Here’s a video that goes against convention when it comes to cooking a piece of steak.
The video looks at two methods of cooking a piece of steak, one from frozen and one that has been allowed to thaw.
Standard practice would usually involve allowing a steak to defrost before cooking but Dan Souza, senior editor at Cook’s Illustrated, claims that cooking a frozen steak without allowing it to thaw actually brings better results.
He argues that frozen steaks taste better, that they don’t reduce in size as much as a thawed steak and that the frozen steak allows you to seal the meat on a very high heat without cooking the inside.
Chef Pierre Troisgros has died at the age of 92. The legendary chef was one of the pioneers of nouvelle cuisine, and at his Maison Troisgros restaurant in Roanne, France, he was able to change French gastronomy.