lol yes i know what executive chef is, tell me which restaurant, not all places hav ean executive chef
anyways, even gordon ramsey instructs people to oversear steaks. u dont need to have a quarter inch of grey meet at the surface, u just need to carmelize it, butter is best for that, and it can be done at medium heat, u essentially want to do it at the lowest heat that u can in order to have as little grey well done meat in there as u can
ta im telling u i know ur a little fraudster who googles shit all day, whatever the fuck onion u said was the sweetest u got from wikipedia or something, but vidalia is the sweetest onion that almost all restaurants use
and no size doesnt matter, what matters is how much onion u put in there, like i said 2 small onions or 1 big will give u samea mount of onion, what matter is which type of onion, u know what would happen if u used red onion for that recipe? lol
