Quote:
Originally Posted by Stitchawl
Are you 'genetically enabled' steak chefs? That is, can you cook a steak, any thickness, to your preferred doneness without cutting it or pressing the meat with your finger to check? My son's mother, although a very good cook, simply could NOT cook a steak. I have absolutely no problem with it. I throw it on the stove/grill and 'intuit' the correct moment to turn it over. Medium rare every time. No cutting, no pressing.
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Wow... that is impressive...although I'm not sure how you can do that. Even the best chefs check "doneness" with the touch test. Of course, if you are using a consistently hot fire and consistently cut steaks you can do it with a timer. I hear that is how outback works. They cut their steaks to a size and thickness so that every steak cooks for the same amount of time but they come out differently depending on how thick the cut was. All the line chef has to do is place the correct steak on the grill and cook it using the timer. This is pretty much how McDonald's does it... with a timer, every burger cooked to the same doneness everytime.
Quote:
Originally Posted by Stitchawl
But I burn the hell out of toast...
Stitchawl
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I expect you don't give the same amount of time and focus to a 10 cent piece of bread as you do to a $5-$10 cut of beef.
BOb