http://www.cracked.com/article_19628_9-ridiculous-cooking-myths-you-probably-believe.html (http://www.cracked.com/article_19628_9-ridiculous-cooking-myths-you-probably-believe.html)
You may especially enjoy #3.
I'm sure I've heard some reason (around here) for searing meat, and it had nothing to do with moisture and everything to do with a reaction that changes the flavor and texture of the meat's outside.
Quote from: ZL 'Kai' Burington, M.S. on January 10, 2012, 10:01:06 PM
I'm sure I've heard some reason (around here) for searing meat, and it had nothing to do with moisture and everything to do with a reaction that changes the flavor and texture of the meat's outside.
That's absolutely right. Cracked missed that bit and jumped right to not searing at all, which is also bad advice, for exactly the flavour and texture reasons you name.
A lot of instructions, however, state to do the searing right at the start to "seal in the moisture". And that's a myth. You can also slowly heat the steak to the right temperature of done-ness, and then sear it (very hot and short) or even use a blowtorch to create a nice brown outer "crust". This is what's done with sous-vide cooking, for instance. But you could also heat the steak in a low-temperature oven.
An important aspect of keeping the moisture, is to let the steak "rest" for a few minutes after it's done. When it is hot, the muscle fibres change and sort of "wring out" the moisture, and if you cut it then you get the "bleeding" steak effect. When it cools down a bit the fibres re-absorb (some of) this moisture, so it stays better put when cutting. I'm assuming they often recommend covering the steak with aluminium-foil during this period not only to keep it hot, but also because the re-absorbing process probably takes some time.
A steak should be left to rest for AT LEAST 10 minutes. A large roast should be left to rest for 30 minutes to an hour depending on how big it is.
And the name of the reaction in question is the Maillard Reaction. And anyone who eats a fucking steak that isn't fucking seared on the outside should fucking just go eat at McDonalds for the rest of their fucking life.
And anyone who thinks that sous vide is an acceptable method of cooking meat should probably never tell me that in person. It's the 2nd quickest way to get me to start a fistfight for no good reason.
Quote from: Triple Zero on January 10, 2012, 10:32:04 PM
. I'm assuming they often recommend covering the steak with aluminium-foil during this period not only to keep it hot, but also because the re-absorbing process probably takes some time.
They are wrong about covering the steak while resting because of carry over cooking.
Quote from: Fuck You One-Eye on January 11, 2012, 12:32:40 AM
And anyone who thinks that sous vide is an acceptable method of cooking meat should probably never tell me that in person. It's the 2nd quickest way to get me to start a fistfight for no good reason.
Then you are both ignorant and a fool. Do some reading and some eating and you can cure the former.
Quote from: Fuck You One-Eye on January 11, 2012, 12:32:40 AM
And anyone who thinks that sous vide is an acceptable method of cooking meat should probably never tell me that in person. It's the 2nd quickest way to get me to start a fistfight for no good reason.
I told my father about sous vide recently. He's a long time food microbiologist and quality manager for one of the largest food manufacturing companies in the country. He said that it sounded incredibly risky, and that he wouldn't touch it with a 10 foot pole.
Quote from: DECI4 on January 11, 2012, 01:43:38 AM
Quote from: Fuck You One-Eye on January 11, 2012, 12:32:40 AM
And anyone who thinks that sous vide is an acceptable method of cooking meat should probably never tell me that in person. It's the 2nd quickest way to get me to start a fistfight for no good reason.
Then you are both ignorant and a fool. Do some reading and some eating and you can cure the former.
I'm sorry, which restaurants have YOU been the head chef at? Chez HotPocket, of course, doesn't count.
Oh, and any
grillardin worth his tongs would know to remove the steak from the grill/pan/oven/broiler an entire degree of doneness before the target temp in order to account for the continued internal cooking that happens while the meat rests. Which, of course, happens whether you cover the meat or not.
But please do keep arguing with me about a subject that I have basically (and quite successfully) devoted my entire adult life to in a professional capacity. :lulz:
Quote from: DECI4 on January 11, 2012, 01:43:38 AM
Quote from: Fuck You One-Eye on January 11, 2012, 12:32:40 AM
And anyone who thinks that sous vide is an acceptable method of cooking meat should probably never tell me that in person. It's the 2nd quickest way to get me to start a fistfight for no good reason.
Then you are both ignorant and a fool. Do some reading and some eating and you can cure the former.
:lulz:
Why he gotta step?
Quote from: Fuck You One-Eye on January 11, 2012, 02:52:40 AM
Quote from: DECI4 on January 11, 2012, 01:43:38 AM
Quote from: Fuck You One-Eye on January 11, 2012, 12:32:40 AM
And anyone who thinks that sous vide is an acceptable method of cooking meat should probably never tell me that in person. It's the 2nd quickest way to get me to start a fistfight for no good reason.
Then you are both ignorant and a fool. Do some reading and some eating and you can cure the former.
I'm sorry, which restaurants have YOU been the head chef at? Chez HotPocket, of course, doesn't count.
Oh, and any grillardin worth his tongs would know to remove the steak from the grill/pan/oven/broiler an entire degree of doneness before the target temp in order to account for the continued internal cooking that happens while the meat rests. Which, of course, happens whether you cover the meat or not.
But please do keep arguing with me about a subject that I have basically (and quite successfully) devoted my entire adult life to in a professional capacity. :lulz:
Please. No professional cook would cover resting meat with foil. If you can't see how that would affect carry over cooking than you are a moron. Looks like you spent your entire adult life not being a very technical or proficient cook. Let me guess, middle aged steak house chef?
Quote from: ZL 'Kai' Burington, M.S. on January 11, 2012, 02:36:49 AM
Quote from: Fuck You One-Eye on January 11, 2012, 12:32:40 AM
And anyone who thinks that sous vide is an acceptable method of cooking meat should probably never tell me that in person. It's the 2nd quickest way to get me to start a fistfight for no good reason.
I told my father about sous vide recently. He's a long time food microbiologist and quality manager for one of the largest food manufacturing companies in the country. He said that it sounded incredibly risky, and that he wouldn't touch it with a 10 foot pole.
Then he wouldn't eat at many of the finest restaurants in the world. If any of you are really interested in the subject I suggest reading Thomas Kellers "Under Pressure".
Quote from: DECI4 on January 11, 2012, 06:05:04 AM
Quote from: Fuck You One-Eye on January 11, 2012, 02:52:40 AM
Quote from: DECI4 on January 11, 2012, 01:43:38 AM
Quote from: Fuck You One-Eye on January 11, 2012, 12:32:40 AM
And anyone who thinks that sous vide is an acceptable method of cooking meat should probably never tell me that in person. It's the 2nd quickest way to get me to start a fistfight for no good reason.
Then you are both ignorant and a fool. Do some reading and some eating and you can cure the former.
I'm sorry, which restaurants have YOU been the head chef at? Chez HotPocket, of course, doesn't count.
Oh, and any grillardin worth his tongs would know to remove the steak from the grill/pan/oven/broiler an entire degree of doneness before the target temp in order to account for the continued internal cooking that happens while the meat rests. Which, of course, happens whether you cover the meat or not.
But please do keep arguing with me about a subject that I have basically (and quite successfully) devoted my entire adult life to in a professional capacity. :lulz:
Please. No professional cook would cover resting meat with foil. If you can't see how that would affect carry over cooking than you are a moron. Looks like you spent your entire adult life not being a very technical or proficient cook. Let me guess, middle aged steak house chef?
I never said they would. I merely pointed out that the continued internal temperature rise will occur regardless of that.
Of course, almost every professional cook in the world will put his finished dish under a heat lamp with a reflective metal hood. But that's different, right? :lulz:
And do you really want me to list my professional qualifications/resume? I think it's an incredibly pretentious appeal to authority but if you're one of those idiots who thinks that authority stems from position then I'll be happy to oblige.
Oh, and Thomas Keller is a technically excellent chef but he's a mediocre writer at best (even by the low literary standards of professional cooks), and like many extremely successful restaurateurs his duties have served to essentially divorce him from the day-to-day realities of working the line.
Not that there's anything inherently wrong with that; it's what many of us aspire to. But it makes him a curiously poor choice for a figure to use in the context that you have. I'm guessing he's the only big name chef you know of who isn't on the Food Network and that's why you threw his name out there.
