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8 Secrets of a Perfect Pizza Dough

Pizza! At the mere mention of this word, profuse salivation begins and in the subsequent time, you will not be abandoned by thoughts of a delicious aromatic pizza with the most tender dough and stretching cheese. There is hardly a person who would say that he does not like this divine delicacy, and if such an eccentric lives on this planet, then he, most likely, tried some kind of wrong pizza. The basis of a delicious pizza is, of course, the dough, which must be cooked correctly for the dish to be truly unforgettable. We have prepared for you the secrets of the perfect pizza dough.

  1. The easiest way is to roll out the dough on baking paper, after sprinkling it with flour. This will save you from unnecessary and completely unnecessary movements since you can send the pizza to the oven right on the parchment.
  2. Pizza tastes differ dramatically from person to person. If you love the fluffy dough, then take on board a simple life hack: let the rolled dough rest for 5-10 minutes. If you are worried that during this time it will have time to wind up, cover it with cling film.
  3. If, on the contrary, you like a thin dough that will crunch in your mouth, then you need to roll it out as much as possible, sparing no effort, and bake at elevated temperatures – 230-250 degrees.
  4. Another secret to the deliciously crispy dough is olive oil. They should grease a baking sheet. Put the dough on top and send it to the oven preheated to 220 degrees for 5 minutes. Only then add the filling.
  5. What if you didn’t roll out the dough on parchment? Do not worry ahead of time. You will need a rolling pin. Wrap it in half of the dough and transfer it while holding the handles.
  6. You can and should experiment with the ingredients for the dough. So, advanced gourmets prepare pizza dough from a mixture of flour and semolina. It turns out to be more crunchy and tender. You can use this mixture not only for making dough but also for dusting a baking sheet.
  7. The tedious part of making pizza is waiting for the dough to rise. Add more yeast to speed up this process. You only need 3/4 teaspoon more than the recipe says.
  8. Italians love aromatic herbs and actively use them in cooking. Take on board a cool life hack: To make the dough tastier and more aromatic, stir in oregano, basil, or other dried seasonings of your choice.
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4 Perfect Pizza Filling Options

What is your favorite pizza topping?

  1. Classic pizza with ham. Cut sweet peppers into small strips, ham into slices, and salami into a semicircle. Spread the dough with tomato sauce, spread the ham, salami, pepper in a circle, and sprinkle generously with cheese.
  2. Pizza with mushrooms and onions. Cut the mushrooms as small as possible and fry them in a little olive oil, then add a little heavy cream. You should get a mushroom paste, which we distribute on the dough as a base, put thin onion rings on top, and sprinkle with Parmesan.
  3. Pizza with chicken, pesto, and cheese. You will need a boiled chicken breast, divided into small pieces by hand and laid out on a dough previously greased with pesto sauce. Before putting the pizza in the oven, sprinkle it with grated hard cheese so that it turns out not only delicious but also very juicy.
  4. Hearty pizza with ground beef. Peel and finely chop a small onion and a clove of garlic. Fry them in a frying pan in olive oil, add the ground beef. At this time, grease the dough with tomato paste, and then evenly distribute the meat filling on top. Sprinkle the finished pizza with fresh chopped herbs just before serving.
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5 Steps How to Make the Perfect Steak

Cooking a perfect steak can be challenging, even for a skilled cook: small cuts of meat can cook too quickly, becoming dry and tough, too large to burn on the outside without being cooked on the inside. If you are new to steak, I recommend using a heavy skillet or grill pan – charcoal or electric grills are also great for steaks, but the pan will be easier to control the temperature.

Step 1 – prepare the steak

  • Cooking a steak begins by choosing meat from a grocery store or butcher. As a rule, imported beef is used for steaks, and although quality steaks from Russian beef have recently begun to appear, foreign terminology is still used to classify meat cuts. It is easiest to train in frying steaks on ribeye and striploin steaks, aka New York (in our classification, these cuts more or less correspond to a thick and thin edge) – they are soft in themselves, and will turn out to be tasty, even if you miss a little with the fry …
  • Pay attention to the so-called marbling of meat: the fat should be distributed as evenly as possible over the meat, then during the preparation of the steak, these inclusions of fat will melt, making the meat more tasty and juicy. The classic thickness of steaks is 2.5 centimeters, and if you buy meat already cut, make sure that the steaks are of the correct thickness, if you take a large piece, try on how you will cut it. So let’s get started.
  • If the steak has been frozen, defrost it overnight in the refrigerator and wipe it dry.
  • Remove the steak from the refrigerator at least 20 minutes before frying to allow it to warm to room temperature.
  • Brush the steaks on both sides with vegetable oil (I use olive oil, but you can use any unscented vegetable oil instead) and season generously with salt.

