You're good man, you will get there. The only suggestion I have is try to memorize the lines the best you can , even if you have to do more cuts. The eyes darting across the script reminds me of SNL and it will hold you back.
Another great mouthwatering video!! You actually taught me about the Maillard Reaction and I really liked this steak example and your blackening video! How does the pH level of a food influence the rate and outcomes of the Maillard reaction compared to caramelization during cooking?
Quality video, like always! 👌 These thin supermarket cuts are such a low cost treat. They generally aren't available where I live, but I've stocked my freezer with them after finding a butcher that was willing to experiment a bit. Some of the cheapest meat available, and it feels like fine dining with a bit of effort.
Nice to see your butternut preperation does not include a 1:1 ratio of Butter/Fat. Many recipes online are far too rich (Personally) for everyday meals. Dont get me wrong, for special meals I go all out!
There are a lot of things that are almost always better in restaurants....but steak isn't one of them. Steak is easy as hell to cook if you know what you're doing. I don't understand where you're even getting this.
criminally underrated channel
Appreciate you
Devin! Keep it up. The high quality cooks and videos are appreciated greatly.
Appreciate you!
My mouth is watering watching this video!
You're good man, you will get there. The only suggestion I have is try to memorize the lines the best you can , even if you have to do more cuts. The eyes darting across the script reminds me of SNL and it will hold you back.
Feedback greatly appreciated
Steak strip looks amazing. 😊
so looking forward to those future vids on steak - this alone was fantastic :)
Thank you!! And thanks for stopping by again
I love how detail about every recipe you made. Great work!
Thank you yet again!
Another great mouthwatering video!! You actually taught me about the Maillard Reaction and I really liked this steak example and your blackening video! How does the pH level of a food influence the rate and outcomes of the Maillard reaction compared to caramelization during cooking?
Quality video, like always! 👌 These thin supermarket cuts are such a low cost treat. They generally aren't available where I live, but I've stocked my freezer with them after finding a butcher that was willing to experiment a bit. Some of the cheapest meat available, and it feels like fine dining with a bit of effort.
Agreed!
Great work!
Hey thanks!
Fantastic will try it today .
Hope you enjoy it!
wow wow wow!
Thanks Mike!
algoooo!
Nice to see your butternut preperation does not include a 1:1 ratio of Butter/Fat. Many recipes online are far too rich (Personally) for everyday meals. Dont get me wrong, for special meals I go all out!
Agreed. I've been planning a video on why more fat does not mean more flavor
Skirt Steak is not a cheaper Steak anymore it's more than Ribeye where I live !
Prices are wild these days!
Restaurant steaks are usually not better in my experience
Try a different restaurant?
There are a lot of things that are almost always better in restaurants....but steak isn't one of them. Steak is easy as hell to cook if you know what you're doing. I don't understand where you're even getting this.
We must go to different restaurants. He's right, if you want to do it well at home you'd better have earplugs.
Hi there what makes you think you're such an expert o cooking steak?
Coming up on two decades of professional experience. Thanks for watching!
@@devinhgaffney No problem, didn't watch the whole video but thankyou for taking the time to film. edit and post the video.
I think the steaks look good and that's a pretty good indicator