You're good man, you will get there. The only suggestion I have is try to memorize the lines the best you can , even if you have to do more cuts. The eyes darting across the script reminds me of SNL and it will hold you back.
Quality video, like always! 👌 These thin supermarket cuts are such a low cost treat. They generally aren't available where I live, but I've stocked my freezer with them after finding a butcher that was willing to experiment a bit. Some of the cheapest meat available, and it feels like fine dining with a bit of effort.
Another great mouthwatering video!! You actually taught me about the Maillard Reaction and I really liked this steak example and your blackening video! How does the pH level of a food influence the rate and outcomes of the Maillard reaction compared to caramelization during cooking?
Nice to see your butternut preperation does not include a 1:1 ratio of Butter/Fat. Many recipes online are far too rich (Personally) for everyday meals. Dont get me wrong, for special meals I go all out!
There are a lot of things that are almost always better in restaurants....but steak isn't one of them. Steak is easy as hell to cook if you know what you're doing. I don't understand where you're even getting this.
