Chef Jean Pierre: How to cook the perfect steak

Skybird · 01-31-22, 03:43 PM

When you cook pasta, when do you add salt: before or after cooking it - and why?

You want that certain taste in the stuff, you must add the taste early.

The principle of marinades - and their difference to sauces.

However, haven't done steaks since very long time. I think I have moved beyond steaks now, in past years I was far more interested in eating them. Today, Wiener Schnitzel, an originally done, has taken over. Its like with normal beer - I lost the craving for the taste of Steak, or BBQed beef. These days, I like my chicken and beef more in Wok-sauce styles, namely focussing on Ketjap Manis (Indonesian soy sauce, which is soy sauce with added sweetness and of slightly creamy consistence, its not like water, more like a good old Balsamico vinegar - if it is not like that, then it is no good Ketjap Manis). A good well balanced sweet chilisauce or sweet-sour sauce also is good. Or Chinese oyster sauce and fish sauce.

Over the past two years or so I formed a strong craving for a mild, good smoked ham. Nothign exotic, but a very clascially tasting one. But neither Schwarwälder nor Spansih or Italian ones. Too strong and exotic and "staple-aromed" in taste for me, dont like these. A very common, mild "Bauernschinken", or "Frühstücksschinken". That does best.

And crispy bacon!

01-31-22, 03:43 PM	#3
Skybird Soaring Join Date: Sep 2001 Location: the mental asylum named Germany Posts: 42,716 Downloads: 10 Uploads: 0	When you cook pasta, when do you add salt: before or after cooking it - and why? You want that certain taste in the stuff, you must add the taste early. The principle of marinades - and their difference to sauces. However, haven't done steaks since very long time. I think I have moved beyond steaks now, in past years I was far more interested in eating them. Today, Wiener Schnitzel, an originally done, has taken over. Its like with normal beer - I lost the craving for the taste of Steak, or BBQed beef. These days, I like my chicken and beef more in Wok-sauce styles, namely focussing on Ketjap Manis (Indonesian soy sauce, which is soy sauce with added sweetness and of slightly creamy consistence, its not like water, more like a good old Balsamico vinegar - if it is not like that, then it is no good Ketjap Manis). A good well balanced sweet chilisauce or sweet-sour sauce also is good. Or Chinese oyster sauce and fish sauce. Over the past two years or so I formed a strong craving for a mild, good smoked ham. Nothign exotic, but a very clascially tasting one. But neither Schwarwälder nor Spansih or Italian ones. Too strong and exotic and "staple-aromed" in taste for me, dont like these. A very common, mild "Bauernschinken", or "Frühstücksschinken". That does best. And crispy bacon! __________________ If you feel nuts, consult an expert. Last edited by Skybird; 01-31-22 at 03:58 PM.