funkajunk 🇨🇦

That’s not entirely true, the muscle fibers contract substantially at well done temperatures. So while some techniques can be used to combat that turning it into a chewy steak, it will never be nearly as juicy & tender as medium rare.

Why would a chef put in more effort to create what is arguably an inferior result?

It’s all about interpretation.

To me a rarer steak is juicy, and anything past medium rare is going to be chewy.

Curious what your take on sushi is?

Plant breeders have identified varieties that naturally produce lower levels of the compounds responsible for that strong bitter taste.

So today’s Brussels sprouts tend to be:

• noticeably less bitter
• somewhat sweeter and nuttier
• much easier to make delicious by roasting/browning

They didn’t say you had nothing to complain about, only that there was less.