Czym jest antrykot? Steki z antrykotu - budowa i charakterystyka

__________________________________________________________________________________________ If you like what I do and would like to support the channel, here's the link to my Patronite: https://patronite.pl/stekbzdur ---------------------------------------------------------------------------------------------------------------------------------------------------------------- Check out my other social media: www.instagram.com/stek__bzdur www.instagram.com/kadr.nie.nazarty www.tiktok.com/@stek_bzdur_official ____________________________________________________________________________________ Of course, I'm aware of how many grammatical errors I made throughout the video, and the declension of the words "steak," "entrecote," and "roast beef" will probably continue to cause me problems for a long time, so all the language purists and "grammar nazis" will have something to do in the comments under this video :) I apologize to anyone I've offended with my lack of care in using the Polish language, but I'm trying my best. Oh, I'll continue using the form "fry a steak" because: "Masculine nouns that are names of dishes and food products often take the accusative ending -a: I eat a tomato, I fry a cutlet, I bought a watermelon, etc.." -source: www.sjp.pwn.pl My - only approximate temperatures and doneness levels: Blue: 43 - 46 °C Rare: 46 - 50 °C Medium rare: 51 - 56 °C Medium: 57 - 62 °C Medium well: 63 - 66 °C Well done: 67 - 72 °C Very well done - above 72 °C