1. Kapag mas maraming marbling ang karne, mas malasa ito.
The marbling or streaks of white on beef is fat; therefore, the more marbling a piece of steak has, the more flavourful it is.
However, while some gourmands believe that highly-marbled steak should be eaten so rare that you can hear it moo, pieces of meat such as Wagyu should be cooked medium so that the fat in the meat renders out. Rendering makes for more flavourful meats.
2. Hiwain ang karne "against the grain".
Saad ni Mr Talam, kung gusto mong manigurado na malambot ang lulutuin mong karne, mahalagang ito ay nakahiwa "against the grain".
Ayon kay Mr Talam, "This allows the fibres of the meat to separate more easily, allowing for more tenderness. If the meat is cut with the grain it will be chewy as the fibres remain as long strands."
Aniya, mahalagang tandaan ito pagdating sa mga karne gaya ng flank, flat iron, spider steak and bavette.
3. Piliin ang uling kaysa gas.
Kapag siya'y nag-iihaw, gumagamit si Mr Talam ng uling imbis na gas. Hinahaluan din niya ng wood embers and uling upang mas maging malasa ang inihaw.
4. Gumamit ng thermometer upang malaman ang temperatura ng karne.
"It’s the most accurate way to get to the desired result," aniya.
5. Wag hiwain kaagad ang karne pagkatapos itong lutuin.
Kinakailangan ng tatlo hanggang limang minutong resting time ng steak, habang kailangan naman ng 10 hanggang 20 na minuto ng roast.
Kapag hiniwa ang karne agad, mawawala ang juices na nagbibigay ng lasa dito.
BASAHIN DIN
