last time tried basting then become well done
lol
so tak berani mau baste
where got drown in oil , i put one thin layer on my pan to make it non stick only

thanks. gonna try that.
yes everytime after i cook on stainless steel pan there is fond...
but ayam was too lazy to do anything about it...
i guess its time to move up to next level

Our minister have humble beginnings and berjiwa rakyat lol. Inb4 ada rakyat kito use hands pick up meat and eat, not bad caveman instincts kicked in.



By the way Vincent Tan say lembu menangis kekek, feeling guilty over meat.

its like those audiophile snob bragging about their premium copper cable then blind test actually same only topkek

there are etiquette courses designed for people like us, at least put in some bloody effort so as not to embarrass the country on the international stage

nobody ask to pretend to be high keras, but everybody appreciates making an effort without pretence

the thing about the basting, garlic, herbs etc is that it triples the cooking time management effort you have to do

if you want to play with that, sure go ahead, but by no means is it necessary

fresh beef and salt is good enough eight times out of ten

dupe Theoutspokenguy terpelas kandang

i got no TV

got any nice tv recommend

This post has been edited by Knnbuccb: Sep 12 2022, 03:20 PM

TS really main hentam and cook 😅

i watch the movie rosemary's baby recently, ithink its from the 1960s
saw that the old ah ma ajak them makan steak like its a very desirable thing.. "i got a few sirloins defrosting in the freezer as we speak, why dont you come and have supper with us"

plus eating it as supper is just .... amdk really love their steaks.... i guess.

Everyone flexing their golden tongue here. Fuyohhhhhhhh.

your cook is not bad, the meat was not bad, if anything that I can't really see would be how well seasoned it is. But, essentially you got most of it right.

Question :
1. Was it tender enough? Such a well marbled (Ribeye, MB2 is already considered atas cut for me).
2. Is your piece of meat spoiled ? Smelly, funky...that is a no-no unless you dry aged.
3. How did you season?? The best way for me is at least a few hours maybe 6, dry brined in the open fridge.

If you really want to take it up a notch of two then you have to consider barbecue / charcoal. A reverse sear.

But usually a pan seared one as good as your cook is already a 8/10 provided it is well seasoned, and the meat is not spoiled.

If you don't like it then perhaps you are saving yourself a lot of money by avoiding this expensive meat dish. No big deal.

TS your cooking skill sampah

It's likely your pan temperature too low

This is the best part. Flavourful.

curry kambing lagi sedap, true story

the meat was frozen.... so i defrost in fridge 24hrs, then take out , put salt pepper let it sit at counter for 20 mins to reach room temp

limpeh like ur review
u r the best reviewer ever

plus u give constructive advice not like some kturds here

i think my photography skills also quite good, why u didnt comment on it?

This post has been edited by Knnbuccb: Sep 12 2022, 03:59 PM

helang are too arrogant to learn etiquette.

How much did you pay for this piece of meat?

after defrost, salt it on both sides (the amount is just slightly more than what you think is enough). and then back into the fridge. WHen you see that the surface of the meat is dry (usually this takes hours) then its the bare minimum time, you can extend this all the way to 24hours.
This is dry brining. salt will draw out the juices and then it goes back into the meat together with the salty juice. yum.
So, 20mins in room temp is just enough to draw out the juice and if you cook it all of it will evaporate and gone. You will be having a drier piece of steak.

You can also dry the meat with a piece of paper towel to ensure your crust / sear is more pronounced but it looks ok enough to me.

Your photography skills is -10/10, your camera is deserves its place in the museum.

same here.
i have been on business trips to some big name steakhouses in the world. once the hype and excitement dies down, you realize that this very expensive piece of meat on my plate isnt that tasty actually.

Bout 35+.. How much do you guy usually buy steak for