Wait, isn't the spoon trick actually part of the French press technique from Hoffmann? I thought the big thing was letting it sit longer before pressing to let the fines settle. The spoon thing helps break the crust but the real magic is just waiting those four extra minutes.

Dude that reminds me of a card game my cousin made in high school where every card had a different rule depending on what phase the moon was in. He spent like three hours explaining it and we still couldn't figure out how to play. Like half the cards were just "the sunbeam is now a cloud" or something random. I think people forget that these things are meant to be funny not consistent. You just gotta roll with the nonsense and see where it goes.

The real trick nobody talks about is the cut of the meat and what you did with it before it hit the salt. I've found that dry aged steaks or ones that have been sitting uncovered in the fridge overnight already have less surface moisture. So salting early actually dries them out too much and you lose that nice interior texture. But a fresh, wet packed steak from the grocery store benefits from a light dry brine for an hour or two to get that crust going. It's not one rule fits all. You might have had a bad habit because of the specific beef you were buying all those years.

Man people really fight progress in every part of life, huh.

Saw a similar story on WhiteBlaze about phones taking over. How's Gaia on battery life?