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Rant: My first head chef in Boston told me to always sear a steak cold from the fridge.
He swore it gave a better crust, and I did it that way for years. I finally tried letting a ribeye sit out for 45 minutes last week, and the cook was so much more even from edge to center. That old advice cost me a lot of poorly cooked medium-rare steaks over time. Has anyone else had a kitchen rule they followed that turned out to be totally wrong?
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spencerl322d ago
That whole "cold sear" thing sounds like kitchen superstition that just gets passed down. Reminds me of guys who swear you have to mix concrete on a perfectly dry day, no exceptions. Then you see crews working in light rain with no issues because they adjusted the mix. Sometimes the old guard just latches onto one method and treats it like gospel, even when a simpler way works better.
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margaret_flores172d ago
What simpler way works better?
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