I tried to make an "oversized meat of a cormorant" as an oversized steak

I tried to get rid of "the breast meat of the breasts" delivered to the editorial department according to the instructionsHowever, when juicy meat of about 17 centimeters per person is still at hand, it is humanity that you want to eat in a different way somehow.

Therefore, if it is supposed to be "how to eat primitive people" to hot water the meat together with the pouch according to the manual, here "trying to" eat civilian ". So, we decided to try our hands on the meat itself, as a result of thinking variously, I tried eating with "steamed meat of the breasts" as a steak.

"Sliced ​​meat of meat" The cooking process of the steak is from the following. Well then, we will make "steamed meat" slices of steak.


Because it can not be burned in the state of the tackle, first pass through the fire through a 12-minute hot water as in the manual.


Seasoning is simple with salt and pepper, with the attached sauce going in a direction not to use.


Because the meat is pretty juicy, I will bake the meat on a frying pan as it is without pulling oil, like burning a wiener or something.


After a short time with the fire, Guns guns and sound has been standing.


Junior and oil grew out of Sumi in the frying pan.


When turning over, there is a brown fertilizer.


A burning smell of fragrant meat that spreads easily spreads around like hungry.


The oil that seeped out from the edge of the meat creates a sound, and the visual intensifies appetite again.


There are quite a lot of grease coming out, so please be careful as grease sticks to the frying pan if you do not wipe it.


It seems that the "edge of meat" is a flat shape and gradually becomes a mortar shape, so the center of the front and back sides seems to be easy to scorch, and the edges of this meat burns a little I got it. If you bake it while pushing it with fly return etc., it may well work.


While flipping over several times, I tried it on the plate where the surface got burned crisply. The black grain on the surface is black pepper.


If you cut it in half and look at the cross section, you can see the difference in color from the outside.


Ramie cut meat, two tiers. When I try to eat it with Gaburi, the impression differs considerably from what I ate in a hot water state because of the burning surface's fragrance. I was expecting somehow because fat grew steadily in the middle of baking, but as I was able to quench the peculiar smell of swine because I had quite a bit of fat drops and sweet peas , I finished it with feeling that I could eat a lot more than the state of a bath.


However, the fact that fat grew was meant that the meat itself was tightened accordingly, there were also places where it was difficult to garbage a bit depending on the site, so you may decide to burn a bit more moderately as you like Hmm. This time I tried with a hot water bottle and saute, but because it is quite large with a diameter of about 17 cm, I bought one for each family, half as it is, as half makes it sauté you can enjoy the difference, so recommend it is.


【Rakuten Market】 Ramie cut meat: "Kobe Western cuisine" of Escape food

Slice of meat Kobe Western food club - Yahoo! Shopping