*Turns the finished boiled egg upside down so the cracked bit is at the bottom and the top looks like a normal egg*
LOOK, I DIDN'T HAVE MY BOILED EGG, I DON'T WANT IT, I'M NOT GOING TO EAT IT AND YOU MADE IT FOR NOTHING. *falls on the floor clutching my sides to stop them from splitting*
( G/PP 💩💩💩💩💩&#128, Thu 12 Jan 2012, 9:39, 1 reply, 14 years ago)

Did you watch the Heston programme last night on eggs?

( sporters I’m sincerely gratitude to you, Thu 12 Jan 2012, 9:41, Reply)

Or TV?

( sporters I’m sincerely gratitude to you, Thu 12 Jan 2012, 9:41, Reply)

I thought I could cook a steak
but having watched the first show on beef and having followed his advice, the man is a genius.
(Set your faces to Stunned Bigly, Thu 12 Jan 2012, 9:46, Reply)

I totally wanna try the flipping steak trick.

( G/PP 💩💩💩💩💩&#128, Thu 12 Jan 2012, 9:48, Reply)

which trick is this?

( the mighty badger Aphrodite, on a bar stool, by your side, Thu 12 Jan 2012, 9:53, Reply)

Flip it every 15 seconds 'till it's done.
The idea being that the top side takes 15 seconds to cool down, so if you keep on flipping, you get more crust without the centre over-cooking. You also slice it up by cutting against the grain.
( G/PP 💩💩💩💩💩&#128, Thu 12 Jan 2012, 9:56, Reply)

But what if you really want your cool griddle pan to leave cool griddle marks on your steak?

(Bazongaloid, Thu 12 Jan 2012, 9:58, Reply)

You know what? I've thought the same thing.

( G/PP 💩💩💩💩💩&#128, Thu 12 Jan 2012, 10:19, Reply)

I really doubt that makes the slightest difference
from a heat transfer point of view, but no reason not to I suppose.
( the mighty badger Aphrodite, on a bar stool, by your side, Thu 12 Jan 2012, 9:59, Reply)

Heat camera says otherwise.

(Set your faces to Stunned Bigly, Thu 12 Jan 2012, 10:06, Reply)

no, that's not what I meant
I'm not debating the cooling down speed. I'm sure that leaving it for longer does make the top side colder, obviously. but the heat capacity of iron is so many orders of magnitude higher than steak that flipping it with the top at 20 C or 200 C probably only makes a second or two of difference in the time it takes the bottom to then get back up to the temperature of the pan again.
( the mighty badger Aphrodite, on a bar stool, by your side, Thu 12 Jan 2012, 10:08, Reply)

and that's probably the dullest thing I've posted here
and that's in the face of some stiff competition.
( the mighty badger Aphrodite, on a bar stool, by your side, Thu 12 Jan 2012, 10:10, Reply)

I dunno
It was a good point well made.
(Bazongaloid, Thu 12 Jan 2012, 10:14, Reply)

I donno, but as Stunned said, he used a heat camera, and he's a clever fella at these things.

( G/PP 💩💩💩💩💩&#128, Thu 12 Jan 2012, 10:20, Reply)

hang on
why would you want a crust on your steak? remember i haven't eaten steak for about 20 years, so i'm a bit behind on these things. but i'd like to be able to cook it better for those who do enjoy masticating their way through dead animal flesh.
( rachelswipe with a fork, Thu 12 Jan 2012, 10:01, Reply)

You want the outside to to be cooked to a crispy texture, wiht lots of salt and pepper
and the inside to be bright red and bleeding.
(Bazongaloid, Thu 12 Jan 2012, 10:05, Reply)

Caramelised crust tastes nicer

( sporters I’m sincerely gratitude to you, Thu 12 Jan 2012, 10:05, Reply)

sugars innit.

(Set your faces to Stunned Bigly, Thu 12 Jan 2012, 10:05, Reply)

The crust is the best bit. It's the steak equivilent to crispy edges on a pasta bake.

( G/PP 💩💩💩💩💩&#128, Thu 12 Jan 2012, 10:21, Reply)

I think its a great show
There's nothing too mental and it all makes sense
( sporters I’m sincerely gratitude to you, Thu 12 Jan 2012, 9:49, Reply)

themissus's old flatmate cheffed for him at the Fat Duck.
I have seen his secret manuals

*touches nose*
( the mighty badger Aphrodite, on a bar stool, by your side, Thu 12 Jan 2012, 9:54, Reply)

It took me a few seconds to work hit "themissus" isn't someone on here with a faux-greek-legend type name.

( G/PP 💩💩💩💩💩&#128, Thu 12 Jan 2012, 9:58, Reply)

to be fair gonz
it was a tenuous link...
( rachelswipe with a fork, Thu 12 Jan 2012, 10:00, Reply)

how is it tenuous?
it's probably about the most directly relevant response posted on here for months.
( the mighty badger Aphrodite, on a bar stool, by your side, Thu 12 Jan 2012, 10:02, Reply)

i meant your link to the celebchef in question

( rachelswipe with a fork, Thu 12 Jan 2012, 10:03, Reply)

I wasn't pointing out a link to him particularly, do pay attention sweetie.
Stunned said the man was a genius chef, I pointed out that I'd read his secret genius chef manuals.

I mean, I know you're a lawyer but you must have come across relevance before occasionally, right?
( the mighty badger Aphrodite, on a bar stool, by your side, Thu 12 Jan 2012, 10:06, Reply)

only a non-lawyer could assume that relevance
is a factor in ANYTHING my clients tell me.
( rachelswipe with a fork, Thu 12 Jan 2012, 10:13, Reply)

ah, I see.

( the mighty badger Aphrodite, on a bar stool, by your side, Thu 12 Jan 2012, 10:13, Reply)

in fact
part of the skill of being a litigator is to find the relevance in what seems to be irrelevant.

and then sue the motherfucking shit out of it.
( rachelswipe with a fork, Thu 12 Jan 2012, 10:16, Reply)

*touches cloth*

( Monty Boyce, My cheese game is strong, Thu 12 Jan 2012, 10:07, Reply)

Yup ! And recorded it, but didn't concentrate.
I thought most of his stuff was too much flaff on eggs, the point is that they they're quick'n'easy. I don't know who he reckons has dry-ice at home.
( G/PP 💩💩💩💩💩&#128, Thu 12 Jan 2012, 9:49, Reply)

The boiled trick seemed very simple and effective and I'll try the scrambled bain marie method on Saturday

( sporters I’m sincerely gratitude to you, Thu 12 Jan 2012, 9:50, Reply)

how could you possibly need a trick to boil eggs?

( the mighty badger Aphrodite, on a bar stool, by your side, Thu 12 Jan 2012, 9:55, Reply)

Really thick people.

(Bazongaloid, Thu 12 Jan 2012, 9:56, Reply)