Comments on: Elements: Done, doneness http://blog.ruhlman.com/2008/02/post-2.html Translating the Chef's Craft for Every Kitchen Mon, 15 Mar 2010 22:25:51 +0000 hourly 1 By: SerLazysasyloarfStex http://blog.ruhlman.com/2008/02/post-2.html/comment-page-1#comment-40803 SerLazysasyloarfStex Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/post-2.html#comment-40803 milf movies <a href=http://hir.harvard.edu/dokuwiki/lib/exe/fetch.php?id=start&cache=cache&media=c99.html>buy soma</a> teen girls deep kissing positions pictures cunnilingus <a href=http://up.colorado.edu/wiki/fetch.php?cache=cache&media=c70.html>phentermine</a> mature naked moms free young pussy pics <a href=http://hir.harvard.edu/dokuwiki/lib/exe/fetch.php?id=start&cache=cache&media=c110.html>soma so milf movies <a href=http://hir.harvard.edu/dokuwiki/lib/exe/fetch.php?id=start&cache=cache&media=c99.html>buy soma</a> teen girls deep kissing positions pictures cunnilingus <a href=http://up.colorado.edu/wiki/fetch.php?cache=cache&media=c70.html>phentermine</a> mature naked moms free young pussy pics <a href=http://hir.harvard.edu/dokuwiki/lib/exe/fetch.php?id=start&cache=cache&media=c110.html>soma so

]]> By: Chuck Platter http://blog.ruhlman.com/2008/02/post-2.html/comment-page-1#comment-40802 Chuck Platter Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/post-2.html#comment-40802 This is a nice series of comments, particularly because it works through two senses of finesse that are clearly related but not at all identical: 1)the one that results from experience and 2) the one that comes from an aesthetic decision that doing the little things is worth the trouble. You can clearly derive 1) from 2) Cooking half a ton of steaks, etc. will expose you to a ton of special circumstances and give you a sure intuition about what is beautiful and what is so-so. Unfortunately,you can't get 2) from 1) so easily, unless you are feeding the Brady Bunch, so the home cook, unlike the pro, probably is not going to master those aspects of finesse where step 4 of the recipe is "Repeat 3000 times." This is a nice series of comments, particularly because it works through two senses of finesse that are clearly related but not at all identical:

1)the one that results from experience and
2) the one that comes from an aesthetic decision that doing the little things is worth the trouble.

You can clearly derive 1) from 2) Cooking half a ton of steaks, etc. will expose you to a ton of special circumstances and give you a sure intuition about what is beautiful and what is so-so.

Unfortunately,you can’t get 2) from 1) so easily, unless you are feeding the Brady Bunch, so the home cook, unlike the pro, probably is not going to master those aspects of finesse where step 4 of the recipe is “Repeat 3000 times.”

]]> By: S. Woody http://blog.ruhlman.com/2008/02/post-2.html/comment-page-1#comment-40801 S. Woody Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/post-2.html#comment-40801 Warming a metal skewer in the cooking protein and then holding said skewer to my lower lip just doesn't work for me. Having a beard gives that part of my face too much insulation. Of course, the juices that come off of the skewer onto the folicles sure are tasty, but that's a better measure of checking the seasoning more than doneness. Watching how the protein is changing color while it cooks helps me determine when it's time to flip a chop. Good lighting is important in my kitchen. (And watching those butterflied venison loin chops I prepared a couple of nights ago was a surefire way to raise my anticipation for the finished dish!) My partner, whenever asked how he would like something cooked in a restaurant, always asks the waiter "What's bright pink?" Works every time. Warming a metal skewer in the cooking protein and then holding said skewer to my lower lip just doesn’t work for me. Having a beard gives that part of my face too much insulation. Of course, the juices that come off of the skewer onto the folicles sure are tasty, but that’s a better measure of checking the seasoning more than doneness.

Watching how the protein is changing color while it cooks helps me determine when it’s time to flip a chop. Good lighting is important in my kitchen. (And watching those butterflied venison loin chops I prepared a couple of nights ago was a surefire way to raise my anticipation for the finished dish!)

My partner, whenever asked how he would like something cooked in a restaurant, always asks the waiter “What’s bright pink?” Works every time.

