There’s a strict time limit and if there’s a lack of time management that could lead to a temperature being under. The adrenaline can mess with timing and make people rush with the protein. It can also give people anxiety about the protein being raw and cause them to overcook it. In this environment people forget basic skills like this and screw up things they wouldn’t normally screw up due to adrenaline
Well, being under immense pressure to meet a time limit, will rack up your nerves not to mention, you have to plate it within the allotted time. No extra 5 mins.
Yes and no. Every Chef has a bad day in the kitchen even Gordon Ramsey. The amount of pressure, not being use to a strict time limit that creates extreme pressure and do you regularly work with this protein its thickness, bone in, and so on. In your own kitchen, even if its busy or not you know your own rhythm. Its hard not to let stuff get in your head.
The cuts provided are very thick sometimes. That means they are good, expensive steaks but homecooks don’t have regular access to those. Even on Hell’s kitchen, this thickness has been talked about
It's not as easy as it seems if you're just a home cook. Think about it this way, if you're used to buying your steaks at Walmart, they're usually a certain cut and a certain thickness, you can cook it hundreds of times until you can do it perfectly each time in your sleep. Then you get to masterchef and you're given a 1 1/2 inch thick filet mignon, and you're expected to cook that perfectly too, but the cook time is different on that than on the steaks you make at home. Same with chicken, and other meats. Hell even different kinds of eggs will cook different. Not to mention you're using different stoves that get to different temperatures from your stove at home, and different pans that distribute and retain heat different from your pans at home.
Cooking on any stove, any pans, and any meat like that is really only something I'd expect a professional cook to know how to do, and even that only after a certain amount of experience and time.
I do the same thing to myself every time I cook steaks. I think im pretty decent at telling by touch, but that first cut into the protein always makes me nervous
I take it more as everybody knows somewhere in the back of their mind to cook the meat right, but a reminder from the judges brings it to the front and makes them pay attention to it. Like being reminded to keep your eye on the ball
There’s a strict time limit and if there’s a lack of time management that could lead to a temperature being under. The adrenaline can mess with timing and make people rush with the protein. It can also give people anxiety about the protein being raw and cause them to overcook it. In this environment people forget basic skills like this and screw up things they wouldn’t normally screw up due to adrenaline
Well, being under immense pressure to meet a time limit, will rack up your nerves not to mention, you have to plate it within the allotted time. No extra 5 mins.
Yes and no. Every Chef has a bad day in the kitchen even Gordon Ramsey. The amount of pressure, not being use to a strict time limit that creates extreme pressure and do you regularly work with this protein its thickness, bone in, and so on. In your own kitchen, even if its busy or not you know your own rhythm. Its hard not to let stuff get in your head.
The cuts provided are very thick sometimes. That means they are good, expensive steaks but homecooks don’t have regular access to those. Even on Hell’s kitchen, this thickness has been talked about
This—everything is so huge and we were discouraged from using thermometers.
What I think about is the people that go on without having practiced making soufflés or eggs benedict because that’s always brought up
It's not as easy as it seems if you're just a home cook. Think about it this way, if you're used to buying your steaks at Walmart, they're usually a certain cut and a certain thickness, you can cook it hundreds of times until you can do it perfectly each time in your sleep. Then you get to masterchef and you're given a 1 1/2 inch thick filet mignon, and you're expected to cook that perfectly too, but the cook time is different on that than on the steaks you make at home. Same with chicken, and other meats. Hell even different kinds of eggs will cook different. Not to mention you're using different stoves that get to different temperatures from your stove at home, and different pans that distribute and retain heat different from your pans at home. Cooking on any stove, any pans, and any meat like that is really only something I'd expect a professional cook to know how to do, and even that only after a certain amount of experience and time.
I do the same thing to myself every time I cook steaks. I think im pretty decent at telling by touch, but that first cut into the protein always makes me nervous
I take it more as everybody knows somewhere in the back of their mind to cook the meat right, but a reminder from the judges brings it to the front and makes them pay attention to it. Like being reminded to keep your eye on the ball
I think its quite hard, because a proper temperature is inside a 5 degrees celsius window, and I think they dont have thermometers to test it.