But the point is that no matter how well you cook the steak you're not creating quality, you're just getting the most out of what you have. The cow and the farmer created that quality. I believe we lose sight of that because so much of the value chain is not visible to us and we hyper fixate on the fun part, becoming a better barista/chef.
replyYes. It is about learning all of these things. Knowing what kind of cut you have, and how to treat it to best effect.
replyA very tough gristly cut can be improved by tenderizing. Going low-and-slow/sous vide to melt the connective tissue. Even grinding it up to make a hamburger steak / loco moco.
Once you know all of those things, choosing the right approach and executing it is not that hard. The steps themselves are simple.
It's this story all over again:
No one with an IQ above room temperature believes that story.
replyThis story is AI slop
replyAI slop that has been told for decades. Lol
replyAny steak can be delicious with a butter bath and then hit it with that A1 :).
reply> hit it with that A1
replySir, I regret to inform you that you are going straight to hell.
ah, more of an HP person I take it?
replyEveryone knows steak is better well-done with ketchup.
replyWhy don’t you skip the meat and just make a butter and A1 soup :)
replyFor a moment I thought it is hitting with AI.
replyNo, AI is how you create the steak in the first place, if you have any sense.
replyCBF with having to travel a bull up here when a dewar goes in the boot of my car.