Culinary School Diary: Week 12

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By OWEN MORRIS

My teacher repeated the two words “45 degrees” like they held the key to some buried treasure. They didn’t, but they were close — 45 degrees is the angle at which meats should be laid on the grill. The presentation side is put down first because the first side that is put on the grill is the side with the best marks. “Once the meat has cooked a quarter of the way, turn it — don’t flip it — 90 degrees the other way,” my teacher said while showing us a drawing of a steak with a crosshatch on it. “That way, you get really nice marks.”

Categories: Dining, Food & Drink