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re: you dont need a gimmick to cook a steak
Posted on 11/18/14 at 11:16 am to KosmoCramer
Posted on 11/18/14 at 11:16 am to KosmoCramer
procedurally, steak and prime rib are not the same thing at all.
it was hit on the head earlier....RS is a semi-foolproof beginner's method. and hey that's cool.....i'm not going to hate. but at the same time lets not act like RS is some culinary revolution that is proving the world's master chefs wrong.
with all the board members hyping up shortcuts like microwaved roux, and adding kitchen bouquet for color, i'm shocked some of the same people are advocating an hour long steak cooking process.
it was hit on the head earlier....RS is a semi-foolproof beginner's method. and hey that's cool.....i'm not going to hate. but at the same time lets not act like RS is some culinary revolution that is proving the world's master chefs wrong.
with all the board members hyping up shortcuts like microwaved roux, and adding kitchen bouquet for color, i'm shocked some of the same people are advocating an hour long steak cooking process.
4
Posted on 11/18/14 at 11:19 am to Houma Sapien
quote:
with all the board members hyping up shortcuts like microwaved roux, and adding kitchen bouquet for color, i
These are only done by a few people on here and I would say that they aren't the "trusted" posters on here. Stick around long enough and you would be hard pressed to see someone like Caplewood suggest using kitchen bouquet
Posted on 11/18/14 at 11:19 am to Houma Sapien
quote:
procedurally, steak and prime rib are not the same thing at all.
They are both a piece of meat that is being cooked to a set temperature internally. One is just on a larger scale.
They really don't have to be procedurally different at all, hence my point.
Posted on 11/18/14 at 11:23 am to Houma Sapien
quote:
it was hit on the head earlier....RS is a semi-foolproof beginner's method. and hey that's cool.....i'm not going to hate. but at the same time lets not act like RS is some culinary revolution that is proving the world's master chefs wrong.
No one is saying it's a revolutionary way to cook food. It just gives a better result in a much more consistent manner.
quote:
i'm shocked some of the same people are advocating an hour long steak cooking process.
It may take an hour of time to complete but as I said before the active cooking process is probably less than a high and fast 2-minute each side sear.
If you're in a hurry, you certainly can achieve a great steak with the high and fast method. There are many ways to cook a steak and you will get somewhat similar results with all of them.
Posted on 11/18/14 at 1:51 pm to Houma Sapien
quote:
with all the board members hyping up shortcuts like microwaved roux, and adding kitchen bouquet for color, i'm shocked some of the same people are advocating an hour long steak cooking process.
Most of us here are home cooks...not chefs at Dickie Brennen's. If RS works for you, go for it. I've done it and I like the way it came out. I've also used KB and roux from a jar on occasion. If it works for me and TASTES GOOD, I'm gonna do it.
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