Thomas Keller
Chef-patron of The French Laundry. His basting technique at the end of cook is widely taught.
Speaks to 1 thread
Cited in 3 places
- Pan-Seared Steak/ Commentary
“The basting is not a finishing touch. It is the conduction step that lets the interior catch up to the crust.”
The French Laundry Cookbook — Artisan (1999) - Pan-Seared Steak/ Argument
“Hot pan, baste, rest. The classical method works on any cut and any equipment without a thermometer.”
Reverse Sear — argued for "Classic Sear" - Pan-Seared Steak/ Argument
“Rest the steak for half as long as it cooked. The juices redistribute and slicing yields no puddle.”
Resting — argued for "Half the Cook Time"