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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)

#131

Post by tptacek »

iqanq wrote: post #47
tedunangst wrote: post #4

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

Why buy an expensive and tasty meat and put some sugary sauce on it? No offence intended, it's just that this baffles me. The only thing I would put on a steak besides salt is black pepper if I feel feisty.

Bearnaise, hollandaise, red wine reduction, roquefort cream, lemon + olive oil, salsa verde, green peppercorn, garlic butter, bordelaise, au poivre --- not saucing a steak is a wasted opportunity for deploying some of the world's great sauces.

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

#132

Post by s1artibartfast »

errcorrectcode wrote: post #25

Or: the myth the whole of humanity needs to eat expensive, inefficiently-produced, rainforest clearing, climate change-inducing, antibiotics-immune superbug-breeding, unhealthy animal protein grown on CAFOs. Roughly 12% of GHGs are attributed to meat agriculture. Since few people decide anything rationally since they want their steaks and Big Macs, I challenge anyone to visit Greeley CO, Tar Heel NC or North Platte N…

Better stop eating cheese too. It has a bigger carbon footprint than most meats

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

#133

Post by s1artibartfast »

astrange wrote: post #120
errcorrectcode wrote: post #25

Or: the myth the whole of humanity needs to eat expensive, inefficiently-produced, rainforest clearing, climate change-inducing, antibiotics-immune superbug-breeding, unhealthy animal protein grown on CAFOs. Roughly 12% of GHGs are attributed to meat agriculture. Since few people decide anything rationally since they want their steaks and Big Macs, I challenge anyone to visit Greeley CO, Tar Heel NC or North Platte N…

Isn't the rainforest clearing caused by local consumption in South America, and not actually part of US supply chains? Climate change is another thing that will be very bad (about as bad as WW2), but mostly to other people and not us, and ending society is a tail risk but not the median prediction. So using it to get Americans to stop doing things either isn't very convincing or requires you to lie. The most importan…

The US is pretty self sufficient but that doesn't mean they don't export

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

#134

Post by Zababa »

> Myth #6b: "If you cut it open to check doneness, it will lose all its juices."

> The Reality: Again, the amount of juice lost by a single slit-and-peek is completely inconsequential in comparison to the whole piece of meat.

I think this one might depend a lot on how sharp your knives are. And most people that I know have dull knives. Thus, when cutting a steak to peek, they end up pressing it, which releases juices. So this wouldn't be a myth for most people I know.

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

#135

Post by tzs »

bradleyjg wrote: post #12

If you haven’t heard the good news about the reverse sear yet, today is your lucky day. https://www.seriouseats.com/reverse-seared-steak-recipe

That's what I do (but I got it from the first episode of "Good Eats Reloaded"), except that I go until the temperature near the center is the temperature I want for the final temperature rather than the 15℉ below that which is what that article recommends. I'm using a 200℉ oven (well, that is what it is set to...I don't know how accurate that is), and found it heats the steak gently enough that the center temperature doesn't really rise much after it is taken out.

The searing is on the hottest my stovetop can make my pan, which is about 500℉. I do 45 seconds on each side. That doesn't seem to be long enough to have much effect other than near the surface.

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

#136

Post by spiderice »

staticassertion wrote: post #125

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…

What is a "pretty good price"? Looking at that website, the cheapest I see is around $80 for a single 8oz steak. I don't see any bulk options.

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

#138

Post by tptacek »

staticassertion wrote: post #125

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…

I have never had a "wagyu" steak (served as a steak) that I found special. It's to the point where "wagyu" is kind of a red flag for me.

(I've had A5 prepared at sushi places, and that I get, but it's a totally different preparation).

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

#139

Post by tptacek »

spiderice wrote: post #136
staticassertion wrote: post #125

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…

What is a "pretty good price"? Looking at that website, the cheapest I see is around $80 for a single 8oz steak. I don't see any bulk options.

$10/oz isn't much better than the price you'd get for genuine A5, is it?

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

#140

Post by cheese_goddess »

errcorrectcode wrote: post #25

Or: the myth the whole of humanity needs to eat expensive, inefficiently-produced, rainforest clearing, climate change-inducing, antibiotics-immune superbug-breeding, unhealthy animal protein grown on CAFOs. Roughly 12% of GHGs are attributed to meat agriculture. Since few people decide anything rationally since they want their steaks and Big Macs, I challenge anyone to visit Greeley CO, Tar Heel NC or North Platte N…

> Roughly 12% of GHGs are attributed to meat agriculture.

The cause of anthropogenic climate change is the burning of fossil fuels, not the raising of animals for food. Burning fossil fuels releases carbon at a rate and in amounts that are too high for the natural mechanisms in the environment, that normally bind carbon, to cope with.

The carbon gasses released by cows and other ruminants are part of the planetary carbon cycle that circulates carbon gasses between the atmosphere and the biosphere:

https://en.wikipedia.org/wiki/Atmospheric_carbon_cycle

Plants bind carbon from the air, cows eat plants, bacteria in cows' stomachs ferment plants, fermentation releases the carbon bound by plants back into the air, plants bind carbon from the air. This cycle is stable, it's been going on for millions of years, and it has never caused climate change, not of the scale we see today.

Climate change started with the Industrial Revolution, when fossil fuels began to be dug up and burned for power. Today, power production is responsible for almost 75% of all carbon emissions. The vast majority of this power production is from burning fossil fuels:

https://ourworldindata.org/emissions-by-sector#sector-by-sec...

If you're concerned about climate change and you want to raise the alarm, then raise the alarm about the continued burning of fossil fuels and the misinformation spread by the fossil fuel industry. Misinformation that seems to be very successfully co-opting the animal rights movement, I might add. You want to be "on the right side of history" as you say in another comment? Don't side with the fossil fuel industry by directing attention away from their role in climate change.

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