I take the point, but I think the author picked a poor analogy. Cooking even an excellent steak is actually not that hard. In fact, I'd argue that it's among the easiest things to master/make at a top level quality at home. Does it require some modicum of attention and understanding? Sure. But starting with a high quality cut, owning a meat-thermometer, and knowing about reverse searing is about all it takes to reliably and easily get a near perfect steak every time.
There are far, far better cooking examples out there.
Agreed. With steak, the main point is to let the quality of the meat speak for itself. Too much input from the cook and you just get in the way of this.
MostlyStable · · focus · HN ↗
There are far, far better cooking examples out there.
comfysocks · · focus · HN ↗