Oso planning to go pro
The best steak I've made at home is with the sous vide then sear at the end in a cast iron pan. Anyone else have an anova or similar sous vide?
No. You season only with salt and pepper, and you let it sit on the meat for an hour.
I don't remember where I read this, but the best advice I've seen on cooking a steak at home is to use more salt that you think you need. Basically, put a lot of salt on, and then when you think it might be a bit too salty, add about 50% more. Once it's been seasoned (I always add some pepper too, sometimes Montreal mix), let it sit out for 30-60 minutes before cooking. The added salt has made a big difference. I love it. My personal preference now is to use the sous vide for 2 hours, get the steak to 125, then sear in a hot cast iron with butter and minced garlic for 30-45 seconds per side. It's just as good as a lot of steakhouses, IMO.
One thing is the average home cook doesn't know how to properly season food and most underseason when they can see it on the surface of an item. There is science behind seasoning and letting your steak dry out (on the surface) before cooking. You should season it very liberally about at least a few hours before cooking and let it rest elevated on a rack. What will happen is the salt will initially draw moisture out of the steak. Once that moisture mixes with the salt it will go back into the steak and take the salt with it to properly season the steak. You're essentially self brining the steak. You can also dry the surface of the steak out for a few days in the fridge or the counter for a few hours which will help you get a very solid sear on the meat since you won't be wasting energy evaporating moisture off the steak. This same principle applies to roasting a chicken that you need to season it and rest it on the counter for a few hours before you roast it. Also needs to be stuffed and trussed.
A few days? I’m not skilled at cooking. Can you explain how someone won’t get sick?
Clearly people didn't read the article I posted.Buy the book "The Food Lab" and eliminate all the myths surrounding food/cooking.
Woops. Yes Kenji from Serious Eats explains it. I got it also from Michael Rhulman and his chicken recipe he leaned from Thomas Keller.
Speaking of taste, why in god's name would you broadcast that your drink of choice is Laphroaig? Did you do finishing school on a pirate ship? Spend some money and get yourself a decent batch of the Balvenie (I recommend the Tun 1401 if you can find it). You might find yourself a palate too.
Lap 10 hits the nose then palate with aroma of a wet band-aid smoky peat, seaweed, and brine but mellows into honey and orange.
The cooking process did create quite a bit of haze in the kitchen and made the whole downstairs smell. (Smelled good, though!) We opened a couple of windows and turned on the exhaust fan.
Wow, I'm very concerned for Benny. Being able to mimic Myron Medcalf's writing so closely implies an oncoming case of dementia.
hood.
Uh...Mike lost his hood when he had his bris...
When I was a teenager, I had a girlfriend whose father (I found out later) regularly wore a hood.I knew he was a bigot, but I didn't know at the time that he was the Grand Imperial Wizard for the Connecticut KKK. Effen true story!(Edited to include Conn. in his title; he wasn't the national KKK wizard, just a local head bigot!)
KKK in CT??Where did the 5 members hold their rallies? The Round Hill Club in Greenwich??
I don't know, Crash. I'd have been more likely to have had a cross burned on my lawn than to have been invited to join.
So what would you do? Roast marshmallow or hot dogs over that fire?
Hot cross buns, of course.