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What have you eaten today? (Low carb forum)
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<blockquote data-quote="Baruney" data-source="post: 916104" data-attributes="member: 146303"><p>Standard steak can be changed to restaurant grade by smearing in Maldon sea salt for 20 mins max. Wash off and dry thoroughly. Light coating of olive oil and rest. Time taken to cook to your liking is only in relation to the thickness of the steak.</p><p></p><p>Do this.. palm up touch your thumb and first finger together feel the fleshy part of the part of the palm below your thumb and first crease. That's what a rare steak should feel like to the touch. Now put your thumb to your second finger - medium rare. Thumb to 3rd finger - medium. Thumb to pinky - might as well have just gone and bought a fry bentos.</p><p></p><p>That hunky is just the basics, a big green salad, a wet coleslaw combo and a glass of red. What could possibly go wrong. Haven't even started on the various sauces that a lchf encourage and thrive on.</p><p></p><p>IMHO - there is no such thing as a bad steak just an unloved one.</p></blockquote><p></p>
[QUOTE="Baruney, post: 916104, member: 146303"] Standard steak can be changed to restaurant grade by smearing in Maldon sea salt for 20 mins max. Wash off and dry thoroughly. Light coating of olive oil and rest. Time taken to cook to your liking is only in relation to the thickness of the steak. Do this.. palm up touch your thumb and first finger together feel the fleshy part of the part of the palm below your thumb and first crease. That's what a rare steak should feel like to the touch. Now put your thumb to your second finger - medium rare. Thumb to 3rd finger - medium. Thumb to pinky - might as well have just gone and bought a fry bentos. That hunky is just the basics, a big green salad, a wet coleslaw combo and a glass of red. What could possibly go wrong. Haven't even started on the various sauces that a lchf encourage and thrive on. IMHO - there is no such thing as a bad steak just an unloved one. [/QUOTE]
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