Step 2 – preheat the pan

  • Preheat the skillet over medium-high heat – it should be hot, but not smoking (if the skillet is too hot, the steak will burn on the outside before cooking on the inside, and it will be tough).
  • The hiss after placing the steaks in the pan will tell you if it is at the correct temperature.
  • Another way to check the heating of the pan is to drip a little water on it: if you have heated the pan well, the droplet will gather into an elastic ball that will run along the surface of the pan like crazy.

Step 3 – cook to taste

  • For medium-rare, place the steaks in the skillet so that they are not touching and let cook for 1 minute.
    Use tongs to gently turn the steaks over (be careful not to damage them to prevent the juices from leaking out) and cook for 1 minute more to form a crust.
  • Turn steaks over again and reduce heat to medium. Cook for 2 minutes, turn over and cook for another 2 minutes.
  • To check the doneness, gently press down on the steak with your fingertip. The steak with blood should be soft and pliable, well done and firm, and the middle one, as expected, will be something in between.

Steak cooking time

You can vary the degree of frying of the steaks to your taste by increasing or decreasing the cooking time. Below is the approximate time that is suitable for a 2.5 cm thick steak. Thicker steaks require a longer cooking time and vice versa.

  • Rare (with blood) – 1-2 minutes on each side, rest for 6-8 minutes;
  • Medium rare (low roast) – 2-2.5 minutes on each side, rest for 5 minutes;
  • Medium – 3 minutes on each side, rest 4 minutes
  • Well done – 4.5 minutes on each side, rest 1 minute.
  • However, the most accurate (although not always accessible to a beginner) way to determine the degree of doneness of a steak is to use a meat thermometer.

Step 4 – rest the steaks

  • Leaving the meat to lie down for a while is just as important as cooking it correctly – in these few minutes, the juices will be distributed inside the piece, the temperature will even out inside and outside, and the whole steak will become warm, juicy and tender.
  • Remove steaks from skillet, season with black pepper, and place in a baking dish. Place a slice of butter on each steak, cover with foil and leave in a warm place for 4-5 minutes.
  • Remember, it’s better to rest the steak longer than necessary, and not less, this will allow it to acquire the greatest flavor and softness.

Step 5 – serve the steaks

  • Steaks require sharp, non-serrated knives to cut the meat evenly.
  • Serve the steaks on hot plates to keep them cool.
  • It is believed that good meat does not need sauce – and if you agree with this statement, simply pour the juices mixed with the melted butter on the bottom of the mold on the steak.
  • Choosing a side dish for a steak is a personal matter, I prefer a green salad.
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7 Secrets To Making Yummy Pizza

Pizza is a dish originally from sunny Italy in the form of a round open pie covered with tomatoes, melted cheese (as well as various fillings (meat, ham, salami, seafood, vegetables, fruits, mushrooms, herbs, etc.).

  1. The dough is rolled out in a small layer, spread on a preheated pan, greased with a large amount of vegetable oil, and immediately put the filling on it. Cover with a lid and reduce the heat to a minimum so that the dough is baked evenly.
  2. In a frying pan, pizza is cooked much faster than in an oven: the baking time is 15 minutes. The plain dough can be kept on the fire for 10 minutes as it roasts faster than yeast dough. We remind you: its thickness should not be too large.
  3. The readiness of the test is checked with a match, piercing it in the thickest place. If the match is dry, the pizza is ready. In an open pan, the dough is baked in 2 steps, so the baking time is slightly increased (the pancake must be allowed to cool slightly before placing the filling). On average, it takes 20-25 minutes to cook pizza.
  4. Since the dough is baked pretty quickly, the raw filling simply won’t keep up with it. Therefore, it must be prepared in advance – fried, stewed, or boiled.
  5. The thickness of the filling must also be monitored so that it does not spread, since the juice or syrup will be absorbed into the dough and will remain damp and tasteless. In addition, the liquid can seep through the dough and burn the pizza. The best filling option, in this case, is when the bottom layer is meat or fish, dry boiled vegetables, and slightly softer or raw foods on top. Then they will saturate the lower layers, but nothing will leak to the bottom of the pan.
  6. When baking pizza in a frying pan, do not top with mayonnaise or the like (to prevent the main layers from burning).
  7. Any baked goods lower the stomach tone, and not everyone can afford baked pizza, and the desire to taste such delicious food is great. For such cases, the option of cooking a dish on a steam bath is provided: for steamed pizza, light yeast dough is taken. It is kneaded on a large number of eggs, aged a little longer than simple, but it should not be peroxidized. The dough is rolled out in a rather thick layer; you can simply stretch it over the grill surface. In this case, the pizza is cooked for 40 minutes.
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Travel

