Actually, if you leave the salt on there for at least 30-40 minutes, the moisture will get re-absorbed by the meat, along with some salt.
http://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html
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Actually, if you leave the salt on there for at least 30-40 minutes, the moisture will get re-absorbed by the meat, along with some salt.
http://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html
bucknuticus
Member
After I read this article months ago its how i started doing all my steaks and they have all been great.
Alright, I'll give it a try and get back to you...but this article doesn't touch upon what the grade of the meat was.
Yeah, my day pictures with natural light always look way better than my night pictures.
Deadly Cyclone
Pride of Iowa State
Grocery night here. I've been eating more and more salads for lunch at work and I'm looking for new ideas. I was thinking a salad with romaine, cherry tomatoes, mozzarella and chicken or something. Would I just do some kind of vinaigrette on it?
Also what's the best way to cook chicken for salads? I grilled mine last week but it's a bit tough.
Any other complete salad ideas?
Also what's the best way to cook chicken for salads? I grilled mine last week but it's a bit tough.
Any other complete salad ideas?
Snkfanatic
Banned
Pour moi: "Philly Steak" and a regular Cheeseburger (200 grams) with Cheddar, plus Orange lemonade
total: 30,50.
Wow, wow, WOW, this looks amazing.
It might be inherent bias but most Americans I know prefer the Vietnamese food in america more than in Vietnam. Something about the quality if the meet, which is interesting.
Yup I've been following that for a while now. I salt it a while beforehand, the moisture gets pulled out, but then some of it goes back in. I try to pat the steak with a paper towel and get it as dry as possible before it goes into the pan. My steaks have been turning out great. Juicier than normal, and very flavorful.
For an inch thick steak, I'll take it out 2-3 hours beforehand. I season it roughly 45 minutes - an hour before cooking.
In any case, I don't really think pulling moisture out of the meat prior to cooking is bad. I mean, why do people dry age meat if it's so bad? In my experience so far, the drier the steak prior to cooking, the better. The texture is more buttery, less hard, and I get a better sear as there's less moisture in there to inhibit the searing process.
I'm still working on my steak pan frying experience (especially when it comes to juding doneness vs. the feel of the steak), but that article has been the most helpful and influentual piece of steak literature I've read so far.
Removing moisture from the surface of the meat is important for cooking steak, or anything you want to brown for that matter. Water on the surface will steam and inhibit the maillard reaction (browning) making the steak grey. (also why saute requires a single layer of food, don't stack as it'll steam)
However, maintaining internal moisture is important, otherwise your steak will turn out to be a brick, hence salting either immediately before cooking or long prior.
Been a while since I posted some food, actually feel bad I don't share as much as I use to due to work constraints but decided to do some cooking at home for once. Sucks I don't have my immersion blender, food processor, circulator, etc but sometimes all you need is a pot and a nice cast iron pan to make good food.
Pan roasted halibut, pureed parsnip with a shit ton of butter, butter/water poached radishes, and fennel fronds. Technically the parsnips were mashed but I added in some of the butter poaching liquid for the radishes in an attempt to make it as smooth as a puree.
Pan roasted halibut, pureed parsnip with a shit ton of butter, butter/water poached radishes, and fennel fronds. Technically the parsnips were mashed but I added in some of the butter poaching liquid for the radishes in an attempt to make it as smooth as a puree.
Etrian Oddity
Member
Gorgeous stuff as always, Zyzyxxz.
The other day I tried my hand at making miso soup, and it actually came out pretty nice. It was spartan fare, with only dried shiitake mushrooms and some green onion as ingredients, but it got the job done.
The other day I tried my hand at making miso soup, and it actually came out pretty nice. It was spartan fare, with only dried shiitake mushrooms and some green onion as ingredients, but it got the job done.
Gorgeous stuff as always, Zyzyxxz.
The other day I tried my hand at making miso soup, and it actually came out pretty nice. It was spartan fare, with only dried shiitake mushrooms and some green onion as ingredients, but it got the job done.
Buy some powdered dashi stock and add a little bit to it and it will blow your mind. If you want to go all out you can make your own dashi which is very simple.
Etrian Oddity
Member
I got the granulated Hondashi variety, because bonito flakes are so expensive. XD
I'm familiar with miso though, my grandma was Japanese so we'd have the most delicious Sunday lunches at her place.
