The Science of Good Cooking: Don't Thaw That Frozen Steak

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Dan Souza, Senior Editor of Cooks Illustrated, makes a fantastic case for cooking steaks from a frozen state as opposed to taking the extra time to thaw them. Were you unaware of any way to improve upon a juicy steak? Check out this video for the sensible rationale.


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I always laughed at the "$435.00 hammer" story until I worked for a company that sometimes worked on federal government contracts. One time we were contacted to supply a specific hard-to-get part for the refrigeration system on a U.S. Navy or Coast Guard ship - - by the time our companies' highest paid employee had spent the better part of TWO DAYS filling out compliance forms (manufacturing origin, safety certification, testing history, etc.) that 3 dollar part ended up costing U.S. taxpayers almost $1,000.00...
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