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April 11, 2012

100 Greatest Cooking Tips (of all time!)

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To cook a steak, I always start by cooking it on its side, where there is a rim of fat on its narrow edge. I render it down so there's good, flavorful fat in the pan for the rest of the cooking. - Alain Ducasse : Chefs : Food Network

Posted by gerardvanderleun at April 11, 2012 3:44 PM. This is an entry on the sideblog of American Digest: Check it out.

Your Say

If you are going to cook a steak in a pan, I guess you could do that. But, every true man knows that if you want a really good steak, you must cook it in a Weber Kettle, over very hot coals.

Posted by: Fat Man at April 11, 2012 5:58 PM

Well, yes, but that is not always possible in the driving rain.

Posted by: vanderleun at April 11, 2012 6:41 PM

When its done, brush it with butter on both sides.

Posted by: Christopher Taylor at April 11, 2012 6:49 PM

Well, yes, but that is not always possible in the driving rain

Pansy.

Posted by: Wort at April 11, 2012 7:00 PM

Oh hell, just slaughter a sheep and eat the steaming liver raw. I have it from those who know that it's such a treat that it quiets crying children.

Posted by: chuck at April 11, 2012 7:32 PM

"Well, yes, but that is not always possible in the driving rain."

That is why Zeus invented Scotch.

Posted by: Fat Man at April 11, 2012 7:39 PM

But also why Zeus decreed that even under the influence of Scotch I, for one, would not become too stupid to grill in the driving rain. In Seattle, outdoor grilling only means moss on the north and south sides of a steak.

Posted by: vanderleun at April 11, 2012 8:00 PM

"But, every true man knows that if you want a really good steak, you must cook it in a Weber Kettle, over very hot coals."

If the definition of "true man" is unschooled and unskilled ignoramus, sure. Who the hell wants a steak that isn't dried out and blackened? And no use for the drippings in the cast iron skillet, none whatsoever. Not that you can't do a nice steak over coals, but grilled loses the "really great" race to pan fried, every trip of the train.

Posted by: Mike James at April 12, 2012 1:07 AM

If you want a really good steak, go to a restaurant where some other fool stands there holding a steak on it's edge.

Posted by: Peccable at April 12, 2012 2:09 AM

How many have heard of a "black and blue" steak? Black, crisp and well done on the outside, rare and bloody on the inside. Yum.

Posted by: Wort at April 12, 2012 11:12 AM

In Seattle, outdoor grilling only means moss on the north and south sides of a steak.


Are you even allowed to eat steak in Seattle?

Posted by: SteveS at April 12, 2012 8:51 PM

Your cardiologist lets you eat steak?

Posted by: MarkH at April 13, 2012 7:36 AM

The first rule of good steak, no matter your method of cooking, let the meat come to room temperature before cooking.

Posted by: Mike at April 13, 2012 11:36 PM

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