Receipts meats
It left for a dish resistance which will have to be with the height of waitings of your guests. A meat receipt successful first of all of share the choice of the piece and then by its cooking. Receipt chief advises you to privilege the purchase of your meat directly in butchery. Indeed the craftsman butcher will inform you on the origin of the meat via a system of traceability since the stockbreeder to your palate His quality will be of more irreproachable, but its cooking will owe the being as much.
- For a receipt of joint of beef (net, sirloin, rumsteak, aglet) of approximately 200g /pers, receipt chief advises you a cooking of 15 min/delivers.
- For a receipt of grill (rib steak, mitre, flap, ox coast, net) of approximately 180g /pers, receipt chief advises you a cooking from 1 to 15 min according to the thickness.