Earlier quoted context omitted.
Wait, doesn’t calvinism have to do with everything being predetermined? What does that have to do with vegetarianism?
https://www.quora.com/Why-are-Calvinists-Presbytarians-such-...
Ok, that explains everything
Myths about cooking steak that need to go away (2013)
251–260 of 301 posts
Re: Myths about cooking steak that need to go away (2013)
#252Re: Myths about cooking steak that need to go away (2013)
#253If 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
100%. I've done just about everything you can do to a steak, and for the past year or so my bulletproof standard method has simply been "set toaster oven to 250, cook steak for 20 minutes until it's 110-115, then take it out and sear it". It's better than the circulator steaks.
I haven't tried reverse-searing yet, but will give it a shot soon. I only recently started getting more into cooking, and bought a sous vide a few months ago.
Out of curiosity, what do you use the sous-vide for? Steak is the "typical" use case but you seem to think it's not as good for that.
Re: Myths about cooking steak that need to go away (2013)
#254How about the myth that "eating steaks contributes to one's manliness" and which some like to repeat at every possible opportunity at BBQ events?
I think it’s a more general “eating meat is manly” that I’ve heard more often. I get it kinda, eating meat feels more “predatory” and fruits and vegetables are “health food” — only women care about that something something Dr. Pepper 10. The whole “soyboi” thing has got to be one of the funniest but also saddest things I’ve ever seen. Pour one out for the men who eat nothing but carbs, meat, salt, and dairy. You’re a…
> The whole “soyboi” thing has got to be one of the funniest but also saddest things I’ve ever seen. Pour one out for the men who eat nothing but carbs, meat, salt, and dairy.
But isn’t the whole soy thing about US supermarket foods which overwhelmingly contain soy, whereas someone eating a whole foods diet would be unlikely to consume much soy unless they were specifically seeking it out?
The “soyboi” thing is indeed terribly sad, you can just go to any American supermarket to witness the hordes of disgusting fatties rolling around on their mobility scooters, collecting their daily doses of HOT POCKETS®. What a tragedy.
Of course, soy itself isn’t the actual problem. (correlation, not causation)
Re: Myths about cooking steak that need to go away (2013)
#255Earlier quoted context omitted.
100%. I've done just about everything you can do to a steak, and for the past year or so my bulletproof standard method has simply been "set toaster oven to 250, cook steak for 20 minutes until it's 110-115, then take it out and sear it". It's better than the circulator steaks.
I haven't tried reverse-searing yet, but will give it a shot soon. I only recently started getting more into cooking, and bought a sous vide a few months ago. Out of curiosity, what do you use the sous-vide for? Steak is the "typical" use case but you seem to think it's not as good for that.
The sous vide glazed carrots recipe on serious eats is incredible.
I’ve also used my circulator to make diy duck confit which is fantastic.
Re: Myths about cooking steak that need to go away (2013)
#256Earlier quoted context omitted.
100%. I've done just about everything you can do to a steak, and for the past year or so my bulletproof standard method has simply been "set toaster oven to 250, cook steak for 20 minutes until it's 110-115, then take it out and sear it". It's better than the circulator steaks.
Lets see what Cook My Meat says about it http://up.csail.mit.edu/science-of-cooking/ 3cm Steak starts at 72°F 250°F and 250°F for 20:00 72°F and 300°F for 4:00 300°F and 72°F for 4:00 72°F and 72°F for 5:00 Prior to searing, 250F at a 3cm thick steak takes 17 minutes to get to an internal temperature of 200°F. The transition from medium to well at the innermost part takes place at just over 10m when cooking at 250°F…
mixing cm and F is evil.
Re: Myths about cooking steak that need to go away (2013)
#257Earlier quoted context omitted.
100%. I've done just about everything you can do to a steak, and for the past year or so my bulletproof standard method has simply been "set toaster oven to 250, cook steak for 20 minutes until it's 110-115, then take it out and sear it". It's better than the circulator steaks.
I too think that sounds shockingly fast, but maybe I should re-visit my approach for oven temp. I throw steaks into a regular oven at 200F and I might wait 70+ minutes for a ribeye to hit 120F.
I'm going to try this one night when I'm on my last 2 beers. Might just time out perfect!
Re: Myths about cooking steak that need to go away (2013)
#258Unfortunately, the myth about cooking steak that will be going away is that it can be done widely, at scale, into the future... beef production requires a lot of water and feed, so also a lot more land, than poultry, and still more than non-meat food. Livestock is part of the motivation for clear-cutting forested areas in South America. And of course there is the direct contribution to greenhouse gases... Sorry for b…
The US is largely self sufficient in terms of beef, feed, and water so I don't see these changing fast. Where is the shortage going to come from?
I'm not in the US... in many (most?) countries, beef is mostly an import.
Re: Myths about cooking steak that need to go away (2013)
#259Earlier quoted context omitted.
I too think that sounds shockingly fast, but maybe I should re-visit my approach for oven temp. I throw steaks into a regular oven at 200F and I might wait 70+ minutes for a ribeye to hit 120F.
Seventy minutes ?! Turn your oven up. Wow.
Does the steak actually come out worse if it takes that long or is it just a question of not wanting to wait?
Re: Myths about cooking steak that need to go away (2013)
#260Beef my way medium-medium rare:
1. dry it out and salt the steak
2. Heat the pan to highest
3. Put the stake into the pan with a lid on
4. Wait till the whole steak changes colour
5. Lower the temperature to 5 or 6 (out of 9)
6. Flip it
7. Flip it again
8. Flip it again
9. Check the temperature
9a. If 54 degrees Celsius take it away to rest
9b. If less than 54 flip it and measure again shortly afterwards - should be done in a minute
10. Done
Something like that. Steak is always tender and good. Guests are amazed every time. Better than any restaurant I've ever been.