The dreaded gray band
This is my attempt at a beef cut where the whole piece (visible in the background) is actually pretty thin, making it hard to cook it evenly to the desired grade without getting the dreaded gray band.
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How did I do? I'm an amateur hobby cook.
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If anyone has any questions please feel free to PM me. Just a few simple techniques and knowledge can already make it huge difference.
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u/ronjon123 — 4 months ago