Tell me, are you one of those people who thinks that Ferran Adria's stuff counts as real food? :lulz:
Quote from: Fuck You One-Eye on January 11, 2012, 06:19:05 AM
Quote from: DECI4 on January 11, 2012, 06:05:04 AM
Quote from: Fuck You One-Eye on January 11, 2012, 02:52:40 AM
Quote from: DECI4 on January 11, 2012, 01:43:38 AM
Quote from: Fuck You One-Eye on January 11, 2012, 12:32:40 AM
And anyone who thinks that sous vide is an acceptable method of cooking meat should probably never tell me that in person. It's the 2nd quickest way to get me to start a fistfight for no good reason.
Then you are both ignorant and a fool. Do some reading and some eating and you can cure the former.
I'm sorry, which restaurants have YOU been the head chef at? Chez HotPocket, of course, doesn't count.
Oh, and any grillardin worth his tongs would know to remove the steak from the grill/pan/oven/broiler an entire degree of doneness before the target temp in order to account for the continued internal cooking that happens while the meat rests. Which, of course, happens whether you cover the meat or not.
But please do keep arguing with me about a subject that I have basically (and quite successfully) devoted my entire adult life to in a professional capacity. :lulz:
Please. No professional cook would cover resting meat with foil. If you can't see how that would affect carry over cooking than you are a moron. Looks like you spent your entire adult life not being a very technical or proficient cook. Let me guess, middle aged steak house chef?
I never said they would. I merely pointed out that the continued internal temperature rise will occur regardless of that.
Of course, almost every professional cook in the world will put his finished dish under a heat lamp with a reflective metal hood. But that's different, right? :lulz:
Once you graduate from the minor leagues you might have a different perspective on what a "professional" cook is. I assure you I haven't cooked in a restaurant that uses heat lamps in years. We do a little thing called putting up the entire table at the same time and the servers deliver it immediately.
Also I'm not interested in your resume or "qualifications". I'm pretty sure I wouldn't be impressed.
Quote from: Fuck You One-Eye on January 11, 2012, 06:25:27 AM
Tell me, are you one of those people who thinks that Ferran Adria's stuff counts as real food? :lulz:
Foamed meat? :horrormirth:
Quote from: Fuck You One-Eye on January 11, 2012, 06:23:39 AM
Oh, and Thomas Keller is a technically excellent chef but he's a mediocre writer at best (even by the low literary standards of professional cooks), and like many extremely successful restaurateurs his duties have served to essentially divorce him from the day-to-day realities of working the line.
Not that there's anything inherently wrong with that; it's what many of us aspire to. But it makes him a curiously poor choice for a figure to use in the context that you have. I'm guessing he's the only big name chef you know of who isn't on the Food Network and that's why you threw his name out there.
What does the quality of his prose have to do with anything? His books are technical manuals. I threw him out there because he is an expert on Sous Vide cooking. What in the world are you talking about? Continue to guess and I'll continue to make you look foolish.
Quote from: DECI4 on January 11, 2012, 06:30:21 AM
Continue to guess and I'll continue to make you look foolish.
Don't you have to start to continue?
Quote from: Fuck You One-Eye on January 11, 2012, 06:25:27 AM
Tell me, are you one of those people who thinks that Ferran Adria's stuff counts as real food? :lulz:
I'll answer that question if you can tell me how it
isn't.
Quote from: Doktor M. Phox0 on January 11, 2012, 06:31:20 AM
Quote from: DECI4 on January 11, 2012, 06:30:21 AM
Continue to guess and I'll continue to make you look foolish.
Don't you have to start to continue?
I'd love to hear your opinions on what we are discussing. Please. Contribute.
Quote from: DECI4 on January 11, 2012, 06:34:13 AM
Quote from: Doktor M. Phox0 on January 11, 2012, 06:31:20 AM
Quote from: DECI4 on January 11, 2012, 06:30:21 AM
Continue to guess and I'll continue to make you look foolish.
Don't you have to start to continue?
I'd love to hear your opinions on what we are discussing. Please. Contribute.
You first. And I mean something other than condescending, trite remarks that have no substance.
Being an expert on sous vide cooking is like being an expert on shitting your pants.
It's impressive, in a sense, but nobody really cares.
I can only assume that by "restaurants that don't use heat lamps" you mean "Pizza Hut". Based on the staggering intellect and masterful culinary knowledge you've displayed here so far, I wouldn't hire you to wipe the sneezeguard on the salad bar that the restaurant you sometimes bus tables at for a free meal undoubtedly has.
In short, any REAL professional cook worth a damn will have long ago gotten over the idiot culinary pretentiousness that you appear to cling to so tightly. You remind me of me when I was 20. :lulz:
I've got $5 that says that if you ever actually have worked in a real restaurant it was one of those places that does externships. :lulz:
When YOU graduate from the minor leagues, you might find that if you really love cooking for a living you can make a pretty goddamn good living at it on your own terms once you get over all the bullshit you're so obviously crammed full of.
Quote from: Fuck You One-Eye on January 11, 2012, 06:35:48 AM
Being an expert on sous vide cooking is like being an expert on shitting your pants.
It's impressive, in a sense, but nobody really cares.
I can only assume that by "restaurants that don't use heat lamps" you mean "Pizza Hut". Based on the staggering intellect and masterful culinary knowledge you've displayed here so far, I wouldn't hire you to wipe the sneezeguard on the salad bar that the restaurant you sometimes bus tables at for a free meal undoubtedly has.
You seem pretty threatened by my culinary knowledge to be honest.
Quote from: Fuck You One-Eye on January 11, 2012, 06:37:36 AM
In short, any REAL professional cook worth a damn will have long ago gotten over the idiot culinary pretentiousness that you appear to cling to so tightly. You remind me of me when I was 20. :lulz:
Are you listening to yourself?
Quote from: DECI4 on January 11, 2012, 06:32:00 AM
Quote from: Fuck You One-Eye on January 11, 2012, 06:25:27 AM
Tell me, are you one of those people who thinks that Ferran Adria's stuff counts as real food? :lulz:
I'll answer that question if you can tell me how it isn't.
Easy. How would your grandparents react if you plopped that stuff in front of them for Sunday dinner? (admittedly I run the risk that you come from a long genetic history of self-importance and snobbery at the expense of taste but it's a chance I'm willing to take).
Would they say something like "wow, I've had this a million times before and it's NEVER tasted THIS good!" or would they say something like "What the fuck is this shit and what am I supposed to do with it?"
Don't get me wrong, I think Ferran Adria is a genius and I wish I could have eaten at El Bulli (though I'd rather eat at Alinea anyway), but that's culinary parlor tricks. Fascinating and perhaps actually delicious at times, but not real food.
Quote from: Fuck You One-Eye on January 11, 2012, 06:40:21 AM
I've got $5 that says that if you ever actually have worked in a real restaurant it was one of those places that does externships. :lulz:
When YOU graduate from the minor leagues, you might find that if you really love cooking for a living you can make a pretty goddamn good living at it on your own terms once you get over all the bullshit you're so obviously crammed full of.
Pay up. I've worked in many real restaurants and unlike you I don't think I know everything and haven't stopped learning to chase the money.
Quote from: Doktor M. Phox0 on January 11, 2012, 06:35:32 AM
Quote from: DECI4 on January 11, 2012, 06:34:13 AM
Quote from: Doktor M. Phox0 on January 11, 2012, 06:31:20 AM
Quote from: DECI4 on January 11, 2012, 06:30:21 AM
Continue to guess and I'll continue to make you look foolish.
Don't you have to start to continue?
I'd love to hear your opinions on what we are discussing. Please. Contribute.
You first. And I mean something other than condescending, trite remarks that have no substance.
Reread the thread.
Quote from: Fuck You One-Eye on January 11, 2012, 06:45:42 AM
Quote from: DECI4 on January 11, 2012, 06:32:00 AM
Quote from: Fuck You One-Eye on January 11, 2012, 06:25:27 AM
Tell me, are you one of those people who thinks that Ferran Adria's stuff counts as real food? :lulz:
I'll answer that question if you can tell me how it isn't.
Easy. How would your grandparents react if you plopped that stuff in front of them for Sunday dinner? (admittedly I run the risk that you come from a long genetic history of self-importance and snobbery at the expense of taste but it's a chance I'm willing to take).
Would they say something like "wow, I've had this a million times before and it's NEVER tasted THIS good!" or would they say something like "What the fuck is this shit and what am I supposed to do with it?"
Don't get me wrong, I think Ferran Adria is a genius and I wish I could have eaten at El Bulli (though I'd rather eat at Alinea anyway), but that's culinary parlor tricks. Fascinating and perhaps actually delicious at times, but not real food.
What is your definition of real food?
