The Best Steak You'll Ever Make (Restaurant-Quality) | Epicurious 101

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  • Опубліковано 24 лис 2024

КОМЕНТАРІ • 491

  • @versatilians
    @versatilians 2 місяці тому +86

    I've been a chef for 20 years but I still love to watch these kind of "101" videos, to see how different chefs break down the basics of cooking. One of my many joys of cooking over the years, is teaching novice chefs, the basics. Training line-cooks and such. I used to be a music instructor. So, teaching (apparently) is in my blood. This was a beautiful demonstration. Now, I'm really craving some steak!! :D

  • @hfbdbsijenbd
    @hfbdbsijenbd 2 місяці тому +389

    Putting it in the fridge overnight between seasoning and cooking does a world of difference.

    • @algini12
      @algini12 2 місяці тому +8

      Jean Pierre does it similarly. Puts it on a rack, coated with salt, then brushes most of it off the next day out of the fridge. I don't see a world of difference, but it is slightly better, to my taste.

    • @mikehsu9563
      @mikehsu9563 2 місяці тому +31

      this method is called dry brining, and it works wonders anywhere between 1-3 days depending on the thickness of the steak!

    • @Mr16bit
      @Mr16bit 2 місяці тому +7

      This is a great tip for cheaper thinner steaks. You can get the thick expensive steak crust on the cheaper cut without over cooking it. Also a butane torch helps to get the crust if you are cooked and don't have enough crust.

    • @juliastraus4273
      @juliastraus4273 2 місяці тому +5

      It helps if you bring the meat to room temp.
      Applebee's wet brines their steaks! Changes the texture of the meat.🤢

    • @urmonatorgaming
      @urmonatorgaming 2 місяці тому +14

      @@juliastraus4273 I doubt Applebee's does that. They probably just thaw them and throw them in a drawer.

  • @markbays6988
    @markbays6988 2 місяці тому +115

    says at 07:23 "without further ado, let's slice our steak" followed by a bit of further ado.

    • @factmeee
      @factmeee 2 місяці тому +1

      haha

    • @cloudandsurf
      @cloudandsurf Місяць тому

      😂

    • @elimin8tor
      @elimin8tor 21 день тому +1

      technically every use of the phrase is kinda paradoxical

  • @DCYote1
    @DCYote1 2 місяці тому +66

    I've always wrapped my steak in aluminum foil to rest and have always been disappointed because it seemed like no matter what method (Reverse sear, sear/bake, etc) I used the meat always seemed tough. Thank you Chef Frank for illuminating that my steaks are basically getting steamed with that method! I used a wire rack and I got almost restaurant quality

    • @RedDuke42
      @RedDuke42 2 місяці тому +1

      👍👍👍

  • @melissamelissa7300
    @melissamelissa7300 2 місяці тому +32

    Epicurious is literally giving us expensive Culinary courses for free UA-cam. Thanks, Epicurious and Frank Proto!

    • @alonzomartii
      @alonzomartii Місяць тому

      Not free. You're paying with your time. Time is money and valuable, you can eat money but never earn time.

    • @huwawwew
      @huwawwew 7 днів тому

      ​@@alonzomartii🤓

  • @ryanlhobson13
    @ryanlhobson13 2 місяці тому +733

    Anybody else house turn into a smoker when cooking steak?

    • @erdene2476
      @erdene2476 2 місяці тому +20

      turn the heat down a bit! (I do 7/9 for steaks)

    • @JMFYT92
      @JMFYT92 2 місяці тому +66

      I can hear my smoke alarm beeping already lol

    • @Lifo9
      @Lifo9 2 місяці тому +16

      Ipen the window and put that oven hood on blast lol

    • @MichelleD1010
      @MichelleD1010 2 місяці тому +8

      Nothing is burning but yea I need the exhaust and a big window fan facing outward to pull the smoke out

    • @surfingonmars8979
      @surfingonmars8979 2 місяці тому +4

      No

  • @Showmetheevidence-
    @Showmetheevidence- 2 місяці тому +52

    I'm always amazed at how much salt chef's put on everything...
    I'm not doubting Chef here, but it's a lot more than I usually use!!

    • @abcdefghij337
      @abcdefghij337 2 місяці тому

      That’s why people should be really sparing when adding salt to stuff. It’s likely got more than enough salt already.

