You will know the correct answer after baking about 200 pieces.

>>2

Maybe this old man and the reformed chef can keep up with those changes.

For now, I’ll just keep thinking and continuing to bake.

All this talk probably means that there’s only a difference at the level of margin, so burn as you like.

My grandfather was someone who put a ridiculous amount of pepper on his steak, so I do the same.

It tastes delicious when you put a lot of pepper on it.

You’re a pro─────

Well done.

>>11

Because in the previous scene, the ranch owner is seriously angry at the chef…

On the contrary, does that mean that even in this era, some professionals were still serving undercooked dishes?

Sear the surface and let it rest for a while.

Repeat that a few times and you’ll have a perfectly done dish.

It takes more than 30 minutes to return to room temperature after being taken out of the refrigerator.

Grill until you know your preferred doneness.

Of course, even with steak, the way it is cooked seems to vary greatly depending on the fat and thickness of the meat.

Undercooked food is dangerous before it is delicious or not.

The steak at the highly-rated dinner buffet hotel we splurged on for our family trip was as tender and delicious as my wife’s breasts.

>>21

You idiot!

If the meat isn’t cooked, isn’t it going to be bad if we eat Mr. Muraiseki’s steak…?

Because I failed a lot using aluminum foil to rest it, I now use a method like the one in the thread image, covering it and using low heat.

“Do it before grilling the pepper.”

New theories keep emerging that say not to heat pepper.

Do as you like!

I like to cook at the ideal temperature with low-temperature cooking and then crisp the surface over charcoal.

The juiciness, texture, and flavor will be at their best.

I want to try going to Wolfgang sometime…

>>28

I was just planning to go this weekend too, so let’s go together.

Meat is skewered for 3 years, torn for 8 years, and grilled for a lifetime.

I think I’ll try cooking it in two stages: first with low heat and then with high heat, like deep-fried food.

>>32

Cooking thick meat at low temperatures and finally just giving it a sear has become quite mainstream…

I want to know the correct way to cook cheap thin foreign steak.

>>33

Just grill it casually and pour a lot of steak sauce over it to make a rice bowl!

>>33

Cook normally and slice it as thinly as possible to eat.

With a sous vide cooker, you can enjoy even inexpensive steak meat deliciously.

Personally, I think it’s best to leave it at room temperature for about 30 minutes before cooking.

If you keep it in the refrigerator, the meat will be cooked while it’s still cold.

If you sear the surface first and firm up the outside, the juices will not escape.

However, that is not always necessarily correct when grilling meat.

If I’m going to bake it myself, I need to make sure to bake it well or I’ll feel uneasy.

>>26

But apparently, it’s just like fresh sashimi…

The thin meat is beyond saving.

It’s too difficult without a certain degree of thickness.

My name is Millefeuille Katsu Love Man.

Fold and grill the thin meat.

The chef denied that searing on high heat to lock in the juices.

Slice it thin and eat it with sukiyaki.

The kind Densuke-san who grills 20 to 30 steaks together with Chef Muranishi.

I want to know the latest way to grill!

As expected, there’s no salad oil…

>>49

The main purpose is to eliminate the gap with the frying pan, so vegetable oil should be fine too.

It varies depending on personal preference, so there are preferences like “if you like it this way, then cook it this way.”

The conclusion is that there is no absolute correct answer that says you can do this with any meat.

Too thick meat goes into the toaster.

In scientific cooking, it is often better to flip it frequently.

>>52

To ensure the temperature is uniform?

The answer is to cook at low temperature and just sear the surface.

>>53

Are you saying to boil it first and then grill it like Schwanen sausages?

>>53

Could it be that microwaving and then charring it on high heat is the best method?

>>67

Since it’s difficult to achieve a uniform temperature with microwave heating, methods like steaming that don’t come into contact with water are often used.

>>67

It’s not microwaveable, but it’s quite common to bake it in the oven.

Oven → high heat and high heat → the order of the oven is subject to various theories.

Even with excessive drip loss during low-temperature cooking, the meat comes out moist and delicious, so the theory of trapping meat juice is unnecessary.

There are trends, right?

The cooking methods that are generally made public are basically outdated techniques from the professional industry.

I understand that meat heated to around 60°C is delicious and that it becomes tasty when charred due to the Maillard reaction, so it’s about figuring out the process to achieve that.

>>56

In a certain cooking manga, it was said that although the meat is tender, it is low-temperature cooked.

The method of burning at the end is said to have a tendency to become lukewarm.

I can’t deny that a hot steak is delicious when you say so.

I ordered it rare because the menu at the chain restaurant recommended it rare.

I won’t go to that store anymore because they served squid skin that was cold on the inside and had a tasteless, tough texture that I couldn’t bite through.

Bake on medium heat and then let it cook through with residual heat.

It seems that scientifically, the correct way is to flip it frequently while cooking.

>>59

Until just a little while ago, it was considered taboo to touch grilled meat too much, but when you open the lid, it’s the exact opposite, and I just don’t understand anymore.

Compared to Densuke, Muraisan’s grilling method is inferior.

>>61

This person’s steak looks normally unappetizing.

