Thread

1. MostlyStable · 1786032363 · focus · HN ↗

   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.

   1. wheels · 1786034906 · focus · HN ↗

      Agreed. I'm an avid cook. Sous vide circulators are cheap now, and so are meat thermometers. Doing a steak well is one of the easiest cooking tasks, to the extent that I won't bother paying top dollar in a restaurant because it's so easy to do restaurant quality at home. I could teach someone to cook a restaurant quality steak in a couple hours and a few practice runs.

      1. criddell · 1786041028 · focus · HN ↗

         I've made steak probably 100 times in the past decade (sometimes with a sous vide) and I don't think I've ever made one I would say is great. Certainly not as good as what I can get at a good restaurant.

         I think what my home steaks are really missing is the crust from salamander broiler. I don't have anything at home that can exceed 1000 F / 550 C.

         1. yulker · 1786043269 · focus · HN ↗

            couldn't you trivially get a kitchen torch or use your oven's broiler

            1. criddell · 1786046132 · focus · HN ↗

               [delayed]

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