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Submitted via IRC for AndyTheAbsurd
The kitchen assistant, known as 'Flippy', was designed by a startup called Miso Robotics which specializes in "technology that assists and empowers chefs to make food consistently and perfectly, at prices everyone can afford."
[...] Flippy uses feedback-loops that reinforce its good behavior so it gets better with each flip of the burger. Unlike an assembly line robot that needs to have everything positioned in an exact ordered pattern, Flippy's machine learning algorithms allow it to pick uncooked burgers from a stack or flip those already on the grill. Hardware like cameras helps Flippy see and navigate its surroundings while sensors inform the robot when a burger is ready or still raw. Meanwhile, an integrated system that sends orders from the counter back to the kitchen informs Flippy just how many raw burgers it should be prepping.
Source: http://www.zmescience.com/science/news-science/burger-robot-flipping-meat-0432432/
(Score: 1, Insightful) by Anonymous Coward on Thursday September 14 2017, @06:41PM (4 children)
You shouldn't do that. Searing does not lock in juice. The purpose of searing is to brown the meat giving it that delightful flavor. You do it in spite of the fact that it causes a loss of juice, not to prevent the loss of juice.
http://amazingribs.com/tips_and_technique/mythbusting_searing_seals_in_juices.html [amazingribs.com]
I've been doing it this way for years and I have yet to wind up with a steak that wasn't nice and juicy, tender and flavorful. In fact, the usual problem I have is with there being somewhat more juice left over at the end than I want.
You can sort of get away with that if you've got a thin piece of steak, but definitely not on thicker cuts. What's more, even on thinner pieces, you're better off with a lower temperature as that gives you a nice even cook. You can then throw it on the hotter part of the grill to get the browning that you're looking for.
People who claim that doing it over low heat are mostly incompetent. The juiciest, most flavorful meat you're going to get is via Sous Vide and that's usually low heat for many hours followed up with a short blast by a blow torch or being browned in a pan.
(Score: 2) by bob_super on Thursday September 14 2017, @06:49PM (3 children)
> there being somewhat more juice left over at the end than I want.
a nice even cook
I see where the discrepancy lies. My steaks are typically a few Planck lengths away from mooing. Rare to medium-rare, never disrespecting the meat I didn't get to meet.
(Score: 3, Funny) by rts008 on Thursday September 14 2017, @09:52PM
LOL!
First time I heard it put that way. I like it!
Usually my reply when asked about my steak's 'doneness' is:
'if it's not trying to eat my salad, it's overcooked.'
(Score: 0) by Anonymous Coward on Friday September 15 2017, @03:35AM
Doesn't matter where you get the steaks from, if you're searing them, you're drying them out. And if you sear before you actually cook them, then you're losing extra moisture.
Most of the moisture in a cut of meat is water and the hotter you get the water the more of it evaporates off. If you've got a particularly moist steak that's been properly cared for before being cooked, then you might not have a problem. But, the fact that you see no problem with this indicates that you probably haven't ever enjoyed a properly prepared steak in your life. The juice, tenderness and general flavor of a steak prepared properly will disabuse you of the notion that what you're talking about is at all OK.
Somebody killed a cow to get that steak, at least learn how to prepared it properly. There is no evidence whatsoever to suggest that searing the meat will lock in the juices and there's no evidence to suggest that cooking at a higher temperature is somehow better. Keeping the heat closer to the desired temperature for longer causes less of the moisture to evaporate out and causes the meat to be cooked more consistently throughout. Searing it afterward, can give that proper browning that is so delicious without causing an excessive loss of moisture as you've preserved more than enough of it by doing things in the correct order.
(Score: 2) by FatPhil on Friday September 15 2017, @12:41PM
Why do you avoid the categorisation that matches your desires - blue? And certainly if you like it mostly uncooked, why waste time with the "to medium-rare" part of the above?!? If your restaurant understands "blue" (try a french or spanish restaurant, they seem to be the best in my experience), ask for "blue", and if it doesn't, ask for "rare".
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