greekonomist
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Overnight, if you have the time.Originally Posted by Manton
That's doable, thanks.
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What I Learned at Culinary School Today
- Thread starter Manton
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That's doable, thanks.
kaxixi
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As for S&P, it's for flavor. You never want to saute anything that has water on the surface. It will stick, and the surface with get all mangled. That's why you salt at the last minute. Alternatively, you can salt well in advance, and then either daub up the moisture or wait for it to evaporate. The later method results in very tasty meat, but it takes a while.Originally Posted by Manton
Then why not salt after cooking? So that you can tell what it'll taste like when you're tasting as you cook?
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Then why not salt after cooking? So that you can tell what it'll taste like when you're tasting as you cook?Originally Posted by kaxixi
Like anything else, salt changes flavor when cooked. The right way, or at least the way I learned, was to salt before and after.
Manton
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Like anything else, salt changes flavor when cooked. The right way, or at least the way I learned, was to salt before and after.Originally Posted by iammatt
We have been taught to salt a number of things after, but not meat. Properly seasoned in advance, it should be fine after cooking. Adding salt will make it taste salty. At least it does to me.
Keller says the instant you taste salt, you have used to much salt. You want to salt right up to that point, to wake up the flavor of the food.
Philosoph
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I have never had a problem getting the steak to brown. My problem has been getting the temp correct. I have overcooked and undercooked my steaks. I am getting the hang of it now, and my last steaks were cooked correctly. Though I find this method does work better with thicker steaks.Originally Posted by Manton
I tried this method tonight with a steak about 1.75'' thick. No problem at all getting it to brown, but I ended up with much less of a crust than on the egullet link, and it ended up undercooked. Not inedible, just rarer than I'd like. Guess I'll turn the temperature up next time.
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That looks great. I'm not sure whether I prefer the left with thin saucing or the right with more generous. Either way, it must be nice to see that the lessons are really taking.
Philosoph
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I gave that steak method another go, and got the temperature set perfectly. Before, taking the undercookedness into consideration, it was ok. This time, it was great. Does exactly what it claims. I don't know if I'd call this the "best" method, but it was really tasty and I'll definitely use it again. I also noticed a difference salting the meat 24 hours in advance.
Thanks for the tips! And now back to your regularly scheduled programming...
Thanks for the tips! And now back to your regularly scheduled programming...
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Matt, I'm curious... Did you go to cooking school or train in any way? Or did you just go to work in a kitchen? You seem to know some pretty obscure stuff that I haven't seen in cookbooks.Originally Posted by GQgeek
Just worked in a kitchen. Manton is doing some stuff I have never attempted because I didn't have any real training, and I am quite jealous.
Ya, manton's food is looking really fantastic lately. I'm looking at a course for myself later in the year to balance out my nerdy activities. I think it's only 24hrs of instruction though, and not 40 like his. The one i'm looking at probably costs a lot less though, which is good cause i'll be unemployed.
Manton
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Ya, manton's food is looking really fantastic lately. I'm looking at a course for myself later in the year to balance out my nerdy activities. I think it's only 24hrs of instruction though, and not 40 like his. The one i'm looking at probably costs a lot less though, which is good cause i'll be unemployed.Originally Posted by GQgeek
Ahem, my class is 110 hours.
kwilkinson
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All this cooking stuff is pretty cool.Originally Posted by dopey
Indeed.
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