I only recently learned about myth #7 ("poke test") and managed to cook a great steak using it.
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)
#72Can someone clarify what they mean by resting uncovered on the fridge? I remember being told once that food should always be stored covered in the fridge. Is that another myth?
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Re: Myths about cooking steak that need to go away (2013)
#73Unfortunately, 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…
None of those are reasons we've stopped doing anything else why would we stop eating beef.
Not that I'm endorsing this stance, but dodging large-scale consequences for our indulgences are one of the privileges of being well paid professionals in the imperial core. I don't think people here will be particularly affected by this shift.
Re: Myths about cooking steak that need to go away (2013)
#74Earlier quoted context omitted.
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…
have you found this approach to work on anyone, regarding any topic?
Re: Myths about cooking steak that need to go away (2013)
#75Can someone clarify what they mean by resting uncovered on the fridge? I remember being told once that food should always be stored covered in the fridge. Is that another myth?
Covering food keeps it from drying out (otoh, if you have mushrooms in the fridge — why? — let any vapor escape. Ditto some raw veggies.
Also makes things less likely to spill or have stuff fall into them.
So not a myth. Also nothing exotic, just common sense. It you want something to dry out by all means leave it uncovered.
Re: Myths about cooking steak that need to go away (2013)
#76Whenever 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 >.<
Re: Myths about cooking steak that need to go away (2013)
#77Doesn'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 downright disgusting. It's a texture thing: I don't want rubbery meat in my mouth.
At least for me, I love it when a place serves steak on a hot metal plate. They usually sear it and go under a little, assuming it'll be cooked further just from the plate during delivery. I can cut my steak into little pieces and push it the rest of the way myself. The chef doesn't try to substitute strip for filet because he's a pretentious snob and I don't have to eat gelatinous, bloody steak for the same reason. Not every wants beef sashimi.
Re: Myths about cooking steak that need to go away (2013)
#78I feel like these myths are myths, I've never heard anyone making these claims before.
I actively believe several of them despite reading the article, although some for different reasons.
I bring the steak to room temp, sear first, bone in, minimize cutting.
That said, most of these are quibbles with the reasons, not the practices themselves.
Some are stylistic too, particularly the desire for an even steak. Some like a strong gradient.
Re: Myths about cooking steak that need to go away (2013)
#79Can someone clarify what they mean by resting uncovered on the fridge? I remember being told once that food should always be stored covered in the fridge. Is that another myth?
The point of covering something in the fridge is so that you don’t accidentally drop or drip something else into it, and so that they dry more slowly. For example, you’ve got a pot of left–over spaghetti in the fridge, then you bring home some fresh chicken for tomorrow. You wouldn’t want any of the fresh chicken juice to drip into the spaghetti accidentally, so you make sure it is covered, or at least higher up than the chicken. You’ve got some limes in there too, but their rind keeps them from drying out. The one you cut in half will start to dry out quickly unless you wrap it in something. Best not to get the chicken juice on the limes either. The rind will protect the part of the limes that you will eat only until you cut them.
Re: Myths about cooking steak that need to go away (2013)
#80Can someone clarify what they mean by resting uncovered on the fridge? I remember being told once that food should always be stored covered in the fridge. Is that another myth?
The goal of resting uncovered in the fridge is to evaporate the surface moisture which lets you get a better sear since less energy is spent evaporating water on/near the surface of the steak.
You usually want to store food covered the fridge so that this exact thing doesn't happen, and so that odors don't transfer between foods. Or at least that's what I think.