In the world we live in digital scales, circulating water baths, and controlled temperature cooking are becoming commonplace. They are wonderful additions to any kitchen and help make cooking more foolproof and precise. The problem that occurs when technology takes the lead is that we can forget basic cooking techniques and why we need to understand them. Take a look at your handwriting. The more you type, the less you write, and the less beautiful or legible your handwriting becomes. Sure, functionality, speed and consistency are important, but there is something special about a gorgeous piece of meat (or two) cooked properly in a salt dusted skillet; it's fat renders into the pan and the constant turning (a la McGee) allows for uniform cooking and a beautiful crust. A quick pan sauce made with wine and butter, finished with fresh herbs snipped from the garden and a warm rest (we used a pyrex pan with a lid) resulted in different textures and flavors playing off one another with delicious results. The depth and consistency of the crust changes with each bite and the inner meat is supple and juicy. It may take a little more effort by the cook but every so often old school is the only way to go.