I feel it's not quite so simple, however. I mean, as a steak ages, it loses moisture, but it gets more tender. There's no doubt that there is moisture loss when you salt beforehand, even if a lot of the water that gets pulled out goes back into the steak. But I still end up with a juicier steak when I salt beforehand.
When a steak ages, proteins break down right? And cooking meat tightens the proteins which squeezes out juices. Maybe if the proteins are more broken down they squeeze out less juice during cooking?
When cooking meat at high temperatures they constrict and squeeze out juices. Aging does break down the connective tissue in these muscle strands I believe and while aging may not be as juicy it is more tender and flavorful because of the umami concentrating process.
adamsappel
Member
Shakshuka for dinner! My first try
And their final performance!
Thank you for posting this; I had never heard of this dish. I made a version tonight. I cooked some onions, peppers, and leeks in coconut oil, then added some shredded pork. I added a Campbell's Fire-Roasted Tomato Skillet Sauce and a can of fire-roasted tomatoes (the Skillet Sauce is actually quite good). Poached the eggs and served over rice (the rice is yellow from tumeric I add during cooking). It was really delicious.
-Pyromaniac-
Member
When I was growing up and even today (I'm from the middle east) I always preferred Shakshuka to be made with scambled eggs being the whole entire top layer of the pan. I just think it tastes better and it also lets you cut it into nice pie pieces or whatever.
nakedsushi
Member
^-- That's a good idea with the scrambled eggs.
While I love eggs, sometimes eating scrambled eggs grosses me out b/c it's so rich and creamy. Eating it with the acidity if the shakshuka will probably help cut that down.
While I love eggs, sometimes eating scrambled eggs grosses me out b/c it's so rich and creamy. Eating it with the acidity if the shakshuka will probably help cut that down.
Woot my first ever cured meat item, it was too salty probably because I cured it for too long. Oh well on to the next one.
That is guanciale hanging in a wine fridge. Next up is duck prosciutto.
Used it to make some carbonara
Also my job involves making a ton of fries and it's so much work I hate myself for making them so well.
That's 6 layers deep of fries air drying on a full sized sheet tray which measures 26 by 18 inches (or 66 x 45 cm). Was proud how fast I got them ready for service today and then got busy and sold half of this batch... FML.
That is guanciale hanging in a wine fridge. Next up is duck prosciutto.
Used it to make some carbonara
Also my job involves making a ton of fries and it's so much work I hate myself for making them so well.
That's 6 layers deep of fries air drying on a full sized sheet tray which measures 26 by 18 inches (or 66 x 45 cm). Was proud how fast I got them ready for service today and then got busy and sold half of this batch... FML.
CrystalGemini
Member
Made some octopus in butter, garlic and tomatoes tonight:
nakedsushi
Member
Made some octopus in butter, garlic and tomatoes tonight:
Looks great! I love perfectly cooked octopus, especially when it has a little char but is still tender.
That's 6 layers deep of fries air drying on a full sized sheet tray which measures 26 by 18 inches (or 66 x 45 cm). Was proud how fast I got them ready for service today and then got busy and sold half of this batch... FML.
I can't believe you have the patience to lay them out like that. That's crazy! I wonder if you can cheat by just pouring them out and spreading to a single layer, then putting a mesh drying rack or grill thing on top, then doing another layer, etc.
Well I'm pretty fast at it by now, I mean ideally I would have a entire fridge devoted to it and have several sheet trays of single layered fries but I don't have that kind of space right now thought I would rather do that since it would increase the ability of the fries to dry out.
ElectricThunder
Member
Today was terrible(Lost my old cat of about 16/17 years this morning when found she'd passed in her sleep late last night, buried her in my shirt) and so was this meal---even if I'd been feeling better this would've been a damned wash. So much for a sorrow drowning meal...
Crumble: Not really one as I'm out of my backstock---some popped Sorghum seasoned with micro pepper/herbs.
Cheese: Bucheron Bougon Utter shit...like a mix of a brie gone bad and the least appealing of what blue cheeses I've had thus far on top of being a ridiculous mess.
Made some octopus in butter, garlic and tomatoes tonight:
I never had octopus before, but if you would've of put that in front of me, I would of eaten it without even asking what it was. It looks that good.
