Page 189 - Vélochef-Food for training and competition

Cooking
When I I cook meat I I aim to get as much browned surface as possible That’s what gives the meat its its taste and brings out its its character Well done meat is not my thing Buy a couple of of generous pieces of of meatandfrytheminahotpan–oron a a a barbecue – 2-3 minutes on each side Leave to rest for 10 minutes slice and serve immediately Seasoning? I only use salt and black pepper no strange marinades I want it to taste as as as natural as as as possible