How is Michelin steak made?

There should be very good chefs, and they have mastered the skills very well.

I think it's definitely been refined a lot of times, and there are a lot of chefs who test the process together.

There are certain criteria for the evaluation of Michelin steaks, but I don't know the specific criteria.

Michelin-starred steaks were born out of the constant experimentation of Michelin chefs.

It will definitely go through a lot of tests, as well as the cutting and baking process.

It has a lot of procedures, such as cutting it into small pieces, then putting it in a pan, and then going through all kinds of complicated procedures.

How can it be practiced, it must be a brand that is piled up with money.

They have their own technology, that's why they have this kind of thing.

I think he must have his own method, you think.

Think like a Michelin-starred chef and make it delicious. Steak? Then this article is definitely not to be missed! Next, I will share with you the Michelin chef's method of frying steak, if you love food, come and take a look!

Beef + brown sugar shengnianNot conducive to nutrient absorption;

Beef + liquorEasy to catch fire. Beef + chestnutsVomit. Beef + leeksPoisoning.

Beef + porkThere is a conflict in sexual taste.

Beef + snailsNot suitable for digestion, bloating.

Meat almost determines the ** of this dish, why is a steak ** so high, because the hierarchy of beef is rigorous and comparable to the hierarchy of ancient feudal society, and the best meat is very rare. There are a lot of differences between different grades of meat**.

First of all, the largest part of the market in imported steaks is American steaksU.S. steaks are graded by testing the butter between the twelfth and thirteenth ribs of a cow in 13 grades, and we only need to focus on the first three grades: prime, choice, and selected.

Prime has the most high-quality butter flowers, the choice quality is okay to make steaks, the least selected, the more butter flowers the more suitable for making steaks, the more tender the taste, and the selected is suitable for slow cooking for a long timeAfter stewing, such beef is also delicious, but he is not suitable for steak. Therefore, when you go to the market to choose, you should choose the first two grades of Prime and Choice, which is a more common choice on the market, and the last five grades of beef of American cattle can basically not be put on the market, and he can be processed into some beef meat products.

Next, it should be said that the prime grade steak of American beef is actually only the A1 grade of Japanese Wagyu, and there are 5 grades of Japanese Wagyu, A1 to A5, A1 is the worst, and the butter flower of A5 can reach 56%, and the beautiful snowflake beef, which has more fat than lean meat, and only 5% of cattle can reach this level. The most famous are Kobe beef, Matsusaka beef, and Yonezawa beef.

Who wouldn't want such a great breed of cattle? As a result, Australia and the United States have introduced Wagyu cattle breeds into their own countries and bred them with cattle from their own countriesAs a result, there is now Australian imported beef, and Australian imported beef is divided into 12 grades, M1-M12, M12 beef is comparable to Japan's A5 snowflake cattle, which can be regarded as a successful mating. However, the United States has also crossed a breed, and the grades are Gold, Silver, Bronze, and Gold, and the condition of the cattle is still not A5, but there are also A3 and A4 grades.

In this way, it seems that in fact, the degree of fat of this piece of beef has greatly determined the taste of this piece of beef, therefore, the difference is generated.

I think that first of all, the ** of beef is definitely not a level, and secondly, the method is not to mention.

Olive oil for other steaks is only suitable for low-temperature cooking, and high temperatures can destroy nutrients.

One is the source of the material, and the other is the way of processing, which is the level of the chef.

National cattle should choose the first two grades of prime and choice, which is a more common choice on the market, and the last five grades of beef of American cattle can basically not be marketed.

Beautiful snowflake beef, with more fat than lean meat, and only 5% of cattle reach this level. The most famous are Kobe beef, Matsusaka beef, and Yonezawa beef.

Sunflower oil and rapeseed oil are more suitable! Olive oil is only suitable for low-temperature cooking, and high temperatures can destroy nutrients. Butter will mask the original flavor of the steak, which is not suitable for foodies who are looking for the original flavor of the ingredients.

Butter will mask the original flavor of the steak, which is not suitable for foodies who are looking for the original flavor of the ingredients.

Step 1The first is to choose the meat, and it is best to choose a steak with a thin and fresh fat texture evenly distributed. The fat texture can lock in moisture, so you can choose a piece of sirloin steak or eye steak.

Step 2Don't be in a hurry to fry the beef you bought. Sprinkle the steak with a pinch of salt, then place it on a stand with a tray underneath and place it in the refrigerator compartment for 1-2 days.

This allows the air to circulate well around the steak, resulting in a more intense and fluffy steak.

Step 3To make the steak, remove the steak from the refrigerator and wait for the temperature of the young to rise to room temperature before frying. This avoids frying the steak directly, when the temperature in the center of the steak reaches the standard, it is actually overfried.

Step 4Put a little cooking oil in the pan and heat it over high heat until it is very hot and smoking. Remove the steak from the pan and be safe.

Do not put in the pepper at this time, as the pot is hot and the pepper will burn out. The high temperature coats the steak with a caramel-colored crust called the Maillard reaction, which is the reaction between protein and sugar when heated to make the steak delicious.

Step 5When frying the steak, turn the steak over every 15-20 seconds. This keeps the steak crispy on the outside and doesn't overheat on the inside.

Step 6Look at whether the steak is cooked or not, don't cut the steak, that will cause the meat to lose its juice. Insert a kitchen thermometer into the center of the steak and measure the temperature.

Medium cooked, 45 degrees Celsius; Medium rare, 55 degrees; Fully cooked at 65 degrees. Sprinkle with an appropriate amount of black pepper before removing from the pan.

Step 7The last key one, don't be in a hurry to enjoy it. Let the steak sit on a plate for 5 minutes.

This step allows the fried steak to loosen the fibers, thus locking in the gravy firmly. Now you can enjoy this delicate and juicy perfect steak with your favorite sauce and vegetables.