Was finally able to find a cheap standing rib roast after new years. I've been dry aging it for the past week. In the oven now, hoping it turns out as well as I've had them turn out in the past. Can't wait to move to a place with a proper stove though since the temperature in this one fluctuates pretty badly.
CrystalGemini
Member
My brother smokes them frequently and they are wonderful. You need to cook them in a two step process. Only smoking the wings will leave the skin chewy and soft, so instead he cooks them most of the way in a smoker and then finishes them real hot on a grill to get the outside nice and crispy. Really short cooking time when it comes to smoking. With a nice Thai garlic sauce style sauce they are great.
Metroid Killer
Member
Surprised my mother at her 60 year birthday yesterday. She wasn't expecting us(My brother and I, and our SOs) at all. Made this cake for her:
Chocolate cake filled with Passionfruit Mousse, covered in 70% dark chocolate ganache. Decorated with Passionfruit jelly and white and milk chocolate bottons.
I still have a hard time covered the ganache evenly(as you can see from the first picture), though it didn't help that I was pouring the ganache over the cake 1am in the dark friday night...). The bottom cake layer also broke off slightly when removed from the form. And next time, I need to have a layer of mousse below the jelly, so that it doesn't soak down the top cake layer... Live and learn!
This is a prototype for two pair of cakes which I'm commissioned to bake for another 60 years birthday party next week. I'm remaking this one, hopefully without any of the mistakes. And then another one replacing the passionfruit elements with raspberry instead. As well as two of these blueberry lemon cakes. So a total of 4 cakes which I'll have to make during Thursday night and Friday.
Simple question: So when serving these cakes for the party next weekend. I imagine that when it's time for dessert, these cake will be up at the buffet, and people can go up get a piece of whatever cake the desire. Now, should I the cakes in slices or let people do that themselves? The cakes with ganache can sometimes be tricky to cut if the ganache is too cold and solid, squishing down the layers pinching out mousse, so I usually use a sharp knife dipped in hot water and dried off, thus melting through the layers as you cut.
But cutting out the slices also make the wholesome look of the cakes go to waste. Maybe just cut out 2 of the cakes, and let people cut out some lesser looking slices once they get to the other cakes??
Btw, I'm not a waitor for the party, but one of the guests.
Chocolate cake filled with Passionfruit Mousse, covered in 70% dark chocolate ganache. Decorated with Passionfruit jelly and white and milk chocolate bottons.
I still have a hard time covered the ganache evenly(as you can see from the first picture), though it didn't help that I was pouring the ganache over the cake 1am in the dark friday night...). The bottom cake layer also broke off slightly when removed from the form. And next time, I need to have a layer of mousse below the jelly, so that it doesn't soak down the top cake layer... Live and learn!
This is a prototype for two pair of cakes which I'm commissioned to bake for another 60 years birthday party next week. I'm remaking this one, hopefully without any of the mistakes. And then another one replacing the passionfruit elements with raspberry instead. As well as two of these blueberry lemon cakes. So a total of 4 cakes which I'll have to make during Thursday night and Friday.
Simple question: So when serving these cakes for the party next weekend. I imagine that when it's time for dessert, these cake will be up at the buffet, and people can go up get a piece of whatever cake the desire. Now, should I the cakes in slices or let people do that themselves? The cakes with ganache can sometimes be tricky to cut if the ganache is too cold and solid, squishing down the layers pinching out mousse, so I usually use a sharp knife dipped in hot water and dried off, thus melting through the layers as you cut.
But cutting out the slices also make the wholesome look of the cakes go to waste. Maybe just cut out 2 of the cakes, and let people cut out some lesser looking slices once they get to the other cakes??
Btw, I'm not a waitor for the party, but one of the guests.
Ether_Snake
å®å®å®å®å®å®å®å®å®å®å®å®å®å®å®
So yesterday I did an experiment. Usually if I buy steak at the nearby grocery store, tenderloin (if available at all) and sirloin steak is usually only 1" thick, around 250g, for around 7$-8$. When I was in Argentina I always had thick 2"+ pieces for cheap. Soooooo.... I bought a 775g beef chunk (normally used to make roast beef) for 12$, and cut it at 2.5", to make a fake beef filet
I salted it heavily, let it rest for two hours with garlic and rosemary, then removed the salt under water, pat dry, cook it for two minutes each sides at high heat, then 7 minutes per side in the oven at 450. It was very good, very pink/red inside, but since it isn't short loin it was of course not as tender (it basically looked like roast beef really).