Quote from: DECI4 on January 11, 2012, 06:44:32 AM
Quote from: Fuck You One-Eye on January 11, 2012, 06:37:36 AM
In short, any REAL professional cook worth a damn will have long ago gotten over the idiot culinary pretentiousness that you appear to cling to so tightly. You remind me of me when I was 20. :lulz:
Are you listening to yourself?
Sure am. And I'm also listening to you. And both sides of the conversation are reminding me that I made the right choice by getting out of the foodie-snob mindset early on in my career.
I get paid fat to do what I love in a vastly more interesting setting than a restaurant, with nobody above me in the kitchen to meddle in my work and nobody below me to fuck shit up. I cook for the same people every day, so I can't hide behind a handful of go-to dishes which inspires me to keep learning and being creative and making food that's interesting. And since I'm just a mercenary I don't have to be the one to worry about things like vendor payments, building rent, staffing issues, etc.
Honestly, there's literally nothing you can say to me to impress me with your knowledge. All you're doing is impressing upon me how wasteful it is when someone who might have had a lifetime of making the lives of other people better via their passion for good food gets caught up in the "culinary culture" and all of the soul-crushing and counterproductive crap that goes along with it.
There are people who suffer from that malady and manage to become exceptions. You probably own their expensive, poorly-written books and yearn for an externship in their restaurants. But you've made it very apparent that YOU are not made from stern enough stuff to take that path. In ten years you'll either be an assistant manager at Applebees or going through rehab for a staggering coke addiction.
Quote from: DECI4 on January 11, 2012, 06:52:12 AM
Quote from: Fuck You One-Eye on January 11, 2012, 06:45:42 AM
Quote from: DECI4 on January 11, 2012, 06:32:00 AM
Quote from: Fuck You One-Eye on January 11, 2012, 06:25:27 AM
Tell me, are you one of those people who thinks that Ferran Adria's stuff counts as real food? :lulz:
I'll answer that question if you can tell me how it isn't.
Easy. How would your grandparents react if you plopped that stuff in front of them for Sunday dinner? (admittedly I run the risk that you come from a long genetic history of self-importance and snobbery at the expense of taste but it's a chance I'm willing to take).
Would they say something like "wow, I've had this a million times before and it's NEVER tasted THIS good!" or would they say something like "What the fuck is this shit and what am I supposed to do with it?"
Don't get me wrong, I think Ferran Adria is a genius and I wish I could have eaten at El Bulli (though I'd rather eat at Alinea anyway), but that's culinary parlor tricks. Fascinating and perhaps actually delicious at times, but not real food.
What is your definition of real food?
Did you not read the post you quoted or is your reading comprehension just THAT poor? :lulz:
Quote from: DECI4 on January 11, 2012, 06:47:14 AM
I don't think I know everything
Coulda fooled me. :lol:
Quote from: DECI4 on January 11, 2012, 06:47:14 AM
and haven't stopped learning to chase the money.
Oh, so you're shallow as well, eh? Not that I'm surprised, of course.
Quote from: DECI4 on January 11, 2012, 06:48:37 AM
Quote from: Doktor M. Phox0 on January 11, 2012, 06:35:32 AM
Quote from: DECI4 on January 11, 2012, 06:34:13 AM
Quote from: Doktor M. Phox0 on January 11, 2012, 06:31:20 AM
Quote from: DECI4 on January 11, 2012, 06:30:21 AM
Continue to guess and I'll continue to make you look foolish.
Don't you have to start to continue?
I'd love to hear your opinions on what we are discussing. Please. Contribute.
You first. And I mean something other than condescending, trite remarks that have no substance.
Reread the thread.
I did. You said very little that wasn't a "True Scotsman", a sneering chide, or an arrogant "they are simply" wrong.
You made a single name drop that means nothing, and you claim to be awesome.
You have never once explained
why anyone is wrong. Not that any of us, believe you actually know.
Protip: If you came in sounding like a person who knows what they are talking about, rather than a sophomore pedant, it'd be muh more likely that we'd buy your bullshit. "Hey, I disagree with you about this and here's why" sounds a lot better than "
They are wrong, and you are ignorant and a fool."
Quote from: Fuck You One-Eye on January 11, 2012, 06:56:22 AM
Quote from: DECI4 on January 11, 2012, 06:44:32 AM
Quote from: Fuck You One-Eye on January 11, 2012, 06:37:36 AM
In short, any REAL professional cook worth a damn will have long ago gotten over the idiot culinary pretentiousness that you appear to cling to so tightly. You remind me of me when I was 20. :lulz:
Are you listening to yourself?
Sure am. And I'm also listening to you. And both sides of the conversation are reminding me that I made the right choice by getting out of the foodie-snob mindset early on in my career.
I get paid fat to do what I love in a vastly more interesting setting than a restaurant, with nobody above me in the kitchen to meddle in my work and nobody below me to fuck shit up. I cook for the same people every day, so I can't hide behind a handful of go-to dishes which inspires me to keep learning and being creative and making food that's interesting. And since I'm just a mercenary I don't have to be the one to worry about things like vendor payments, building rent, staffing issues, etc.
Honestly, there's literally nothing you can say to me to impress me with your knowledge. All you're doing is impressing upon me how wasteful it is when someone who might have had a lifetime of making the lives of other people better via their passion for good food gets caught up in the "culinary culture" and all of the soul-crushing and counterproductive crap that goes along with it.
There are people who suffer from that malady and manage to become exceptions. You probably own their expensive, poorly-written books and yearn for an externship in their restaurants. But you've made it very apparent that YOU are not made from stern enough stuff to take that path. In ten years you'll either be an assistant manager at Applebees or going through rehab for a staggering coke addiction.
How have I made that apparent exactly? I love what I do, and I wouldn't keep pushing and striving to get better every day if I didn't. I haven't said anything derogatory about simple, more traditional food in this thread, I really enjoy cooking and eating that way provided the ingredients are good and the technique is on point. The fact is, you opened your mouth, made a half assed dismissive comment about things you don't understand and you've been attacking me, and unsuccessfully trying to justify your
opinions ever since. Sorry buddy, but you fucked with the wrong one. It happens.
You would do your self a favor to be more humble and continue to learn about food in every aspect. Instead of attacking those that chose a different path maybe you can learn a few things and become a better cook in the process. No shame in making a good living, it's great that you are happy with what you do, but to make the blanket generalization that striving for excellence, making money, and happiness are mutually exclusive is wrong at best.
Now keep making excuses and talk about my supposed career in fast food if it will make you feel better.
Quote from: Doktor M. Phox0 on January 11, 2012, 06:58:44 AM
Quote from: DECI4 on January 11, 2012, 06:47:14 AM
and haven't stopped learning to chase the money.
Oh, so you're shallow as well, eh? Not that I'm surprised, of course.
You really took that out of context. Try again.
Lucky for me, I'm excellent AND happy as well as fat paid. And extremely amused by YOU telling anybody about being humble. And for the record, I made a dismissive comment about things YOU don't understand. Try to keep up, sparky.
Fast food wouldn't hire you. They're process-driven and you can't even figure out how to use the quote function on an internet forum correctly.
Quote from: Doktor M. Phox0 on January 11, 2012, 06:58:44 AM
You made a single name drop that means nothing, and you claim to be awesome.
How does the "name drop" mean nothing? I mentioned an expert on the subject of the discussion as suggested reading for interested parties.
Quote from: Doktor M. Phox0 on January 11, 2012, 06:58:44 AM
You have never once explained why anyone is wrong. Not that any of us, believe you actually know.
You just haven't been paying attention. I explained why it is foolish to cover resting meat with foil. Do I really need to explain in more detail? Would you rest a steak by turning a 400 degree oven off and tossing the steak inside? The rest of the arguments leave little to correct, save the childish personal attacks on me ranging from "I've never worked in a restaurant" to "you'll be in rehab for cocaine in ten years".
Quote from: Doktor M. Phox0 on January 11, 2012, 06:58:44 AM
Protip: If you came in sounding like a person who knows what they are talking about, rather than a sophomore pedant, it'd be muh more likely that we'd buy your bullshit. "Hey, I disagree with you about this and here's why" sounds a lot better than " They are wrong, and you are ignorant and a fool."
What would you call someone who makes a factually, literally wrong claim about a proven cooking technique they clearly don't understand and then claim they would punch somebody in the face over it? I guess your "protips" only apply when it isn't one of your forum buddies.
Quote from: Fuck You One-Eye on January 11, 2012, 07:25:18 AM
Lucky for me, I'm excellent AND happy as well as fat paid. And extremely amused by YOU telling anybody about being humble. And for the record, I made a dismissive comment about things YOU don't understand. Try to keep up, sparky.