]]> By: latenac http://blog.ruhlman.com/2008/02/post-2.html/comment-page-1#comment-40799 latenac Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/post-2.html#comment-40799 This is the hardest thing to teach at least my husband. I've seen him burn garlic b/c the recipe said to saute it for 2 min. I've had him ask me to define "slightly thickened" and not understand as I tried to explain the it's relative to what it was before. He's very literal minded when it comes to cooking. It's hard for me as I learned from my grandmother in a very check and see learn the sign of doneness, etc. mode. The picture is hysterical I think. But I watched Rex the Runt this weekend so it looks like it could be a still from Aardman animation. This is the hardest thing to teach at least my husband. I’ve seen him burn garlic b/c the recipe said to saute it for 2 min. I’ve had him ask me to define “slightly thickened” and not understand as I tried to explain the it’s relative to what it was before. He’s very literal minded when it comes to cooking. It’s hard for me as I learned from my grandmother in a very check and see learn the sign of doneness, etc. mode.

The picture is hysterical I think. But I watched Rex the Runt this weekend so it looks like it could be a still from Aardman animation.

]]> By: luis http://blog.ruhlman.com/2008/02/post-2.html/comment-page-1#comment-40800 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/post-2.html#comment-40800 Note to self.... Buy a real piece of meat like that for pete's sake and broil it right!!! throw in a nice crisp fresh salad and I'd be a happy camper. Note to self…. Buy a real piece of meat like that for pete’s sake and broil it right!!! throw in a nice crisp fresh salad and I’d be a happy camper.

]]> By: luis http://blog.ruhlman.com/2008/02/post-2.html/comment-page-1#comment-40796 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/post-2.html#comment-40796 No one, this includes Cosentino's... can screw this up. Just can not happen. Beautiful meat done right! what is not to like. Bourdain himself would tell you. Eat it and run any way you can have it. EAT IT!!!!!!!!!!!!!!1 No one, this includes Cosentino’s… can screw this up. Just can not happen. Beautiful meat done right! what is not to like. Bourdain himself would tell you. Eat it and run any way you can have it.
EAT IT!!!!!!!!!!!!!!1

]]> By: Captain Pete http://blog.ruhlman.com/2008/02/post-2.html/comment-page-1#comment-40797 Captain Pete Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/post-2.html#comment-40797 I always figured it was "done" only when I had an empty plate staring back up at me. I always figured it was “done” only when I had an empty plate staring back up at me.

]]> By: FoodPuta http://blog.ruhlman.com/2008/02/post-2.html/comment-page-1#comment-40798 FoodPuta Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/post-2.html#comment-40798 you mean the Gordon Ramsay method: Push on your cheek = Rare Push on your chin = med Push on the center of your forehead = Well Isn't the rule of every Michelin rated kitchen? you mean the Gordon Ramsay method:

Push on your cheek = Rare
Push on your chin = med
Push on the center of your forehead = Well

Isn’t the rule of every Michelin rated kitchen?

]]> By: Andy http://blog.ruhlman.com/2008/02/post-2.html/comment-page-1#comment-40793 Andy Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/post-2.html#comment-40793 "BYOB," indeed. Brilliant! “BYOB,” indeed. Brilliant!

]]> By: Charlotte http://blog.ruhlman.com/2008/02/post-2.html/comment-page-1#comment-40794 Charlotte Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/post-2.html#comment-40794 Andy is right -- it does take a 100 pounds of steak -- I learned how to tell if a steak is done during the two (awful) summers I spent in the kitchen of the country club my mother once ran. Poke enough steaks, listen to them enough, and eventually you do get a sense of it. (And in the unlikely event that Mr. Harrison, member of said club who liked to torment the teenaged waitresses and make them cry, here's telling you that you never ate a steak that hadn't hit that filthy kitchen floor before we sent it out the door.) It was one of my crappiest jobs ever, but I did learn to tell if a steak is done ... Andy is right — it does take a 100 pounds of steak — I learned how to tell if a steak is done during the two (awful) summers I spent in the kitchen of the country club my mother once ran. Poke enough steaks, listen to them enough, and eventually you do get a sense of it.
(And in the unlikely event that Mr. Harrison, member of said club who liked to torment the teenaged waitresses and make them cry, here’s telling you that you never ate a steak that hadn’t hit that filthy kitchen floor before we sent it out the door.) It was one of my crappiest jobs ever, but I did learn to tell if a steak is done …

]]> By: carri http://blog.ruhlman.com/2008/02/post-2.html/comment-page-1#comment-40795 carri Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/post-2.html#comment-40795 I think carry-over cooking is an important thing to stress when taking about when something is 'done'...it's where I am tripped up the most...especially when roasting meats, but also when scalding milk, baking brownies or listening to political debates (I think Lou Reed said it best for that last one..."stick a fork in my a-- and turn me over, I'm done!") I think carry-over cooking is an important thing to stress when taking about when something is ‘done’…it’s where I am tripped up the most…especially when roasting meats, but also when scalding milk, baking brownies or listening to political debates (I think Lou Reed said it best for that last one…”stick a fork in my a– and turn me over, I’m done!”)

