00:00I have a little bit of a controversial take about cooking beef and burgers and things
00:03like that.
00:03I actually like mine closer to medium than medium rare.
00:07And the reason why that is, is because I want the fat to melt a little bit more than when
00:12it melts in medium rare.
00:13Just a little bit more, just a touch more.
00:16It's like medium rare, like if you go to steakhouse, let's say medium rare plus, right?
00:20So it's like medium rare with like five more seconds of cooking.
00:23And it actually helps the fat start to melt and it makes you juicier and, I don't know,
00:29for some reason, to me, it's much more satisfying.
00:31You can do whatever you'd like, of course, you can cook it well done if you'd like.
00:35I'm not coming to your house, but it's truly up to you.
00:40I learned a long time ago, the customer and the consumer is always right, no matter what.
00:45I don't care.
00:45It's totally fine with me.
Comments