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. ghostbrainalpha · 1786039950 · focus · HN ↗

      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.

      1. airstrike · 1786040507 · focus · HN ↗

         I agree, it's cheating.

         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.

         1. ssl-3 · 1786054075 · focus · HN ↗

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