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あらすじ・解説
A simple, sizzling, succulent steak never fails to get the mouth watering. But nailing the perfect steak isn’t just in the cooking. It starts with the meat. John speaks to award-winning chefs Richard Turner (Hawksmoor), Mark Hix (Tramshed) and beef guru Peter Hannan to get the lowdown on dry ageing his own meat. Can John replicate Peter’s ground-breaking technique in his own kitchen, to serve up a Cult Food worthy T-bone to the best in the business? Plus, John shares the secrets to cooking a perfect steak, every time! Watch my full Beef series on the Food Busker YouTube channel: https://youtu.be/YRU80h2FM-A Here’s how to cook the perfect steak: https://youtu.be/80zzuSczYC4 And if you want to try some of my dry-aged beef, you can get you hands on it from my store: https://www.foodbusker.com/store Make it, post it, share it, eat it! I wanna see your versions of the Cult Foods I’m exploring in this series. Tag @FoodBusker on Instagram and share your tips, your learns and your fails. We’re all in this together! For more Cult Food recipes and adventures in food, head to the Food Busker YouTube Channel: www.YouTube.com/FoodBusker Presenter: John Quilter Contributors: Richard Turner (Hawksmoor), Mark Hix (Tramshed, HIX Soho)