211–220 of 301 posts
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…
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…
The red liquid isn't actually blood! The blood gets drained out at the slaughterhouse. It's a protein called myoglobin.
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Having compared the methods in my own kitchen, I'm also coming around to the idea that the reverse sear is a better method than sous vide, because I seem to get a better crust on the steak (likely because the steak is dryer than what I can remove from the s-v'd steak with paper towels). But , I find this only holds true for really nice cuts like filet mignon. If I want to cook a cheaper steak like a NY strip, I think…
I was a professional chef for many years before I got into coding and I very rarely use a sous vide at home. The practical advantages of it have a lot more to do with timing, prep dynamics, and consistency than they do with final quality. There are some things that it makes possible or easy that are otherwise nearly inaccessible to home cooks and that is cool if you want to play around with it. Or if I'm cooking 6 st…
I have a steak-adjacent question. Why are steak knives usually pointy? I've never had the need to stab my steak with a steak knife. I have on occasion accidentally stabbed my finger with one.
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Not a chef but I also found sous vide to cause more problems than it solves for cooking steaks. The biggest problem I have with it is that the fatty marbling does not render to the extent it does on a grill, because I can't afford to sear it as long as on the grill to avoid overcooking it. So I end up with a nice brown sear only on the surface, but then as soon as you bite into it you're met with almost raw fat. It's…
There's a very simple fix for this problem, which is just to hold the steak for an hour or so to lower the temp (and give more breathing room for the sear) before you sear it off --- which also dries the exterior of the steak and improves the sear.
Speaking of which it's annoying to reverse sear on a grill because covering it first for 10 or so minutes cools it down enough that the sear is not as nice as when it's done on the higher heat achieved without a cover.
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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.
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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…
> bloody The red liquid isn't actually blood! The blood gets drained out at the slaughterhouse. It's a protein called myoglobin.
Earlier quoted context omitted.
Well played, friend. My counter-troll was deflected. I'm less interested in how Argentina cooks steaks than I am in how they cut them. South American beef butchery is super interesting. I'm in Chicago, and there are a couple butchers here that are really into Brazilian and Argentine cuts. We don't really burn our steaks here, but one very fair knock on American steaks is that they are super boring. Ribeye strip ribey…
HEY! im moving to chicago soon, they have really nice butchery shops (and some are argentinians and not too good). I think there is one way to cook for every one that is cooking. And you will find a lot of ways to cook them, some you will like, some you will not. Lets do a hackers barbacue next time there!
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I was a professional chef for many years before I got into coding and I very rarely use a sous vide at home. The practical advantages of it have a lot more to do with timing, prep dynamics, and consistency than they do with final quality. There are some things that it makes possible or easy that are otherwise nearly inaccessible to home cooks and that is cool if you want to play around with it. Or if I'm cooking 6 st…
Non-chef but fairly advanced home cook here. When it comes to steaks I agree about the sous vide use. I have yet to be wowed by a sous vide steak I've made versus non sous vide. However when it comes to pork - sous vide is AMAZING. Pork chops come out better than non sous vide. You want a simple/easy/magical enternaining dish? Sous vide a pork tenderloin - your serving windows is 1-4 hours. You can't mess it up. Just…