Quote:
Originally Posted by Will
First Corvette Forum and now Vette Barn.
Is nowhere safe from this cooking-steak-in-water degeneracy?!?!?!
I will never cook my ribeyes with anything other than charcoal. Coals on one side of the grill, fat edge over direct flame for 2 minutes, then each side for 60 seconds, then move steaks to the cold side, put the lid on, and return in 5-10 minutes depending on your preference. You only get a thick overdone layer if you just dump coals in the whole grill and leave the steak over the coals the entire time like an idiot, which is exactly what happened in all those stupid French government propaganda pics of sous vide vs. charcoal steaks disseminated to unsuspecting Godly Americans.
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You have absolutely no idea what you're talking about.
If you understood sous vide cooking, you'd be doing it too.