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Started By
Message
re: you dont need a gimmick to cook a steak
Posted on 11/17/14 at 8:36 pm to BayouBlitz
Posted on 11/17/14 at 8:36 pm to BayouBlitz
quote:
BayouBlitz
Sorry didn't know we had a James Beard winner on the board. Next time Ramsay's in town I'll let him know you want to teach him a few things. I've got a buffalo nickel says you couldn't blind taste a traditional steak vs a reverse seared one.
I'm not saying it's not possible to make a RS steak taste good. The only justification I can think of for using this process is either to make up for poor skills or to make one look like a master chef to people that don't know any better.
And if this RS process was in fact the shyt I'm sure your top chefs/steakhouses would have adopted it by now.
Posted on 11/17/14 at 8:46 pm to Houma Sapien
quote:
And if this RS process was in fact the shyt I'm sure your top chefs/steakhouses would have adopted it by now.
Most people don't have access to 1100-1200 degree overhead infrared broilers.
Posted on 11/18/14 at 8:51 am to Houma Sapien
quote:
And if this RS process was in fact the shyt I'm sure your top chefs/steakhouses would have adopted it by now.
You like waiting a couple hours for your dinner when you go out?
quote:
Next time Ramsay's in town
I won't be asking him to make me a steak with garlic and rosemary. You understand that the process he shows is much more involved that what others have suggested.
I think you started with good intentions. But now you just sound like an arse.
This post was edited on 11/18/14 at 8:52 am
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