reFR3SH, does rob still work there?
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Let's be honest, if I know the "palm doneness test", I think we can agree I know what I'm talking about?
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I hope you are being sarcastic. If I went to a restaurant and saw one of the cooks doing that to check their steaks I would definitely not order a steak. I am not defending the cook if they made a mistake however there are many factors when determining the doneness of a steak. A lot of times what one person things is Medium rare another person might think is medium or rare.
While it is quite simple to cook a steak, doing it 100 times a night takes a great deal of skill when you take into account all the factors. A new york steak feels a lot different when medium than a sirloin or tenderloin. Wagyu tenderloin is going to feel different than an argentinian beef tenderloin.
Time, Temperature, color, carry over cooking, etc. all play a factor in making sure you get what you want.