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🥩 Today Pablo brings us a tip to get one juicy meat and at its best without the need to use complicated cooking techniques or follow sophisticated recipes. And is that sometimes the simplest is the best.
Its only secret is to remove the piece about 6 hours before cooking so that it is at room temperature and is tempered inside. Once this is done we pass it a few seconds over the fire (marking it on each side) so that it is crunchy and toasted by outside and melt in your mouth on the inside.
Pablo also tells us that in Argentina they have a totally different vision than ours about the best way to cook meat. For them, apart from previously tempering it, it is necessary to apply heat to a grill little by little so that the whole piece absorbs the temperature evenly, cooking it from the inside.
Which do you prefer? 😄