travis > wrote:
>>In article >,
>>Bob Pastorio > wrote:
>>>There's a new approach gaining some ground. It's to cook steaks over
>>>very low temperatures and forego the crust.
>
>That seems to be the way mine was cooked. Everyone kept talking about
>forming a crust on the outside by using high heat for a short period
>of time, but looking at the steak I ate I'd guess they followed the
>"very low temperature" idea. I love the way it turned out, but the
>crusty outside also sounds really yummy.

Yeah. Bob's right. Steakhouses are starting too look
for that all-the-same-color look.

It's the antithesis of a good steak experience to me.

You might as well order a slice of shell roast.

Mr. Maillard wasn't screwing around when he pointed out that
the best part of the meat is the dark-brown bits.

--Blair
"Gradients rule!"