Harold McGee on flipping your steak and killing your fish. Really fascinating.
I’ll have to let my asian food market fish go through rigor mortis first from now on.
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the 5 second meat flipping is interesting but really time consuming. if i’m cooking a steak, i’m probably doing at least two other things at the same time. it just seems unfeasible.
the ike-jime is fascinating. i’m really looking forward to hearing about the lobsters!
and the corked wine trick sounds awesome! i was reading about it monday or tuesday. i meant to post about it when i posted about bbq, but i guess i forgot. to my knowledge, i’ve only come upon a bottle of corked wine twice… but next time it happens i’m trying this.
Makes you wonder about boxed wine, y’know? I mean, it’ in a bag in that box. What other compounds does plastic leech in or out of the wine?
Luke, I may be down for BBQ tomorrow… I will keep you posted. Still depends on freelance.
tomorrow is good. although anytime really. if it’s good, i could see myself eating there a few times a month.
Or you could cook it this way
See, that’s friggin’ ridiculous, cause you’re effectively causing more suffering to the creature and the science tells us it’s only having an INVERSE effect on the taste and texture. Stupid.
Taste and texture yes, but it excels in the ever so important “unspeakable cruelty” category.