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Page 58 of 843

First

8 38 48 53 54 55 56 57 58 59 60 61 62 63 68 78 108 158 258 558

Last

05-10-2013 , 07:37 PM

#1426

PartyGirlUK

Carpal \'Tunnel

Join Date: Nov 2004 Posts: 23,530

A dollar per scallop of that size is cheap by the standards of most large American cities.

Quote

05-10-2013 , 08:14 PM

#1427

Roy

Carpal \'Tunnel

Join Date: Mar 2006 Posts: 7,447

sydney is ridiculously expensive by most standards anyway

Quote

05-10-2013 , 08:46 PM

#1428

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

roy - sear those way hot with a little bit of oil and butter and you'll be money

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05-10-2013 , 09:18 PM

#1429

Hoagie

name is based on sandwich

Join Date: Jul 2004 Posts: 6,468

Made kellers chicken, but instead of smearing it with butter and Dijon, I made a gravy.

Pan juices+bit of chicken stock+Dijon Mustard+Corn starch slurry+ Butter sauteed mushrooms.

Chicken after resting. ( I cut off thigh and leg before remembering pics)

Thigh and leg section with gravy(plus a wing)

Breast pic for people that prefer breast meat(LOL women)

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05-11-2013 , 04:10 PM

#1430

Villian1

Carpal \'Tunnel

Join Date: Jun 2010 Posts: 8,174

I have a propane grill that shows me the temperature inside the grill. I want to grill burgers. 1 have a pound of ground beef so I guess I'll make 4 quarter pound burgers.

How thick should the burgers be?
What degree should the inside of my grill be?
How long should I cook them per side?
Any other tips?

Thanks for any advice!!

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05-11-2013 , 04:26 PM

#1431

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,212

Quote:

Originally Posted by Villian1

personally I like them thicker, like 3/4" and 8 ounces each, but to each is own

If you want a great meat, dont buy preground, ask the butcher to grind the following for you:

40% chuck (6.4 ounces per lb) or 2#'s
40% Brisket (6.4 ounces per lb) or 2#'s
20% Sirloin (3.2 ounces per lb) or 1#'s

dont add anything to it the grind, simply shape it and put salt and pepper on both sides and cook it like this (but on the grill):

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05-11-2013 , 04:45 PM

#1432

Villian1

Carpal \'Tunnel

Join Date: Jun 2010 Posts: 8,174

Thanks for the great response!

What degree is "medium?

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05-11-2013 , 05:02 PM

#1433

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,212

Quote:

Originally Posted by Villian1

Thanks for the great response!

What degree is "medium?

sure, see if this helps (I like the way the video shows to eyeball it and flip it when it cooked halfway up the side):

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05-11-2013 , 05:16 PM

#1434

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,146

For burgers grill should be as hot as possible unless they're super thick. Proper burgers are fried in a pan though IMO. On a grill be patient to flip so the seared marks release from the grill grate otherwise it will stick and break your patty.

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05-11-2013 , 05:17 PM

#1435

Villian1

Carpal \'Tunnel

Join Date: Jun 2010 Posts: 8,174

Wow, that's pretty cool!!

But, I meant more like is 275° medium or is 375° medium? Everything I can find says "just start it at high for like 10 minutes then put it on medium" my grill can get pretty hot. So do I start it at like 550° and then drop it 300° or something?

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05-11-2013 , 05:27 PM

#1436

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,212

Quote:

Originally Posted by Villian1

ah, forgot to say that's the internal temp on that chart, a good thermometer is handy and I'd recommend buying one

I dont really know how to answer your question because I use a charcoal grill and just move the meat if the flames get too high and then use a thermometer or eyeball & touch the meat til its where I want it.

I do the same thing when I cook a burger in a pan on a cooktop, but I dont get the pan so hot it burns the meat

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05-11-2013 , 05:45 PM

#1437

Villian1

Carpal \'Tunnel

Join Date: Jun 2010 Posts: 8,174

OK cool. I'm gonna give it go!! Thanks for all the help guys!!

