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I called the 3 hour braise at 275 degrees a waste of time until a line cook in Savannah made me taste his short ribs
I spent 4 years rushing everything on the flat top because I thought slow cooking was just a way to hide bad searing, and after 6 hours of watching his pot at The Grey I finally pulled a spoon through meat that didn't need a knife, so now I'm wondering how many other 'shortcuts' I've been clinging to out of pure ego?
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richardharris1h ago
hide bad searing" is a real thing but so is hiding behind the sear. took me a while to get that a pot can do stuff a flat top never will.
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