Still, a nice poor man's thick beef filet (lazy man to be honest, would have had to go to the butcher, too far, and expensive). Should have taken a picture, looked really good. I froze the rest of the beef, so I'm not sure how it will turn out when I cook this again after unfreezing.
I salted it heavily, let it rest for two hours with garlic and rosemary, then removed the salt under water, pat dry, cook it for two minutes each sides at high heat, then 7 minutes per side in the oven at 450. It was very good, very pink/red inside, but since it isn't short loin it was of course not as tender (it basically looked like roast beef really).
Still, a nice poor man's thick beef filet (lazy man to be honest, would have had to go to the butcher, too far, and expensive). Should have taken a picture, looked really good. I froze the rest of the beef, so I'm not sure how it will turn out when I cook this again after unfreezing.
Etrian Oddity
Member
I really need to remember to photograph my meals before I eat them.
Tonight's dinner was baked crusted fish, daigaku-imo, and baked asparagus seasoned with olive oil+salt+pepper.
Delicious and nutritious.
Tonight's dinner was baked crusted fish, daigaku-imo, and baked asparagus seasoned with olive oil+salt+pepper.
Delicious and nutritious.
Alright IronGAF...I need your help.
My local supermarket has a sushi counter where they make this seaweed salad that is basically seaweed, rice wine vinegar, sesame oil and a little sesame seed in it. It's fucking divine.
I would make a bunch myself but I don't know where they get that sea weed. It looks greener and fresher than the dried seaweed they have down the Asian aisle.
This is basically what the salad looks like...how do I get sea weed like this?
My local supermarket has a sushi counter where they make this seaweed salad that is basically seaweed, rice wine vinegar, sesame oil and a little sesame seed in it. It's fucking divine.
I would make a bunch myself but I don't know where they get that sea weed. It looks greener and fresher than the dried seaweed they have down the Asian aisle.
This is basically what the salad looks like...how do I get sea weed like this?
Ghee is just melted butter though. :O
It's clarified butter...and I don't feel like making my own every time I cook with it.
BTW, made a stirfry with it and some chicken thighs tonight. Had a really smooth/buttery texture.
Didn't know the proper word for it(English is not my first language). Mentioned it because you said looking for healthy/alternative cooking oils. I guess it fits the alternative part.
It is good, never tried it outside of south-Asian culinary though.
Hah. I was wondering what made it healthy
Ghee is tasty but I'm not sure it's necessarily "healthy" but I guess that depends on the definition of "healthy" It's healthy in the sense that is has a reasonable Omega-6 to Omega-3 ratio.
It also won't turn toxic at high temperatures like other cooking oils.
Here's some more info if you're interested: http://begumskitchen.com/GoodGhee.html
Cool info, thanks!
The more you learn. Figured it might have something to do with heating but apparently it involves that plus some other aspects.Cool info, thanks!
Here's another good link.
http://www.naturalnews.com/034182_ghee_clarified_butter.html
Don't really think that's a trustworthy site. Either way it's probably a bit better than butter, but it's not a major improvement. I like Ghee, but imo use it because you like the taste/convenience rather than any health benefits.
Thanks again! BTW, can you use it in the same proportion as other oils (eg. canola oil) or do you use less of it since it's more concentrated in regards to flavor? Always thought of it as something to only use in Indian dishes that call for it but if it can be use in place of say canola oil, then I might find more use for ghee in my own cooking efforts.
The "health benefit" to me is that it saves me from using canola or peanut oil or heating up extra virgin olive oil and altering its composition.
As such it's still a fat and should be used sparingly. I won't be using a jar a week. =)
1 serving is 1 tea spoon and is 45-55 calories, all fat.
I used 3 tea spoons tonight for a fullsized meal for my wife and me and it coated the pan incredibly well and there was a little left in the pan, so I think I could definitely get away with only using 1 or 2 tea spoons at the most for most applications.
The taste was silky and slightly buttery...so maybe less is more with this?
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