Do you have working experience cooking sous-vide? I do. I'm keeping up just fine, but you know that.
Quote from: Fuck You One-Eye on January 11, 2012, 07:25:18 AM
Fast food wouldn't hire you. They're process-driven and you can't even figure out how to use the quote function on an internet forum correctly.
You are probably right, I'm vastly over qualified.
Quote from: DECI4 on January 11, 2012, 07:26:22 AM
Quote from: Doktor M. Phox0 on January 11, 2012, 06:58:44 AM
You made a single name drop that means nothing, and you claim to be awesome.
How does the "name drop" mean nothing? I mentioned an expert on the subject of the discussion as suggested reading for interested parties.
Quote from: Doktor M. Phox0 on January 11, 2012, 06:58:44 AM
You have never once explained why anyone is wrong. Not that any of us, believe you actually know.
You just haven't been paying attention. I explained why it is foolish to cover resting meat with foil. Do I really need to explain in more detail? Would you rest a steak by turning a 400 degree oven off and tossing the steak inside? The rest of the arguments leave little to correct, save the childish personal attacks on me ranging from "I've never worked in a restaurant" to "you'll be in rehab for cocaine in ten years".
Quote from: Doktor M. Phox0 on January 11, 2012, 06:58:44 AM
Protip: If you came in sounding like a person who knows what they are talking about, rather than a sophomore pedant, it'd be muh more likely that we'd buy your bullshit. "Hey, I disagree with you about this and here's why" sounds a lot better than " They are wrong, and you are ignorant and a fool."
What would you call someone who makes a factually, literally wrong claim about a proven cooking technique they clearly don't understand and then claim they would punch somebody in the face over it? I guess your "protips" only apply when it isn't one of your forum buddies.
I'm still missing the part where anybody was arguing in favor of covering meat with foil while it rests.
That reading comprehension is really holding you back. Is that why you chose culinary school, because you could muddle through by looking at the pictures?
Quote from: Fuck You One-Eye on January 11, 2012, 07:55:22 AM
Quote from: DECI4 on January 11, 2012, 07:26:22 AM
Quote from: Doktor M. Phox0 on January 11, 2012, 06:58:44 AM
You made a single name drop that means nothing, and you claim to be awesome.
How does the "name drop" mean nothing? I mentioned an expert on the subject of the discussion as suggested reading for interested parties.
Quote from: Doktor M. Phox0 on January 11, 2012, 06:58:44 AM
You have never once explained why anyone is wrong. Not that any of us, believe you actually know.
You just haven't been paying attention. I explained why it is foolish to cover resting meat with foil. Do I really need to explain in more detail? Would you rest a steak by turning a 400 degree oven off and tossing the steak inside? The rest of the arguments leave little to correct, save the childish personal attacks on me ranging from "I've never worked in a restaurant" to "you'll be in rehab for cocaine in ten years".
Quote from: Doktor M. Phox0 on January 11, 2012, 06:58:44 AM
Protip: If you came in sounding like a person who knows what they are talking about, rather than a sophomore pedant, it'd be muh more likely that we'd buy your bullshit. "Hey, I disagree with you about this and here's why" sounds a lot better than " They are wrong, and you are ignorant and a fool."
What would you call someone who makes a factually, literally wrong claim about a proven cooking technique they clearly don't understand and then claim they would punch somebody in the face over it? I guess your "protips" only apply when it isn't one of your forum buddies.
I'm still missing the part where anybody was arguing in favor of covering meat with foil while it rests.
That reading comprehension is really holding you back. Is that why you chose culinary school, because you could muddle through by looking at the pictures?
Quote from: Triple Zero on January 10, 2012, 10:32:04 PM
I'm assuming they often recommend covering the steak with aluminium-foil during this period not only to keep it hot, but also because the re-absorbing process probably takes some time.
Sigh.
Quote from: DECI4 on January 11, 2012, 07:59:34 AM
Quote from: Fuck You One-Eye on January 11, 2012, 07:55:22 AM
Quote from: DECI4 on January 11, 2012, 07:26:22 AM
Quote from: Doktor M. Phox0 on January 11, 2012, 06:58:44 AM
You made a single name drop that means nothing, and you claim to be awesome.
How does the "name drop" mean nothing? I mentioned an expert on the subject of the discussion as suggested reading for interested parties.
Quote from: Doktor M. Phox0 on January 11, 2012, 06:58:44 AM
You have never once explained why anyone is wrong. Not that any of us, believe you actually know.
You just haven't been paying attention. I explained why it is foolish to cover resting meat with foil. Do I really need to explain in more detail? Would you rest a steak by turning a 400 degree oven off and tossing the steak inside? The rest of the arguments leave little to correct, save the childish personal attacks on me ranging from "I've never worked in a restaurant" to "you'll be in rehab for cocaine in ten years".
Quote from: Doktor M. Phox0 on January 11, 2012, 06:58:44 AM
Protip: If you came in sounding like a person who knows what they are talking about, rather than a sophomore pedant, it'd be muh more likely that we'd buy your bullshit. "Hey, I disagree with you about this and here's why" sounds a lot better than " They are wrong, and you are ignorant and a fool."
What would you call someone who makes a factually, literally wrong claim about a proven cooking technique they clearly don't understand and then claim they would punch somebody in the face over it? I guess your "protips" only apply when it isn't one of your forum buddies.
I'm still missing the part where anybody was arguing in favor of covering meat with foil while it rests.
That reading comprehension is really holding you back. Is that why you chose culinary school, because you could muddle through by looking at the pictures?
Quote from: Triple Zero on January 10, 2012, 10:32:04 PM
I'm assuming they often recommend covering the steak with aluminium-foil during this period not only to keep it hot, but also because the re-absorbing process probably takes some time.
Sigh.
The one and only instance, which was phrased in a manner to garner more information on the subject.
Quote from: DECI4 on January 11, 2012, 07:26:22 AM
Quote from: Doktor M. Phox0 on January 11, 2012, 06:58:44 AM
You have never once explained why anyone is wrong. Not that any of us, believe you actually know.
You just haven't been paying attention. I explained why it is foolish to cover resting meat with foil. Do I really need to explain in more detail? Would you rest a steak by turning a 400 degree oven off and tossing the steak inside? The rest of the arguments leave little to correct, save the childish personal attacks on me ranging from "I've never worked in a restaurant" to "you'll be in rehab for cocaine in ten years".
Okay, I admit it. You did mention that covering resting meat is a bad idea because of carry over cooking. I'm sorry, I overlooked that.
Quote from: DECI4 on January 11, 2012, 07:59:34 AM
What would you call someone who makes a factually, literally wrong claim about a proven cooking technique they clearly don't understand and then claim they would punch somebody in the face over it? I guess your "protips" only apply when it isn't one of your forum buddies.
Forgive the incorrect quote tag on this one, I made slight error in my difficult, and strenuous cutting and pasting, but I'm sure that you can empathize.
Anyway, to actually address the issue. This one is easy. Since we're dealing with a hypothetical, because that didn't actually happen (ECH is totally correct about that reading comprehension of yours. You might want to think about correcting the problem).
I'd tell them that they were wrong, tell them why and if they insisted on beign a douchebag about it, well, I'd tell them that as well.
I wouldn't enter into a conversation in which I don't know the people involved and immediately begin disparaging them and claiming to be superior, and then blow a lot of smoke with no substance. But that's just me.
Quote from: Don Coyote on January 11, 2012, 08:09:26 AM
Quote from: DECI4 on January 11, 2012, 07:59:34 AM
Quote from: Fuck You One-Eye on January 11, 2012, 07:55:22 AM
Quote from: DECI4 on January 11, 2012, 07:26:22 AM
Quote from: Doktor M. Phox0 on January 11, 2012, 06:58:44 AM
You made a single name drop that means nothing, and you claim to be awesome.
How does the "name drop" mean nothing? I mentioned an expert on the subject of the discussion as suggested reading for interested parties.
Quote from: Doktor M. Phox0 on January 11, 2012, 06:58:44 AM
You have never once explained why anyone is wrong. Not that any of us, believe you actually know.
You just haven't been paying attention. I explained why it is foolish to cover resting meat with foil. Do I really need to explain in more detail? Would you rest a steak by turning a 400 degree oven off and tossing the steak inside? The rest of the arguments leave little to correct, save the childish personal attacks on me ranging from "I've never worked in a restaurant" to "you'll be in rehab for cocaine in ten years".
