That's a funny bit of message board aggression. Suggesting someone on a cooking thread about cooking steak that someone has never tried cooking a steak in a pan.
Recall that you were the one who first said that I am an "enemy of quality". Somehow on HN your smiley-disclaimed trolls -- posts that are almost always the "enemy of quality" -- get a pass. So yes, accept it as some aggression: When you dare pass judgment on my opinions in such a vapid, haughty way, expect a negative response.
Re:Bringing Sous Vide to the Home Cook
by alkonaut on Saturday November 22, 2014 @07:17PM
(#8647214)
At (steakhouse) restaurants sous vide is likely not used to cook expensive cuts perfectly. A good chef can do that in a pan+oven. The best cuts though imo aren't the expensive ones, it's the tougher ones that taste most. If you go to a restaurant and have a brisket cooked medium, that is so tender you can use a spoon, then it was likely done in a water bath over night.
As to steak, just to be clear (since there seems to be a lot of misinformation in here), the best New York City steakhouses grill steaks in a 1800 degree broiler. This is a heat that is difficult to obtain at home, so the sear+oven actually yields a wonderful, very uniform doneness. I suspect you've never tried it, have zero experience with it, but nonetheless pass judgment on it? Why is that?
As someone who has eaten the most expensive steaks, at the most expensive steak houses in the world, I think it's quite fantastic. I guess I defer to your judgment though?