18 pages, PDF format, from the FIRE&FOOD magazines of the last years
Language: German

Contents:
The e-dossier "Paths to the perfect steak" contains useful know-how on what makes the griller's favorite piece of meat and how to grill it to the highest standard. Meat expert David Pietralla shares his knowledge of steak tasting. What should be on a steak label? David answers the big questions, including what makes a good steak, what to look out for and how a steak tasting works step by step. Freddy Boetzelen shows four ways to the perfect steak in this e-dossier. For FIRE&FOOD, he prepared steak in the pan, sous-vide steak in the top heat grill, steak in the Satoo grill pan and steak on the grill grate. What of course cannot be missed and what is closely monitored at grill competitions is steak branding. Markus Mizgalski has taken a close look at what happens when high heat hits the surface of a piece of meat and answers the question of whether perfect branding is really about appearance versus taste. The crust of a steak should not be neglected either: double-fried with a cold grill and infrared radiation, the perfect crust is guaranteed - David Pietralla knows how to do it. The eDossier also contains a table of the ideal core temperatures and we show the different cooking levels for steaks at a glance.