As per usual, Jack is fucking disgusting, retarded, and visibly dying. Who else should I expect a 7am chuck roast covered in Toppik and dunked in jizz next to a pizza oven from but this malignant tumor of a human being?
In case anyone doesn't know how to brown butter: Heat over (at most) medium heat until it reaches 270*F/132*C, then immediately take it off the heat. An infrared thermometer makes this simple as all hell.
At standard atmospheric pressure, we know that the boiling temperature of the water constituting around 20% of commercially-produced butter is 212*F/100*C - This means that the bulk of the time spent waiting on butter to brown is due to the water needing to boil off before the butterfat is free to continue heating to the target temperature (that's what the foaming stage is). Once up to temperature and removed from heat, you'll want to allow the browned butter to cool for several minutes before either using or filtering it, for what I hope are
obvious safety reasons to do with pouring boiling oil into things. So long as you wait for the butter to melt and evenly heat through over a medium or med/low flame, you won't need to film yourself whisking up a witches' brew like this worm-infested fuck did in order to show off his technique for burning butter.
Don't be a Jack and whisk it for no reason (which he probably only did to work up an appetite), over high heat for no reason, and then burnt the fuck out of it anyway.
Jagoff's "carnivore steak sauce" (actually burnbuddur n CREEMCHEEZ) is, like the rest of his life, utterly pointless and undesired: As others have pointed out, you can make any number of pan sauces for your steak without veggies or flour. But because I've never made such a calorie-dense dish under pretensions of healthy eating, my FAVOR pan sauce is a brandy au poivre. I slice the steak into strips, toss it in some of the sauce, and enjoy it as a poutine served over herb and parmesan-seasoned kennebec fries I've cooked in duck fat. Jack would probably describe it as "gud."
"Anything carnivore-friendly is also keto-friendly." Meanwhile, Jack's organs are little more than buoys in a sea of ascites fluid.
one thing we all have in common, we're not putting fucking POWDERED CHARCOAL on our meat.
Believe it or not, ground coconut shell charcoal has its place; and is actually useful when using a common oven to replicate the bark you otherwise only get from a smoker recipe (e.g., let's say you're making a cookout brisket or chicken in a vacation house's kitchen, and didn't tow a smoker with you on the back of your scooty puff). Of course, Jack is only using the charcoal as pretense for the corn syrup solids he actually craves.
