You see, when the order comes in for a well done, the first thing the cook does is fire it. Timing with this ‘thing’ does not matter. When its plated, it will be a dry, shriveled lump of protein — a sad shadow of its former self. Looking at it next to all the other properly cooked food is depressing. So much promise and potential, never fully realized.
Richie, a cook in San Francisco on well-done food. Never understood well-done — what’s the point of eating food that has no texture and no flavor?
