# Chateau de la Tobler

## Wednesday, January 25, 2006

### re: Cooking for LaDale

Not that I am claiming to be a chef or anything, but I do have a few tips for you.
1- Try to get a thin cut of meat. Some people go for slabs, but I have found that it turns out much more tender the thiner it is.
2- Tenderize it just a bit. A little bit of pounding does the meat a lot of good (and it help get out your own agrivations as well.
3- Rub in a little bit of seasoning. If you like the taste of onion, try rubbing in a little powdered onion. Personally, I like to rub in seasoning salt, powdered onion, and freshly ground pepper.
4- Flip the meat half way through.
and finally 5- Always pull it out just a little bit to soon. The meat will continue to cook slightly until compleatly cool, so pull it out just a touch before you think it will be perfect. It cuts down on the tough factor considerably.
Hope any or all of these tips are worth anything!

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