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05-11-2013 , 06:11 PM

#1438

MrWookie

Don't Call Me Meredith

Join Date: Feb 2005 Posts: 94,159

That temperature chart is way off for steaks. 140 F is practically medium well.

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05-12-2013 , 10:08 AM

#1439

YB2009

dats ruff

Join Date: Apr 2009 Posts: 7,410

http://forumserver.twoplustwo.com/sh...ostcount=11935

http://forumserver.twoplustwo.com/sh...ostcount=11936

whatever you think phatony. u know what you're doing so how about some ideas?

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05-12-2013 , 11:52 AM

#1440

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Yim,

Yeah, those doneness temps are super loltastic. There's a much better temp/doneness guide near the end of this post: http://mobile.seriouseats.com/2012/1...ed-steaks.html

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05-12-2013 , 12:03 PM

#1441

Jzo19

Carpal \'Tunnel

Join Date: Feb 2007 Posts: 11,333

Quote

05-12-2013 , 12:17 PM

#1442

ohead

Carpal \'Tunnel

Join Date: Jun 2004 Posts: 6,136

At what time should I remove the steak from the oven for resting before searing it if I am aiming for a 130 F steak at the end? like 113 F or something?

Quote

05-12-2013 , 12:17 PM

#1443

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,212

Quote:

Originally Posted by El Diablo

Yim,

Yeah, those doneness temps are super loltastic. There's a much better temp/doneness guide near the end of this post: http://mobile.seriouseats.com/2012/1...ed-steaks.html

My bad folks, sorry for that. I saved that image a while back & didn't know it was wrong

I haven't had a chance to work on the line cooking meats so I am super inexperienced in this regard and defer to everyone else

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05-12-2013 , 12:26 PM

#1444

PartyGirlUK

Carpal \'Tunnel

Join Date: Nov 2004 Posts: 23,530

Quote:

Originally Posted by ohead

At what time should I remove the steak from the oven for resting before searing it if I am aiming for a 130 F steak at the end? like 113 F or something?

It's going to raise by about 5f while resting, the perhaps a little more while searing. 113 is way too low, try 120-122.

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05-12-2013 , 01:16 PM

#1445

Villian1

Carpal \'Tunnel

Join Date: Jun 2010 Posts: 8,174

I have another pound of ground beef. Problem is I didn't check the date when I bought it and its sell by date was 5/9/13. Today is 5/12/13. Is it still good or should I just throw it away to be safe?

Edit...I bought it on the 8th. I didn't buy it expired.

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05-12-2013 , 01:29 PM

#1446

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,212

Quote:

Originally Posted by Villian1

It's probably ok, the stores tend to be conservative on the expiration dates. Smell it and if it smells bad, chunk it or if you don't want to take a chance, just take it back and I'm sure they'll replace it for free.

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05-12-2013 , 04:37 PM

#1447

ninetynine99

Carpal \'Tunnel

Join Date: Oct 2004 Posts: 9,238

Meh... I've posted this official "degrees of steak doneness" chart previously in the steak thread, but it appears that it needs to be reposted here for those that need an accurate resource to reference while cooking their steaks.

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05-13-2013 , 04:07 AM

#1448

Phatony

old hand

Join Date: Jul 2009 Posts: 1,317

Quote:

Originally Posted by YB2009

http://forumserver.twoplustwo.com/sh...ostcount=11935

http://forumserver.twoplustwo.com/sh...ostcount=11936

whatever you think phatony. u know what you're doing so how about some ideas?

A ravioli dish, a tagliatelle dish, and an ad lib dish?

Quote

05-13-2013 , 05:23 AM

#1449

YB2009

dats ruff

Join Date: Apr 2009 Posts: 7,410

Quote:

Originally Posted by Phatony

A ravioli dish, a tagliatelle dish, and an ad lib dish?

sounds good to me. we'll prob need to set some sort of timeline also. and take into account I have no idea what I'm doing. lol but have the basic understanding and google, so.