Staff Reports
Celebrity chef Andrew Gruel is firing up the grill after a physicist named George Vekinis dropped a bombshell claiming the best way to cook a steak is by zapping it in the microwave. That’s right, folks, straight out of the science lab and onto your dinner plate. But hold onto your aprons, because Gruel ain’t having any of it!
Right on, @ChefGruel !https://t.co/AybxyxfJiB
— Big Idea Speakers Bureau (@RobbieRescue) November 24, 2023
Gruel, known for his tantalizing food photos and mouth-watering dishes, took to social media with a fiery response to this microwave madness. According to Gruel, Vekinis couldn’t be more off the mark if he tried. In a sizzling social media post, Gruel called out Vekinis for being “scientifically wrong,” and even threw in some kitchen chemistry to spice things up. The chef pointed out that while Vekinis claimed salting a steak draws out moisture, he conveniently forgot to mention that the same process actually helps the meat reabsorb those savory juices. Boom! Take that, Mr. Physicist.
But Gruel’s beef with Vekinis doesn’t stop there. Oh no, he sees a bigger issue at play. The chef isn’t just cooking up a storm in the kitchen, he’s also serving some piping hot opinions on the culture of food. Gruel argues that Vekinis’ microwave steak suggestion reflects a larger trend towards lifeless, flavorless, and soulless food. According to Gruel, this whole microwave steak business is just another step towards a future where we’re all stuck eating lab-grown slop served up by a government-run culinary dictatorship. Yikes! That’s one recipe we definitely don’t want to taste.
And when faced with backlash from microwave enthusiasts, Gruel isn’t hitting the brakes. No, sir. He’s cranking up the heat with a video demonstration comparing microwaved steak to a beautifully seared one. The verdict? The microwave massacre left the steak dry and pitiful, stripped of all dignity. Gruel’s solution? A trusty old Bic lighter, because in his world, microwaving a steak is nothing short of culinary sacrilege.
As the onslaught of criticism continues to sizzle, Gruel won’t back down. And why should he? When it comes to the fine art of cooking a steak, this conservative foodie is out to defend tradition, flavor, and darn it, the dignity of the cow! So, take heed, all you microwave mavens and wayward physicists, because when it comes to the all-important steak debate, Chef Gruel is standing his ground. One thing’s for sure, folks, when Gruel’s in the kitchen, there’s no room for mediocrity. It’s all about sizzle, spice, and a whole lot of sizzlin’ steak!
