Blue Infrequent – Part 1

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How to make the flawless steak: Very first of all, the frying surface must be indeed, indeed hot! Whether the surface is hot enough can be seen from the hissing sounds of the meat. The chunk is then fried until it has reached the right cooking temperature. The pressure test is used to check the cooking level: Here, the cane is shoved ruthlessly into the red meat. Result: greyish browning, dark red meat juice - BLUE RARE.