Do you dress your board /ck/?
Just saw this video of Jamie Oliver doing it and it looks fucking tasty.
Oop. Video here.
>adding very little
is it just a one time thing or does it last, I'm too lazy to watch the vid, if the latter, I'll certainly do it, can't always keep fresh herb so if it does help then I see no reason not to
You basically season the board so when you take your meat off the heat you let it rest on the board with the seasoning and mix it altogether with the juices.
I haven't done it, but it sounds like a great way to get a fresh rub or seasoning on your meat, instead of buying a seasoning and putting it on your meat before you cook it. Just cut it up fresh on the board, and place the meat on it.
anybody who cooks regularly has done this at some point. it's hardly some amazing secret, you have to chop stuff and you need a place to mix it, then you need to transfer it to the meat, a board can do all those things.
Yah, I watched the video (did you?) He does no insisting of the sort - he does mention that it's hardly done in Britain. I don't know if that's true, but I think you want to think as you think about him and no amount of actual thinking is going to change that, yah? So....
i've seen that video before and seen other spots he's done on tv, like a 'masterclass' on masterchef australia, where he delivers the same sermon on getting all yer flavours on the board. it's just really fucking obvious to even a minimally experienced home cook who roasts meat that you can make a paste on a board and drag meat through it, it still makes no fucking difference to doing it in a bowl or whatever it's just a convenience.
>hardly done in Britain
british celebrity chefs fucking love spouting generalisations about what brits can do. it's bollocks. the fact that he spends his 'masterclasses' teaching this kind of low level common sense is so fucking patronising. might as well teach us to lick our fingertip when turning a page in one of his recipe books.