    • @porkchopproductions0314
      @porkchopproductions0314 2 місяці тому +22

      They also use bigger salt crystals so it's actually an equal amount or less than what you'd normally put on it

    • @kevinuspsa9353
      @kevinuspsa9353 2 місяці тому +38

      Anthony Bourdain said in one of his interviews that to get the “restaurant taste” we need to use more butter and salt than we would normally be comfortable with. He went on to say that if you had a full meal in a traditional French restaurant you probably will have eaten almost an entire stick of butter before you leave!

    • @stephenm8725
      @stephenm8725 2 місяці тому +2

      well, salt brings out the flavor and you'll want to use more to bring more life into what you are eating

    • @paulspitz1949
      @paulspitz1949 2 місяці тому

      I wonder if they dump an entire cup of salt on everything so that you can see it on the video

  • @terryrutherford2114
    @terryrutherford2114 Місяць тому +2

    What I learned. I've seen most of these techniques before but I never knew to let it rest on a rack so it does not steam. I always tented it in foil on a plate. Thanks for the tip and the video!

  • @TOAAWASHERE
    @TOAAWASHERE 2 місяці тому +8

    FRANKKKKKKK I've been waiting for this one thank you dude you leveled my cooking up for so many years now. Thank you my guy 😊

  • @LenaAlmgren
    @LenaAlmgren Місяць тому +1

    This chef is awesome, he has a video about pancakes and how to make your own butter milk with sweet milk…. Best pancakes I’ve ever made. Respect for this chef.

  • @FourT6and22
    @FourT6and22 2 місяці тому +28

    I like a pepper medley, adds more than just black pepper alone. And instead of vegetable oil, I use wagyu tallow.

    • @murfdog19
      @murfdog19 День тому

      McCormick pepper medley?

  • @russh6414
    @russh6414 2 місяці тому +49

    You had me at butter and garlic! Frank's Instructional videos never disappoint!

    • @southshoreduffer4831
      @southshoreduffer4831 17 годин тому

      Prefaced by "I spent the money on the meat, I wanna taste the steak."

  • @billburbank4314
    @billburbank4314 2 місяці тому +6

    Yum. Yes dry brine works wonders....but for general population, prob not gonna go that route, get steak, cook steak, eat steak...lol. 24 hr brine for quality 1.5-2" steak for me.

  • @_Toxicity
    @_Toxicity 2 місяці тому +28

    Me: Oh, hey! I just bought a steak, and its a NY strip steak! I'll watch this video to learn how to cook it!
    Frank: Don't use the meat off the shelf in the shrink wrap.
    Me: * hangs head *

  • @aroden
    @aroden 8 днів тому

    Love this, thank you, explains the science behind everything. Only thing I add for me is more pepper in the seasoning, this helps with giving a little pinch of spice in the crust which i like (personal preference).

  • @Toby-Cooper
    @Toby-Cooper 2 місяці тому +14

    That looked perfect! Thx😋

  • @MReginaldGoldstein77
    @MReginaldGoldstein77 2 місяці тому +1

    The only sauce you need is in the pan already. Serve the steak over rice and dump the steaky garlicy butter on top, then add your herbs to garnish. Perfection.

  • @Being_Joe
    @Being_Joe 20 днів тому +2

    Epicurious, the channel that Frank built.

  • @natmorse-noland9133
    @natmorse-noland9133 2 місяці тому +3

    Great tips! My current method is pretty similar to this but I'll definitely incorporate the wire rack when letting the steak rest going forward.

  • @jgg02
    @jgg02 2 місяці тому +2

    Thank you mr Proto, I enjoy your clips very much.

  • @FaceT00
    @FaceT00 2 місяці тому +39

    Salt, pepper and hot pan. Thats it.

    • @blairhoughton7918
      @blairhoughton7918 2 місяці тому

      Salt, crushed coriander seed, garlic powder, onion powder. If you really need pepper after tasting that, grinding it at the table is 100x better than burning it in the pan anyway.

    • @BabyMakR
      @BabyMakR 2 місяці тому +7

      @@blairhoughton7918 Are you making Biltong?

    • @blairhoughton7918
      @blairhoughton7918 2 місяці тому

      @@BabyMakR If that's biltong, and it comes in 300-500 gram pieces, then yes.

