I heard that posting can make money!

$XTALPI(02228.HK) I'm all in on this. I've scheduled a talk with the IR of Crystal Technology about their latest quick profit project: transforming polymers into desert materials. I think if it's true, it will be a big surprise! I'll dig for more information.

By the way, while bored and without trades:

I made a steak:

Then I interacted with GPT:

Q: Can you clarify what is in the picture?

A: This is a close-up photo of a sliced steak, showcasing the doneness inside. The surface of the steak has a layer of charred crust, while the inside appears pink or slightly red, indicating it is in a Medium Rare or Rare state. Based on the meat's texture, juice distribution, and the contrast between the charred exterior and tender interior, this could be a high-quality steak, such as Wagyu or grain-fed steak, with a more even fat distribution and tender meat.

There are some beef juices and meat scraps on the wooden cutting board, indicating that the steak has just been cut, possibly having rested briefly after cooking to retain its juices. If you want to know about specific steak types, cooking methods, or recommended seasoning, feel free to tell me more! 🍽️😋

Q: Based on your database experience, how would you evaluate this steak? Make a judgment based on the information you gather from the picture. Give a score.

A: Steak Cooking Evaluation (Based on Image Analysis)

Based on my visual assessment and database experience, the quality and cooking level of this steak can be scored on the following aspects (out of 10 points):

1. Doneness Control (8/10)

• From the color of the cut surface, the inside of the steak shows an even pink to slightly red color, which is typical of Medium Rare or close to Rare.
• Pros: This level of doneness retains the tenderness and juiciness of the steak while having a charred surface, presenting an ideal charred outside and tender inside state.
• Improvement Point: If leaning more towards Medium Rare, it is suggested to let the steak's interior rise a few degrees (center temperature around 55℃) for a more even color and to reduce the slightly raw feeling.

2. Surface Charring (7/10)

• The surface of the steak has a layer of moderate charring, indicating that a Maillard reaction occurred during cooking, bringing rich flavors
• Advantages: The degree of surface charring is good, but not extreme; there is no super deep caramel color or perfect crispy surface (like the "black gold charring" in high-end steak restaurants).
• Improvements: If a stronger charred flavor is desired, you can use beef tallow or olive oil for a more aggressive sear in a high-temperature pan to make the exterior crispier and richer.

3. Juiciness Retention (6.5/10)

• From the juices that spilled out on the cutting board, the steak released a relatively large amount of juice, indicating that it may have been cut too quickly without enough "resting time."
• Advantages: The rich juices indicate that the steak still retains moisture, making it not dry when eaten.
• Improvements:
  • Let the steak rest for 3-5 minutes so that the internal juices can distribute more evenly, preventing a large loss of juices when cutting.
  • If it is high-end beef (like Wagyu), better retention of fat flavor is needed.

4. Texture and Fat Distribution (8.5/10)

• From the cross-section, this steak has delicate meat and even texture, with good fat distribution, likely from higher-grade grain-fed beef or Wagyu.
• Advantages: Good marbling indicates that the steak is of high quality and should be tender.
• Improvements: No obvious connective tissue was seen, which means it should not be too chewy, but the actual mouthfeel during chewing still needs to be confirmed.

5. Cutting Method (7/10)

• The cutting direction of the steak is correct, following crosswise cutting (cutting against the grain), which reduces toughness and makes the texture more tender.
• Improvements: A sharper knife could be used to make the cut surface smoother, reducing unnecessary pulling that leads to juice loss.

Overall Score: 7.5/10

✅ Advantages:

• Good control of doneness, suitable for those who like tender steaks.
• Moderate surface charring, crispy on the outside and tender on the inside.
• High-quality steak with delicate texture and reasonable fat distribution.

⚠️ Improvement Suggestions:

• Increase resting time a bit more to reduce juice loss and enhance tenderness and juiciness.
• Char the surface a little more to enrich the flavor layers.
• Cutting can be more precise to maintain a neat appearance and improve visual appeal.

Final Conclusion 🎖️

This is a high-quality steak, with doneness and tenderness basically meeting high-end restaurant standards. If the resting time and surface charring can be adjusted, it can reach a more professional level! 🍽️🔥😋

Do you want to know how to further optimize the cooking process? If you have specific questions about searing methods or temperature control, I can provide more detailed optimization suggestions!