The time & date in Clark, Philippines is

Most chefs and cookbooks instruct that meat should be seared at very slow temperatures, then cooked at high heat and allowed to rest before serving.

PHILIPPINES Restaurant and Wine Bar:

3rd October, 2010

Perhaps it’s just the hunter-gatherer instinct buried somewhere very deeply in my male psyche, but whenever I cook meat, I feel a compelling need to submit it to the primal fire. Sear a steak with a blast of heat from a red-hot iron skillet or charcoal grill, or slam it into an 800F oven (well, OK, 450 anyway). Listen to it sizzle, hear me roar, see me ripping great bloody chunks from the dripping carcass … but I digress.

In fact, here’s a gentle, mellow way: Forget everything I just said about searing beef with a blast of fire: I’m newly smitten with an offbeat low-and-slow alternative that yields remarkable results.

I encountered the procedure in Chef Michael Schlow’s “It’s About Time, Great Recipes for Everyday Life,” a cookbook that, perceiving my recent fascination with Mario Batali’s cookbooks, advised me that I would probably like, too. I fooled them by checking the recommended item out of the public library rather than buying it, but they were right: It’s a pretty good book, featuring a series of menus based on Schlow’s rather diffuse theory about cooking and time, some of them designed to prepare when you’re in a hurry, others intended for those days when you want to relax and spend hours in the kitchen.

Schlow’s “slow-roasted steak” doesn’t take hours, but the gentle process requires a lot longer than slapping a steak into a searing skillet just long enough to tan its hide. “Most chefs and cookbooks instruct that meat should be seared at very slow temperatures, then cooked at high heat and allowed to rest before serving,” writes Schlow, who is chef of Boston’s highly regarded Radius restaurant and several others. “I could not disagree more. I think true success comes from cooking meats slowly, at very low temperatures.”

I had my doubts, but it happens that I had picked up a beautiful natural rib eye the same day I got the book from the library, a coincidence too fateful to ignore. So I gave it a try, and to my pleased surprise, it was one of the best steaks I ever ate. Although the slow process doesn’t build that deliciously crunchy and caramelized seared exterior, the fresh herbs and rich butter (just a dab of it, really) more than made up for that. And the interior was incredible, tender as cream cheese and a beautiful hot pink all the way through.

I somewhat modified the recipe … I just can’t help doing that. But the procedure is faithful to Schlow’s technique. More or less.

INGREDIENTS: (Serves two)

1 rib eye steak, 12 to 16 ounces (350-500g)

Sprig fresh thyme

Sprig fresh rosemary


Black pepper

1 tablespoon (15ml) olive oil

1 tablespoon (15g) butter


1. Preheat the oven to a slow 300F (150C).

2. Chop the thyme and rosemary – you should end up with about 1 tablespoon of chopped herbs. Salt and pepper the steak.

3. Put the olive oil in an iron skillet and put it over medium heat for just a minute or so … counter-intuitively, you do not want to sear the meat. In fact, writes Schlow, “it shouldn’t even sizzle.” Put in the seasoned steak, and cook it gently for just one minute on each side. Sprinkle on about half the herbs, melt the butter in the pan, and turn the steak once or twice, adding the rest of the herbs, until it’s nicely coated on both sides with butter and herbs.

4. Put the steak on a wire rack in a shallow roasting pan. If there’s any butter and herbs remaining in the skillet, pour them on top of the steak. Roast at 300F for 20 to 25 minutes, or until the temperature at the center of the steak reads 120F (50C); it should feel very soft to a finger touch. Remove it from the oven and allow to stand for 5 to 10 minutes before serving; the temperature will rise with carry-over heating to a perfect rare.

Are these articles useful for enhancing your wine and dine experience in the Philippines.Β  Do they also help you with travel, leisure, vacation, dining out, nightlife and other leisure activities plans in Philippines?Β  Yats Restaurant hopes to provide you with ample information so you can plan your trips to Pampanga Angeles City Clark Freeport Zone whether you are travelling from Manila or other Asian countries such as Hong Kong, Shanghai, Singapore, Malaysia or Korea.

Restaurant reservations in Philippines, planning of menu, selection of wine for dinner and booking a private function and event in Angeles City Clark Freeport Zone can all be handled.Β  Yats Restaurant and Wine Bar has been regarded by many to be the premier restaurant north of Manila Philippines.Β  Its 3000-line award-winning restaurant wine list has kept many wine lovers happy dining in this restaurant in Angeles City Clark Philippines for over a decade.

Yats Restaurant and Wine Bar was built by Hong Kong-based Yats International in 2000 to provide a world-class fine dining restaurant, business meeting facilities and venues for private dinners and functions in Pampanga Angeles City Clark Freeport Zone.Β  Pampanga Angeles City Clark Philippines was selected for this restaurant because of safety, clean air, absence of traffic and proximity to Manila and Subic.

For comments, inquiries and reservations, email or call these numbers:

(045) 599-5600 0922-870-5178 0917-520-4401Β Β  ask for Ernest or Pedro.


Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines

How to get to this fine-dining restaurant in Clark Philippines?Β  Once you get to Clark Freeport, go straight until you hit Mimosa.Β  After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left.Β  Just past the Yats Restaurant is the London Pub.


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Tuesday, October 5, 2010 All about Steaks, All about steaks




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