Where to Eat in Kuala Lumpur: 7 Best Restaurants

Kuala Lumpur is the perfect place for gastronomic exploration, with so many different cuisines presented here. The most popular and traditional Malaysian cuisine is nonya. The variety of restaurants in Kuala Lumpur is amazing! We have selected some of the best places to eat and have listed them below.

Sri Ayutthaya

Sri Ayutthaya is one of the best Thai restaurants in Kuala Lumpur. Although the menu is filled with dishes flavored with strong and fiery Asian herbs and spices, less adventurous diners can opt for milder versions of these dishes.
Sri Ayutthaya’s menu includes dishes that are rarely found outside of Thailand. This is the most traditional Thai food, so be prepared for a savory meal as most dishes include chili peppers.

Address: 3 Jalan Setiapuspa, Medan Damansara
Phone: +603 2094 2333

The Ming Room

Ming Room is a gourmet Cantonese restaurant located in the prestigious Bangsar Mall. The menu features classic dishes with modern touches. The restaurant is located just 15 minutes from the city center.

Address: 3rd Floor, Bangsar Shopping Center, 285 Jalan Maarof, Bukit Bandaraya, 59000 Kuala Lumpur

Tamarind Springs

Elite restaurant Tamarind is the only restaurant in Kuala Lumpur, where culinary masterpieces are created by a three-time Michelin-winner. Outwardly, the place does not seem premium: wooden furniture, thatched roof, no-frills in design – classic Asian style. However, it is worth making an order and trying any dish in order to understand: you are truly a masterpiece of Malay cuisine, and that there is something more hidden behind the external simplicity. By the way, getting here is not so easy – book a table in advance.

Address: Jalan 1 Taman T.A.R. 68000 Ampang, Selangor

Beta KL

The restaurant’s menu includes international and classic Malay cuisine with a modern twist, plus a rich wine list. Beta KL owns its own farm, the chefs cook only from organic products. The interior is rich in bamboo, while greens and blacks emphasize the sophisticated Asian style. Guests who have been here often say that this is the best local restaurant in Kuala Lumpur.

Address: Unit 3 & 3A, Lot, Retail, 163 No. 10, Jalan Perak, Kuala Lumpur, 50450 Kuala Lumpur, Malaysia

Marini’s on 57

The only popular view restaurant in Kuala Lumpur, which will allow you to see the Petronas Towers as close as possible. Marini’s on 57 is within arm’s reach of the city’s main attraction. This is the tallest restaurant, lounge and one of the best rooftop bars in Kuala Lumpur – located on the 57th floor. Marini’s on 57 | Rooftop Bar, Italian Restaurant & Whiskey Lounge (as the official name sounds) is a rich alcoholic menu and a luxurious Italian restaurant. However, Asian and international dishes are also excellently prepared here.

Address: 57 Menara 3 Petronas Persiaran, Kuala Lumpur City Center, 50088 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia

Skillet at 163

Skillet at 163’s innovative restaurant is regularly featured on Kuala Lumpur’s best list and has received international awards. The innovative cuisine of the institution can hardly be attributed to any particular direction. Familiar dishes from unusual or new masterpieces from familiar ingredients – the chef creates real gastronomic wonders here. Interesting presentation and incredible flavors of dishes, a pleasant atmosphere of the establishment and excellent service – this premium restaurant is worth visiting at least for this.

