dish all mixed in before cooking adds that heat with out really having the curry take over. Find a food store that is run by dot indians or such and they will have a huge section of scoop yourself powder of just about everything. Way cheap too. Think of how much they charge for turmeric in capsule form as a pill, I can get a large bag for like $8 Bucks. Last bit of best advice to give, My go to's are a Better Homes and Garden huge hardback cook book of the classics and a hard cover Le Cordon Bleu because it has French stuff and different takes on the same food. It's just executing the recipe at that point. Having the hardbacks instead of using the internet is better because you can browse and find new stuff to try. Good luck and have fun!
It's the same!
No, haven't got into it, I just got a vacuum sealer so I may get into it. It's a matter of motivation.
You do know that seasoning is to put salt on it.....
If your steaks suck you need to season them for an hour minimum before cooking.
Good advice for that type of steak seasoning. Put the salt on early and let the steak settle to room temperature. I also do something that steak snobs hate, but it is quite tasty. I take marinade, but before adding I splash some rose vinegar on it and stab it in with the fork, add m' and stab it in again, flip and repeat. 6+ hours in the fridge....open flame....super tender. The simple salt way, in a pan with butter or bacon fat slow at first, then in the oven, back out to do that high sear with the liquid being spooned on it continuously.
I wear the edges first, get a cook crust, then the sides. It keeps the juices in a lot better and makes it much more tender.
I rather starve than eat shitty meat, I rather eat the butter I'd cook the meat in straight up.
That is likely not even butter.
Buy better grade steak,it will taste like steak. Proper cooking is the key
Only for hoomans
Correct.
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