Charring food damages flavor and health. Use Dutch ovens for low-and-slow cooking or sous-vide for precise temperature control to get perfectly tender meat and vegetables without the char.
I go to restaurants and say I like a plate of broccoli and they bring me a plate of blackened broccoli. Like, you ruined it. Right? You don't do that. So less stripes and less charring. I go to a place, I only eat grass fed, pastured animals or I don't eat it. Eating industrially raised antibiotic corn and soy fed animals is a great way to age quickly. But I'll go there and I'll say, please don't char my steak. Like, cook it gently. Still want a medium.
Rare, low cooked meats?
Yeah.
Dutch oven is my new favorite thing.
So good.
You put the stuff in there, you put some vegetables and tomato sauce, whatever you put in the oven for three hours, come back and it's like magic child. It comes out, it's like it's ready.
I do a lot of something called sous vide because I'm lazy. So you Ziploc your steak or whatever in a thing, put it in a water broth with a little temperature thingy, and you come back 24 hours later. And no matter what cut of meat it is, it's perfectly tender and medium rare, and it takes almost no work.
