Please don’t tell me you’re leaving the best part in the pan? #steak #beef #cooking
Please don’t tell me you’re leaving the best part in the pan? #steak #beef #cooking
43 Comments
“Cuz he’s the Fond!”
I use Chinese cooking wine on like half the shit I cook to deglaze; beyond the flavor it makes clean up easy
For real? What was the intention to use auto dubbing? I'm out!
Yeah, I use every fond, every time. For *something*.
I move on if I see any “one pan recipe” (with any meat) and the step after searing the meat is to wipe out the pan. 🤦
Most toxic thing to eat in your kitchen 😆
Either that bottom goes completely black and burnt for me, or the steak is well done before it gets a sear like that in the video. I’ll never be able to make a decent steak. I’ll stick to cooking a big piece in the oven with a thermometer 😅
Nice
If you’re using nonstick, wouldn’t that fond just be stuck to the steak instead? If you’re cooking on nonstick or cast iron, where does that part end up?
wow if it helps clean the pan i'm in!
Big Teflon does not want you to know this
that's one of the few useful things that i 've learned from culinary school
AI video
Finally, someone who throws away the cooked butter !
Thank you.
Instructions unclear. Steak has now formed a covalent bond with the pan.
So I need to eat another steak to use this from the first steak? OK no problem.
Dear Andy , please cook Sambar (eaten with rice) from India 🇮🇳
Do i need to wear gay glasses to make it?
This has been cooking tips with Andy
Uhh.. the best part of a steak is the steak..
Put it on the side, not over the meat.
Maybe we've been lied to all along by the big-stainless steel cartel? Maybe the truth is that on non-stick, the fond still forms but it stays on the steak, so no need for all of this French mumbo jumbo?
Yo dat dat GRIS GRIS baby
Pop some glasses on and it’s suddenly Professor Andy.
Gringos eating raw meat 🤮
So glad you're back brother, the hot tip of a good quality vinegar is huge
I season my stainless steel like one would season a cast iron pan then it turn nonstick, although might be because of it's smooth surface, and possibly I scrape it too hard when I wash it, the layer went off faster and I have to reseason it but I'd always prefer this than nonstick pan
These Aussies really make me laugh! Steak should be on a grill with coals.
I simply cannot find carbon steel pans for sale anywhere near me when I ask at shops they have no idea what I' asking about…. midcoast NSW
" even water if you have to "
What happens when you cook 2 stakes?
Fond on bread… that's how I clean the pan
You look like my grandma, especially with the barely seeable mustache
I use non-stick because I usually like pork done slow with a bit of wine and garlic until most of it it's gone and start roasting in the oils for the crust. Same temperature, but once the liquids evaporate it's a matter of minutes. The meat is tender, you don't really need a knife.
But what's remaining in the pan, is gold. Some fresh bread and the pan practically cleans itself 😂
I would go for a stainless steel one, but I'm afraid it won't fit my style. The advantages… Well I could use river rocks to clean it and not have a care in the world. The sticky bits come of easy if you add wine and heat and again… it will practically clean itself afterwards
Kinda cool that he said water if you have to. Sometimes you just don't have things on hand.
I always add a tablespoon of butter and some flour and I stir it until it gets bubbly then I add water stock of milk and seasoning to make a gravy
What type of vinegar? Balsamic, white or wine?
Can you put Worcestershire sauce in the pan sauce instead of vinegar ?
i usually scrape them off and eat them lol
so AGEs?
Why are he wearing glasses i feel like its hes smartass twin brother or something 😂😂😂
What else can you do with the fond?
I definitely see a world where Joe beats Cirie in final four firemaking and then becomes a zero vote finalist
NO CAST IORN?