I'm making drumsticks again. I was going to make hoisin sauce for them, but I really enjoyed them just baked with kosher salt the last time, so that's how I'm making them again. Maybe I'll have a little salad with them, too. And some nice iced tea.
Set a timer - 4 minutes on the first side, 3 minutes on the second for perfect medium-rare.Had a T-bone steak. Admit to being over zealous, pan too hot and cook too impatient. Do not care for rare steak - ate most of it anyway.... BAD DRAGN - WHACK! WHACK again! Now, go cower in your cave!
That depends on the thickness. Really thin, overdone. Really thick, blue.Set a timer - 4 minutes on the first side, 3 minutes on the second for perfect medium-rare.
Yes, I should have mentioned that this is for a 1-inch-thick steak.That depends on the thickness. Really thin, overdone. Really thick, blue.
Really? Huh. I never thought it was unusual.WOW!! A 1-inch thick? LOL, have never bought one of those. To me that's like a roast. LOL
WOW!! A 1-inch thick? LOL, have never bought one of those. To me that's like a roast. LOL
I understand what you are saying. That one steak would feed two, correct? That's what you intended. But for me I purchase for me alone, so they are individual steaks that are not sliced off the bone and served.
Aside from the fact I couldn't really afford them with growing kids - I never learned how to cook them to slice like that. Either, in my ignorance, bought the wrong cut, or just plain cooked them wrong. Always came tough - so I never could justify the cost for getting no pleasure.
Now, however, on my own, I'm hitting the bucket list... and learning.