just use a small frying pan
>>21793438what did he mean by this?
>>21793435over priced reddit meme
>>21793435wait
>>21793435I like mine, I use them for fish, grilled cheese sandwiches, and chicken.
They are used at the restaurant I work at so no, not a meme
>>21793508What's your job, blowing dudes in the bathroom?
>>21793510Underwater ceramic technician
>>21793435i like it, it's the only thing that manages to keep faggot steaks and cutlets from curling up. none of the other voodoo bullshit people recommend like making cuts in the fat or lowering/increasing temperature actually works.
>>21793435ehh, it can be useful, but generally kind of overpriced. you can make an effective press by just wrapping anything heavy and flat in foil.
>>21793531i used my mortar and a spatula before i got the chef's press, it does work, but it's a bit more of a hassle. i agree the press is overpriced, but everyone splurges on something for the kitchen once in a while, this is a decent choice for that.
i use a kettle
I have a cast iron Cuisinart one.it's pretty good, but I wish it had a flat surface instead of the meme grill marks
>>21793435
>>21793528Properly dry-aged steaks don’t curl up. Your problem is poor quality meat, not a lack of weight on them as they cook.
>>21793611Why are you even on a cooking board if your brain curdles with rage when someone has an opinion on cooking that differs to yours?
>>21793614That wasn't an opinion. That was you being a shitheel and too arrogant to admit it. Im guessing that happens to you a lot.
>>21793437but then you'll have to wash the bottom of it
>>21793616No, it’s a fact. The high levels of moisture in ‘wet aged’ (ie not properly aged) beef means that the meat will distort as the protein chains denature and moisture is boiled out close to the surface as it’s exposed to heat.Dry aged beef has low moisture levels and the proteins are semi-denatured by the aging process and so they don’t curl up.You are clearly eating poor quality beef that’s cryovaced in primals at the abattoir then taken out of the plastic bag and sliced just before sale. I’m guessing it’s because you’re poor and stupid and have no idea about meat handling other than shoving it in the noisy hole in the middle of your sweaty fat head. But you do you, I’m sure the steaks you need to weigh down are just as good as anything at Luger’s. t. actual fucking chef
>>21793528>high quality Scotch brand gerbil tapeWouldn’t be calling others gay with that on show, mate.
>>21793437Then the steam has nowhere to escape and drips back on your food.
>>21793586same on all counts
>>21793645>you are stupid and poor if you're eating steak that's not dry aged>t. actual fucking chef/ck/ should receive a trophy for being the home of the most ridiculous and pathetic posturers on this whole site
>>21793645kek i'm the guy who made the original post. i don't even eat beef unless it's in a stew or soup, i got that pic from reddit. i use the press on pork chops, pork shoulder, fishe and grilled cheese sammiches and melts
I like mine but it is overpriced for what it is.
>>21793435>stamped out metal sheetOk OP, we now know these exist.What's the deal with it?Can't know, since i don't hang on gayfag reddit.I have a similar one laying around in my workshop (pic related)>RAM-prices go skyrocket, HDD's super expensive, people posting metal sheets in /ck/ and captchas on channel4 are obnoxious.Can this world stop getting shittier every day?
>>21793712it literally says what it is printed on it. if that's not enough information, it takes two (2) clicks to do a reverse image search. in the time it took you to write out this rambling post, you could have figured out for yourself what it is ten times over. kill yourself.
>>21793435I just use a fork and a wood spatula, and press down
>>21793758>it literally says what it is printed on it.Never had any questions about it's intended purpose.Just questioning why this meme of a stamped out sheet of metal shall be sooo fucking special/better over the other solutions on the market.I would personally prefer >>21793586 over the meme one.So instead of rambling about my comment, you could explain the "advantages" of OP's metal sheet over the other solutions available.
>>21793607no one cares redditor
>>21793607I dry age my steak and still find a weight is useful. I don’t keep it on for the full sear, I just gently press the steak into the pan for about 30 seconds to make sure the entire surface has good contact. It works for me>>21793435Hate this one, the handle looks awful. I use a Lodge.
>>21793435the only potential benefit to buying these over a cheaper cast iron or literal slab of metal a la >>21793712 is standardized sizing, so it fits perfectly into 1/3 and 1/2 hotels for compressing i.e., pave, melon cubes, etcthat said, if this is something your kitchen is doing regularly, you can just as well custom order stamped out metal to spec since it'll still be cheaper
>>21793437these don't take up much space in a dishwasher. my legally obligated dishwasher prefers to clean these over a small frying pan.
>>21793907yeah how about the benefit of uhhA HANDLE?reatard inb4 >uhh my professional kitchen doesn’t use handles. They pay me ($15/hr now that i’m chef de cuisine) to just pick it up with my bare hands. I can’t feel heat with them anymore. If you don’t do this you’re not a real cook.
just press down for like 15 seconds
>>21793907I would have not complained about OP's item if it had a not that shitty design.We all know about metals and their good heat conductivity. Meaning, they can get hot very quicly if used for longer.Why didn't they just cut the middle triagle'ish bent up thing in half and bent the remains up 90 degree, drilled a hole in both upper ends and put a simple round wooden handle with two dirt cheap bolts in between?Such a simple thing to do, but they didn't.Would have improved the items function by at least 500%Or go even simpler. Don't bend the middle triagle thing at all, drill a hole right in the center and put a cheap wooden coffee tamper stamping grip on it with a bolt. That's why i came up with the >>21793712 picture. It's equally usable for this purpose. Internet hypes seem to make it possible to pry shit like this on people and let them pay overprice for it.
>>21793447Wtf?
>>21793435uhhh can someone tell me wtf this does?
>>21793528Just flip it!?
>>21793924This is a potato masher.
>>21793923i mean yeah that's my point if it's being used for something other than a compress it needs a handle. but if it's being used for compress it needs to not have a handle. these are two entirely different scenarios.
>>21793940"The Chef's Press by Chef Bruce Hill 13oz"The Chef's Press is one of the handiest tools in your kitchen arsenal. Apply extra weight while keeping your hands free to expedite the cooking process and maximize flavour. Weigh down items on your grill for maximum sear, make your duck breast or bacon more crispy, or submerge food in marinades or sous-vide water baths."We suggest you start with two presses to allow for some versatility. One press works for delicate vegetables and fish, while 2+ presses can be used on meats and heartier items. The presses stack easily onto each other, or can be shingled for longer items like flank steak and salmon fillets."aka a useless gadget
>>21793435>>21793923>>21793945Only thing these things are good for are burritos
>>21793923Also a useless gadget
I just use hockey puck
>>21793907Already mentioned, they allow steam to escape instead of condensing on them.
>>21793435Very useful on paper but way overpriced, please buy something heavier and larger for more than half the price and a better effect.
>he doesn't know about wrapping a brick in aluminum foilngmi
>>21793528What in god's name are you doing to your steaks
>>21793528Just snip the connective tissue along that edge at at a couple of points. It's common for porkchops but I've never had to do that with steak. Must be a cheaper cut
