What do you think?
Ten questions I have about my project:
-Which method of cooking steak is the easiest and most reliable?
-Which method of cooking steak works best for indoor cooking?
-How can you quantify a good steak? What are the characteristics (this sounds like a dumb question but I have only eaten steak one time since junior high)?
-How do you ensure steak ends up either rare, medium, or well done (again, I feel like I should already know some methods but I have never cooked steak!)?
- Should you salt or brine steak like you do poultry when you cook it?
- What temperature should steak be at when you cook it?
- What is the difference in taste between different cuts of steak?
-Does the method of cooking change if you want to cook steak in a sauce?
-How can you cook steak so that it develops a good "crust" without burning indoors?
-Are there any health concerns from eating rare or medium steak?