I make a very good steak.
A steak needs fat to taste great.
Me, I love a steak.
Manage the heat, let the meat cook, and you'll get fantastic results.
Being hot never hurts!
I like my dry-aged steaks.
I think over-seasoning it is something I tend to do. If it's a good steak, salt, pepper, and butter are the three key ingredients. But just try not to overcook it, and you'll be happy.
As soon as you wanna take away the flavor of anything, just fry it.
I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat.
I love watching a single pork chop seasoned with garlic and shallots cook and see the fat bubble around it.
I really like steak.
I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour.
I'm a filet guy, so I like steak.
A plancha is just a hot flat surface. So if you think about it, anything is a plancha, like a saute pan or a griddle. A la plancha is the perfect way to cook for a crowd.
With wok cooking, you chop things up into little pieces for maximum surface area, so they can cook in minutes, if not seconds. Sauteing is energy efficient; baking is not.
The best way to make a steak is grilled over an open flame or pan sauteed in a cast iron skillet.
I've read hundreds of cookbooks. Most of those cookbooks don't even tell you how to get a steak ready, how to bake biscuits or an apple pie.
If you are working with high quality products, you can elevate the flavors more by cooking it at a low temperature than you can by searing it.
Undercook swordfish, and you get rubber. Overcook it, and you lose the fat and succulence.
