“Chef Ja Master Chef” reveals his own tricks for cooking picanha meat to make it delicious.

“Chef Ja Master Chef” reveals his own tricks for cooking picanha meat to make it delicious.

“Chef Ja-Namthip Phusri”, the runner-up of MasterChef All-Star Thailand. Revealed her personal trick on how to grill picanha meat to make it delicious, tender, not tough, and gentle on the teeth.

For those who are wondering what picanha meat is and which part of the beef, Chef Ja has provided some brief information that picanha meat is the upper hip meat. Which is the part with the most blood. It is usually not tough and is popularly used for steaks and grilled to medium or well done. Picanha

meat is found in only 2 pieces per cow. It is a part that does not have much marbling in the meat. But has a thick layer of fat on top of the เว็บพนันออนไลน์ UFABET สมัครง่าย โปรโมชั่นมากมาย meat. Therefore, when grilling, Chef Ja recommends that “I personally like to grill until the outer layer of fat is slightly burnt because when this fat is exposed to the fire, it will be hard, yellow, and have another taste, but it will not be too greasy.”

What is picanha?

Picayña is a cut of beef cut from the hip area above the buttocks, which is atop a thick layer of fat. Most Americans refer to this area as the round tenderloin. This popular cut of meat is tender, juicy, flavorful, and has a texture similar to that of a sirloin steak. Despite its thick layer of fat, picayña steaks actually have very little fat marbling.

The fat layer of this cut is different from the fat you might be used to in other cuts of beef. In picanha, the fat layer is buttery smooth and delicious when cooked. To me, there’s nothing better than a lean cut of meat with a layer of fat on the ends. It’s like the added flavor that makes picanha so incredibly delicious.