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Myths about cooking steak that need to go away (2013)

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Re: Myths about cooking steak that need to go away (2013)

#121

Post by joezydeco »

tptacek wrote: post #119
joezydeco wrote: post #116

Earlier quoted context omitted.

I'm jonesing to get my hands on a countertop combi oven like the Anova. You could automate this entire process with much better temperature control and an internal probe to get the timing right. I've done engineering on professional combis and what you can do with those is pretty awesome. Anova won't be the one to make it in the mass market but eventually one of them will step up to kick off the next air fryer craze…

I am too, but I assume countertop combis are going to do the same thing circulators did and cost and arm and a leg now and then like 1/3rd as much 2 years from now for much better products.

The Anova is $600 so it's already reaching the asymptote. I don't know if I want an oven built much cheaper.

The one thing I wish the APO had was a controllable vent to purge the steam but it gets by with quick temperature swings.

Re: Myths about cooking steak that need to go away (2013)

#122

Post by tptacek »

tasha0663 wrote: post #112
tedunangst wrote: post #4

Doesn't matter how it's cooked as long you put enough ketchup on it.

I think this went over a few heads. https://www.washingtonpost.com/lifestyle/food/trumps-first-d...

Plus, some chefs respond to “well done” with a lesser cut of steak, figuring the recipient isn’t respecting the ingredient.

This is also a myth (it comes from Kitchen Confidential, I think?). What's really happening is that you're probably getting a thinner cut of steak (same weight, different shape) so your entree finishes at the grill station at roughly the same time as everyone else at your table's does.

Re: Myths about cooking steak that need to go away (2013)

#123

Post by astrange »

vkou wrote: post #21
valgor wrote: post #19

Quoted post unavailable.

The same reason people drink, smoke, do heroin, and do California stops at intersections. In the case of steak, the particular reason is because it's delicious.

Isn't steak boring? They're huge and the huger they are the more masculine you are for eating them, but every bite tastes the same and there's no need to experience it past the first few.

Re: Myths about cooking steak that need to go away (2013)

#124

Post by tptacek »

ckastner wrote: post #118
contravariant wrote: post #101

Myth #3 (Bone-in steak has more flavor than boneless) seems a bit of a strawman, the version they disprove is "the bone somehow imparts flavour onto the meat", but they then go on to say that: > I personally find the tiny bits of connective tissue-rich meat, fat, and gristle stuck to the bone to be the tastiest part of the steak So yeah, unless you can get the bone out perfectly you'll get more flavoursome meat if yo…

> Also it's not entirely insane to believe bones impart flavour Brown stock is made from roasted bones, among other things, so I too feel somewhat skeptical about the claim that bones cannot import at least some sort of flavor.

He tested this, for whatever it's worth to you: bone in, bone off, and bone detached and re-attached with a foil shield between the bone and the meat. Indistinguishable.

Re: Myths about cooking steak that need to go away (2013)

#125

Post by staticassertion »

Most of this sounds right. I think the 'bone in' myth is a little more subtle and I'm not convinced that poking my steak 4 times just to flip it is worthwhile (it's gonna release juice, that's gonna cool the pan down and create steam).

Otherwise, yep.

I will add that by far the number one thing you can do to up your steak game is to just buy better steaks. There's a massive difference between a good cut and an ok cut.

Personally, I find that if you buy American or Australian Wagyu in bulk you can get absolutely incredible cuts for a pretty good price. I buy mine at wagyushop.com .

Re: Myths about cooking steak that need to go away (2013)

#127

Post by astrange »

errcorrectcode wrote: post #90
serf wrote: post #74

Earlier quoted context omitted.

have you found this approach to work on anyone, regarding any topic?

No, but at least I didn't give consent to it through my silence or was on the wrong side of history, nearly as important as slavery, since it's an existential threat to all of us. Qui tacet consentire videtur.

My protip for life is to ignore the people who think they can forecast existential threats, because they'll inevitably logic themselves into becoming EAs who are terrified of a future robot god torturing them in a way that is definitely 100% rational and not the same thing as going to Hell.

Re: Myths about cooking steak that need to go away (2013)

#128

Post by ryandvm »

errcorrectcode wrote: post #81
valgor wrote: post #46

Earlier quoted context omitted.

The animals don't like it. The environment does not like it. Eating animals is not a "live and let live" situation because you are denying others the right to live.

The PeTA argument of kindness rarely works because most people are meat addicts and fine with unkindness so long as they don't have to see it. Also, rational self-preservation doesn't work because it's not a freight train about to run them over and most people don't make decisions rationally. There are plenty of existential risks involved in meat ag: 1. Pandemic evolution through a combination of antibiotic resistanc…

12 Monkeys much?

Re: Myths about cooking steak that need to go away (2013)

#129

Post by tptacek »

technofiend wrote: post #77
tedunangst wrote: post #4

Doesn't matter how it's cooked as long you put enough ketchup on it.

Hah. Try ordering a steak any temperature above medium or up at some NYC steak houses and they'll give you a charred hockey puck because they're assuming you're going to drown it in ketchup and can't taste the difference anyway. It's not always about meat quality or whatever stick the chef has up his butt about serving it barely warmed over. For some of us uncooked / undercooked bloody and gelatinous steak is downrig…

That doesn't make sense, because the major difference between a properly cooked steak and a "charred hockey puck" is texture, not flavor, and ketchup isn't going to mask that.

Re: Myths about cooking steak that need to go away (2013)

#130

Post by [deleted] »

errcorrectcode wrote: post #81
valgor wrote: post #46

Earlier quoted context omitted.

The animals don't like it. The environment does not like it. Eating animals is not a "live and let live" situation because you are denying others the right to live.

The PeTA argument of kindness rarely works because most people are meat addicts and fine with unkindness so long as they don't have to see it. Also, rational self-preservation doesn't work because it's not a freight train about to run them over and most people don't make decisions rationally. There are plenty of existential risks involved in meat ag: 1. Pandemic evolution through a combination of antibiotic resistanc…

[deleted]
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