    • @daveyjones7391
      @daveyjones7391 2 місяці тому

      I love Biltong! 🇿🇦

    • @Kknzz
      @Kknzz 2 місяці тому +1

      Garlic, butter, and thyme to baste. That’s it

  • @deanas
    @deanas 20 днів тому

    Ive learned alot in his videos that i never knew. Marinating steak that i will panfry tomorrow.....

  • @zaqston36
    @zaqston36 2 місяці тому +20

    Frank Proto is an amazing chef and his steak looks amazing, that being said I don't understand how he doesn't dry brine his steaks for at least an hour. I'm sure there is a great counter argument but when I do it, my steaks are juicy, tender and delicious. Importantly somehow they're never overly salty either.

    • @tburgess3426
      @tburgess3426 2 місяці тому +7

      This is something I see with a lot of pro chefs is they cook steak this way down to a T. Little pepper, no brining, only flip steak once, etc. There's a lot of tricks that you can do to make a better steak than this, but it seems like chefs like to settle for this B level steak.

    • @corpsie-diytools38
      @corpsie-diytools38 2 місяці тому +1

      He explained in the video why he doesn't dry brine

  • @treehuggingbuddhist
    @treehuggingbuddhist 2 місяці тому +9

    The minute he said “Frank style” I knew butter was involved! 😋 ❤😂

    • @BabyMakR
      @BabyMakR 2 місяці тому +2

      And Salt.

    • @bruceh9780
      @bruceh9780 2 місяці тому +1

      @@BabyMakR sooooooo much salt

  • @johnmay9598
    @johnmay9598 26 днів тому +11

    It's very odd to me that he's suggesting cooking to an internal temp of 140 and then resting it to 145 to get a medium steak, and then ends up with medium rare... medium rare is like 130f, medium 135. Cooking to 140 and resting to 145 will get you medium well or worse.

    • @skfboiler
      @skfboiler 7 днів тому +1

      Have a feeling that he meant cooking to 120F.

    • @MaggotBrain10
      @MaggotBrain10 4 дні тому

      There's no way that steak, after 4 min per side, was reading 100 internal. Or even that he says it's 145 and then cuts it and it looks medium rare at best on the inside.

  • @_Toxicity
    @_Toxicity 2 місяці тому +1

    I like rosemary and garlic on mine with salt. I also notice I tend to get the pan way, way too hot. Going to pay super attention to that going forward. Thanks for all the other steak tips (pun) too, Frank!

    • @rumpledsteelskin1590
      @rumpledsteelskin1590 26 днів тому

      Rosemary on steak taste like perfumed soap. Applebee's did that to my steak once, I couldn't eat it.

  • @michaelt8682
    @michaelt8682 2 місяці тому +1

    dump a bunch of cream in with the butter after the steak has finished along with loads of pepper and youve got yourself a cheats peppercorn sauce

  • @judyzwirblis8043
    @judyzwirblis8043 7 днів тому

    Excellent presentation!

  • @push3kpro
    @push3kpro 2 місяці тому +33

    Ok, now i'm waiting for Guga review that video. I think that he will like it.

    • @cylaisawesome
      @cylaisawesome 2 місяці тому +2

      Do his method, then a Guga method, then do a blind taste test with friends.

    • @cyclone0181
      @cyclone0181 2 місяці тому +6

      @@cylaisawesomegugas method is the same. He likes to charcoal cook it in the grill but when he does it inside it’s the same

    • @BabyMakR
      @BabyMakR 2 місяці тому +1

      @GugaFoods would you care to have a look?

    • @thatonecommunist
      @thatonecommunist 2 місяці тому +2

      @@cyclone0181 Except he dry brines it, which does, according to my side-by-side tests, makes a HUGE difference, it's pretty well established that the dry brine is the way to go these days.

    • @cyclone0181
      @cyclone0181 2 місяці тому

      @@thatonecommunist yeah but if your cooking for the day and didn’t pre plan your not going to dry brine it for a hr. It barely does anything

  • @nycny1090
    @nycny1090 19 днів тому +1

    What type of oil do you recommend? I know you said vegetable oil but anything specific?

  • @peternowlan5196
    @peternowlan5196 2 дні тому

    Resting while important also cools the steak down so by the time it’s served it’s not hot. So if my goal temp is 140 I’ll take it off at 135, let it rest 5 min then back in the pan for about a min to make sure it’s hot. I guess the ideal resting procedure would be using a heat lamp to keep it and hot but who has one of those?😊

  • @alex99398
    @alex99398 2 місяці тому +2

    Well done. While it came out a perfect medium rare, would have been nice if you had aimed for medium rare to begin (130~140), instead of a goal for medium at 145 degrees... Do most people aim for medium? I would hope that as a chef, you can appreciate the texture of medium rare > medium and suggest this...

