Adam Perry Lang on Joe Rogan Podcast

SonVolt

This just popped up in my feed this morning, so I went on a jog made it about halfway through. It's definitely worth a listen if you're a fan of Adam Perry Lang and/or the steakhouse industry. He's one of the few legit "celebrities" in the grilling/smoking world that is an actual classically trained chef. 

He starts out talking about how Corona has affected his business, then moves into the art and craft of dry aging steak, steak prep for dry aging vs wet aging, then into artisan knife making.   

https://www.youtube.com/watch?v=EATOIfG2ISk

SonVolt

...and apparently he was Epstein's personal chef. 

HeavyG

"Epstein didn't kill himself."

SonVolt

That’s literally ever post on YouTube and Reddit about this interview. Poor guy. Ha. 

bigworm

In my opinion he did a great job of explaining how cooking excellent food isn't an "exact" science and there's not only one specific way to achieve greatness with food. When he was describing how he dry ages he made it known there are a lot of variables that can sway the results. Same when they were debating reverse sear vs sear then finish slow. Both will be awesome but he preferred sear then finish slow because that will get you a better crust, but he made sure to point out both ways are awesome. 

And of course the Epstein thing but I'm sure they discussed that beforehand and agreed not to talk about it lol.

alaskanassasin

Epstein is not dead

SonVolt

bigworm said:

. Both will be awesome but he preferred sear then finish slow because that will get you a better crust, 

Curious why he would claim that... that's the opposite of what Kenji says. I haven't finished the interview so haven't heard him talk about that yet, but searing after should give you a better crust because there's less surface moisture after a low 'n slow vs searing a raw steak.  That's been my experience anyway.

Unless he's talking about SV, then the crust suffers because it's so wet. 

JohnInCarolina

SonVolt said:

bigworm said:

. Both will be awesome but he preferred sear then finish slow because that will get you a better crust, 

Curious why he would claim that... that's the opposite of what Kenji says. I haven't finished the interview so haven't heard him talk about that yet, but searing after should give you a better crust because there's less surface moisture after a low 'n slow vs searing a raw steak.  That's been my experience anyway.

Unless he's talking about SV, then the crust suffers because it's so wet. 

I don't know for sure but can guess that perhaps what it allows is that you are able to get a really good crust without too much concern about the internal temperature getting too high.  Whereas with the other way you have to be careful to some degree.  

caliking

bigworm said:

In my opinion he did a great job of explaining how cooking excellent food isn't an "exact" science and there's not only one specific way to achieve greatness with food. When he was describing how he dry ages he made it known there are a lot of variables that can sway the results. Same when they were debating reverse sear vs sear then finish slow. Both will be awesome but he preferred sear then finish slow because that will get you a better crust, but he made sure to point out both ways are awesome. 

And of course the Epstein thing but I'm sure they discussed that beforehand and agreed not to talk about it lol.

I keep telling @20stone that, and all I get is shite about scales, and weighing, and other crap...