Quote from: Doktor M. Phox0 on January 11, 2012, 06:58:44 AM
Protip: If you came in sounding like a person who knows what they are talking about, rather than a sophomore pedant, it'd be muh more likely that we'd buy your bullshit. "Hey, I disagree with you about this and here's why" sounds a lot better than " They are wrong, and you are ignorant and a fool."
What would you call someone who makes a factually, literally wrong claim about a proven cooking technique they clearly don't understand and then claim they would punch somebody in the face over it? I guess your "protips" only apply when it isn't one of your forum buddies.
I'm still missing the part where anybody was arguing in favor of covering meat with foil while it rests.
That reading comprehension is really holding you back. Is that why you chose culinary school, because you could muddle through by looking at the pictures?
Quote from: Triple Zero on January 10, 2012, 10:32:04 PM
I'm assuming they often recommend covering the steak with aluminium-foil during this period not only to keep it hot, but also because the re-absorbing process probably takes some time.
Sigh.
The one and only instance, which was phrased in a manner to garner more information on the subject.
And the information was given, what is your point?
Quote from: Doktor M. Phox0 on January 11, 2012, 08:11:54 AM
Quote from: DECI4 on January 11, 2012, 07:26:22 AM
Quote from: Doktor M. Phox0 on January 11, 2012, 06:58:44 AM
You have never once explained why anyone is wrong. Not that any of us, believe you actually know.
You just haven't been paying attention. I explained why it is foolish to cover resting meat with foil. Do I really need to explain in more detail? Would you rest a steak by turning a 400 degree oven off and tossing the steak inside? The rest of the arguments leave little to correct, save the childish personal attacks on me ranging from "I've never worked in a restaurant" to "you'll be in rehab for cocaine in ten years".
Okay, I admit it. You did mention that covering resting meat is a bad idea because of carry over cooking. I'm sorry, I overlooked that.
Quote from: DECI4 on January 11, 2012, 07:59:34 AM
What would you call someone who makes a factually, literally wrong claim about a proven cooking technique they clearly don't understand and then claim they would punch somebody in the face over it? I guess your "protips" only apply when it isn't one of your forum buddies.
Forgive the incorrect quote tag on this one, I made slight error in my difficult, and strenuous cutting and pasting, but I'm sure that you can empathize.
Anyway, to actually address the issue. This one is easy. Since we're dealing with a hypothetical, because that didn't actually happen (ECH is totally correct about that reading comprehension of yours. You might want to think about correcting the problem).
I'd tell them that they were wrong, tell them why and if they insisted on beign a douchebag about it, well, I'd tell them that as well.
I wouldn't enter into a conversation in which I don't know the people involved and immediately begin disparaging them and claiming to be superior, and then blow a lot of smoke with no substance. But that's just me.
And that's why you have friends. Which is just one of the glaring differences between you and DECI4.
Quote from: DECI4 on January 11, 2012, 08:12:43 AM
Quote from: Don Coyote on January 11, 2012, 08:09:26 AM
Quote from: DECI4 on January 11, 2012, 07:59:34 AM
Quote from: Fuck You One-Eye on January 11, 2012, 07:55:22 AM
Quote from: DECI4 on January 11, 2012, 07:26:22 AM
Quote from: Doktor M. Phox0 on January 11, 2012, 06:58:44 AM
You made a single name drop that means nothing, and you claim to be awesome.
How does the "name drop" mean nothing? I mentioned an expert on the subject of the discussion as suggested reading for interested parties.
Quote from: Doktor M. Phox0 on January 11, 2012, 06:58:44 AM
You have never once explained why anyone is wrong. Not that any of us, believe you actually know.
You just haven't been paying attention. I explained why it is foolish to cover resting meat with foil. Do I really need to explain in more detail? Would you rest a steak by turning a 400 degree oven off and tossing the steak inside? The rest of the arguments leave little to correct, save the childish personal attacks on me ranging from "I've never worked in a restaurant" to "you'll be in rehab for cocaine in ten years".
Quote from: Doktor M. Phox0 on January 11, 2012, 06:58:44 AM
Protip: If you came in sounding like a person who knows what they are talking about, rather than a sophomore pedant, it'd be muh more likely that we'd buy your bullshit. "Hey, I disagree with you about this and here's why" sounds a lot better than " They are wrong, and you are ignorant and a fool."
What would you call someone who makes a factually, literally wrong claim about a proven cooking technique they clearly don't understand and then claim they would punch somebody in the face over it? I guess your "protips" only apply when it isn't one of your forum buddies.
I'm still missing the part where anybody was arguing in favor of covering meat with foil while it rests.
That reading comprehension is really holding you back. Is that why you chose culinary school, because you could muddle through by looking at the pictures?
Quote from: Triple Zero on January 10, 2012, 10:32:04 PM
I'm assuming they often recommend covering the steak with aluminium-foil during this period not only to keep it hot, but also because the re-absorbing process probably takes some time.
Sigh.
The one and only instance, which was phrased in a manner to garner more information on the subject.
And the information was given, what is your point?
probably that, contrary to what you keep blathering on about, nobody here was arguing in favor of it.
Quote from: Fuck You One-Eye on January 11, 2012, 08:15:47 AM
Quote from: DECI4 on January 11, 2012, 08:12:43 AM
Quote from: Don Coyote on January 11, 2012, 08:09:26 AM
Quote from: DECI4 on January 11, 2012, 07:59:34 AM
Quote from: Fuck You One-Eye on January 11, 2012, 07:55:22 AM
Quote from: DECI4 on January 11, 2012, 07:26:22 AM
Quote from: Doktor M. Phox0 on January 11, 2012, 06:58:44 AM
You made a single name drop that means nothing, and you claim to be awesome.
How does the "name drop" mean nothing? I mentioned an expert on the subject of the discussion as suggested reading for interested parties.
Quote from: Doktor M. Phox0 on January 11, 2012, 06:58:44 AM
You have never once explained why anyone is wrong. Not that any of us, believe you actually know.
You just haven't been paying attention. I explained why it is foolish to cover resting meat with foil. Do I really need to explain in more detail? Would you rest a steak by turning a 400 degree oven off and tossing the steak inside? The rest of the arguments leave little to correct, save the childish personal attacks on me ranging from "I've never worked in a restaurant" to "you'll be in rehab for cocaine in ten years".
Quote from: Doktor M. Phox0 on January 11, 2012, 06:58:44 AM
Protip: If you came in sounding like a person who knows what they are talking about, rather than a sophomore pedant, it'd be muh more likely that we'd buy your bullshit. "Hey, I disagree with you about this and here's why" sounds a lot better than " They are wrong, and you are ignorant and a fool."
What would you call someone who makes a factually, literally wrong claim about a proven cooking technique they clearly don't understand and then claim they would punch somebody in the face over it? I guess your "protips" only apply when it isn't one of your forum buddies.
I'm still missing the part where anybody was arguing in favor of covering meat with foil while it rests.
That reading comprehension is really holding you back. Is that why you chose culinary school, because you could muddle through by looking at the pictures?
Quote from: Triple Zero on January 10, 2012, 10:32:04 PM
I'm assuming they often recommend covering the steak with aluminium-foil during this period not only to keep it hot, but also because the re-absorbing process probably takes some time.
Sigh.
The one and only instance, which was phrased in a manner to garner more information on the subject.
And the information was given, what is your point?
probably that, contrary to what you keep blathering on about, nobody here was arguing in favor of it.
Exactly.
Quote from: Doktor M. Phox0 on January 11, 2012, 08:11:54 AM
Quote from: DECI4 on January 11, 2012, 07:59:34 AM
What would you call someone who makes a factually, literally wrong claim about a proven cooking technique they clearly don't understand and then claim they would punch somebody in the face over it? I guess your "protips" only apply when it isn't one of your forum buddies.
Forgive the incorrect quote tag on this one, I made slight error in my difficult, and strenuous cutting and pasting, but I'm sure that you can empathize.
Anyway, to actually address the issue. This one is easy. Since we're dealing with a hypothetical, because that didn't actually happen (ECH is totally correct about that reading comprehension of yours. You might want to think about correcting the problem).
I'd tell them that they were wrong, tell them why and if they insisted on beign a douchebag about it, well, I'd tell them that as well.
I wouldn't enter into a conversation in which I don't know the people involved and immediately begin disparaging them and claiming to be superior, and then blow a lot of smoke with no substance. But that's just me.