Address: Unit 1, Lot 163, Retail, No. 10, Jalan Perak, Kuala Lumpur, 50450 Kuala Lumpur, Malaysia

Nadodi KL

Traditional cuisine with high culinary performance is a feature of the modern exclusive Nadodi KL restaurant. It offers gastronomic masterpieces with a sense of respect for the Malay classics and incredible new technologies. Asian-style molecular cuisine is really fun. Nadodi is by far the best restaurant in Kuala Lumpur working in this direction.

Address: Lot 183, 1st Floor Jalan Mayang, Off, Jalan Yap Kwan Seng, Kampung Baru, 50450 Kuala Lumpur, Malaysia

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6 Secrets to Perfect Pizza

Pizza is a tasty and satisfying dish that goes perfectly with any table.

  1. You will need 900 g flour; 10 g yeast (fresh); 0.5 l of water; 10 g vegetable oil (or olive oil); 20 g of sea salt (finely ground). Be sure to knead the dough in a calm, warm atmosphere and in a good mood. To make the dough airy, sift the flour through a sieve. In a bowl, dilute the yeast with cold water until completely dissolved. Gently add half of the flour and mix thoroughly so that there are no lumps. Then add the rest of the flour and salt.
  2. It is better to add olive oil to the mixed mass, which will give elasticity. We knead everything thoroughly. Then put the dough out of the bowl on the table and knead it until it lags behind the hands.
  3. Divide the dough into several pieces and leave it to rise at room temperature for about 1 hour. It should double in volume. Roll out the dough in a thin layer with your hands. Sprinkle flour on the surface of the dough and begin to gently stretch it from the middle to the edges. In this case, it is advisable to hold the middle of the cake with your hand. We make the edges a little thicker for the sides.
  4. Grease the baking dish with olive oil and sprinkle it with flour so that the dough does not stick to the baking dish. We spread the filling and send it to a heated oven (180-200 degrees) for about 10 minutes.
  5. For a pizza of medium diameter, add no more than 3 tablespoons of sauce. As a sauce, we use not only traditional tomato paste, but also delicate cream cheese, hummus, squash caviar, or pesto sauce. We monitor the consistency of the sauce: it should not be liquid.
  6. Be concise and don’t use more than 4 ingredients in one pizza. There should be only one layer of filling and no more than 1 centimeter. Do not fill the entire surface of the dough with ingredients, because there will be a layer of grated cheese on top. Place ingredients such as greens and lettuce on the pizza before serving.
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5 Secrets to Cooking Steaks

Most steaks are grilled very quickly – literally in minutes. It is important to use this time correctly, but it is equally important to consider that the dish begins to cook even before it reaches the wire rack. Therefore, everything in order. Here’s how a Weber chef advises making your steaks taste even better.

  1. SALT THE STEAKS ON TIME
    You may have heard the warning not to salt meat long before grilling because salt can draw out juices. It indeed draws out moisture, but within 20-30 minutes, this is good, because the salt begins to dissolve in a small amount of moisture. When the steak hits the hot grill, the sugars and proteins of the meat juice combine with salt and other seasonings to create that very aromatic crust. But if the meat loses a lot of moisture, it will affect the taste and aroma for the worse.
  2. LET THE REFRIGERATOR MEAT STAND
    What kind of steak do we want when we grill it? Juicy and crispy, perfect toasted, right? But if you put the cold steak on the wire rack, it will take longer than usual to cook to the desired degree, and the meat inside can become overcooked and become gray and dry. Let the steaks sit at room temperature for 20-30 minutes before grilling – then the core will cook faster and the steaks will remain juicy.
  3. ROY MEAT – IT IMPROVES THE TASTE
    It is a good habit for barbecue masters to fry steaks at high temperatures, such as the Weber Sear Grate GBS grill. Pros understand that roasting gives hundreds of flavors and aromas to the surface of the steak, so let the meat sizzle indirect heat until the surface turns dark brown. Don’t let anyone convince you that roasting “traps the juices inside.” This is just a myth. But she really makes the steaks tastier.
  4. MOVE THICK STEAKS TO INDIRECT HEAT
    Most steaks cook excellently indirect, high heat, and only need to be moved when there is a burst of flame. However, some steaks can be so thick that if left on direct heat they will burn on the outside faster than they will cook on the inside to the desired degree. Therefore, if your steaks are thicker than 2.5 cm, then use the indirect method. After you have cooked both sides well in direct high heat, move the steaks to the indirect heat zone and finish cooking there.
  5. GET THE MOMENT OF READY
    Since steaks are fried over high heat, they quickly lose moisture. This is the price we pay for delicious meat. Perhaps the most important step in cooking a steak is to remove it from the heat before the meat loses too much moisture. As a rule, in just 1-2 minutes, the degree of doneness changes from medium-rare to medium, or from medium to medium-well. To get into this window, you need to be careful. Don’t go too far while your steaks are grilling. And remember that it is better to take them off undercooked and then return to the grill than overcooking.
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12 Brilliant Facts About Cherimoya

