The Palace of the Bellota exposes how to eat a good shot to the stone

Eating the chuleton cooked to the stone is synonymous with culinary experience, as it is a dish that is easily cooked, but if not made to the point of the consumer you can miss

Who hasn't ever paid the homage of eating a good shot? If you are a good dining room and you like to eat meat, the chuleton is one of the star products. From the Restaurant El Palacio de la Bellota explain below some of the keys how to eat a good chop on the stone.

Go to a restaurant and eat a good shot, like those offered at the Restaurant the Palace of the Bellota, located in the heart of Valencia, for example, is one of the best delights. Therefore, it is good to know the product that will be consumed and how to cook it, to know that what is being offered is of good quality and is done correctly.

The meat piece, the main ingredient
Cow pamphlet is a piece that can be of ox or cow. Either way, it is one of the most tasty pieces of the animal, if cooked properly. To know if the quality is good, you have to look at the fat, which should be of amber or intense gold. Recetas faciles y rápidas

The cut should be between 4 and 5 centimeters thick and regular on all sides. And another fundamental aspect is that before cooking, you leave out of the fridge about two hours.

To cook it, you can remove the bone and fat, thus the piece is presented cleaner.

Cook the chop on the stone
Once the stone has heated, a base of fat salt is laid and the chuleton directly on it. You can put fat salt back on top. The meat will not be salted, because if used of this type (fat or scale) the meat will only absorb the one you need.

The cooking time
Depending on the thickness of the piece and the preferences of the diners, more or less time should be left. You can leave the base that if the chuleton has 4 cm thick, with about 4 minutes and little more for each face it will be enough to leave the meat to the point.

As everyone has a different taste, to approach it is better to take the stone to the table, so each comensal can finish his piece and at the same time keep it warm. The Palace of the Bellota Restaurant offers the pavilion to the stone in its local, a piece chosen and served to enjoy with all the senses.

The Palace of the Bellota exposes how to eat a good shot to the stone

Eating the chuleton cooked to the stone is synonymous with culinary experience, as it is a dish that is easily cooked, but if not made to the point of the cons

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2024-05-19

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