https://x.com/JoshLekach/status/1787233115607355565
Taco Bell cooks their eggs in plastic bags pic.twitter.com/ypwwQsGRj9
— π΄ Josh Lekach π΄ (@JoshLekach) May 5, 2024
Very cool!:
You will own nothing and eat the plastic:
Imagine not using this an opportunity to transition and hit your bloat weight target:
We don't acknowledge your nonsense europoor language around these parts:
.webp?h=8 "Merry Fistmas!")
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By steaming them in a plastic bag? I haven't been to that many upper echelon restaurants, but I really doubt it
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No steam you put it in 135 degree water
And you get a perfect rare
then sear
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Prefer 130
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https://www.cdc.gov/foodsafety/keep-food-safe.html
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Have you considered the CDC is a bunch of cute twinks?
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No one cares about these guidelines.
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These are foolproof, instantaneously safe temperatures. You can cook at lower temperatures for longer to get the same result, but the CDC is aiming for the lowest common denominator here.
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Actually they are recent changes after birdflu was found on cows.
Department of aggriculture and goverments food safety site both haf 145 for beef forever.
That was safety net.
Cdc had beef at lower. But now even they have been rised to 145.
It brings intresting question. Will it affect restaurants. If CDC recommends 145 for beef.
You should keep eye on that. Becouse there will be riots if US goverment goes after medium and rare beef stake.
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https://www.cdc.gov/foodsafety/keep-food-safe.html
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If you eat 145 degree steak that is absolutely haram. Standard sear to 125 then remove for most steaks (130 if it's a fattier cut like a ribeye and you to render it a little better)
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When I cook a strip, I salt it 5 days in advance and leave it uncovered on a plate in the fridge, and let it come to room temp 90 minutes before cooking.
I open the garage and turn on my car for 15 minutes and then shut it off.
Bon appetit !grillers !burgers !humans !alligatorfrickhouse
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The carbon monoxide is essential
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No the meat stays in the kitchen
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I dont make guidelines. Just tell about them to every !grillers These changes are recent.
Era of rare-medium is over. Dawn of medium well done is here.
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I am become violently ill, destroyer of meat
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Destroyer of bowels
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Yeah we can tell you haven't been to a lot of nice restaurants
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It looked stupid, how was I supposed to know it's an elite cooking skill?
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It's intuitive if you're not a brainlet, water conducts heat more effectively than air so it's like a better oven. The closest comparison would be a reverse sear where you cook a steak to rare in the oven then brown it on the stovetop
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Sous vide is definitely used in Michelin Star restaurants. If you don't have one, get one, you won't regret it
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Yeah I got factchecked hard on this one, I guess I'm just clueless
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That's less important than the fact that you now can start making the best fricking home cooked meals of your life
It's as easy as using a slow cooker/crockpot and a sous vide is like $50
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I dont care what freaky french name they give it, Im only eating steak thats been fire grilled
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You can grill it after you cook it in the sous vide. Helps you get a really high heat char.
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I dont want freaky french shit in my man-meat!!!
!slots100
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The alphabet? I told that teachin lady that the only letters I need to know are G, R, I and L
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https://en.wikipedia.org/wiki/Sous_vide
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Never heard of this. It's actually quite interesting
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