Was The Chef a Man, Or Woman?

Can you tell?

Some think you can, some don't.  If you can, what are the characteristic traits of each sex that evidence their handiwork, or artistry?

The folks at Serious Eats recently participated in a 'distinguished' panel to see if they could determine male vs. female in the kitchen.  Here are some of the preconceptions that they held:

All the panelists came to the discussion with some preconceived notions and cliches. Among them:

• Women chefs use spices more subtly than men

• Male chefs love to make use of lots of toys in their cooking (look out, Grant Achatz)

• Female chefs cook to nurture and feed people's souls, while male chefs cook to compete and impress

• Women chefs are more likely to cook soulful "grandmere-style" food than their male counterparts, who are much more likely to be into dazzling, technique-driven cooking

• Male chefs like to cook red meat; women chefs are much more likely to cook pink food and use edible flowers

• Women chefs are more precise. They follow instructions more carefully than men do

• Women chefs' food is more subtle and sophisticated, while their male counterparts cook gutsier, deep-flavored, testosterone-driven food

• Women chefs cook with their hearts and souls, while male chefs cook with their head and their private parts

   What do you think?  Here's the results.....

When To Salt The Meat

Just before cooking, or the day before?

That's the question asked and answered in the posting "The Juicy Secret to Seasoning Meat" on Food & Wine.


I've reached a slightly different answer than posed by this question, and for some time have been salting the steaks that I grill about a half hour prior to cooking them.  I use about a tablespoon of sea salt per side, but I also mince in a clove or two of garlic, and some fresh rosemary sprigs into the salt before I spread it on the steaks (they have to be at least an inch or more thick).  The steaks then need to be rinsed of the salt, and thoroughly dried before being placed on the grill or pan. The result is wonderful.

I've found that contrary to the usual view regarding the effect of salt on meat, that although the salt does draw some moisture out initially, that moisture is then re-absorbed along with the flavor of garlic and rosemary, and made tender as well by this process.  

Salting poultry and pork is also discussed, but as I usually brine those meats, I'll have to see if seasoning the day prior makes a noticeable difference in taste to me.