Biasa la
I cook steak for years edy

But mesti ada fuk up once in a while

Practice makes perfect

Well, if wanna jimat
Can get cheap butter like emborg

Or lagi jumat buttercup la
But that aint butter

Steak-essential:

Cast iron skillet (note: MUST HAVE)
EVOO or canola oil
Unsalted butter
Fragrant herbs like thyme or rosemary

cos u go buy spread... why the fuk u go buy butter spread? because u wan simple, u don wan hard butter in fridge u need wait it melt and susah u spread on bread.. because lazy so ppl invented all this spread shit. they aint margarine but is mixture of butter and vegetable oil for easier to spread.

This depends on the thickness of the steak

sous vide bro, no need fancy machines or stuff, just get a bloody thermometer and you can start sous vide away.

If its over 1 inch, usually ill finish in oven for few mins or so, anything less than 1 inch, on pan flip only once each side. Timing cant be accurate because cuts are often different and marbling variance hugely affect timing. The "thumb check" is the best method here.

i posted this sometime ago

https://forum.lowyat.net/index.php?act=ST&f...0#entry87097818

you dont even need a cooler box, as long as your pot is big enough and temp doesnt go down too fast.

Even hainanese white chicken rice is cooked similarly, large pot, boiling water, chicken in, fire off, leave for 30-45 mins.

sous vide bro, no need fancy machines or stuff, just get a bloody thermometer and you can start sous vide away.

If its over 1 inch, usually ill finish in oven for few mins or so, anything less than 1 inch, on pan flip only once each side. Timing cant be accurate because cuts are often different and marbling variance hugely affect timing. The "thumb check" is the best method here.

i usually categorize my butters according to flavor profile, cooked texture and butter vs milk fat yield because usually these are the most imprtant factor.

In terns of flavor (the milkiness pungency)

Anchor > Lurpak > SCS > President

cooked texture (creaminess, thickness, saturation)

SCS > lurpak > President > Anchor

Melted butter yield (which has least solid milky clumps)

Anchor > President > Lurpak > SCS

Occasionally, i get rare butter from friends as gift when they come visit, so there are others that i keep like Double Devon and Beppino. But i don't really include them as they are not consistently available.

Brands that i absolutely stay away from(all range, not limited to butter) Emborg.

Lastly, special mention that is pretty yummy for spreads Lescure, for breads like dinner rolls or soft and usually served warm type of bread/buns. Rarely use this for cooking.

buy unsalted one la

why is this topic still active?

why is this topic still active?

unsalted one no taste. better don't buy at all lol.

but at least okla.. emborg is just nice.

Because no law to control things like this. In europe got law to differentiate butter and margerine

See what I mean? 

Let's have a place for people to discuss opinions and ideas, then just post one liner and walk away!

Real butter, not margarine or luxury spread or fat spread or buttery
Look at how sneaky they are. I don't think many Malaysians realise this but the "butter" you buy is not actually butter. They don't even describe it as butter and use terms like "lemak sapuan campus sebatian" or something like that. When you look at the ingredients list, the first item is actually palm oil. Many don't show the percentages, one that did says that only 10% is "milk fat" i.e. real butter

The ones that actually describe it as butter and have the ingredient list butter (and maybe salt) but nothing else, is like 12.50 a block of 250g

Why so expensive ?

Hi mushy. Long time no see. 

simply because our climate cannot sustain dairy cows or the industries properly.

simply because our climate cannot sustain dairy cows or the industries properly.