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Kitchen myths - Page 2

post #31 of 34
Quote:
Originally Posted by warba View Post

 

My favorite myth is that pinching your thumb to your 1st, 2nd, 3rd, fingers and poking the fleshy bit of your palm can be used to cook a steak.

I've seen many seasoned chefs try to teach juniors this way (and someone tried to teach me this also).. Yes, it is a good metaphor that as a steak cooks it goes from squishy to stiff to hard.. but to literally compare "touch thumb to ring finger is med-well".. well that's just bunk. I've seen junior cooks standing over the broiler poking their palm, then poking the steak, then poking their palm... 


LOL...i've had guys standing there doing the same thing over the grill.

 

The feel test has always been my meat tester. I don't use my finger anymore, just tongs. Been cooking meat a long time, i'm pretty confident in my temps.

 

All the kids use the feel test now that i have working there. I've never had anyone probe a steak while i've been there.
 

post #32 of 34

Originally Posted by ChefGord View Post

Quote:
Originally Posted by warba View Post

 

My favorite myth is that pinching your thumb to your 1st, 2nd, 3rd, fingers and poking the fleshy bit of your palm can be used to cook a steak.

I've seen many seasoned chefs try to teach juniors this way (and someone tried to teach me this also).. Yes, it is a good metaphor that as a steak cooks it goes from squishy to stiff to hard.. but to literally compare "touch thumb to ring finger is med-well".. well that's just bunk. I've seen junior cooks standing over the broiler poking their palm, then poking the steak, then poking their palm... 


LOL...i've had guys standing there doing the same thing over the grill.

 

The feel test has always been my meat tester. I don't use my finger anymore, just tongs. Been cooking meat a long time, i'm pretty confident in my temps.

 

All the kids use the feel test now that i have working there. I've never had anyone probe a steak while i've been there.
 


 

The first time I saw that was from a culinary student. I'm cooking a steak and I get this hand thing, from her... WTF? Are you doing a DUI Sobriety Test in the kitchen right now? Seriously? Put your effing hand on my skillet and tell me when it's medium-effing-rare. If I ever see you stick a thermometer in a steak or touch your hand like that again you are never allowed to speak to me again.
 

Do or Do not - There is no Try. - Yoda
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Do or Do not - There is no Try. - Yoda
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post #33 of 34

"Raw green vegetables appear dull because a layer of gas develops between the skin and pigment. Heat releases this gas, and the pigment floods to the surface. But this happens fast, and pretty soon, as the vegetable cooks, the acids and enzymes in the vegetable are released, dulling the green color. At the same time, pigment begins to leach out into the water."

 

From the section on Big-pot blanching in the French Laundry Cookbook.

post #34 of 34

you can see on most steaks. when the blood just starts to come through the top then turn it and wait for the same it will be rare. medium rare leave it a touch longer.. medium let the blood come right through on either side. medium-well and well done are pretty obvious. its easier to see on sirloins than on fillets and if the meats been frozen then defrosted this doesnt always work. thats the method i was taught.

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