Theatre, however, is sometimes a constant change, there are understudies that need to be filled in and that understudy gives off a different vibe than the originally casted member in the show. There might be accidents, etc. Audience will always change as well since it almost a different show each time, say for instance today the performance was great, but tomorrow, they need an understudy to cover and it gives a different vibe. Every person casted in the show is usually comfortable with who has usually played in the show the most and constantly interactive and there are no "CUT!" or any redos, and have to continue on with show.

8 0

3 years ago

How would you cook meat to ensure that the roast is tender but not greasy?

babunello [35]

Sear the meat:

<u>Cooking meat such as filet mignon:</u>

Pat the meat dry with paper towels
Let sit for 20-30 minutes
Preheat the oven to 450ºF (230ºC)
Season liberally with salt and pepper. Cover all sides with seasoning
Heat up an oven safe pan and keep on high for 5 minutes until scorching hot. Add a tablespoon of oil
Once you see the oil start to smoke, add the meat to the pan. Do not touch the meat until the crust has formed, about 2-3 minutes.
Use tongs and flip the steak.
Start to add some butter, rosemary, and garlic to the pan to create more flavor to the meat.
Once the butter is completely melted, start spooning it on top of the meat for 2-3 minutes.
Put the pan in the oven right away and cook:

6 minutes - rare
7 minutes - medium rare
8 minutes - medium
9 minutes - medium well
10 minutes - well

Take the pan out of the oven and gently put the meat on a cutting board.
Leave for 10 minutes before slicing to have a tender steak.

4 0

3 years ago

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