A Quote by J. Kenji Lopez-Alt

Traditional cooking techniques inevitably form a gray band of overcooked meat around the outer edges of a steak. Sous vide, thanks to the gentle heat it uses, eliminates that gray band, producing a steak that's cooked just right from edge to edge.

J. Kenji Lopez-Alt

Quote Topics

Around Band Cooked Cooking Edge Edges Form Gentle Gray Heat Inevitably Just Meat Outer Producing Right Steak Techniques Thanks Traditional Uses

Quote Author

J. Kenji Lopez-Alt
American - Chef

A zipper-lock bag will work for basic, short-term sous vide cooking projects, but for extended cooking and storage, you'll want to pair your sous vide circulator with a vacuum sealer.

J. Kenji Lopez-Alt

All red meat contains saturated fat. There is no such thing as truly lean meat. Trimming away the edge ring of fat around a steak really does not lower the fat content significantly. People who have red meat (trimmed or untrimmed) as a regular feature of their diets suffer in far greater numbers from heart attacks and strokes.

Michael Klaper

Gray goes with gold. Gray goes with all colors. I've done gray-and-red paintings, and gray and orange go so well together. It takes a long time to make gray because gray has a little bit of color in it.

Ellsworth Kelly

At the bottom of the ocean, bacteria that are thermophilic and can survive at the steam vent heat that would otherwise produce, if fish were there, sous-vide cooked fish, nevertheless, have managed to make that a hospitable environment for them.

Harvey V. Fineberg

I was world's champion in every aspect of the life. Whether it was sitting in a steak house eating a steak or getting onto the edge of the ring with two or three people standing there, it was all the same to me. I was world's champion, and for that reason, I was world's champion.

Harley Race

America is essentially an entrepreneurial culture: the sizzle is the steak, because, after all, if you buy the sizzle, the steak comes with it. Canada's, in contrast, is a primary-producing culture: we'll buy the steak and hope to get a little sizzle with it. But we know we can't eat sizzle.

Wayne Grady

Sometimes even a well-rested steak will lose juices when you cut into it. Sometimes a completely un-rested steak won't spill a drop. But as a general rule, resting meat for about one-third of its total cooking time guarantees that more juices will stay inside than on your cutting board or plate.

J. Kenji Lopez-Alt

I've tried doing so, for it was never my intention to paint only with gray. But in the course of my work I have eliminated one color after another, and what has remained is gray, gray, gray!

Alberto Giacometti

Most people are like, 'Oh, you shouldn't eat steak. It's so heavy.' But I love steak the day before a meet. Or the day of. I try to get that red meat in, some extra energy.

Tori Bowie

I did telemarketing for years, starting at the age of 16, just selling steak knives to old people. Old people go through a weird amount of steak knives. I also sold straight meat over the telephone.

Adam DeVine

Cooking steak is a joy because it is a terrific piece of meat that has great flavour whether it is grilled or pan-fried.

John Torode

I like something simple and traditional, like dinner and a movie. The best way to get to know someone is to have a conversation over dinner. And steak houses have a nice atmosphere - the lights are dim, and they usually have a band playing.

Kevin Durant

I do a lot of cooking. I've always cooked for my family and my father and I cooked together. It's just one of the things I like to do. If you came around my house for dinner, you'd watch me cook as we sat around the kitchen and cooked and talked. For me, that's centralised... friendship and family around food and cooking.

Brad Lewis

Imagine sitting down to an eight ounce steak, and then, imagine the room filled wit 45 to 50 people with empty bowls...For the feed cost of your steak, each of their bowls could be filled with a cup pf cooked cereal grains.

Frances Moore Lappé

I grew up in Hong Kong, and London used to seem very gray: the sky was gray, the buildings were gray, the food was incredibly gray - the food had, like, new kinds of grayness specially invented for it.