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Why should the fat layer surrounding a steak be slashed at intervals?

Fat shrinks faster and more extensively than meat during cooking, and consequently a thick, lengthy belt of fat will warp the steak as it is pan-broiled, broiled, grilled, or barbecued. When the steak curls, various points along its previously flat surfaces will cook unevenly. And a buckled steak isn't attractive. For best results, make the slashes 3/4 inch apart.

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07:58:32 on 08/02/07 by Webmaster - Questions and Answers -