Upright or on its side: A Theory

[Yao_C]

For the chemists out there: is it likely that avoiding wine/cork contact reduces tca contamination? I read somewhere that we can sense just a few ppb of TCA, so my intuition is that if a cork is bad the bottle has had it

I’ve loved reading about that in cooking. For example, it turns out that most of the cooking truisms about steak are incorrect, and a lot of people have wasted a lot of effort fretting about doing and avoiding certain things when it really was never necessary.

Very true. I learned years ago that it’s OK to cut into a steak on the grill to see how it’s doing.

Touch, my man. You should be able to tell how your steak is by a simple touch. For medium rare: You want it like the feel of your thumb at its base when pressed together against the forefinger!

I guess you could but there’s always probe thermometers