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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)

#281

Post by 1_player »

paulcole wrote: post #277
1_player wrote: post #265

Earlier quoted context omitted.

> 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!

If the goal is reduction, the target is total reduction, no? Going vegetarian and consuming eggs and cheese still makes use of these darned animals that keep polluting our atmosphere. The suggestion of vegan diet is implied in this context.

Personally I hope insect protein becomes more widespread, makes more sense to me nutritionally than completely avoiding animal nutrients for chemical vegetable pastes people want to promote as meat substitute these days.

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

#282

Post by jmknoll »

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…

Nobody in this thread is suggesting a vegan diet, or suggesting that our ancestors were vegan. I actually didn't mention vegetables at all in my comment. If you look at what I wrote, I suggested that ancient humans were primarily eating high-fat, high-protein, foods like seeds, nuts, insects, and small game.

Here's a citation: https://www.ncbi.nlm.nih.gov/books/NBK482457/

Moreover, this makes sense. Hunter-gatherer life was not easy, and ancient humans scraped by on what they could get. This likely entailed eating a lot of fat and protein sources that today are considered distasteful, like insects, rodents, lizards, and organ meats.

There's a lot of keto/paleo/primal bro-science floating around that people use as a post-hoc justification for a diet that is destroying the planet. But if you really want to live like our ancestors, you should be eating grubs, rats, roots, seeds, and tripe in addition to the occasional steak.

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

#283

Post by s1artibartfast »

einpoklum wrote: post #258
s1artibartfast wrote: post #99

Earlier quoted context omitted.

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.

Fair

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

#284

Post by 41b696ef1113 »

halpert wrote: post #196
41b696ef1113 wrote: post #51

Earlier 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.

Have you tried measuring your oven temp? Maybe it runs cold.

Amusingly, having not tested it, prior experience would indicate that my oven runs hot. Will throw a probe in there the next time I bake something.

All this being said, other than requiring a bit of extra planning, I have been quite pleased with the results of this slow cook. Maybe try a small temperature increment the next time I do it.

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

#285

Post by tptacek »

iamacyborg wrote: post #255
edanm wrote: post #253

Earlier quoted context omitted.

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.

There is no better way to do duck or pork confit than a circulator.

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

#286

Post by csdvrx »

stickfigure wrote: post #243
csdvrx wrote: post #48

Earlier quoted context omitted.

> You should find that your pan-grilled steaks have a much bigger band of grey meat --- a much more fluid gradation from gray/seared to pink/rare --- than the reverse-seared steak I like meat rare, so the grey band has been one of my concerns. But if the oil reaches a high enough temperature while the steak comes directly from the fridge, the coldness of the meat is often enough to prevent the grey band. My method de…

It sounds like you're going for black-and-blue, char on the outside but still mooing in the center. It works for lean cuts like filet but if you try it with fatty cuts like ribeye (my particular favorite) then the fat doesn't render and the overall effect is less juicy and flavorful.

Yes, it works best with some cuts, and even better with slightly fatty cuts: charred fat tastes like heaven!

BTW I just realized I could make a lot of thin-blue-line jokes about my steaks :)

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

#287

Post by csdvrx »

calf wrote: post #249
tptacek wrote: post #39

Earlier quoted context omitted.

Try it both ways, yours and the reverse sear. Don't just do a subjective taste test, but rather take a cross section of both steaks. You should find that your pan-grilled steaks have a much bigger band of grey meat --- a much more fluid gradation from gray/seared to pink/rare --- than the reverse-seared steak. That's the point of the reverse sear (which is the opposite of what you're doing); "cook" the steak (bringin…

Like the above comment I also usually get cheap supermarket cuts which tend to be quite thin. The couple times I tried reverse searing a 1/2" supermarket steak, I ended up overcooking. But I might try it again with a lower oven temperature, or refrigerating before searing. Meanwhile, traditionally pansearing a thin steak works, I just flip and scoot it around until there's some crust, then let it rest. I think that's…

> I think that's what they were talking about, simple method that works.

It is, but with the help of a very cold steak (to limit the risk of overcooking), and presalted. Simple and foolproof!

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

#288

Post by paulcole »

1_player wrote: post #281
paulcole wrote: post #277

Earlier quoted context omitted.

> 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!

If the goal is reduction, the target is total reduction, no? Going vegetarian and consuming eggs and cheese still makes use of these darned animals that keep polluting our atmosphere. The suggestion of vegan diet is implied in this context. Personally I hope insect protein becomes more widespread, makes more sense to me nutritionally than completely avoiding animal nutrients for chemical vegetable pastes people want…

> If the goal is reduction, the target is total reduction, no

I like to wear shorts more than I like to wear pants. So I wear shorts on the weekend because I can’t wear shorts to work. My goal is pants reduction because total pants reduction is infeasible.

So no, reduction of meat consumption today isn’t implying that total veganism is the goal.

Also, are you eating much insect protein yourself or are you more hoping other people will do it one day?

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

#289

Post by LesZedCB »

cheese_goddess wrote: post #261
LesZedCB wrote: post #203

Earlier quoted context omitted.

holy fucking shit, no. https://drawdown.org/sites/default/files/pdfs/Drawdown_Graph... i know there has been a lot of pushback because of the individualist nature of exxon et al's carbon footprint red herring. but reduction of emissions is a project every single individual, corporation, and government must be part of. we are are deeply intertwined, all terrestrials, all earth bound. and the anti-individualist shove-o…

I don't understand. "we are are deeply intertwined, all terrestrials, all earth bound"? What does that have to do with my comment? What do you disagree with in what I wrote above? That anthropogenic climate change is caused by burning fossil fuels? That it's the fossil fuel industry that is responsible for that? What?

food, land use and agriculture makes up 24% emissions. energy use is 25%. see the graphic I linked.

to say "we should be primarily focused on energy" is ignoring an equally large factor. fossil fuels enabled the food and agriculture industry to grow in the climate destroying behemoth it is now.

we need to restructure our diet and address food waste and production.

we are all earthbound means that we all need to act, individual and corporation alike, because all our fates are tied to the reaction of the earth.

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

#290

Post by [deleted] »

LesZedCB wrote: post #289
cheese_goddess wrote: post #261

Earlier quoted context omitted.

I don't understand. "we are are deeply intertwined, all terrestrials, all earth bound"? What does that have to do with my comment? What do you disagree with in what I wrote above? That anthropogenic climate change is caused by burning fossil fuels? That it's the fossil fuel industry that is responsible for that? What?

food, land use and agriculture makes up 24% emissions. energy use is 25%. see the graphic I linked. to say "we should be primarily focused on energy" is ignoring an equally large factor. fossil fuels enabled the food and agriculture industry to grow in the climate destroying behemoth it is now. we need to restructure our diet and address food waste and production. we are all earthbound means that we all need to act,…

[deleted]
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