What do you mean that didn't actually happen? Please break it down for me, my reading comprehension is terrible I guess, where is the smoke with no substance? I've directly responded to every question posed to me. I admit most of this thread is defending myself from fuckyouoneeys insults, assumptions and piss poor psychoanalysis because I had the audacity to call him out on his ridiculous opions on sous-vide cooking and I admit sharing the blame by stooping to his level and being dismissive in the face of his bragging but he was the one that started the "don't argue with me I've been cooking professionally my whole life" schtick and in nearly the same breath saying "do you really want me to list my professional qualifications/resume? I think it's an incredibly pretentious appeal to authority but if you're one of those idiots who thinks that authority stems from position then I'll be happy to oblige".
The guy is simply desperate to save face and is continuing to attack me while I'm simply attacking his arguments.
My only argument is that sous vide is an unacceptable way to cook meat for human consumption.
Not my problem if you like to eat crappy meat.
Quote from: Fuck You One-Eye on January 11, 2012, 08:30:09 AM
My only argument is that sous vide is an unacceptable way to cook meat for human consumption.
Not my problem if you like to eat crappy meat.
I believe this clarifies the matter.
So it's a matter of taste and opinion which has nothing to do with factually, literally correct anything. The rest (the bit about the fistfight) can be attributed to the brand of humor we use around here. Or not.
Quote from: Fuck You One-Eye on January 11, 2012, 08:15:47 AM
Quote from: DECI4 on January 11, 2012, 08:12:43 AM
Quote from: Don Coyote on January 11, 2012, 08:09:26 AM
Quote from: DECI4 on January 11, 2012, 07:59:34 AM
Quote from: Fuck You One-Eye on January 11, 2012, 07:55:22 AM
Quote from: DECI4 on January 11, 2012, 07:26:22 AM
Quote from: Doktor M. Phox0 on January 11, 2012, 06:58:44 AM
You made a single name drop that means nothing, and you claim to be awesome.
How does the "name drop" mean nothing? I mentioned an expert on the subject of the discussion as suggested reading for interested parties.
Quote from: Doktor M. Phox0 on January 11, 2012, 06:58:44 AM
You have never once explained why anyone is wrong. Not that any of us, believe you actually know.
You just haven't been paying attention. I explained why it is foolish to cover resting meat with foil. Do I really need to explain in more detail? Would you rest a steak by turning a 400 degree oven off and tossing the steak inside? The rest of the arguments leave little to correct, save the childish personal attacks on me ranging from "I've never worked in a restaurant" to "you'll be in rehab for cocaine in ten years".
Quote from: Doktor M. Phox0 on January 11, 2012, 06:58:44 AM
Protip: If you came in sounding like a person who knows what they are talking about, rather than a sophomore pedant, it'd be muh more likely that we'd buy your bullshit. "Hey, I disagree with you about this and here's why" sounds a lot better than " They are wrong, and you are ignorant and a fool."
What would you call someone who makes a factually, literally wrong claim about a proven cooking technique they clearly don't understand and then claim they would punch somebody in the face over it? I guess your "protips" only apply when it isn't one of your forum buddies.
I'm still missing the part where anybody was arguing in favor of covering meat with foil while it rests.
That reading comprehension is really holding you back. Is that why you chose culinary school, because you could muddle through by looking at the pictures?
Quote from: Triple Zero on January 10, 2012, 10:32:04 PM
I'm assuming they often recommend covering the steak with aluminium-foil during this period not only to keep it hot, but also because the re-absorbing process probably takes some time.
Sigh.
The one and only instance, which was phrased in a manner to garner more information on the subject.
And the information was given, what is your point?
probably that, contrary to what you keep blathering on about, nobody here was arguing in favor of it.
You explained that earlier but I guess if you keep focusing on a non issue you can distract everybody from your bullshit. I never attacked triple zero, I corrected him/her/they. I attacked your ignorant comments on sous-vide cooking. You then asked me "I'm sorry, which restaurants have YOU been the head chef at? Chez HotPocket, of course, doesn't count." and then lectured me on carry over cooking, a topic we had already covered. With all your ducking and dodging you should have been a pro boxer.
Quote from: Fuck You One-Eye on January 11, 2012, 08:30:09 AM
My only argument is that sous vide is an unacceptable way to cook meat for human consumption.
Not my problem if you like to eat crappy meat.
In what way is it unacceptable? What makes it crappy? You've stopped talking about me, great start! Lets focus now and maybe we can all learn something here.
What have I ducked or dodged, exactly?
I've even addressed your butthurt screeching about sous vide. To clarify: I think it is disgusting (when done to meat, it's fine for delicate fruits), yields a mushy texture, is needlessly complicated, takes WAY too fucking long, and reeks of the kind of idiotic culinary pretension that I've gone to great lengths to distance myself from. As this is a matter of opinion, I can't be WRONG and you can't be RIGHT so I'm really not sure what point you think you're trying to make. Your poor reading comprehension seems to be spilling over into a sub-par ability to clearly express your thoughts.
Oh, and it's also my opinion that a well-placed punch to the throat is a perfectly acceptable way of getting some starry-eyed culinary school tard to shut the hell up about it when I'm trying to enjoy my after-work beer.
(though Phox wasn't wrong - just because I mean it doesn't mean it's not also our particular brand of humor)
Quote from: Fuck You One-Eye on January 11, 2012, 08:43:26 AM
What have I ducked or dodged, exactly?
I've even addressed your butthurt screeching about sous vide. To clarify: I think it is disgusting (when done to meat, it's fine for delicate fruits), yields a mushy texture, is needlessly complicated, takes WAY too fucking long, and reeks of the kind of idiotic culinary pretension that I've gone to great lengths to distance myself from. As this is a matter of opinion, I can't be WRONG and you can't be RIGHT so I'm really not sure what point you think you're trying to make. Your poor reading comprehension seems to be spilling over into a sub-par ability to clearly express your thoughts.
This is the first time you've given any clarity to your opinion on sous-vide. I'm sorry I had to beat it out of you and I hope you can see the irony in your criticism of my being able to clearly express my thoughts. Now lets discuss the finer points.
Mushy texture: Cooked too long. While you can hold meat under vacuum at a constant temperature for a long period of time it can still overcook. While food cooked at precise temperatures are more forgiving organization is still key. Every place I've worked Sous-vide is only one step. The meats are still usually quickly seared or grilled to get the correct finished flavor and texture.
Needlessly complicated: How so? If anything it simplifies cooking. It is more difficult to control flame than set a water bath to a predetermined temperature. Sous vide also lets you cook the protein perfectly all the way through instead of the concentric rings of doneness you get from a well done exterior to a perfectly rare interior.
Takes too much time: Nonsense. How long do you think it takes to grill a double cut pork chop for a customer that wants it medium well? If you have your chops cooked and holding at medium rare than you can bring them up to temp in a few minutes instead of twenty. Thus service becomes faster and more efficient.
Pretentious: Code for "I don't understand it and am threatened by it." It is a tool and a technique. It takes a person to make it pretentious and when I hear about some chef advertising sous-vide fleur de sel I will agree with you. I'd be interested to hear some examples you have of how pretentious it is.
Well for one every person I know who is in favor of it is someone like you. :lulz:
BTW those concentric rings of doneness (which for any worthwhile cook will be very narrow rings and only around the very edge of the meat's surface) are not going to be any different if you sear the meat after cooking it sous vide.
Cute that you offer your customers the option of a temp on a pork chop, though. That's a new one on me.
And who the hell would feel threatened by the idea of cooking meat in a vacuum-sealed bag in a warm-water bath? That makes less sense that most of your drivel so far.
Quote from: Fuck You One-Eye on January 11, 2012, 09:18:26 AM
Well for one every person I know who is in favor of it is someone like you. :lulz:
Man you must be obsessed with me. Just can't stop talking about me.
Quote from: Fuck You One-Eye on January 11, 2012, 09:18:26 AMBTW those concentric rings of doneness (which for any worthwhile cook will be very narrow rings and only around the very edge of the meat's surface) are not going to be any different if you sear the meat after cooking it sous vide.
Not everyone eats meat rare or medium rare.
Quote from: Fuck You One-Eye on January 11, 2012, 09:18:26 AM
Cute that you offer your customers the option of a temp on a pork chop, though. That's a new one on me.
Not everyone eats pork well done. We aren't talking about retirement homes.
If you order a good steak cooked past medium rare, you should probably just go eat at Denny's, or stop at Safeway and get some london broil to take home. There's a reason the crappy end cuts are the ones that get labeled "save for well".
In 15 years as a professional cook, from mass-produced pizza and roadside clam shacks to a private island eco-resort off the coast of Maine, exactly once has someone asked for a temp on a pork chop, and that was just the obnoxious guy who orders temps on EVERYTHING (even steamed lobster) for the sole purpose of being obnoxious.
