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@medoshefoaii: مواقع غريبة على النت الجزء (34) 🌐 | ارجع بالزمن وشوف شكل العالم في أي عصر ⏳🗺️

Medo Shefo
Medo Shefo
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Region: EG
Sunday 09 August 2026 20:03:04 GMT
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killuo_zoldyck
KILLUO ZOLDYCK :
موقع يخليني اخذ الوايفاي لي احب
2026-08-09 23:14:43
2
bt_rivox
Mw4xX LM.10 🏅 :
█
2026-08-09 22:17:10
1
rozazki6
ROZISKY :
كم وصل
2026-08-09 20:06:27
2
soliman.mohamed562
𝓦𝓓 𝓜𝓸𝓱𝓪𝓶𝓶𝓮𝓭 :
اعطيني اسم الموقع
2026-08-09 20:49:45
1
sfsf8520
ms}€ :
اول
2026-08-09 20:09:52
1
le.h.2007
ــ𝒾𝓁𝓎𝒶𝓈ــ :
https://www.oldmapsonline.org
2026-08-09 20:49:38
1
ademrebai278
adem23🇩🇪JK :
موقع العاب
2026-08-09 20:36:12
2
mostafa.aser0
ۛ ּمۭــڝــطــڣــﮯ ١٤٣٢ هـ🤍🩹 :
@أحْمْــدْ
2026-08-09 20:48:55
1
ahmett_mohamett5
『伊塔奇 宇智波』 :
❤️❤️❤️
2026-08-09 20:05:22
1
sooooad6
sunflower :
😂😂😂
2026-08-09 20:05:33
1
mr.sifegamer
Sife Gamer ff :
امال فين البطه وحشتني
2026-08-10 00:50:18
0
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Other Videos

O melhor anti-inflamatório natural para dores no corpo, ossos e articulações, a curcumina! #doresnocorpo #curcuma #curcumina #doresnascostas #dores
O melhor anti-inflamatório natural para dores no corpo, ossos e articulações, a curcumina! #doresnocorpo #curcuma #curcumina #doresnascostas #dores
Mình phát hiện giờ đây
Mình phát hiện giờ đây "quý tộc" không liên quan gì đến lương nữa cả. 😂 Chỉ cần một hộp Danisa Mini 72g nhỏ gọn với vị bơ thượng hạng, thêm một tách trà hoặc cà phê là tự nhiên góc bàn làm việc nhìn có "vibe hoàng gia" hẳn. Cắn một miếng là thấy mình cũng đủ "khí chất" để gia nhập hội quý tộc văn phòng rồi. 👑🍪 Còn bạn, đã thử trend "Biến hình quý tộc" với Danisa Mini chưa? #Danisa #DanisaPhienBanMini #HuongViHoangGiaMoiNgay
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If you cook Wagyu Picanha, you need to know this. Most people start cooking Picanha fat-side down, but when you’re working with Wagyu, that can actually be a mistake. Wagyu has a much richer, softer fat that melts at a lower temperature. If you put it straight over direct heat, a lot of that fat ends up dripping into the fire instead of rendering properly. Here’s exactly how I do it: Step 1: Take the Picanha out of the fridge 45-60 minutes before cooking so it can come closer to room temperature. Step 2: Lightly score the fat cap in a crosshatch pattern. Be careful not to cut into the meat. This helps the fat render more evenly. Step 3: Season generously with coarse salt on both sides. Keep it simple and let the quality of the Wagyu shine. Step 4: Set up your grill with two zones: one direct heat zone and one indirect heat zone. Step 5: Place the Picanha fat-side up over the indirect heat. Let it cook slowly, allowing the fat to render while the meat gently comes up to temperature. Step 6: Once the internal temperature reaches around 45-48°C, move it over the direct heat and place it fat-side down. Step 7: Sear the fat cap until golden, crisp and beautifully rendered. Then quickly sear the meat side to build colour and crust. Step 8: Remove the Picanha when it reaches an internal temperature of 52-54°C for medium rare. Step 9: Rest for at least 10-15 minutes before slicing. The result is a perfectly rendered fat cap, incredible flavour and a much juicier Wagyu Picanha. When it comes to Wagyu, sometimes cooking it differently makes all the difference.
If you cook Wagyu Picanha, you need to know this. Most people start cooking Picanha fat-side down, but when you’re working with Wagyu, that can actually be a mistake. Wagyu has a much richer, softer fat that melts at a lower temperature. If you put it straight over direct heat, a lot of that fat ends up dripping into the fire instead of rendering properly. Here’s exactly how I do it: Step 1: Take the Picanha out of the fridge 45-60 minutes before cooking so it can come closer to room temperature. Step 2: Lightly score the fat cap in a crosshatch pattern. Be careful not to cut into the meat. This helps the fat render more evenly. Step 3: Season generously with coarse salt on both sides. Keep it simple and let the quality of the Wagyu shine. Step 4: Set up your grill with two zones: one direct heat zone and one indirect heat zone. Step 5: Place the Picanha fat-side up over the indirect heat. Let it cook slowly, allowing the fat to render while the meat gently comes up to temperature. Step 6: Once the internal temperature reaches around 45-48°C, move it over the direct heat and place it fat-side down. Step 7: Sear the fat cap until golden, crisp and beautifully rendered. Then quickly sear the meat side to build colour and crust. Step 8: Remove the Picanha when it reaches an internal temperature of 52-54°C for medium rare. Step 9: Rest for at least 10-15 minutes before slicing. The result is a perfectly rendered fat cap, incredible flavour and a much juicier Wagyu Picanha. When it comes to Wagyu, sometimes cooking it differently makes all the difference.

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