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I just use a lid from a pot. The contact from the foil removes the crust. My crust doest do that if the is space above the steak. Cheers
The most important part, the part I was unaware of, is the return to pan for 15 seconds each side to warm the steak up again! Thanks for the tip!
Or you could just serve it raw since it's basically a blue rare steak as it is
What about popping a hole in the foil?
Ja ek wag altyd tot die girls klaar is met die bykosse voor ek braai. Veral as ek steak braai
The thing is, i want the crust for flavour but I don’t want a hard crust. I think a deep brown but slightly softer crust sounds like a good thing. It you cook it just below and rest under foil it could turn out better depending on preference
And is definitely a better idea for a beef joint
Do you get free steak for home andy 😂
wow iv been covering my steaks for so long! So happy I found this video!!
I rest my finished steaks on an upside down cooling rack where the meat isn't directly on the sheet, just barely off, no cover. No reason to ruin the hard work
Eat fish.
looooooooooooooooooove this chef!
A sian de carara
Or reverse sear and yes it makes a difference
Does a cooling rack cause the meat to lose heat?
this is why slow cook and reverse sear. When you are at the right temp, put it in foil, let rest for 25 min. then sear as a last step on the grill. Best of both worlds. Perfekt with a Weber grill, etc.
Facts From Andy Cook's!! 😮❤
I mean, that’s all common sense, I could have told you that using logic.
Why does everyone seem to hate the scrape test? I could only guess real chefs get annoyed with the amateurs boasting a "chefing it up" attitude.
Bravo, of course if you cover it, it will reach a higher temperature but steam the outside, which is what I'd do inside. If you have gone to all the trouble to cook the steak over charcoal to get an incredible crust, then hell no. Neither of those steaks is raw by the way!
Awful take. He might be from Oceania.
Thank you, this answers an issue I had with my own cooking techniques! Now to enjoy more of those tasty crusts…
Now the same, but with low quality meat.
Humans cook food thoroughly because raw food will kill you.
Is the video AI upscaled ?
Great demonstration and I can’t wait to buy one of your protein press, hopefully soon
A chef that has never heard of tenting. Pretentious.
Solid advice, but most restaurants ruin that crust with a sauce. If it needs a sauce you did it wrong.
Don’t cover cause they sweat
Flies
Are those pre-packed steaks better than from the local butcher? Or do you get a discount since you buy them in bulk and is that why you buy them?
Love the content!
Nah, don't prick your sausage either!
Thank you, cheers
As someone who lives in Japan, and enjoys a bit of wagyu here and there, my go to for day to day beef is Aussie.
Domestic wagyu is exclusively grain fed, and although that fat is delicious its omega 3 to 6 ratios are diabolical. Incredible for a treat (how most Japanese eat it), uttlery daft to be eating a giant slab of (so we literally laugh at the Americans trying to flex with a "big steak of a waygyooo".).
Its vile
hears obvious scraching noises
"Nothing."
Come on man.
What oil do you cook in?
Day 3 of asking for a Carne asada video
It's fukin raw!!
You tent the stake, you dont wrap it. Gotta let the air circulate lightly
The problem I run into is the steak does not carry over cooking enough to reach the desired temp without a cover. I usually take it off about 5° less than the final temp.