In our retrospect, frying steak is a technical task. Generally speaking, if the steak is too thin, the maturity is not well controlled, and the moisture is simply released, the taste will be dry, which is often said to be over-fried. But like a steak of about 3cm, if it is simply fried, the outside will be old and the inside will still be raw, so it usually has to be put in the oven after it is fried. But even the best oven, it is difficult to avoid the loss of juice, and it is difficult to control the temperature (there is no oven with a temperature pin in Diosi's home), and it has been difficult to achieve the taste in the aspiration. The main reason why a steak becomes tough and to remove the quality of the steak itself is the loss of moisture, which is almost unavoidable during high-temperature cooking. Therefore, please don't trust the nonsense that the moisture can be locked after the steak is fried on both sides. How can the moisture be locked if the steak is not airtight? In "Food and Cooking", the great god Harold also opposed this statement with the same real name. Almost all steak processing is about how to better adhere to the problem of moisture, such as mature processing, thick cuts, and so on. One time when I was having an idle egg pain, while watching Harvard’s open class "Science and Cooking", Harold said that someone accidentally put a lamb into a potato dryer (low-temperature slow-cooking prototype) overnight, and the second effect God found that the sheep is so delicious that you don’t want it. The principle of slow-cooking at low temperature is actually similar to maturing, which allows the enzymes of the meat itself to work. In terms of the final effect, I think it is still much better than the effect of directly frying or throwing in the oven before. But since I have never used a low-temperature slow-cooking machine myself, I cannot directly conclude that this program can completely replace the role of a low-temperature slow-cooking machine. Just considering that most families may not often use low-temperature slow-cooking machines, so you can't buy a machine for a thousand yuan. And the principle of low-temperature slow cooking is there. I think the effect should be the same even if the temperature control does not deviate too much. All in all, the low-temperature slow-cooking method is still worth testing, and the taste is peculiar.
