/ck/ - Food & Cooking

>>12079604
Pan. Nice and hot. Literally.

>>12079604
>Ramsay
>Top chef
BURGAH

You want to avoid surface moisture (pat down the outside) and make sure you have it at room temp before cooking

>>12079604
Kosher salt and a very hot pan work for me.

I know everyone thinks the room temp thing is a meme, but it really does affect the sear in my experience. It still makes sense to me seeing as the effect only needs to apply to the surface.

Also very thorough drying, and salting in advance for the looser cuts, and using lots of oil to get even coverage.

Ultimately I think the single biggest obstacle to a good sear for a home cook is the dreaded smoke alarm.

>>12079604
Let it sit on a rack for a couple hours in the refrigerator so the surface dries out a bit

>>12079604
a ripping hot skillet, and don't fuck with the meat or you will disturb the crust

>>12079617
I don't like Gordon Ramsay because he's obviously mentally ill which would be fine if it didn't make him a workplace abuser who is glorified because apparently food justifies or demands this level of public humiliation of people deemed unworthy but it's laughable to think some idiot here can recognise what makes a piece of food good better than he can

>>12079785
>Workplace abuser
You realize it's an act right?
Did you only watch like three episodes of Hell's Kitchen?

>>12079809
>an act
Why do you believe this?

>>12079785
Idiot sandwich.

>>12079604
>my yard
maillard, same pronunciation just no space between the words.

Get your meat's surface dryer. Season the night before, and let rest only lightly covered on an elevated rack until cooking time. This will help you dry the surface, resulting in faster cooking on the surface and better browning.

>>12079604
You want the meat to caramelize, that can be achieved by sprinkle a little sugar on the sides. And as other anons pointed out: hot pan

anyone here actually in the profession?
Just curious

>>12079690
>couple hours
Dry age at least 2-3 days uncovered on the rack, flip once per day. The longer it sits the better, up to a point. Smaller cuts like an individual steak will dry out after a few weeks uncovered in the fridge. Larger cuts can go for way longer, but usually require some surface trimming. Meat lasts a LONG time if you take it out of its bacterial moisture farm of a package. Freezing meat is completely retarded when dry aging is a thing.

My individually cut steaks going into week 4 have an almost jerky-like hard and dry exterior before even touching heat. I was able to get a deep brown crust using a literal nonstick pot with butter at medium heat with the lid on. Despite basically braising my steaks, my my yard was surprisingly dank as fuck.

>>12079785
back when young gordo was working in Marcos kitchen as an apprentice, gordon was belittled to the point where he sat in the corner of the room crying with his head in his hands. I think his edgyness stems from deep insecurity and repressed anger

>>12079690
this
make sure the surface is dry and give it a light coating of oil

>>12079852
>my yard
>maillard, same pronunciation
LOL I was wondering WTF OP meant by my yard

Use a carbon steel or cast iron pan, make it hot as shit, use sufficent oil, Make sure meat is dry and well hung, dont flip until one side has browned nicely, finish with butter towards the end.

>>12079785
The shows are staged and edited as fuck, but kitchen workers IRL aren't usually exactly soft spoken and kind to one another.
You're right about him being mentally ill though, it's pretty obvious that he's on some kind of amphetamine most of the time. Here's the video where I find it to be most obvious. Like, get a load of the fucking jaw jacking here:
https://youtu.be/jC4f66b0bmA

>>12079604
try leaving your steak uncovered on a raised cooling rack overnight in the fridge so you can dry out the surface, you need a really dry surface to get the crust, you could also try the heston blumenthal method and dry the surface of the steak out in a 52 degree celcius oven so you bring the steak to the good temperature, then sear it in a hot pan very briefly

Press it down to make sure all the surface of the steak is touching the pan

>>12080134
>Press it down

>>12079687
This is the correct answer

>>12079815
Because he's not retarded like you

>>12080134
Wouldn't that squeeze all the moisture out?

>>12080195
The other people aren't acting. You can't beat your wife and say "LOL, just acting!" after because you weren't really angry. You still did it.