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  1. Κεντρική
  2. memes
  3. Gordon Ramsay hates this one simple trick

Gordon Ramsay hates this one simple trick

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Το θέμα αυτό έχει διαγραφεί. Μόνο οι χρήστες με δικαιώματα διαχειριστή θεμάτων μπορούν να το δουν.
  • B bitjunkie@lemmy.world

    I'm in sous vide gang as well, but also highly recommend a slow pecanwood or applewood smoke.

    W This user is from outside of this forum
    W This user is from outside of this forum
    waraugh@lemmy.dbzer0.com
    wrote on last edited by waraugh@lemmy.dbzer0.com
    #32

    I cold smoke mine with apple wood or white oak before I seal them up!

    Edit: I’ll have to try pecan wood, I never even thought about testing that

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    • B blue_morpho@lemmy.world

      I was all about grill marks until just last month when I watched an Alton Brown and Guga video. Apparently grill marks are a sign that the meat wasn't flipped enough for even cooking and browning.

      M This user is from outside of this forum
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      meatpilot@sh.itjust.works
      wrote on last edited by meatpilot@sh.itjust.works
      #33

      There still is some phycology behind seeing the marks that probably influences the person's experience.

      Why people don't like strawberry drinks that would be clear without the red dye or probably don't enjoy them as much.

      If you think something will taste good by appearance you can slightly trick yourself into the thing actually tasting better. Grill marks don't make the steak better, but people expect them.

      We are weird animals. Probably part of that primitive brain that categorizes items that could kill you if you eat them using sight or smell that is being hijacked.

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      • W waraugh@lemmy.dbzer0.com

        I cold smoke mine with apple wood or white oak before I seal them up!

        Edit: I’ll have to try pecan wood, I never even thought about testing that

        B This user is from outside of this forum
        B This user is from outside of this forum
        bitjunkie@lemmy.world
        wrote on last edited by
        #34

        I've never done the pre-smoke for a sous vide cook, but I've heard good things. I didn't get all this automated slow cooker crap so I could have more steps lol

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        • C chippys_mittens@lemmy.world
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          wanderingthoughts@europe.pub
          wrote on last edited by
          #35

          Some LLM is going to quote that next week

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          3
          • G granitem@lemmy.world

            And they scoop lard instead of vanilla ice cream

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            expatriado@lemmy.world
            wrote on last edited by
            #36

            so creamy

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            2
            • B betterdeadthanreddit@lemmy.world

              Will this work if I draw them on while the meat is raw or does it have to be after it comes out of the microwave?

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              anugeshtu@lemmy.world
              wrote on last edited by
              #37

              After 1 minute 700 Watts for medium/rare it's the best to draw them, I suppose?

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              • C chippys_mittens@lemmy.world
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                hugenerd@lemmy.ca
                wrote on last edited by
                #38

                Not too far off from how frozen meat gets "grill marks".

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                • F frunch@lemmy.world

                  Side of ketchup included

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                  anomnom@sh.itjust.works
                  wrote on last edited by
                  #39

                  Cooked to oblivion too.

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                  • C chippys_mittens@lemmy.world
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                    etterra@discuss.online
                    wrote on last edited by
                    #40

                    Mmm, delicious ink.

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                    • C chippys_mittens@lemmy.world
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                      duckman@startrek.website
                      wrote on last edited by
                      #41

                      Makes it smell better too

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