@anti_trainer: Ответ пользователю @skryage

Demon Hunter

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Sunday 10 July 2022 17:32:21 GMT

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Am_Nyam2369 :

верю тебе больше чем себе

2022-07-10 17:51:23

263

zxcka4ka :

и сигареты на фоне

2022-07-10 18:19:03

44

. :

Красавчик, спасибо за ответ

2022-07-10 17:43:29

38

Володя Лех :

привет легенда го в Крим

2022-07-10 17:36:09

31

lolmen :

расскажи ,пожалуйста,влияет ли толщина костей на набор массы ,потому что раньше было много мифов

2022-07-10 17:43:02

9

. :

там сзади сигареты?

2022-07-10 18:24:02

6

@rita_khomenko :

А как узнать сколько ты тратишь ккал в сутки? И если есть силовые?

2022-07-10 17:44:01

6

. :

@Мунтян Александр

2022-07-10 17:53:20

4

.watanabe.dl :

"смех" и погнали😈

2022-07-10 18:14:29

3

toredemonsass :

из мыщц

2022-07-10 19:15:33

2

eugeniego :

@munyasport

2022-07-10 17:47:55

2

! :

Так он же не про худеть, он сказал, что да,худеть будешь. Он про сушку. Согнать жир,а мышцы оставить на торте невозможно. Согнать вес-без проблем

2022-07-12 09:36:01

2

Paradise.El :

Что лучшее пить для набора массы гейнер или протеин?

2022-07-11 15:33:55

2

St1ch :

@munyasport жду ответку))))😁

2022-07-10 19:19:34

2

xxxsocrake :

мне кажется там сиги на подоконнике

2022-07-10 19:25:24

1

... :

Ты понимаешь что никто почти не выдержит такое? Сладкое поднимает апетит и диета дастся сложнее намного

2022-07-10 21:02:31

1

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The tips and tricks to cooking the PERFECT skirt steak every time 🔥 Skirt steak is one of my favorite cuts of meat - it’s tender, flavorful, and more affordable than some of those prized ribeyes or filets WITHOUT sacrifice. It’s usually sold in long pieces with a visible grain. The thinness and the grains can sometimes make it a bit challenging to cook properly, so let’s go over some basics to make it perfect every time. Tips & tricks: 🔪 Since skirt steak usually comes in long pieces, it’s common for it to have varying thicknesses throughout. Cutting the steak into smaller 5-6-inch long pieces (grouped based on its thickness) can help make sure you cook them properly and also makes it easier to slice later. 🔪 While marinates are great on this cut, salt and pepper also goes a long way on good quality meat. Season the steak generously with salt and pepper from high above — this will ensure you get an even coating of salt — and allow the steak to come to room temperature before cooking. 🔪Get your pan VERY HOT over medium-high heat. (This cut cooks fast and you want to get a nice sear before it’s done cooking.) Once the pan is hot, add a touch of neutral oil and then add the steak. You’re looking for a fast, hard sear to lock in the juices. After around 2-3 minutes, or until you have a deep golden sear, flip the steak and cook another 2-3 minutes. 🔪 Doneness is a matter of preference and can be gauged by touch! If you like medium-rare steak, you’re looking for a soft bounce back when the meat is pushed at the thickest point. The less resistance you get, the more well done it’s cooked. (Of course, you can always use a thermeter as well. Med rare is around 130 F ~ before resting.) 🔪Remove from heat and allow it REST! The allows the juices to set (instead of drain out) and brings the steak to the proper temp. 🔪 Slice AGAINST the grain. This is an essential step when preparing this cut of steak. Eating along the grain can make the steak tough and challenging to chew. Look for the lines running along the steak, rotate it at least 45 degrees, and then begin slicing. . PAN DETAILS: @HexClad #steakrecipe #perfectsteak #culinaryschool #learntocook

The tips and tricks to cooking the PERFECT skirt steak every time 🔥 Skirt steak is one of my favorite cuts of meat - it’s tender, flavorful, and more affordable than some of those prized ribeyes or filets WITHOUT sacrifice. It’s usually sold in long pieces with a visible grain. The thinness and the grains can sometimes make it a bit challenging to cook properly, so let’s go over some basics to make it perfect every time. Tips & tricks: 🔪 Since skirt steak usually comes in long pieces, it’s common for it to have varying thicknesses throughout. Cutting the steak into smaller 5-6-inch long pieces (grouped based on its thickness) can help make sure you cook them properly and also makes it easier to slice later. 🔪 While marinates are great on this cut, salt and pepper also goes a long way on good quality meat. Season the steak generously with salt and pepper from high above — this will ensure you get an even coating of salt — and allow the steak to come to room temperature before cooking. 🔪Get your pan VERY HOT over medium-high heat. (This cut cooks fast and you want to get a nice sear before it’s done cooking.) Once the pan is hot, add a touch of neutral oil and then add the steak. You’re looking for a fast, hard sear to lock in the juices. After around 2-3 minutes, or until you have a deep golden sear, flip the steak and cook another 2-3 minutes. 🔪 Doneness is a matter of preference and can be gauged by touch! If you like medium-rare steak, you’re looking for a soft bounce back when the meat is pushed at the thickest point. The less resistance you get, the more well done it’s cooked. (Of course, you can always use a thermeter as well. Med rare is around 130 F ~ before resting.) 🔪Remove from heat and allow it REST! The allows the juices to set (instead of drain out) and brings the steak to the proper temp. 🔪 Slice AGAINST the grain. This is an essential step when preparing this cut of steak. Eating along the grain can make the steak tough and challenging to chew. Look for the lines running along the steak, rotate it at least 45 degrees, and then begin slicing. . PAN DETAILS: @HexClad #steakrecipe #perfectsteak #culinaryschool #learntocook

#fyp #memestiktok

#fyp #memestiktok

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