Quote from: DECI4 on January 11, 2012, 06:09:56 AM
Quote from: ZL 'Kai' Burington, M.S. on January 11, 2012, 02:36:49 AM
Quote from: Fuck You One-Eye on January 11, 2012, 12:32:40 AM
And anyone who thinks that sous vide is an acceptable method of cooking meat should probably never tell me that in person. It's the 2nd quickest way to get me to start a fistfight for no good reason.
I told my father about sous vide recently. He's a long time food microbiologist and quality manager for one of the largest food manufacturing companies in the country. He said that it sounded incredibly risky, and that he wouldn't touch it with a 10 foot pole.
Then he wouldn't eat at many of the finest restaurants in the world. If any of you are really interested in the subject I suggest reading Thomas Kellers "Under Pressure".
He would be fine with that. Sous-vide cooks meat for extended periods far below 165 F. And the risk under those aerobic conditions is botulism. Not worth the risk.
Also, "finest restaurants in the world" is an utterly pretentious delineation. By who's standards? IMO, I can eat at the "finest restaurant in the world" in my own kitchen, by my own hands, exactly the thing I wanted to cram down my maw. Even better, because there's no risk for food poisoning. You sound like a
gourmand.
Quote from: ZL 'Kai' Burington, M.S. on January 11, 2012, 06:56:02 PM
Quote from: DECI4 on January 11, 2012, 06:09:56 AM
Quote from: ZL 'Kai' Burington, M.S. on January 11, 2012, 02:36:49 AM
Quote from: Fuck You One-Eye on January 11, 2012, 12:32:40 AM
And anyone who thinks that sous vide is an acceptable method of cooking meat should probably never tell me that in person. It's the 2nd quickest way to get me to start a fistfight for no good reason.
I told my father about sous vide recently. He's a long time food microbiologist and quality manager for one of the largest food manufacturing companies in the country. He said that it sounded incredibly risky, and that he wouldn't touch it with a 10 foot pole.
Then he wouldn't eat at many of the finest restaurants in the world. If any of you are really interested in the subject I suggest reading Thomas Kellers "Under Pressure".
He would be fine with that. Sous-vide cooks meat for extended periods far below 165 F. And the risk under those aerobic conditions is botulism. Not worth the risk.
Also, "finest restaurants in the world" is an utterly pretentious delineation. By who's standards? IMO, I can eat at the "finest restaurant in the world" in my own kitchen, by my own hands, exactly the thing I wanted to cram down my maw. Even better, because there's no risk for food poisoning. You sound like a gourmand.
For serious. Cannot tell if troll or srs, but its really, really funny.
Quote from: The Freeky of SCIENCE! on January 11, 2012, 06:58:08 PM
Quote from: ZL 'Kai' Burington, M.S. on January 11, 2012, 06:56:02 PM
Quote from: DECI4 on January 11, 2012, 06:09:56 AM
Quote from: ZL 'Kai' Burington, M.S. on January 11, 2012, 02:36:49 AM
Quote from: Fuck You One-Eye on January 11, 2012, 12:32:40 AM
And anyone who thinks that sous vide is an acceptable method of cooking meat should probably never tell me that in person. It's the 2nd quickest way to get me to start a fistfight for no good reason.
I told my father about sous vide recently. He's a long time food microbiologist and quality manager for one of the largest food manufacturing companies in the country. He said that it sounded incredibly risky, and that he wouldn't touch it with a 10 foot pole.
Then he wouldn't eat at many of the finest restaurants in the world. If any of you are really interested in the subject I suggest reading Thomas Kellers "Under Pressure".
He would be fine with that. Sous-vide cooks meat for extended periods far below 165 F. And the risk under those aerobic conditions is botulism. Not worth the risk.
Also, "finest restaurants in the world" is an utterly pretentious delineation. By who's standards? IMO, I can eat at the "finest restaurant in the world" in my own kitchen, by my own hands, exactly the thing I wanted to cram down my maw. Even better, because there's no risk for food poisoning. You sound like a gourmand.
For serious. Cannot tell if troll or srs, but its really, really funny.
Your reading comprehension is not my problem.
Quote from: The Freeky of SCIENCE! on January 11, 2012, 07:16:55 PM
Quote from: ZL 'Kai' Burington, M.S. on January 11, 2012, 07:05:07 PM
Your reading comprehension is not my problem.
:? :sad: Sorry.
Dammit, thought I was responding to DEC14. I took it as a sarcastic comment, but I know you wouldn't mean it that way. And yes, I was serious. I don't need any high maintenance expensive restaurants to eat well.
Quote from: ZL 'Kai' Burington, M.S. on January 11, 2012, 07:24:43 PM
Quote from: The Freeky of SCIENCE! on January 11, 2012, 07:16:55 PM
Quote from: ZL 'Kai' Burington, M.S. on January 11, 2012, 07:05:07 PM
Your reading comprehension is not my problem.
:? :sad: Sorry.
Dammit, thought I was responding to DEC14. I took it as a sarcastic comment, but I know you wouldn't mean it that way. And yes, I was serious. I don't need any high maintenance expensive restaurants to eat well.
I was agreeing with you about DECI4. Your comment makes sense now, though. :)
I'm guessing he's never even actually worked at a real restaurant. Probably spends alot of time in his basement masturbating to Top Chef, though.
Quote from: Fuck You One-Eye on January 11, 2012, 07:53:57 PM
I'm guessing he's never even actually worked at a real restaurant. Probably spends alot of time in his basement masturbating to Top Chef, though.
Well, who doesn't do that?
(I mean, it's normal, right?)
((Right?))
Thing is, Phox, we rub it out to Top Chef because of Padma Lakshmi or Gail Simmons (or maybe even Tom Colicchio, and DEFINITELY Eric Ripert when he makes a guest appearance).
DECI4 just watches season 2 over and over and snaps it off every time Marcel is onscreen for more than 10 seconds.
In fact, if DECI4 really IS a chef, I wouldn't be surprised at all if it IS Marcel. :lulz:
Quote from: Fuck You One-Eye on January 11, 2012, 08:33:17 PM
Thing is, Phox, we rub it out to Top Chef because of Padma Lakshmi or Gail Simmons (or maybe even Tom Colicchio, and DEFINITELY Eric Ripert when he makes a guest appearance).
DECI4 just watches season 2 over and over and snaps it off every time Marcel is onscreen for more than 10 seconds.
In fact, if DECI4 really IS a chef, I wouldn't be surprised at all if it IS Marcel. :lulz:
Point. :lulz: :lulz: :lulz: :lulz:
I make FOAMS!
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(http://msnbcmedia3.msn.com/j/MSNBC/Components/Photo/_new/110120-ent-marcel-hmed.grid-4x2.jpg)
I'm actually at least a tiny bit serious about that suspicion, too. Marcel is a Bainbridge tard, and DECI4 is definitely posting from a fairly ritzy part of Pugetopolis.
And it would make sense that our first "celebrity" poster would be someone like that.
Well, from what I remember from that "Battle of the Top Chef Stars" episode they did, apparently Marcel has an entourage of sycophants, so... yeah.
Dear Sweet baby Jeebus....are you telling me that there are people out there who actually aspire to be like Marcel? :lulz:
Quote from: Fuck You One-Eye on January 11, 2012, 08:53:37 PM
Dear Sweet baby Jeebus....are you telling me that there are people out there who actually aspire to be like Marcel? :lulz:
Forget it Jake... It's Seattle.
\
(http://img.yaboon.com/movie/frame/244/3.jpg)
Nah, Seattle would eat those kids alive. They'd better stick to their island and/or rich little peninsula. They're not ready for Lake City on Saturday night.
Quote from: Fuck You One-Eye on January 11, 2012, 09:20:12 AM
And who the hell would feel threatened by the idea of cooking meat in a vacuum-sealed bag in a warm-water bath? That makes less sense that most of your drivel so far.
Why? Why ever?
"Up for some steaks guys? Let me just vac-seal these up and let them sit in a warm bath for a while." Yea, that sounds appetizing. Why you do that to a steak???
I honestly don't get why anyone would do this. Because they suck at cooking? It still seems needlessly complicated. Because they have some weird OCD that they need meat to be at an exact temperature? Because sous-vide sounds all exotic and cooking things in a needlessly complicated manner makes them feel important? Because they hate meat?
That must be it.
