Through trial and error I’ve gotten pretty good but was wondering if there some ingredients I might be missing out on. I know some work better depending on the type of meat being cooked. Heres a list of what I use:
A-1 steak sauce
Montreal steak spice
Beef bouillon packet
Chicken bouillon packet
Also, what is the point of reducing and when it’s best to do this.
Thanks and feel free to divuldge secret family recipes…I won’t tell anyone.