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Successfully cook red meat

How do you manage the different stages of cooking?
At the request of the team at tompress, Chef Tenailleau answers with a side of beef cooked on a plancha plate.

At the request of the team at tompress, Chef Tenailleau answers with a side of beef cooked on a plancha plate.

Why?
A side of beef is tender. Its thickness and the grain of the meat makes it suitable for every stage of cooking. The choice of a plancha plate can be easily explained:
- cast iron or sheet metal encourages the Maillard reaction which leads to grilling quickly.
- cast iron has considerable thermal inertia and does not cool when in contact with the meat, which is useful for searing.
- and to conclude, the plancha dries food less than the grill and retains the cooking juices
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