Quote from: Fuck You One-Eye on January 11, 2012, 08:48:35 PM
I'm actually at least a tiny bit serious about that suspicion, too. Marcel is a Bainbridge tard, and DECI4 is definitely posting from a fairly ritzy part of Pugetopolis.
And it would make sense that our first "celebrity" poster would be someone like that.
I have a friend on Bainbridge, I should ask him about that guy.
I quoted that friend in quotes the other day, in fact, because what he said completely made my day! However, I'm not going to repeat it here because if DECI4 is from there it would totally out my friend's identity. Not that I think he would give a fuck, but just out of general principle.
Quote from: LMNO, PhD (life continues) on January 11, 2012, 08:50:21 PM
Well, from what I remember from that "Battle of the Top Chef Stars" episode they did, apparently Marcel has an entourage of sycophants, so... yeah.
What is this Marcel guy's last name? Does he have a restaurant? I've never heard of him but if he's on Bainbridge I am certain my friend has an opinion. He has an opinion about EVERYTHING. :lol:
Marcel Vigneron (http://en.wikipedia.org/wiki/Marcel_Vigneron). Evidently, he currently resides in LA.
Quote from: Doktor M. Phox0 on January 11, 2012, 09:36:54 PM
Marcel Vigneron (http://en.wikipedia.org/wiki/Marcel_Vigneron). Evidently, he currently resides in LA.
Oh, never mind then.
Quote from: wikipediaIn 2011, he received his own program on Syfy titled Marcel's Quantum Kitchen,
LOL wut
Quote from: The Freeky of SCIENCE! on January 11, 2012, 10:18:30 PM
Quote from: wikipediaIn 2011, he received his own program on Syfy titled Marcel's Quantum Kitchen,
LOL wut
I've heard of this sort of thing before. Molecular gastronomy, or more simply, food chemistry. It requires quite a bit of precision but the stuff that comes out never seems much like, well, FOOD to me.
http://video.syfy.com/shows/marcelsquantumkitchen/v1319989
I think it might be interesting, if it weren't so gimmicky. :lulz:
ETA: Apparently, this isn't actually FROM the show itself. But I don't want to sit through a full episode of Marcel right now. :lol:
Quote from: ZL 'Kai' Burington, M.S. on January 11, 2012, 10:33:07 PM
Quote from: The Freeky of SCIENCE! on January 11, 2012, 10:18:30 PM
Quote from: wikipediaIn 2011, he received his own program on Syfy titled Marcel's Quantum Kitchen,
LOL wut
I've heard of this sort of thing before. Molecular gastronomy, or more simply, food chemistry. It requires quite a bit of precision but the stuff that comes out never seems much like, well, FOOD to me.
Does it count as quantum?
And I thougt Food Network had a show ike that, with the guy who isn't Alton Brown from Iron Chef.
Orf somewhere.
They probably just put quantum in the title so Syfy could have a cooking show and pretend that it fits.
Quote from: Sita on January 11, 2012, 10:46:25 PM
They probably just put quantum in the title so Syfy could have a cooking show and pretend that it fits.
How does that explain wrestling?
There's wrestling there now? Damn it has been a while since I watched that channel (every time notice it on the guide it's showing some stupid movie)
Quote from: Doktor M. Phox0 on January 11, 2012, 10:33:38 PM
http://video.syfy.com/shows/marcelsquantumkitchen/v1319989
I think it might be interesting, if it weren't so gimmicky. :lulz:
ETA: Apparently, this isn't actually FROM the show itself. But I don't want to sit through a full episode of Marcel right now. :lol:
This is quantum? Cake in the microwave?
Quote from: ZL 'Kai' Burington, M.S. on January 11, 2012, 11:16:39 PM
Quote from: Doktor M. Phox0 on January 11, 2012, 10:33:38 PM
http://video.syfy.com/shows/marcelsquantumkitchen/v1319989
I think it might be interesting, if it weren't so gimmicky. :lulz:
ETA: Apparently, this isn't actually FROM the show itself. But I don't want to sit through a full episode of Marcel right now. :lol:
This is quantum? Cake in the microwave?
Evidently. :lulz:
Technically, it's ALL quantum, eventually.
Quote from: LMNO, PhD (life continues) on January 11, 2012, 11:27:30 PM
Technically, it's ALL quantum, eventually.
Sometimes I think the "It's all quantum" explanation is about as useful as "everything is connected to everything else".
Well, sure. It's about as useful as saying "Everything is Everything".
Quote from: LMNO, PhD (life continues) on January 11, 2012, 11:42:06 PM
Well, sure. It's about as useful as saying "Everything is Everything".
http://lesswrong.com/lw/ic/the_virtue_of_narrowness/
Quote from: LMNO, PhD (life continues) on January 11, 2012, 11:42:06 PM
Well, sure. It's about as useful as saying "Everything is Everything".
I'M NOT !!!
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(http://i.imgur.com/YCLAH.jpg)
Damn, this thread is a lot like watching a mouse fuck with a cat and think it's doing WELL.
I ain't a chef. Hell, I can barely feed myself without setting myself on fire. (I do, however, do a killer breakfast, and managed enough bacon for a meatup without killing anybody.)
I'd eat just about anything ECH put in front of me on a plate that wasn't still twitching.
Meat "cooked" in bathwater? :vom: Pass, and anything else cooked by someone who thinks this is somehow a good idea is suspect by association.
Quote from: Luna on January 12, 2012, 03:32:57 PM
Damn, this thread is a lot like watching a mouse fuck with a cat and think it's doing WELL.
I ain't a chef. Hell, I can barely feed myself without setting myself on fire. (I do, however, do a killer breakfast, and managed enough bacon for a meatup without killing anybody.)
The fact that you're
still proud about that bacon is probably most telling ;-)
(excellent bacon though)
QuoteMeat "cooked" in bathwater? :vom: Pass, and anything else cooked by someone who thinks this is somehow a good idea is suspect by association.
Eh, ECH himself said his opinion on sous vide is just an opinion
1. I played around with sous-vide a bit, it's not bad (http://www.principiadiscordia.com/forum/index.php/topic,25003.0.html). Sometimes it's pretty good, even.
After some experimenting though, I've come to the conclusion that if you want a perfect medium-rare steak, sous-vide cooking only does better if you're not very good at cooking a medium-rare steak the traditional way. Most importantly though, it taught me that the difference between a cheap steak from the frozen section of the supermarket and a month-aged "fresh" steak is way more important than what manner you cook it (given that you don't fuck it up).
One thing I do have to mention, a few weeks ago, I ate in a restaurant and what I ordered as entrée was just amazing. It was a sort of cube cut of pork belly, marinated in something good, and cooked sous-vide at low temperature for 24 hours. You can't make this the regular way. The entire thing was soft as butter, but still sort of "crunchy" and sweet and porky and fat and all the stringy bits that can be in pork belly were just as soft as the meaty bits and it was just, very very good. I want to try making this some time (though I fear the marinade is part of the secret), but I can't use my "beer cooler method" to cook something for 24h cause I'd have to refresh the hot water every few hours through the night :)
1 an opinion by a man, I should add, whose opinions have been proven objectively and irrefutably wrong in fact, such as his opinion on Grolsch beer :lol: ;-)
Something just occurred to me, Trip.
Does Grolsch do the same thing as Heineken and produce different versions of the beer for different markets?
Heineken in the states SUCKS. But if you go to the islands where they get the real Heineken it's pretty good beer. I wonder if Grolsch is the same way and I've just never had the opportunity to try the real version.
Quote from: Fuck You One-Eye on January 12, 2012, 05:48:31 PM
Heineken in the states SUCKS.
So does all European beer. We insist on fucking with the recipe, so that their beer tastes just as fucking Godawful as ours.
Quote from: Fuck You One-Eye on January 12, 2012, 05:48:31 PM
Something just occurred to me, Trip.
Does Grolsch do the same thing as Heineken and produce different versions of the beer for different markets?
Heineken in the states SUCKS. But if you go to the islands where they get the real Heineken it's pretty good beer. I wonder if Grolsch is the same way and I've just never had the opportunity to try the real version.
Heineken in the Netherlands isn't that good either. It's the biggest brand of beer, so it's kind of bland and a bit too sweet IMO. I kinda suspect it's kind of like Budweiser in that respect, though I haven't tasted that either (afaik).
I have to say, I mentally slapped myself afterwards when I realized I should have put USA Grolsch to the test when I was there early this summer.
Come back, then. :p
Yeah, I am not a great cook, so when something comes out well, I get a warm fuzzy. I hate cooking for myself. I can enjoy cooking for a few people. Cooking for you spags with Richter and leln was a blast, I had FUN.