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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)

#271

Post by Zababa »

spiderice wrote: post #184
Zababa wrote: post #177

Earlier quoted context omitted.

This isn't a guess. This is something that applies to most people I know. That means that this "myth" is true around me. I've cut steak open a lot, and I can see easily that more juices flow out when I use a dull knife compared to when I use a sharp knife. A simple thought experiment: do you think cutting open a steak with a razor blade will make the same amount of juice flow than with a butter knife? I know for a fa…

> I know for a fact that the razor blade will spill almost no juice, and the butter knife will spill a lot, by pressing the steak. > The question is now: Do most people have dull knives? I would say the question is: Does cutting a steak with a dull knife cause enough juice loss that it's actually going to be noticeable in the finished steak? Even the author admits that you lose just by cutting it open. But he says th…

That's a good point, I forgot the important part: are people going to notice the difference? I think they would, for people around me, but this would be hard to extend to other places. The reason I think that is that where I live, in France, steaks tend to be much smaller than what I see when people talk about "steak" online. I'd say the most common size would be something like ~150g. They're also relatively thing, often less than an inch. At that size, cutting with a dull knife would lead to a lot of juice loss compared to all the juice in the steak.

So that's a new variable to take into account with knife sharpness: steak size.

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

#272

Post by Jedd »

curiousgal wrote: post #256
shagie wrote: post #238

Earlier quoted context omitted.

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.

TFA blithely mixed F and grams. I guess we should be happy the North Americans are slowly catching up with the rest of the world.

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

#273

Post by dorfsmay »

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…

Why having steak instead of slow cooked meats then?

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

#274

Post by papito »

curiousgal wrote: post #256
shagie wrote: post #238

Earlier quoted context omitted.

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.

This guy gets it.

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

#275

Post by papito »

tptacek wrote: post #187
ankaAr wrote: post #76

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 >.<

It's too bad the Brazilians got the picanha, and will thus always be the South American champions of beef cookery. :P

This is why the world needs soccer. Every four years, take those centuries-old pent up gripes and rivalries onto the field. Let it all out.

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

#277

Post by paulcole »

1_player wrote: post #265
jmknoll wrote: post #210

Earlier quoted context omitted.

I understand the point you're trying to make, but transportation cost is not really a relevant point here. Food of any variety can be locally produced, or it can be sourced through industrial supply chains. Animal and plant products can both have an embedded cost in terms of carbon emissions, water, and usage of arable land. That is to say, a cow, a chicken, and a bunch of potatoes can all be locally sourced, and the…

> Moreover, the food we "evolved to thrive on," was likely primarily nuts, seeds, fruits, insects, rodents, and occasionally larger animals like antelope (which would have been eaten nose-to-tail), not fatty steaks from domesticated animals. Citation needed. My sources mention the fact that we've evolved bigger brains when we've moved from low-density foods such as vegetables to high-density fatty foods, which is wha…

> Sorry, a vegan diet for everybody isn't the answer

0% of people in this thread suggested a vegan diet for everybody other than you.

I specifically said reduce steak consumption to a few times per year — it’s less than the least you should do, but if you can’t do that, then will you actually do anything?

Hope the people 3 generations from now like eating bugs!

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

#279

Post by shagie »

curiousgal wrote: post #256
shagie wrote: post #238

Earlier quoted context omitted.

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.

The thickness appears to be constrained to measurements in cm. The thread was working in °F - so I kept the same units as the thread where possible.

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

#280

Post by shagie »

na85 wrote: post #241
shagie wrote: post #238

Earlier quoted context omitted.

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…

Only chumps eschew an in-oven thermometer. Why rely on calculated estimates when you can just measure the internal temp?

Mostly because you can run experiments on simulation to see "how much does it change if I do..."

The difference between a 5cm thick and a 3cm thick was rather surprising to me that it changed it that much for what a 250°F cooking does for some duration.

It also provides a "cooking for 70 minutes says it should be X in simulation while the oven is providing Y" that something is off between the simulation and (unmeasured) reality and one of the assumptions of either the simulation or reality is off.

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