My how time flies!by Bruce Hopkins on 04/24/13
It has been a very, very long time since I last posted something here. I guess I just got lost in too many projects and did not pay attention to this page. I am sorry if I let you down, but will try to get more postings done this year.
So much has happened since last I was here that I am not sure I will be able to relate it all to you, but will try and get some of the highlights related.
We now have new labels for our products and they are amazing! As soon as I figure out how to properly re-build this site we will get images of our product with their new labels published.
We also have a new "micro processing shed" nearly finshed and working............what a project that proved to be.
In addition to this we were also extrememly busy with a year and a half philanthropic project that has finally ended; rest and recuperation is in order. If you want specifics for any of this just let us know and we will gladly give you further details.
Want your steak to be more like that you get in a restaurant? Try these simple tricks. First, lightly coat the steak with olive oil and then season it with (of course) Steak Cameron, salt and pepper. Second, quickly brown one side to the desired color in a hot to very hot cast iron skillet and then turn it over. Allow this side to brown for a few seconds (15-30 seconds) and then place the skillet on a rack placed in the middle position in your oven which has been preheated to 425 to 475 degrees. Third, cook for about eight minutes for medium rare and remove from oven and place steak on a platter to rest for about five minutes. This works for steaks that are about 1" or more in thickness.
With a little experimentation you will find the "timing" that works for you. Remember this though, more thoroughly cooked steak becomes dry and tough, so medium rare is the recommended "doneness" for steak. Medium begins the drying out process.
Have fun and have happy eats!