Cherimoya is a tree of the Annona genus, the Annonov family. Other names for this plant are chirimola, owl, the pearl of the Andes, chirmolia, and golden Peruvian apple. The name comes from two words of the Quechua language: chiri – “cold” and moya – “seed”. This name is explained by the tree’s endurance to weather conditions. It grows well in dry and cool areas.

  1. The homeland of the plant is the foothills of the Andes of Colombia, Bolivia, Peru, and Ecuador. In Peru, fruits have been known since the time of the Incas. Cherimoya is grown in Chile, Argentina, Brazil, Venezuela, Mexico, the Antilles, in cool regions of Central America, and even in the United States, in southern Florida and California.
  2. The trees are successfully cultivated in India, Australia, South Africa, Eritrea, Somalia, Portugal, Egypt, Italy, Algeria and Libya, the Philippines, Sri Lanka, and Hawaii. But the most significant crops are harvested in Portugal and Spain.
  3. The cherimoya tree grows up to 9 meters in height. Leaves are two-row, up to 15 cm long, and 9 cm wide.
  4. Flowers with short stalks, growing along the branches. The flower consists of 3 outer thick and fleshy petals, inside there are 3 small petals.
  5. The fruits are complex and consist of segments. Depending on the variety, the shape of the fruit can be conical or heart-like.
  6. The length of the fruit reaches 10-20 cm, the flesh is white and aromatic, fibrous-creamy texture. Each fruit contains about 20 large black seeds. The weight of one fruit is from 0.5 to 3 kg. Up to 200 fruits can be harvested from one tree.
  7. Cherimoya pulp tastes like banana, strawberry, pineapple, papaya, and mango with milk at the same time. Some varieties have a light cinnamon aroma.
  8. Cherimoya is often referred to as the ice cream tree because the pulp, especially when frozen, is very similar in consistency and taste to the fruity ice cream.
  9. The seeds of the fruit are very poisonous and cannot be eaten; to sleep well, it is enough to put a fresh cherry leaf in the pillowcase.
  10. The fruit is the national fruit of Chile.
  11. In the middle of the 19th century, Mark Twain called cherimoya the most delicious fruit in the world.
  12. In Chile, the pulp is frozen and served in waffle cups like ice cream.
  13. Outside of the growth of this fruit, its price is quite high.
  14. In some countries, one fruit will cost up to $ 50. Since they are heavy, they are often sold cut in half.
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What to Visit in New York: 8 Famous Restaurants

New York has a huge variety of restaurants and cafes. Today in New York there are already 25,000 cafes and restaurants and this is not the limit, as new ones open almost daily. Over time, old and little interesting establishments are replaced by new modern and cozy ones that can please you with a variety of dishes.
On the territory of New York, you can taste dishes of a wide variety of world cuisines.

New York offers its residents and guests a wide variety of cafes: from a small and cozy to a huge and noisy cafe in New York, from a trendy and pretentious, expensive restaurant, to a small, family-run New York restaurant. We’ve put together a selection of the best restaurants to visit in New York.

Ai Fiori

Ai Fiori, a project by chef Michael White, opened its doors in November 2010. An elegant gourmet restaurant located on the second floor of New York’s luxurious Langham Place, Fifth Avenue. The main room is designed for 175 seats, a separate room can accommodate 45 visitors. The interior design is in line with the general style of the hotel. the same finishing materials are used. The menu includes dishes from the Mediterranean Riviera, combining Italian and French culinary traditions.

400 5th Ave # 2, New York, NY 10018

Daniel

Chef Daniel Boulud has been working in New York for more than a dozen years, and during this period he has gained a reputation as one of the best chefs in the Big Apple. Daniel’s wine list is also considered one of the best in New York. The large hall is visually divided into two parts. Tables are located both in the center of the hall, bounded by columns and along its perimeter, on a certain elevation. Thanks to this decision, you get the feeling that you are in a romantic and magical, but at the same time very cozy fairy tale.

