"Out of curiosity, you ever heard of the Maillard Reaction? Its a game changer, if you want to impress your wife big time, look it up. If you want, I can give you a couple of 5 minute easy experiments to show how powerful it is."
The brown crust you're getting with the Maillard Reaction, any temps and styles of cooking where you're browning and getting a crust, also tend to produce advanced glycation end products, which are extremely bad for you.
Any kind of cheffy or gourmet process used to enhance flavour, like browning/searing meat, caramelising mirepoix, roasting coffee or peanuts, is bad for you. Of course, a baked vegetable has more AGEs than raw, but the amount is negligible compared to cooked meat. So a vegetarian diet could be called relatively free of AGEs. Cured meat is also extremely high in AGEs, the highest source is stuff like bacon, probably since it's both cooked and cured. Actually, even raw fatty dairy has a fair amount of AGEs, perhaps increased due to pasteurisation. Vegetarians who eat diary actually have more AGEs in their gut or stool or something than people who eat meat, since the taurine in meat also acts to protect you from it.
When cooked in the presence of water, AGEs don't form nearly as much. From a health perspective, meat shouldn't be seared but boiled, steamed, or allowed to stew in its own juices so that it's pale, insipid and tasteless.
I usually cook steaks in extra virgin olive oil since I like the taste that imparts, but I add some ghee first so the saturated fats protect the olive oil. It's like cooking the olive oil in a sense, and I also use fairly low temps. I also cook on top of good baking paper, works better than a nonstick pan and reduces browning.
I like rawish or blue steak, but the unrendered fat cap is fairly unpalatable, so usually I just cook steak until the fat melts down a bit. Sometimes prop the steak on its side or press the fat cap into the pan. It usually ends up a bit past rare, towards medium rare, and usually ends up more brown than blue by the time this happens. But I try for as rare as possible though still heated through.
Aside from mushroom sauces I make when I have time, my favourite steak sauce is the habenero sauce, Turbo Supercharge from thechillifactory.com I think it's just habanero, vinegar, water and salt. I love the habanero taste but the problem is it's painful to eat. The grease of the steak cuts it a bit, but it even hurts the roof of my mouth. I need to build up my tolerance to that. I should probably just grow some habaneros and grind them to see if they end up less intense than that sauce.
I don't like Tabasco at all, but have tried some other Mexican-type sauces that were alright.
The brown crust you're getting with the Maillard Reaction, any temps and styles of cooking where you're browning and getting a crust, also tend to produce advanced glycation end products, which are extremely bad for you.
Any kind of cheffy or gourmet process used to enhance flavour, like browning/searing meat, caramelising mirepoix, roasting coffee or peanuts, is bad for you. Of course, a baked vegetable has more AGEs than raw, but the amount is negligible compared to cooked meat. So a vegetarian diet could be called relatively free of AGEs. Cured meat is also extremely high in AGEs, the highest source is stuff like bacon, probably since it's both cooked and cured. Actually, even raw fatty dairy has a fair amount of AGEs, perhaps increased due to pasteurisation. Vegetarians who eat diary actually have more AGEs in their gut or stool or something than people who eat meat, since the taurine in meat also acts to protect you from it.
When cooked in the presence of water, AGEs don't form nearly as much. From a health perspective, meat shouldn't be seared but boiled, steamed, or allowed to stew in its own juices so that it's pale, insipid and tasteless.
I usually cook steaks in extra virgin olive oil since I like the taste that imparts, but I add some ghee first so the saturated fats protect the olive oil. It's like cooking the olive oil in a sense, and I also use fairly low temps. I also cook on top of good baking paper, works better than a nonstick pan and reduces browning.
I like rawish or blue steak, but the unrendered fat cap is fairly unpalatable, so usually I just cook steak until the fat melts down a bit. Sometimes prop the steak on its side or press the fat cap into the pan. It usually ends up a bit past rare, towards medium rare, and usually ends up more brown than blue by the time this happens. But I try for as rare as possible though still heated through.
Aside from mushroom sauces I make when I have time, my favourite steak sauce is the habenero sauce, Turbo Supercharge from thechillifactory.com I think it's just habanero, vinegar, water and salt. I love the habanero taste but the problem is it's painful to eat. The grease of the steak cuts it a bit, but it even hurts the roof of my mouth. I need to build up my tolerance to that. I should probably just grow some habaneros and grind them to see if they end up less intense than that sauce.
I don't like Tabasco at all, but have tried some other Mexican-type sauces that were alright.
Dude I have had chronic gout since I was like 23, you think I dont know this shit?
SOFT BAN.
