LAMB

Flip Your Steaks as Often as You Like

“You should only touch your steak three times; once to put it in the pan, once to flip it, and once to take it out of the pan.”
This oft repeated mantra is one of the most frequently peddled bits of advice for the novice steak (or burger) cook. The idea being that in order to develop a good crust—and for the steak (or burger) to cook properly—once you apply heat to your meat you should buzz off; leave it alone until it’s ready to flip thus giving it plenty of time to achieve proper browning and to ensure it cooks evenly from both sides. This makes a certain kind of sense, but there’s just one problem: none of it is true (cue podcast intro music).
I could bore you with theory right off the bat, but let’s just cut to the chase and get to the good stuff: the experiment. What’s that? Experiments are boring, and doing them in one’s free time would be embarrassing if it weren’t so sad? Well the joke’s on you, friend, because I play to my strengths, and being ‘sad’ and ‘embarrassing’ are two of my strongest attributes.
To set up my experiment I cut two 5 cm steaks from the same piece of tenderloin, then seasoned the filets mignon with just some salt, and tempered them on a wire rack for 40 minutes at 83 degrees (yeesh it was hot today).
I cooked them in the same pan which I preheated centered over a high flame with a shallow layer of canola oil until the oil was just barely smoking, after which I added the steaks and turned the burner down to medium-high to prevent excess oil smoke. I cooked both steaks to an internal temperature of 125 (a cool medium-rare), and let them rest for 10 minutes before cutting them in half to check the cook. The only difference between the steaks was technique. For one steak I used the classic method of searing on one side, flipping once, and finishing the cook to my desired doneness, and for the other steak I flipped it every 30 seconds. I also had a stopwatch running to track total cooking time.
Once they were done cooking I could examine my first result: browning. Did one of these steaks achieve superior browning? I can feel your bated breath through this series of tubes, so lets go ahead and take a look:

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The more modernized we get in science and technology, the more we have to care about our health which is the most important element to have better living standards. We pursue a healthy life and promote well-being from countries to countries as we strive to fight communicable diseases, reduce illness and deaths from hazardous chemical and pollution.
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Responsible Consumption & Productions
We look for better future in food supply chain for a sustainable consumption and production patterns. This means strive to ensure good use of resources, improving efficiency from the very beginning of food manufacturing. On the other hand, we run after sustainable management and use of framework to find good source that has responsible management of chemical and waste substances that negatively may impact on people’s health and environment.
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We believe in a world that we all are able to have universal access to safe and nutritious food no matter where we are. We attemp to:
  • Address trade restriction and distortion in the world agricultural markets
  • Enhance & Sustain the productivity and incomes of small-scale food producers
  • Ensure stable food commodity markets and timely access to information
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We are aware of the environment at the moment so in order to have better food supply chain, we have to nurture and protect the environment we exploit with some contribution:
  • Together with the factory, we consult, research and enhance fish farm against pollution
  • Implement science-based management plans in order to restore fish sticks in the shortest feasible time.
  • Support small scale fishers who contribute to nutrition, food security, sustainable livelihoods
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In food supply chain, we reach for:
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We are aware of the environment at the moment so in order to have better food supply chain, we have to nurture and protect the environment we exploit with some contribution:
  • Together with the factory, we consult, research and enhance fish farm against pollution
  • Implement science-based management plans in order to restore fish sticks in the shortest feasible time.
  • Support small scale fishers who contribute to nutrition, food security, sustainable livelihoods
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Life Below Water
We are aware of the environment at the moment so in order to have better food supply chain, we have to nurture and protect the environment we exploit with some contribution:
  • Together with the factory, we consult, research and enhance fish farm against pollution
  • Implement science-based management plans in order to restore fish sticks in the shortest feasible time.
  • Support small scale fishers who contribute to nutrition, food security, sustainable livelihoods
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