271–280 of 439 posts
This stuff should have some warning tag: rando's musings about LLMs. Lately, whenever I think I found an interesting article it turns out to be this.
You're also a rando, but the difference is that the rando who wrote article made it into the front page of HN
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That "simple process" requires equipment most people don't own or know how to operate, an oil most people don't keep in their cupboards, and is suggested in a book most people haven't heard of by a tech CTO they would not recognise the name of. Honestly this is like the Dropbox comment all over again. Everyone is missing the point, it's glorious. :) Most people cooking steaks don't care about the optimal way to cook…
Why wouldn't you have corn oil?
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Am I the only one who thinks the "reverse sear" is like cheating? It takes out all of the skill when you move from the pan to the oven, and I lose all of the fun in learning to be chef.
I agree, it's cheating. My bad hot take is if you're using a meat thermometer and reverse sear to cook steak, you're like a kid on training wheels.
The gestapo isn't going to kick in the door and haul folks away for using reverse-sear and a meat thermometer while they cook a steak in their own kitchen.
(And everyone is free to seek their own kind of masochistic pride, if that behooves them. When a person has better satisfaction [or whatever they get out of it] from doing things the hard way, then that's OK too.)
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You'll start to taste the difference once you get that one really-well-made pourover at a place that _lives_ for the love of coffee. There are some coffee beans that have crazy taste profiles when properly extracted with the right water. I had one that tastes literally like a peach and another that tasted like a really nice tea. Or maybe not. Different strokes!
So I can taste differences, but they simply don't matter enough for me. My areopressed coffee with nice fresh locally roasted beans does taste different from a mcdonalds pot. Less harsh, less chemically flavored. But for me those differences don't really matter. They are close enough that I can enjoy both. But I would say I know I'm also weird in that food temp really doesn't bother me all that much. I enjoy my coffe…
Unsurprisingly my interests are very color-dominant (design, art, fashion) and I do not care for anything where smell matters (wine, coffee, flowers).
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Salamander broiler would be incredible to have at home. We get decent results from using a cast iron pan thats as hot as we can get it. At most we can sear 2 steaks as it tends to cool off pretty quick even under high heat. Got any better alternatives that a home cook could use?
A blow torch might be worth trying. I'd think it's still not as good as a hot broiler because it's heating a relatively small area.
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Agreed. I'm an avid cook. Sous vide circulators are cheap now, and so are meat thermometers. Doing a steak well is one of the easiest cooking tasks, to the extent that I won't bother paying top dollar in a restaurant because it's so easy to do restaurant quality at home. I could teach someone to cook a restaurant quality steak in a couple hours and a few practice runs.
I've made steak probably 100 times in the past decade (sometimes with a sous vide) and I don't think I've ever made one I would say is great. Certainly not as good as what I can get at a good restaurant. I think what my home steaks are really missing is the crust from salamander broiler. I don't have anything at home that can exceed 1000 F / 550 C.
I take the point, but I think the author picked a poor analogy. Cooking even an excellent steak is actually not that hard. In fact, I'd argue that it's among the easiest things to master/make at a top level quality at home. Does it require some modicum of attention and understanding? Sure. But starting with a high quality cut, owning a meat-thermometer, and knowing about reverse searing is about all it takes to relia…
I take the point, but I think the author picked a poor analogy. Cooking even an excellent steak is actually not that hard. In fact, I'd argue that it's among the easiest things to master/make at a top level quality at home. Does it require some modicum of attention and understanding? Sure. But starting with a high quality cut, owning a meat-thermometer, and knowing about reverse searing is about all it takes to relia…
I take the point, but I think the author picked a poor analogy. Cooking even an excellent steak is actually not that hard. In fact, I'd argue that it's among the easiest things to master/make at a top level quality at home. Does it require some modicum of attention and understanding? Sure. But starting with a high quality cut, owning a meat-thermometer, and knowing about reverse searing is about all it takes to relia…
Imagine someone walking into their local grocer, grabbing a prepackaged porterhouse steak (because it's fancy right?), salt and pepper (because for a good steak that's all you need, right) and then wondering why part of it tastes bland and overdone, and the other part bland and under-done.
Sounds pretty analogous imo.