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Old 02-15-2006, 08:07 AM   #11
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Cast iron is the BEST. if you don't have one of your parents or one thats been in the family for ages, you can buy them just about anywhere. It is very important that it be seasoned properly. Here is a link to show you how to properly season and care for cast iron. http://www.cookingspot.com/content/castironcare.aspx

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Old 02-15-2006, 10:02 AM   #12
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Chef_Jimmy, check your private messages. Thanks.

You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
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Old 02-15-2006, 11:38 AM   #13
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Originally Posted by Haggis
I disagree, I feel that you only season it right before it goes into the pan lest it draw out too much of the meats juices.

Salt needs to dissolve on the surface of the meat. Salting it a few minutes before you cook it (like 1 or 2 or 3) doesn't draw out much moisture, if at all, so food scientists (eg, Wolke) say. As does experience. Put salt on your steak. Wait 2 minutes and measure the liquid on the surface of the meat.

Don't salt an hour ahead of time or anything like that.
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Old 02-10-2009, 10:08 PM   #14
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Pepper Steak Recipe?

This reminds me of a steak I had a the Dal Ray in Pico Rivera, CA. They have this pepper steak, which is just a steak, but they throw on bacon and green onions on top of it. I have tried duplicating it but have always failed.

Here's what I am trying so far.

Slice a few bacon strips into small 1/2" squares.
Fry it up, drain grease.
Next I will chop up some green onions and saute it with the bacon in butter.

After the steaks are done, I'll put about 3/4" cup of the contents on each steak.

Anyone ever had this at a restaurant? Even better the Dal Ray? Can you provide your attempts or suggestions at making this?

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