60 E 65th St, New York, NY 10065

Le Coucou

Le Coucou is the third restaurant opened by renowned American chef Daniel Rose. New Yorkers love this luxurious establishment for its elegant interior and refined French cuisine.

138 Lafayette St, New York, NY 10013

Per Se

This restaurant is located in the heart of New York, not far from the famous Central Park. PER SE French cuisine is considered one of the best in New York. Delightful interiors and delicious food are guaranteed to remain in the memories of your trip. The restaurant will provide VIP dinners, decorations and a photographer upon your request.

10 Columbus Cir, New York, NY 10019

Buddakan

An impressive restaurant in the Meatpacking area. The combination of Asian restraint and calmness with the Parisian flamboyance of the 16th century creates a surreal atmosphere. Chinese dishes are offered in an intricate interpretation, which will not leave indifferent even the most sophisticated gourmet.

Chelsea Market, 75 Ninth Ave, New York, NY 10011

TAO

This Tao Asian restaurant is not easy to get to. He has enjoyed immense popularity for 15 years now – and of course, this did not happen without the influence of the TV series “Sex and the City”. Generally speaking, all of New York’s decent restaurants have a queue. In addition, it is always worth remembering that if you want to visit here on a weekend, then you need to book a table two weeks before the planned date of your visit. Otherwise, an unexpected unpleasant meeting together may turn out – as when Carrie goes to Tao and gets to Big’s table.

Maritime Hotel, 92 Ninth Ave, New York, NY 10011

Nusr-et Steakhouse

The famous restaurant of the Turkish chef Nusret Gokce, who became famous for his elegant way of cutting meat. It opened its doors in 2018. It is the first in New York and outside the Middle East of his chain of steakhouses and burger Nusr-Et. Conveniently located in Manhattan between Fifth and Sixth Avenues. Here you should try Turkish cuisine, beef carpaccio, rib eye, branded sushi, original desserts, vanilla ice cream. Excellent service, first-class interior, calm atmosphere, and Turkish hospitality are the hallmarks of the restaurant.

60 W 53rd St, New York, NY 10019

The River Café

The restaurant is located on a barge with stylish and picturesque decor (beautifully lit trees, plants, and flowers all year round). In one of the parts of the restaurant, there is a water garden along the Japanese bridges. Classic French glass doors lead to a beautiful terrace. Quality cuisine and excellent service are guaranteed. Wonderful panoramic views of the New York Harbor, the Manhattan Skyline, and the Statue of Liberty make this place a popular destination for tourists looking to relax and have a delicious lunch or dinner after walking through Brooklyn Park.

1 Water St, Brooklyn, NY 11201

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5 Common Mistakes Beginners Make When Frying Steak

Get it out of your head that frying steaks are a special art that only men are born with. In fact, this is a clear scheme, completely obeying the female logic, which you just need to adhere to. And avoid mistakes that beginners often make. There are not so many fatal ones to count, the fingers of one hand are enough. So, bend your fingers.

  • The biggest nonsense is to beat a steak. This meat is meant to be fried as it is. By hammering it with a hammer, you lose all the juiciness and flavor, turning the steak into something incomprehensibly flabby.
  • Let the steak warm – after taking it out of the refrigerator, do not put it directly in the pan. Fibers of meat that are too cold will shrink during frying, condemning even the best piece of meat to stiffness. It is enough to hold the steak at room temperature for at least 20 minutes so that the meat does not experience shock when it comes into contact with the pan.
  • Remove excess moisture from the surface of the steak – otherwise, the meat will not be fried, but stewed in its own juice. To avoid this, simply wipe the steak dry with a paper towel.
  • Place the steak in a well-preheated skillet. Grease it with oil, put it on fire and wait 3-4 minutes, that’s enough. Inexperienced cooks shouldn’t heat the pan “to smoke”, as the pros often advise, why do we need a burnt crust of meat?
  • Finally, a bad idea is to start turning the meat with a fork. By piercing a piece, you release the juice from it, even though frying from all sides aims to seal all the juices inside the crust. So either get yourself some culinary tongs or get the hang of using a spatula masterly. But turning the meat with tongs, of course, is more convenient.
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