]]> By: Wilmita http://blog.ruhlman.com/2008/02/post-2.html/comment-page-1#comment-40792 Wilmita Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/post-2.html#comment-40792 Experience and your five senses cannot be beat. I have always hated that question, "How do you know when it's done?" You just know, that's all. For friends who ask me that when they are going to cook a steak, I usually tell them to open their hand and press the Mound of Venus; (the mound of flesh found under your thumb and near your wrist), at its fleshiest part. That is approximately how a rare steak feels. For medium, touch your thumb to your middle finger and press that fleshy part again. For well done, touch your thumb to your pinky finger and press that fleshy part again. That keeps 'em busy for hours and actually kinda works. Red Beans and Ricely Yours, Wilmita Experience and your five senses cannot be beat.

I have always hated that question, “How do you know when it’s done?” You just know, that’s all.

For friends who ask me that when they are going to cook a steak, I usually tell them to open their hand and press the Mound of Venus; (the mound of flesh found under your thumb and near your wrist), at its fleshiest part.

That is approximately how a rare steak feels.

For medium, touch your thumb to your middle finger and press that fleshy part again.

For well done, touch your thumb to your pinky finger and press that fleshy part again.

That keeps ‘em busy for hours and actually kinda works.

Red Beans and Ricely Yours,

Wilmita

]]> By: Lisa http://blog.ruhlman.com/2008/02/post-2.html/comment-page-1#comment-40791 Lisa Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/post-2.html#comment-40791 Nice photo. I'm getting hungry for steak even though I'm not even in the mood for it. I can tell when it's done. By touch - not thermometer. For some reason, I haven't been able to find your book at Barnes & Noble or any other book stores. I'm looking forward to purchasing it once I find it. Nice photo. I’m getting hungry for steak even though I’m not even in the mood for it.

I can tell when it’s done. By touch – not thermometer.

For some reason, I haven’t been able to find your book at Barnes & Noble or any other book stores.

I’m looking forward to purchasing it once I find it.

]]> By: bob http://blog.ruhlman.com/2008/02/post-2.html/comment-page-1#comment-40789 bob Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/post-2.html#comment-40789 Andy, With spring upon us, I'm thinking it's time to start inviting friends over for a big ol' steak party. Maybe in the interest of finances it could be BYO bisteca. Concentrate on making a bunch of salads and sides the day before. The next day is your (secret) opportunity to enroll in Steak temps 101, and because you won't be distracted by other prep, it's all about seasoning and doneness. Could be a cinderella story....bob Andy,
With spring upon us, I’m thinking it’s time to start inviting friends over for a big ol’ steak party. Maybe in the interest of finances it could be BYO bisteca. Concentrate on making a bunch of salads and sides the day before.
The next day is your (secret) opportunity to enroll in Steak temps 101, and because you won’t be distracted by other prep, it’s all about seasoning and doneness. Could be a cinderella story….bob

]]> By: Bob delGrosso http://blog.ruhlman.com/2008/02/post-2.html/comment-page-1#comment-40790 Bob delGrosso Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/post-2.html#comment-40790 GG Mora You are on it. So many of the "mistakes" that cooks make are the result of doing things in the "normal" way when the context has changed in subtle but profound ways. Rich If there are any exceptions to the 2 rules you laid down (bring thick meat to room temp, thin cuts stay cold) they are strange to me. If he were alive today, I know that Escoffier would say "vraiment" or some variation thereof. GG Mora

You are on it. So many of the “mistakes” that cooks make are the result of doing things in the “normal” way when the context has changed in subtle but profound ways.

Rich
If there are any exceptions to the 2 rules you laid down (bring thick meat to room temp, thin cuts stay cold) they are strange to me.
If he were alive today, I know that Escoffier would say “vraiment” or some variation thereof.

