Celebrity chef Gruel doubts microwaved steak science, trust issues arise
Celebrity Chef Slams Scientist’s Microwave Steak Method
Celebrity chef and restaurateur Andrew Gruel blasted a scientist who claimed the best way to cook a steak is to first put it in the microwave.
Physicist George Vekinis said on the BBC podcast Instant Genius that it’s “always a good idea to heat the meat first in a microwave.”
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The Physics in the Kitchen author added, “When you cook it directly from the fridge, essentially what you’re doing is not heating up the meat from the inside.”
Gruel, known for his mouth-watering food photography on social media, was outraged by this scientist’s conclusion.
“When you read this article, everything he states is ‘scientifically wrong’. This is why I have trust issues. For example, he says not to salt a steak because it draws moisture out, but fails to say due to the same osmotic effect, it then goes back into the meat!!” Gruel argued on social media.
Gruel continued with a series of social media posts railing against using the microwave for cooking a steak.
“The deeper topic within this story is the desire (by many) for food to be nothing more than sustenance with the push of a button – no flavor, no art, no culture, no love, no entrepreneurship – just protein and vitamins. It falls in line with the demand to produce all food in a lab, having the general populous sucking off the switch of an electrical grid controlled by one government, completely displaced from nature – indispensable screws in a large wheel answering our elite masters,” he said.
Gruel added, “So yeah, go ahead and microwave your steak. I will continue to cook mine with a Bic Lighter.”
After receiving numerous social media responses to his criticisms, he quipped, “I am a target of the microwave enthusiasts now. I can never win.”
Gruel doubled down with a social media video showing the difference between microwaving and pan searing a steak.
“Look at the moisture loss on this,” Gruel said as he showed the microwaved steak.
He continued, “This was four minutes in the microwave. There is absolutely nothing appetizing about this. This also ruins the meat entirely. It gives absolutely no dignity to the cow who lost its life.”
Fans of Gruel slammed the physicist for recommending microwaved steaks.
“Physicist George Vekinis is a heretic, way outside his lane. Not only puts steak in a microwave but also discourages salt,” one social media user said.
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What are some of the culinary principles and techniques that Gruel believes microwaving a steak goes against?
Hing about it just screams absurdity,” Gruel said in an interview with Food Network. “Microwaving a steak goes against all culinary principles and techniques we have learned over the years. It’s simply disrespectful to the art of cooking.”
Gruel, who owns several successful restaurants and has appeared on various cooking shows, is known for his dedication to traditional cooking methods and sourcing high-quality ingredients. He believes that cooking is a form of art that requires patience, precision, and respect for the ingredients.
“When you cook a steak, the goal is to bring out the natural flavors and textures of the meat. Microwaving it is a shortcut that compromises the taste and overall experience,” Gruel argued.
Microwaving a steak may indeed lead to a faster cooking time, but Gruel emphasizes that it is not about speed; it is about creating a memorable dining experience.
“The process of cooking is just as essential as the end result,” Gruel stated. “When you take the time to properly season, sear, and baste a steak, you are infusing it with flavors and developing a beautiful crust that cannot be achieved through microwaving.”
Moreover, Gruel believes that a steak cooked in the microwave lacks the appealing presentation that is characteristic of a well-cooked piece of meat.
“A perfectly cooked steak should have a golden-brown crust on the outside and tender, juicy meat on the inside. Microwaving cannot deliver that,” he explained. “We eat with our eyes first, and a microwaved steak simply does not have the visual appeal that a properly cooked one does.”
Gruel’s strong reaction to Vekinis’ statements is reflective of the passion that many chefs have for their craft. Culinary professionals dedicate their lives to perfecting their skills, and any suggestion that undermines their expertise can feel like a personal attack.
“It is essential to respect the knowledge and experience of chefs who have devoted their lives to mastering the art of cooking,” Gruel said. “As scientists explore new methods, they should work in collaboration with chefs, respecting the traditions and techniques that have stood the test of time.”
While it is important to consider scientific advancements in the culinary world, Gruel firmly believes that they should enhance, rather than replace, the traditional methods that have been passed down for generations.
“Let’s not forget that cooking is an art form. It is a way to bring people together, to create memories, and to celebrate the flavors of different cultures,” Gruel concluded. ”We should embrace innovation, but never at the expense of the essence of cooking.”
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