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.
Am I the only one who thinks the "reverse sear" is like cheating? It takes out all of the skill when you move from the pan to the oven, and I lose all of the fun in learning to be chef.
I'll cheat all day then. If I'm going to spend what a good steak costs, I'm going to do everything in my power to make sure I'm not ruining it.
MostlyStable · · focus · HN ↗
There are far, far better cooking examples out there.
ghostbrainalpha · · focus · HN ↗
airstrike · · focus · HN ↗
My bad hot take is if you're using a meat thermometer and reverse sear to cook steak, you're like a kid on training wheels.
bigfishrunning · · focus · HN ↗