ย่างสเต็กด้วยวิธีย่างตรงๆ ทำตามที่บ้านได้เลย

Having opened this channel until now, and nearing the end of its second year, what's encouraging is that we can still anticipate an endless path to knowledge. No matter how much we grill, we continue to discover new ideas that support the evident results before us. As before, we've overcome many old ways of thinking by questioning traditions, old media, and outdated knowledge, and we've always gained something new, along with improved results with each grilling session. The food genuinely tastes better, from clearing our minds and viewing the world objectively. We've been through things like stopping using our hands to measure doneness, stopping timing, stopping the fear of flipping the meat frequently, not needing to oil before grilling, and not using rosemary. Now, today, we're starting anew by questioning the resting period of meat after grilling: does it affect the eating experience simply by whether juices flow down the cutting board when you cut it open? This video provides a brief answer, explaining how internal and external temperatures converge at the end, creating a result somewhere between resting the meat too long until it's soggy and resting it too short until the juices flow down the cutting board. We use the idea of ​​measuring... How does the temperature send the water from the cutting board into our mouths? Please watch. And now, we have Wardor, or Woody, our friend who has been filming meat nerds all along, as our lovely cameraman, sharing his own version of Vongole Pasta with clams for us all to follow. This is a comfort food menu before heading home, a dish we usually make besides steak but never filmed before. Today, we're sharing everything from cleaning the clams, making the umami breadcrumbs to boiling, stir-frying, and serving the pasta. We hope you like it and continue to follow us. P.S. Today's filming and editing were very relaxed and casual, a more relaxed version from the intense parts we've been filming. And if you want to support us directly, you can sign up for a membership. #kamadojoe #meatnerd #steak #grilledmeat #charcoalgrill #thebarbequestorethailand #orchidbutter