111–120 of 301 posts
The 'flip once' rule is to NOT get an even cook. For steak at least, it's nice to have a slightly crispy outer and tender pink inside.
Everytime u open the lid, all the hot air is released and the grill takes time to reach steady temp.
Still... I've done both ways and they certainly work.
Doesn't matter how it's cooked as long you put enough ketchup on it.
https://www.washingtonpost.com/lifestyle/food/trumps-first-d...
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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.
If the consumer had to grow the cow in complete unconsciousness without antibotics and with enough room to avoid close contact with other wild and domestic animals to prevent superbug evolution, slaughter it, cook it, and pay for all of the GHG offsets of the entire supply chain necessary to support it, then it would be fine. Or, it's not, and it's an indulgence worse and different than heroin because its widespread…
Whenever you wants, just contact me, im from Argentina and happy to let you know how to cook beef. People from USA just burn the beef >.<
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There's not much marrow to recover from a rib bone, which is why they don't sell rib bones as marrow bones.
Fair, but given their incredulous "bones have more flavor than meat?" I figured it was worth pointing out that bones do in fact have flavour. Also I think some steaks (like T-bone) do have some amount of marrow, their myth doesn't specify rib steaks.
(Marrow, though, would make a steak taste better! Order a marrow bone, cook the marrow, and then baste your steak with it when you sear it.)
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>set toaster oven to 250, cook steak for 20 minutes That seems really fast, at least compared to the time I get with a regular oven. Either you're using really thin steaks, or your toaster oven's temperature is way off.
I'm cooking to temp, not to time; I pull them when the Thermapen says the steak's near 115. But I set the timer on my toaster oven to 20 minutes (after preheating, starting immediately when the steaks go in) and watch out of the corner of my eye for the display to go blue when the timer expires, which is when I check the steak temp the first time. I guess every once in awhile I end up giving it another 5 minutes, but…
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 (since combis can do that too)
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Seventy minutes ?! Turn your oven up. Wow.
How thick are your steaks and what temperature do they start at? My steaks take almost two hours following the Kenji method D: https://www.dropbox.com/s/4ez9pz35wrn7j1o/steak.png?dl=0
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…
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.
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I'm cooking to temp, not to time; I pull them when the Thermapen says the steak's near 115. But I set the timer on my toaster oven to 20 minutes (after preheating, starting immediately when the steaks go in) and watch out of the corner of my eye for the display to go blue when the timer expires, which is when I check the steak temp the first time. I guess every once in awhile I end up giving it another 5 minutes, but…
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…
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…
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 important thing by far is to get people to drive less.