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/ck/ - Food & Cooking

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File: 226 KB, 610x458, 20100630-grill-marks-large.jpg [View same] [iqdb] [saucenao] [google]
15633545 No.15633545 [Reply] [Original]

Whats the obsession with grill marks? Is this a soy thing? I have seen special products that you add to pots to "grill" a steak to give it the marks or straight up sauces that simulate grill marks. Why are people obsessed with having parts of your meat burned?

>> No.15633546

>>15633545
it's a boomer thing

>> No.15633551

>>15633545
so it looks like it was grilled on a grill you melon
and pretty food tastes better
theres no more burning than a pan seared steak, maybe some charcoal stuck to it if it actually was on a grill

>> No.15633588

>>15633551
You are literally turning parts of the meaty into carbon which gives you cancer

>> No.15633631

>>15633588
bruv, i hate to tell you this but youre already eating carbon

>> No.15634207
File: 6 KB, 82x237, images(12).jpg [View same] [iqdb] [saucenao] [google]
15634207

>>15633545
The diamond grill marks are proof that the chef is a chad. 1 flip and 1 half turn on each side. No finicky triple flips, no incessant pushing around the grill, just confident cooking.

>> No.15635410

>>15633588
Actually the carbon doesn't. It's the compounds that weren't fully burned that do.

>> No.15636337

Good chefs get grill marks.

Great chefs make the whole steak into a grill mark.