    • @raideurng2508
      @raideurng2508 2 місяці тому +1

      That's purely subjective. Some people like bloody steak, some don't.

  • @adog7787
    @adog7787 2 місяці тому

    If anyone is wondering he meant by table salt being too salty it’s that too much salt gets on the steak with smaller grind

    • @TheEnvelopeOZ
      @TheEnvelopeOZ 4 дні тому

      Why is that a problem? So table salt are finer in grind and stick to the meat more, wouldn't you use less salt in that case?

  • @2112Metal
    @2112Metal 2 місяці тому +1

    Frank, please upload more videos on Proto cooks

  • @KrisHTX
    @KrisHTX 2 місяці тому +3

    Use ghee instead of vegetable oil

  • @TheMainMan123
    @TheMainMan123 Місяць тому

    I respectfully disagree with seasoning it in this way as salt will draw moisture out of the steak. The key in my opinion is put olive oil on both sides of the steak followed then by seasoning and it won’t draw the moisture out or burn if heat is too high.

  • @caraeuler2927
    @caraeuler2927 2 місяці тому

    I am saving this video. Thank you so much for the steak education!

  • @raedaljlaoud9340
    @raedaljlaoud9340 2 місяці тому +13

    that crust bro... damn...i wish i had that steak ;-;

  • @another816
    @another816 2 місяці тому +1

    Thanks for the tips about cutting boards and knives on juice flow

  • @alateralus88
    @alateralus88 2 місяці тому

    This so truly the best cooking channel and people

  • @richardrekowski2488
    @richardrekowski2488 2 місяці тому

    Well done Lee! I enjoyed your 10 tips!

  • @JohnA000
    @JohnA000 Місяць тому

    I am making the best steak I will ever make tonight. It is homade-quality, which is even better than restaurant quality.

  • @thehitchhikingchef
    @thehitchhikingchef 2 місяці тому +1

    using thyme instead of rosemary is wild stuff

  • @LVPictures
    @LVPictures 2 місяці тому

    I always has this question. If you look at the amount of salt on the steak during preparation compare to the time when Frank is putting it in the among on the surface is drastically different. Do you have to brush the salt away?
    I always lightly salt my steak, if I salt the amount Frank salted it, the steak will make my hair stand... pretty inedible.

  • @mickster1780
    @mickster1780 Місяць тому

    looks great. add a few nicely grilled shrimps and you're golden 😎

  • @kaila808
    @kaila808 Місяць тому

    Yummy but I’ll skip the veggie oil and substitute it with tallow or ghee 😋

  • @mmedeuxchevaux
    @mmedeuxchevaux 16 днів тому +1

    What if you want the steak to be a little more medium than how it turned out here? Turn down the heat or cook longer on each side?

  • @spx2327
    @spx2327 2 місяці тому +3

    That looks delicious Frank!

  • @DanWebster-e7o
    @DanWebster-e7o 2 місяці тому +6

    Great looking steak. One big suggestion is to throw away all the vegetable oils in your kitchen. As a former chef and restaurant owner i am sad to say that during my 35 years in business i used all kinds of processed seed oils. Please do your own research on this. Seed oils are the main culprit for obesity and type 2 diabetes in this country. Not to mention chronic inflamation and heart disease.These oils are used in almost all processed foods, not just for frying a steak. If more great chefs like yourself mention this in their videos that would be a tremendous service to your viewers.

  • @pibble3962
    @pibble3962 2 місяці тому +1

    Thank you!

  • @ivanvillarruz8412
    @ivanvillarruz8412 2 місяці тому

    I've tried table salt to season steak before since it was what I had available. I'm addicted to salty food so it was fine for me (the steak based in salted butter). But for the rest of my friends who ate the steak, I only heard complaints about the saltiness lol.

  • @aaronboor2818
    @aaronboor2818 2 місяці тому +1

    OMG, im hungry now.

