Similar Posts
HOW TO COOK PORK MENUDO RECIPE Mas Pinasarap na Menudo! | FOR ANY OCCASIONS | (Pork Stew)
HOW TO COOK PORK MENUDO RECIPE Mas Pinasarap na Menudo! | FOR ANY OCCASIONS | ASMR COOKING (Pork Stew) Mas Pinasarap na Menudo! Panghandaan Recipe! (Pork Stew) A traditional stew from the Philippines made with pork and sliced liver in tomato sauce with carrots and potatoes Ingredients 750grams pork kasim, menudo cut 250grams pork liver,…
Weight Gain Drink | Healthy and Easy breakfast drink | Banana Smoothie | Agaro professional Blender
AGARO Grand Professional Blender/Grinder/Mixer, 2000 watts – For Advertisement and … source
Delicious sweet belle pepper with pork and beef cooking – Cooking with Sreypov
Hello everyone. Welcome to visit my channel. Today I would like to share you yummy sweet belle pepper recipe. 1. Stuffed belle … source
How to Make Spaghetti alla Carbonara | Pasta Recipes | Allrecipes.com
Get the recipe for Spaghetti alla Carbonara: the Traditional Italian Recipe at: Go with a classic pasta preparation and discover how delicious a simple recipe can be! After frying up guanciale (dry-cured pork jowl) in oil, boil spaghetti, then drain. While still hot, toss the spaghetti with a mixture of eggs, Pecorino Romano cheese and…
One Pot Pasta + Bean Broth #shorts | SO VEGAN #recipe #food #vegan #veganfood #veganrecipes
You’ll also the full recipe in the SO VEGAN App and on our WEBSITE: Website 👉 App 👉 Or maybe it’s just a pasta soup? Well whatever it is – this recipe is the latest in our series MIDWEEK MUNCHIES where we cook delicious and fuss-free meals, which are perfect for weeknight cooking. For us…
Tambahkan ini biar Tumis Daging Sapi Cabe Ijo Lebih Enak & Pedas⁉️ Resep Tumisan Simple Sehari-hari
Tambahkan ini biar Tumis Daging Sapi Cabe Ijo ini Lebih Enak & Pedas ⁉️ Resep Tumisan Simple Sehari-hari Bumbu dan Bahan : ~daging sapi ~cabe ijo ~bawang bombai ~jahe ~kecap manis ~Lada bubuk ~kaldu bubuk ~salsa ciang (saus khusus dari taiwan) boleh di skip ganti dg bumbu instan indofood berbagi rasa ~tepung maizena (1 sdm…
48 Comments
Leave a Reply
You must be logged in to post a comment.
Room temperature is also bullshit but you start off with that lol room temp is like 76 while that steak is at 43 and the time it would take to get to that point it would already be rotten. It’s better to cook it right out off the fridge
Wait.. why did he left steak outside the fridge all day? That how bacteria builds up. Only takes a couple hours because it's in the danger zone.
Honest question, doesn't this take get too cold when you're leaving it to rest that long?
Leaving meat out for at least 30 mins doesn't make a difference
Why u season it after u cook it???
So relaxing the steak helps it retain all those juices… That are already swimming around on your plate? Does the steak reabsorb them, or is the reason for resting the steak another kitchen misunderstanding?
That thing is still moving on the plate, shoot it😂⚡️
How do you not burn the butter. Do you turn the heat down before adding ?
Question: 10min for relaxing, so you serve the stake cold?
Then you're eating a cold steak though. I don't understand the resting, I know it helps to keep it from being dry but then it's cold. Who wants to eat their dinner cold?
Cook your damn steak. That damn thing was raw
that….has been out all day? food safety
Who wants to eat anything that's been sitting out for 10 minutes I mean by then it's cold. Forget that noisy give it to me steaming hot still mooing and I'm good.
A real chef would use olive oil
i wonder what uncle roger would think of this
Am I the only one that likes medium (as in brown) centre as opposed to really rare?
It's raw
A lot of my family thought I was crazy to leave the steak out of the fridge for any amount of time!! I'm glad this video confirms that it is okay to do so
Thanks Kush
I know it's coming soon but I really can't wait for the chef vs chef battle. Kush seems to be having a better time on camera and i can't wait till he and Ben can have a go!
I always heard it locked in the flavor, not the juices necessarily. It does boost the seasoning for sure. Nothing as good as a good cooked ribeye.
Kuuuuuush 🙌
Veg oil. Lol
Yes w.e kush try keeping Jamie away from a steak for 10 minutes when it's just been cooked and looks that good !! 👍lol
But how do you stop it going cold?!
Mike damn near cried eating that steak. I gotta try this
I’m uncultured, so when I see someone eat a big chunk of fat on their steak I have a visceral reaction.
More kush
I see you're going for the Julia Child definition of "some butter."
Doesn't debunk and instead reinforces room temperature myth.
Coming to room temp all day ?? So out of the safety zone (40°) for hours and hours …. 😢
You need to take into account the size and thickness of the steak, the steak cut, the amount of fat and marbling of the steak and such … I prefer a dry rub … There are several ways to achieve good results, but you need to have experience with your cuts.
Why leave it out to get to room temperature?
Seasoning the steak AFTER cooking though? The salt will be all just on the surface! 😨
It's raw you donkey!!!
Nasty!
Just couldn't help but to slap the meat hey
Nice to see Kush making some turorials
true dat, it's a myth. Actually in some other video they even measured it. Identicals steaks, one seared, one not. After cooking weighted them t to measure the lost water – turned out pretty much identical. Still it's important to cook hot and fast, just not for this "sealing" nonsense.
I can't believe the reaction if thats rump 🤣🤣🤣
Argh I don't like letting my steak cool down I like the meat hot
More. Kush. Always!
I would have to respectfully disagree at least to a small degree it should lock in some juices while also getting rid of some of the outside juices. I do not think it will retain more moisture than a non seared steak at least not overall but I do think it will lock in some closer to the middle of the meat. I have heard the whole closes pores things only works on skin argument. However that's not the only way it works we are also searing the blood vessels in the meat making it harder for the juices to escape through the outer layer. Same reason you can still cauterize an open wound without any skin over the wound.
If searing a steak does not lock in the juices – Why is he resting it to ”retain the juices” before cutting into it? If the sear didnt lock anything in he might as well just cut into it right away, right?
Love all the people in the comments trying to out chef the chef.
I love you guys 68
I never understood resting. I don't want a cold steak? 🙁
I have a food safety question: doesn't resting outside the fridge leave the steak in the "danger zone" for…. er, whatever the heck it is that gives you food poisoning? Salmonella? Some other bacteria?