Need. Food. Now.
"Part of the secret of success in life is to eat what you like and let the food fight it out inside." Mark Twain
Out of the blue, I had this huge craving for kobe beef steak. Those who say wagyu steaks are overrated haven't tried the Go Bungai version. Sizzling, tender, juicy and oh-so-lightly seasoned. Pure bliss. At $20 a pop, it's "you-gotta-be -kiddingly" cheap.
How do they do it?
The trick, it seems, is to preheat the pan over a super high fire such that when the meat hits, its outermost layer is immediately cooked crisp, forming a sealed barrier that stops the meat from losing its inner moisture. The fire is then turned down low, to cook the inner part, and voila, the juiciest steak ever.
Gosh, the thought of it makes me wanna get the next flight out to Sydney.
But for the time being. I had to make do with takeaway steak from the "western food" stall across the road.
Out of the blue, I had this huge craving for kobe beef steak. Those who say wagyu steaks are overrated haven't tried the Go Bungai version. Sizzling, tender, juicy and oh-so-lightly seasoned. Pure bliss. At $20 a pop, it's "you-gotta-be -kiddingly" cheap.
How do they do it?
The trick, it seems, is to preheat the pan over a super high fire such that when the meat hits, its outermost layer is immediately cooked crisp, forming a sealed barrier that stops the meat from losing its inner moisture. The fire is then turned down low, to cook the inner part, and voila, the juiciest steak ever.
Gosh, the thought of it makes me wanna get the next flight out to Sydney.
But for the time being. I had to make do with takeaway steak from the "western food" stall across the road.
1 Comments:
hey babes... if it makes u feel any better, had kobe beef steak recently, wasn't all that fantastic anymore... not as juicy as it used to be...
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