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The afternoon sun was still gentle when I reached our uncle’s sweet potato field. Digging sweet potatoes isn’t as easy as it looks — it takes effort and timing. But that day, I had a bit of luck. The field had just been washed clean with high-pressure water — the farmers do that to remove…
トンテキとブールブランソース
トンテキとブールブランソース 材料 (1人前) 豚ロース：1枚 えのき：お好きな量 塩・こしょう：適量 ・ブールブランソース 玉ねぎ：10g（みじん切り） 白ワイン：50g 塩：ひとつまみ バター：30g（冷やしておく） パセリ：適量（みじん切り） 作り方 トンテキの準備 1.豚ロースに塩を振り、常温に戻しておく。 2.フライパンを強火で熱し、脂身から焼いていく 3.脂が出てきたら豚ロースを片面１5秒ずつ焼き一旦取り出し、アルミホイルで包んで1分保温する。これを薄ければ2、厚ければ３、4回と中心に火が入るまで繰り返す 4.横でえのきも焼く ブールブランソースを作る 1.別鍋で玉ねぎ、白ワイン、塩を入れ、煮立たせてアルコールを飛ばし、液体がなくなるぐらいまで煮詰める。(保温している豚肉から出てきた肉汁も加えてもいい) 2.冷たいバターを少しずつ加えながらよく混ぜる。 3.とろみがついたら火を止め(この時濾すとより丁寧)、パセリを加えて軽く混ぜる。 白ワインとバターのまろやかなソースが豚ロースに絡んで絶品です！手軽な材料でもちょっとフレンチっぽく仕上がるのがポイントです。ぜひお試しください！ #トンテキ #ブールブラン #自炊 source
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I really like roasted pepper out of the pan
yeah but Beef is soooo bland, i always add Butter with MSG, Garlic, Chili flakes, Black Pepper, and Cardemom, and of course Onions
Thats personal
I agree on the steak seasoning, only use it for cheaper pieces of meat.
Eh
I agree, there is no right or wrong as long as you like it.
Pepper is just like my marriage. It started off strong and punchy, and then got bitter and weird.
If you need anything more than salt and pepper you got a bad cut, didn’t cook it right, or both
I've been adding pepper and wondering why it wasn't working out. It also tends to stick and interfere with heat transfer..
Interesting 🤔
Nah. Dumb
Nah thats a myth dude
Seaskning can go in the sauce
Bitter and weird… You cooking my wife Andy?
I use steak seasoning on low quality steaks like chuck
Smoked salt and garlic powder for me, thanks.
I always add before and never regret. Stick to your Lamingtons, mate.
This man is a fantastic chef and a rare genius
Also the essential oil in pepper evaporate if you add it during the cooking process diminishing the flavour imparts. For maximum impact crack fresh pepper on your meat just before you eat it
You don't like bark, got it
Facts, Chef. Facts.
I’ve made countless steaks and always put pepper on my steaks prior to cooking, and I’ve never burnt the pepper.
Ever try long pepper on steak? Quite good.
I don’t like to buy vacuum packed beef…
What about white pepper when stir frying?
pepper never even comes close to my steak. olive oil and salt is all i need. except maybe some mushroom sauce.
This is why we make an au proive sauce. Don’t pepper your steak. Pepper your sauce
I LOVE the taste of the burnt pepper!
I’ve been saying this for ages! Thanks for the validation Andy.
not me.I like burnt pepper
100% correct Salt only😊
Burned pepper DOES taste like regret!
Herbs and spices enhance the steak's flavor.
True enlightenment is going with nothing but salt on beef
PREEEACH!!
I thought Guga debunked this in one of his videos?
Depends for me. Strait on before a sear? Never. But if I'm doing a pan basted salmon steak, I'll crack some pepper into the butter in the pan and let it get nice and hot. I find the extra bitterness is a good offset for the Sweetness and saltiness.
Y'know, from the soy sauce, salt and sugar I add all at once because I'm an idiot, but it has the added effect of becoming infinitely more addictive than crack so I'mma keep doing it.
This needs a blind taste test!!!
"Tastes like REGRET." 😂 Love this, it's so true lol.
THANK YOU, been tellin people this stuff for years.
I found out that I actually really like the taste of burnt pepper with my steaks. Weird I know.
Sorry but burnt pepper tastes great. It enhances the flavour.
Im making a porterhouse for the grill on Memorial Day and bought two of them about 2.4lb each ($7.99/lb USDA Choice). One is unopened and one I have dry brined in SPG for overnight. We'll see which is better.
No garlic?
but roasted (not burned) pepper taste so good 😮😮
Hey, don't knock bitter and weird. It works for me. #bitterandweirdgang
What about steak au poivre Andy? Or is that not popular down under?
All the steaks that I've ever had that tasted outstanding, was only seasoned with salt and butter
If i butter bast. I add it then. Usually with other herbs. This is 100 percent personal, i think the pepper gains something when gets toasted in the butter. By that time the base crust is usually already built up and ive turned the heat down a little.
No Salt, Pepper and Garlic Powder? Shots fired Guga!