  • @fahmi_simin
    @fahmi_simin 2 місяці тому +1

    @ProtoCookswithChefFrank
    Always the best ❤😂

  • @paulbrandtpxb
    @paulbrandtpxb 2 місяці тому +17

    Iam a vegetarian. But if if Frank cook something, i will watch it

  • @CaGiBa00
    @CaGiBa00 2 місяці тому +17

    For me its too cooked but still pretty cool steak, Frank

    • @carolynwilson7806
      @carolynwilson7806 2 місяці тому +1

      I agree. I like a red, cool center.

    • @udcnation
      @udcnation 2 місяці тому +8

      That'a a medium steak at best, looks almost a medium-well to my eyes

    • @tattoomesam
      @tattoomesam 2 місяці тому +1

      @@udcnationI agree medium well

  • @cbarocio729
    @cbarocio729 2 місяці тому +1

    ABOUT TIME! I was looking for this 2 weeks ago but it wasn’t made yet :(

    • @zachmlindner
      @zachmlindner 4 дні тому

      I think there might be one more video online showing you how to cook steak but im no steak scientist so I may be wrong

  • @yazars
    @yazars 2 місяці тому

    It's stress free to sous vide to get the perfect internal temperature and can quickly brown for maillard to finish

  • @neeharathalye777
    @neeharathalye777 25 днів тому

    Great video

  • @LILJROD90
    @LILJROD90 Місяць тому

    They regularly have this size steak (prime grade) at Costco.

  • @GrahamOrm
    @GrahamOrm 2 місяці тому

    Superb thanks Frank. What effect does such a large quantity of salt have? Why so much?

  • @gideonpaulalcaide
    @gideonpaulalcaide 2 місяці тому +1

    table sat is ok…. as long as you know how much you should use

  • @cantrait7311
    @cantrait7311 2 місяці тому

    Totally agree taste the meat not the rub

  • @denisehuckaby418
    @denisehuckaby418 Місяць тому

    Oh my goodness!!!! Yum!!!

  • @TheQuancy
    @TheQuancy 28 днів тому

    can you do one of the affordable cheap steaks?

  • @drewc3350
    @drewc3350 Місяць тому

    Great video! My only gripe is you patted down the streak with a paper towel AFTER you seasoned it.

  • @jeffb.4800
    @jeffb.4800 2 місяці тому +2

    You should get rid of the moisture BEFORE seasoning. When you patted it with a paper towel you removed a lot of seasoning.

    • @stumpmason24
      @stumpmason24 Місяць тому +1

      yes..but adding the salt to it draws moisture out.

  • @BobbyDigMOB
    @BobbyDigMOB 26 днів тому

    Can you reverse sear one as well? I like reverse searing for the ease of execution.

  • @crunkycrunker
    @crunkycrunker 2 місяці тому +1

    How do you recommend doing this for 4 steaks at once?

  • @stacyhackney6100
    @stacyhackney6100 2 місяці тому

    Thx u

  • @robertjason6885
    @robertjason6885 2 місяці тому

    Excellent!

  • @AbangSyahri-g4s
    @AbangSyahri-g4s Місяць тому

    You are great :)

  • @samawi9992
    @samawi9992 2 місяці тому +8

    I'm a simple girl. I see a video of Frank Proto and I click it.

  • @TheFartanSpartan
    @TheFartanSpartan 8 днів тому +1

    Just so you are aware:
    If they touch the food with their bare hands on camera, you can be sure they're touching it the same way before it goes on your plate...

  • @bxtrc1341
    @bxtrc1341 20 днів тому +1

    "Start with a medium heat." Later on in vid...."Lower it to a medium heat."

  • @4biz
    @4biz 2 місяці тому

    beatiful

  • @forteandblues
    @forteandblues 2 місяці тому

    Great steak chef!

  • @Pooja_Dubey
    @Pooja_Dubey 2 місяці тому +2

    Frank 🎉

  • @ElJefe360
    @ElJefe360 Місяць тому +1

    As a Chef you should know by now NOT to use plastic cutting boards

  • @jameswyatt9377
    @jameswyatt9377 7 днів тому

    140* is wild.

  • @JohnDoe-xr5is
    @JohnDoe-xr5is 2 місяці тому

    I had a salad for dinner....guess what I'm craving now?

    • @adog7787
      @adog7787 2 місяці тому

      Processed salad?

  • @stevesavage6760
    @stevesavage6760 9 днів тому

    What brand is that cast iron pan?

