Guess what we had for dinner tonight?
It’s a homey dinner but the price is that of a fine dine dinner at a 5-star restaurant.
Yes beef steak… but not the regular beef. Look carefully at the marbled appearance…
It’s Kobe beef, all the way from Hong Kong! The MIL hand carried the Kobe beef back from Hong Kong yesterday! The pictures (taken on hubs’ Samsung mobile phone) do not justify the actual stuff.
What is Kobe beef?
Cows that drink beer, are massaged with rice wine and listen to classical music! For meat lovers, Kobe beef is considered the epitome of fine dining. And at a few hundred bucks a pop you’d want it to be!
To retain maximum flavor, Kobe beef should not be cooked further than medium-rare. In fact, the fat in Kobe beef has a lower melting point than that of other beef so if cooked for too long at too high a heat, it simply melts away. And it is this feeling, of the meat melting in the mouth, that really makes Kobe beef an outstanding culinary experience.
Its prized value must also be credited to the mysterious rearing techniques said to aid the meat’s delectable flavor and texture.
Melt-in-the-mouth Kobe beef — so yummy, though the only seasoning used were a few dashes of pepper! Second to none that we’d tasted thus far. Remember my earlier post on the tough shoe leather beef steak that I’d cooked? Now I know why. Hubs bought the wrong kind of steak. We need steak with marbled effect to get tender and juicy steaks.
A big thank you to my dear SIL for the yummy Kobe beef! 🙂
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