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Mind explaining why?
Not sure if this is what OP had in mind, but beef has a considerably larger carbon footprint than any other common protein source.
Myths about cooking steak that need to go away (2013)
91–100 of 301 posts
Re: Myths about cooking steak that need to go away (2013)
#92The '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.
He's tested this, as have other people. You don't get a crispier sear by limiting flips.
Re: Myths about cooking steak that need to go away (2013)
#93The '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.
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Re: Myths about cooking steak that need to go away (2013)
#94Earlier quoted context omitted.
>A strip is not a "cheaper" steak than a filet. But objectively speaking a strip steak is cheaper. Based on my observations of supermarket sale prices, the ranking goes: fillet > ribeye > strip > others that I don't bother with (sirloin/round)
You are missing out on some truly excellent steaks: the hanger is like a cross between the ribeye and the skirt; the skirt is no slouch either! and if you've got some Activa RM handy, you can make a triple-thickness skirt, which is incredibly good; the spider steak (compare to the "oyster" of a chicken leg) is maybe the world's greatest sandwich steak; the tri-tip, which takes a marinade far better than any of the ex…
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Re: Myths about cooking steak that need to go away (2013)
#95How about the myth that "eating steaks contributes to one's manliness" and which some like to repeat at every possible opportunity at BBQ events?
Re: Myths about cooking steak that need to go away (2013)
#96Earlier quoted context omitted.
I was a professional chef for many years before I got into coding and I very rarely use a sous vide at home. The practical advantages of it have a lot more to do with timing, prep dynamics, and consistency than they do with final quality. There are some things that it makes possible or easy that are otherwise nearly inaccessible to home cooks and that is cool if you want to play around with it. Or if I'm cooking 6 st…
Not a chef but I also found sous vide to cause more problems than it solves for cooking steaks. The biggest problem I have with it is that the fatty marbling does not render to the extent it does on a grill, because I can't afford to sear it as long as on the grill to avoid overcooking it. So I end up with a nice brown sear only on the surface, but then as soon as you bite into it you're met with almost raw fat. It's…
There's a very simple fix for this problem, which is just to hold the steak for an hour or so to lower the temp (and give more breathing room for the sear) before you sear it off --- which also dries the exterior of the steak and improves the sear.
Re: Myths about cooking steak that need to go away (2013)
#97Earlier quoted context omitted.
The animals don't like it. The environment does not like it. Eating animals is not a "live and let live" situation because you are denying others the right to live.
>The animals don't like it. as opposed to the plant that longs for death? there are plenty of nervous-system-like responses from plants that are undergoing destruction, why not just admit that the reason behind these complaints is a selfish human-empowering reason rather than the emotional appeal of "what about the animals?" ? Won't anyone think of the plants? "...you are denying others the right to live." Isn't this…
Apples and steaks.
Apples don't feel pain or nurse their young.
You're attempting reductionism into absurd, conflated equivocation.
Re: Myths about cooking steak that need to go away (2013)
#98Earlier quoted context omitted.
Mind explaining why?
Not sure if this is what OP had in mind, but beef has a considerably larger carbon footprint than any other common protein source.
And considerably smaller carbon footprint than industrial emission and cars. The vegetables and grains grown 5000 miles away are being brought via land and sea thanks to petrol right to the vegan store one goes to shop at with their SUV.
But yes, let's demonise the food we've evolved to thrive on. It's mental that this has become a controversial idea worth censoring.
Re: Myths about cooking steak that need to go away (2013)
#99Unfortunately, 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?
Re: Myths about cooking steak that need to go away (2013)
#100Earlier quoted context omitted.
I've done the same tests with ribeyes and strips and, in a triangle test, you can't tell the difference between a circulator cook to 54c and a toaster oven reverse-sear cook to 45c (both followed by a hard sear). I really can't see much reason to circulate steaks anymore; there isn't even really a convenience win to it.
Hard disagree on convenience: Timing hot steaks with hot sides is virtually effortless with a circulator
I fail to see how a circulator is more convenient or effortless. For starters you need to prep a bag and a pot of water if you're using a circulator. On the other hand with reverse sear all you need to do is stick a thermometer in, throw it on a pan/rack and put it in an oven. After you're done with the circulator you have to wrangle with a wet bag full of beef liquid and dry off the steak (otherwise your sear will be impaired). With reverse sear you can take it directly from the oven to the pan. During the sear stage, the timing you need is minimal for both. You only need to get the pan as hot as you can get it, and sear both sides until it's charred to your liking.