  • @tvideo1189
    @tvideo1189 2 місяці тому +6

    I have no idea why someone would endeavor to only achieve a "Restaurant-Quality" steak. I have been cooking, and grilling, steaks for 50 years and no restaurant can touch one of of my prime ribeyes. You can do better than "Restaurant-Quality" folks, and it doesn't take much.

    • @m373x
      @m373x 2 місяці тому +2

      Correct, restaurant has to juggle quality, quantity, and profit. They are not overly concerned with quality.

  • @chadstewart9056
    @chadstewart9056 2 місяці тому +3

    I would love to see Chef Proto make a red wine reduction for a steak... especially a Fillet Mignon.

    • @itsgoingtobeok-justbreathe4808
      @itsgoingtobeok-justbreathe4808 2 місяці тому +1

      he just said he likes to keep it simple and let the flavor of the meat come through. Chef Frank is about simple, straight forward food and flavors, expertly crafted, not 1980s fancy wine reduction sauces.

  • @marcob5549
    @marcob5549 2 місяці тому

    Now I'm hungry

  • @kujmous
    @kujmous 2 місяці тому

    So hungry now

  • @aaxxa
    @aaxxa Місяць тому +3

    if you want real stakes got to Guga

  • @Wububub
    @Wububub 2 місяці тому

    The middle definitely doesn't remain unseasoned. Frank doesn't know what he's talking about. Osmosis pulls the salt inside the steak and pulls the moisture out, enhancing the flavor and ensuring a better maillard reaction on the surface due to excess moisture being removed

  • @Faryals.cuisine
    @Faryals.cuisine 2 місяці тому

    Nice one, I am new on your channel.

  • @GadgetsGearCoffee
    @GadgetsGearCoffee 2 місяці тому

    SS VS CAST Iron, the diff is how hot you heat the pan but what's the diff between the heat for which pan?

  • @rakdance
    @rakdance 2 місяці тому

    How would you cook a kosher steak, without any butter or dairy products?

  • @Zipfei_Kloatscher
    @Zipfei_Kloatscher 2 місяці тому +6

    That's a beautiful steak. 😀👍🏼🥩

  • @ggarzagarcia
    @ggarzagarcia 2 місяці тому +1

    Guga is looking at you, Frank 👀

  • @naomibryan1443
    @naomibryan1443 2 місяці тому

    would you use this same method to cook top sirloin?

  • @Hoang-Kate
    @Hoang-Kate 18 днів тому

    How should you wash it?

  • @StoneAgePHD
    @StoneAgePHD День тому

    I thought you said on the beginning medium heat , but after adding butter you said again lower to medium, so what is it?

  • @kingdomdynastysabreehenry4929
    @kingdomdynastysabreehenry4929 2 місяці тому

    Wow he is using simple techniques to cook food I thought required intense preperation

  • @ChangingAlex
    @ChangingAlex 2 місяці тому +1

    Nice

  • @jinniu
    @jinniu 2 місяці тому +2

    I just ate steak, and this made me hungry for steak.

  • @RedDuke42
    @RedDuke42 2 місяці тому

    Question: If you salt your steak and let it rest, doesn't the salt penetrate into the inside part of the meat by osmosis? Frank said it stays on the outside.

    • @m373x
      @m373x 2 місяці тому

      It does. There are several inaccuracies in the video and this is one of them.

  • @sleeper292915
    @sleeper292915 2 місяці тому +11

    I love people talking like they know more than a professional chef

    • @cwg73160
      @cwg73160 2 місяці тому +4

      Frank being the professional chef? Yeah, I’d definitely believe it.

    • @jasonbower7763
      @jasonbower7763 2 місяці тому +4

      This "professional chef" isn't saying or doing anything special in this video. And in fact, there's a lot to say about this video that can be debated and/or improved upon by people who DO know what they are talking about.

    • @DangerSquiggles
      @DangerSquiggles 2 місяці тому +3

      @@jasonbower7763 the point of this video is not to improve upon it - it is 101, using very simple ingredients and techniques to learnt he basics, get comfortable with the dish and and maybe implement more advanced techniques later.

    • @lbj4993
      @lbj4993 2 місяці тому

      Yeah, and they're discussing how 3-5 degrees make such a big difference...oh my, what a bunch of amateur goofball-chefs...:):):)

    • @jasonbower7763
      @jasonbower7763 2 місяці тому +3

      @@lbj4993 I mean... It DOES make a difference. That can be the difference between medium rare vs. medium. Are you new to this lil bro?