It’s obvious that expensive meat will taste good when cooked carefully.

Teach me a way to cook cheap and tough meat carelessly enough that I won’t be too dissatisfied with it.

>>63

That means beating the meat, scoring it, and marinating it in pineapple or mushrooms to make it tender.

I’ve never heard of the theory of not bringing it back to room temperature before.

Basically, it’s about how to recreate the three elements of “keeping the juices in the meat,” “not overcooking the meat,” and “adding a grilled flavor,” regardless of the era or cooking method.

When I grill it myself, I just quickly sear the surface and then use the microwave.

Let the meat come to room temperature before grilling.

Perfect when you bake it after running it through the microwave once.

Using enzymes to tenderize meat doesn’t make it tender; instead, it falls apart and has a poor texture, which I don’t like.

After learning about low-temperature cooking, the idea of “searing the surface over high heat to seal in the juices” sounds like a lie.

>>78

I heard an explanation that it’s not about trapping the juices, but rather to create a charred flavor and firm up the surface to prevent it from falling apart, and I thought, “I see.”

>>78

It’s not really a lie…

It is a mistaken common belief that has been believed for over 100 years.

>>78

It’s a lie.

Even if the surface is seared, the juices will escape.

Perhaps many people who have grilled meat thought it tasted better when cooked over high heat and interpreted that as sealing in the juices.

When steamed, the juices come out a lot, so I stopped covering it.

It’s not a simple story that the way of grilling differs depending on the meat.

>>80

Yes

There are countless ways to eat meat tenderly…

I heard that it’s better not to mess with the meat or to turn it frequently, so I chose to leave it alone as it didn’t seem too troublesome.

Once you know the answer, everyone won’t need to go to the store.

There are various opinions, but I can’t make a judgment unless each of them lets me eat the meat they grilled.

Even with Jyan, I was told to remember the baking time by feel in the end.

The type of steak that produces flames like at Ikinari Steak really has a nice savory aroma.

It can be roughly reproduced at home using a fish grill.

It looks like something like a sword mountain with striations.

I want to try eating cheap meat that is glistening with olive oil just once.

The one from the variety show I saw for a while, where complimenting it makes it lose its value.

I think discussions about how to grill meat are basically just on the same level as talking about which baseball or soccer team you support.

>>90

Well, I think it’s a bit more theoretical than that.

It’s okay to include the story about fried rice there.

And when it comes to food, there are ultimate preferences, so it’s really impossible to reach a conclusion.

Easy dish that just requires baking.

>>92

Dried fish is the best.

Unless something extraordinary happens, it’s generally delicious.

>>93

Grilling thick cuts of meat can become quite problematic if they are not cooked properly.

It’s common to eat meat that looks grilled on the outside but is raw on the inside.

Generally, the state of the meat is unstable, so the methods will likely change each time.

There’s a minimum standard, but beyond that, it’s a matter of preference…

Inside is cold, that’s definitely out of line.

I want to try eating a steak soaked in butter while it’s being grilled.

I can’t get motivated at home, so it would be nice if there was a proper steakhouse nearby.

Unless this cooking method can be quantified with parameters like this, it ultimately comes down to personal preference.

As usual

>>100

Separating the salt and pepper is such a hassle.

>>100

This is also a method of cooking from several decades ago.

The meat that was rested with aluminum foil was unbelievably delicious.

Slowly cook on low heat until fully cooked through, and finally create a browning effect.

I tried various things, but this is the best.

Delicious meat is simply delicious, after all, it’s still meat.

>>102

That’s right.

(Take it out of the refrigerator and let it come to room temperature) Then, grill it slowly over low heat until cooked through.

Take it out once, heat the frying pan, and then put it back in again.

Finally, create a browned surface.

It seems that is the correct answer.

I don’t know the right answer for salt and pepper…

>>102

Are you saying that you just cook it at a low temperature and sear it?

Maillard! Maillard!

Sear both sides on high heat, then switch to low heat.

Cook slowly over low heat.

Depending on the day, I sometimes want to gnaw on a tough, chewy steak.

I want to cook in a way that balances convenience and deliciousness at home.

If you grill meat gently, it just won’t get hot and steaming.

This delicious food is also from the grilling style of the 1980s.

I like to make thin steaks even thinner with a meat mallet.

Rather than saying the meat is delicious, it’s more that when an unskilled person grills meat, they usually get lazy and use high heat.

I feel like talking about failing is closer to reality.

The range of delicious meat excludes such failures and taboos.

The scientifically best way to cook.

>>119

It’s a hassle…

Cooking large cuts of meat slowly probably makes them the tastiest.

I learned from the barbecue I had in America.

Rare and medium rare isn’t really my thing…

I want you to cook it thoroughly on the inside.

Low-temperature cooking is difficult with time, isn’t it?

If it’s too short, it won’t cook through safely, and if it’s too long, the moisture will escape.

There are also parts where you want the Maillard reaction, so it’s not just low temperatures but also a little bit of high temperatures.

Once both sides are grilled, remove the meat from the frying pan and let it rest.

After frying both sides, take it out of the pan and let it rest.