]]> By: Tags http://blog.ruhlman.com/2008/02/post-2.html/comment-page-1#comment-40788 Tags Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/post-2.html#comment-40788 Speaking of overdone, I see Food Network is running a "Rachel Ray's Travels" mini-marathon opposite the Travel Channel's "No Reservations" marathon. If she finishes behind Tony in the ratings, is she done like Emeril? Speaking of overdone, I see Food Network is running a “Rachel Ray’s Travels” mini-marathon opposite the Travel Channel’s “No Reservations” marathon.

If she finishes behind Tony in the ratings, is she done like Emeril?

]]> By: Big Andy http://blog.ruhlman.com/2008/02/post-2.html/comment-page-1#comment-40786 Big Andy Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/post-2.html#comment-40786 Is that your finger, Ruhlman? Is that your finger, Ruhlman?

]]> By: Paul DeLuca http://blog.ruhlman.com/2008/02/post-2.html/comment-page-1#comment-40787 Paul DeLuca Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/post-2.html#comment-40787 In my '72 edition of American Cookery, James Beard points out the ambiguous and interpretive nature of old recipes. This one for cake: "2 teacups sugar, butter the size of 2 eggs, 2 or 3 eggs, 1 coffee cup sour milk with 2 teaspoons soda added, salt, flavoring, and flour enough to make a good batter. Bake." It reminds me that we live in times when there is an unprecedented volume of educational material available to the average cook and there are more tools than ever available to help us determine "doneness". Still, nothing can help you determine when something as simple as scrambled eggs are done unless you go through the act of cooking them, take in all the sensory clues, and then file that info away for the next time. BTW, love the Caddy Shack reference! In my ‘72 edition of American Cookery, James Beard points out the ambiguous and interpretive nature of old recipes. This one for cake:

“2 teacups sugar, butter the size of 2 eggs, 2 or 3 eggs, 1 coffee cup sour milk with 2 teaspoons soda added, salt, flavoring, and flour enough to make a good batter. Bake.”

It reminds me that we live in times when there is an unprecedented volume of educational material available to the average cook and there are more tools than ever available to help us determine “doneness”. Still, nothing can help you determine when something as simple as scrambled eggs are done unless you go through the act of cooking them, take in all the sensory clues, and then file that info away for the next time.

BTW, love the Caddy Shack reference!

]]> By: Big Red http://blog.ruhlman.com/2008/02/post-2.html/comment-page-1#comment-40785 Big Red Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/post-2.html#comment-40785 My mother was the one that would always scream at me to "Set the F**KING timer! I Still hear her say that in my head. I have rarely burned anything nor over cooked things. I can tell by smell for the most part, and just my internal clock goes off as to when to check things. Firmness, and consistency are learned or just instinctual. The only time I have ever used an internal thermometer is when I am making candy...the hard ball and soft ball stages screw me up entirely. I may be an accomplished home cook, but a candy maker I am not! Great Picture by Donna. I want steak, minus Ruhlman's finger. Who knows where it has been... My mother was the one that would always scream at me to “Set the F**KING timer! I Still hear her say that in my head. I have rarely burned anything nor over cooked things. I can tell by smell for the most part, and just my internal clock goes off as to when to check things. Firmness, and consistency are learned or just instinctual. The only time I have ever used an internal thermometer is when I am making candy…the hard ball and soft ball stages screw me up entirely. I may be an accomplished home cook, but a candy maker I am not!

Great Picture by Donna. I want steak, minus Ruhlman’s finger. Who knows where it has been…

]]> By: GG Mora http://blog.ruhlman.com/2008/02/post-2.html/comment-page-1#comment-40782 GG Mora Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/02/post-2.html#comment-40782 Watch out for atmospheric pressure, too. We all know that things take longer to cook at higher altitudes, but...have you ever noticed how much longer things take on stormy days at "normal" altitudes? I realized this on a very thunderstormy day here in Vermont (at only @ 750 ft.), when my sauces took FOREVER to reduce, and a medium rare rack of lamb – usually available in the range of 20-25 minutes – took a full 35. Had me seriously in the weeds. Watch out for atmospheric pressure, too. We all know that things take longer to cook at higher altitudes, but…have you ever noticed how much longer things take on stormy days at “normal” altitudes? I realized this on a very thunderstormy day here in Vermont (at only @ 750 ft.), when my sauces took FOREVER to reduce, and a medium rare rack of lamb – usually available in the range of 20-25 minutes – took a full 35. Had me seriously in the weeds.

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