Japanese food hub
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The way you salt your steak, depends entirely on the cut. The cut determines everything. Some benefit from a long dry brine in the fridge overnight. Others don't need it at all. Getting it right is the difference between getting a good crust or getting a grey, steamed steak 🥩
Japanese food hub111,999 görüntüleme • 2 gün önce
Daha fazla içerik yok.