Cooking A Good Steak - Page 101 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

The fact that some ****ty horrible for you hydrogenated vegetable oil spread can legally have any of the words "smart," "balance," or "light" in its name makes me angry.

Quote

03-19-2011 , 10:49 AM

#2502

ImprovinNewbie

veteran

Join Date: Apr 2006 Posts: 2,367

Quote:

Originally Posted by mjkidd

The fact that some ****ty horrible for you hydrogenated vegetable oil spread can legally have any of the words "smart," "balance," or "light" in its name makes me angry.

this. and wow emc.

Quote

03-19-2011 , 11:03 AM

#2503

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,535

I don't agree about the rarest steak contest theory.

Quote

03-19-2011 , 11:17 AM

#2504

SenorKeeed

mew mew mew

Join Date: Jul 2006 Posts: 37,478

Actually it looks like smart balance light isn't horrendous for you...it isnt hydrogenated, it doesn't have h very high omega 6 content and its main ingredient is palm oil. So as far as margarine goes it is far better than most.

Quote

03-19-2011 , 11:58 AM

#2505

lew189

old hand

Join Date: Apr 2007 Posts: 1,450

Quote:

Originally Posted by Josem

That's pretty much what makes it so awesome.

Agreed. The only steak that should be cooked any more than rare is a ribeye, which should approach medium rare because you want to melt the internal fat.

Quote

03-19-2011 , 12:29 PM

#2506

steamraise

Carpal \'Tunnel

Join Date: May 2006 Posts: 9,892

Quote:

Originally Posted by lew189

Agreed. The only steak that should be cooked any more than rare is a ribeye,
which should approach medium rare because you want to melt the internal fat.

I heard the same thing said about Wagyu beef on a Top Chef episode.

Quote

03-19-2011 , 01:52 PM

#2507

NHFunkii

Carpal \'Tunnel

Join Date: Jul 2005 Posts: 14,649

this thread is pretty difficult to navigate so I apologize if I'm repeating something. I'm a pretty big steak newb but just bought a couple ny strips to cook tonight. what should I do if I dont have a cast-iron skillet? I have a cheap non-stick skillet from safeway that looks like this:

and a really old pan that I cant even find a comparable picture of, but something like this but much less shiny:

will searing at v high temp on either of these (my default would be the non-stick pan) be a bad idea?

Quote

03-19-2011 , 02:18 PM

#2508

steamraise

Carpal \'Tunnel

Join Date: May 2006 Posts: 9,892

Quote:

Originally Posted by NHFunkii

will searing at v high temp on either of these (my default would be the non-stick pan) be a bad idea?

Don't do it in the non-stick pan. It gives off nasty/poisonous fumes when really hot.

Get a cast iron skillet, they're cheap.

Quote

03-19-2011 , 05:19 PM

#2509

TheRempel

Carpal \'Tunnel

Join Date: Oct 2004 Posts: 7,281

Yeah, don't every cook anything on high heat in non stick, and don't use the second pan because aluminum pans are really bad for having cold spots unless they are ridic expensive.

You can find a nice cast iron pan for $15 from Lodge in any Walmart or similar store, and it will be pre-seasoned.

Quote

03-19-2011 , 05:22 PM

#2510

NhlNut

KANGZ

Join Date: Aug 2005 Posts: 18,190

Quote:

Originally Posted by NHFunkii

and a really old pan that I cant even find a comparable picture of, but something like this but much less shiny:

I use similar to that. (in stainless steel)
non-stick just isn't good for searing.

Quote

03-19-2011 , 05:26 PM

#2511

I_AM_EVIL

Carpal \'Tunnel

Join Date: Dec 2006 Posts: 13,267

Quote:

Originally Posted by txdome

This thread has devolved into a the "who can photograph and eat the rarest cooked piece of beef" thread.

Makes for a perfect thread imo.

Quote

03-19-2011 , 05:42 PM

#2512

amoeba

Carpal \'Tunnel

Join Date: Sep 2004 Posts: 20,431

don't use the stainless, you won't develop fond.

Use the really old pan but make sure when you are searing, you don't move the steak around. have patience and the steak will lift off the pan when its ready to be flipped.

Quote

03-19-2011 , 05:48 PM

#2513

gumpzilla

Carpal \'Tunnel

Join Date: Feb 2005 Posts: 13,973

Quote:

Originally Posted by amoeba

don't use the stainless, you won't develop fond.

Can you brown without developing it? I tend to cook in stainless and I definitely do get some residue at the bottom, but not having a bunch of experience with other situations maybe it isn't fond proper.

Quote

03-19-2011 , 05:53 PM

#2514

dogsballs

veteran

Join Date: Feb 2003 Posts: 3,300

just spend the $15-$30 on a cast iron skillet.

Quote

03-19-2011 , 06:00 PM

#2515

dogsballs

veteran

Join Date: Feb 2003 Posts: 3,300

PS: Smoke 'n' Sear part II coming up next week...

Quote

03-19-2011 , 06:29 PM

#2516

NhlNut

KANGZ

Join Date: Aug 2005 Posts: 18,190

Quote:

Originally Posted by amoeba

don't use the stainless, you won't develop fond.

I beg to differ. I use nice copper bottom stainless steel all the time, and get great fond and sear. Pics itt to prove it.

Quote:

Originally Posted by amoeba

Use the really old pan but make sure when you are searing, you don't move the steak around. have patience and the steak will lift off the pan when its ready to be flipped.

Agree with this 100%

Quote

03-19-2011 , 07:36 PM

#2517

amoeba

Carpal \'Tunnel

Join Date: Sep 2004 Posts: 20,431

sorry guys, when I typed stainless, I meant non stick.

stainless is fine, cast iron preferable, non stick is no good.

Quote

03-19-2011 , 08:23 PM

#2518

NHFunkii

Carpal \'Tunnel

Join Date: Jul 2005 Posts: 14,649

results: used the old one, worked fine (although a ****load of smoke, luckily alarm didnt go off)

no pics but it was pretty delicious, thanks steak thread!

Quote

03-19-2011 , 11:00 PM

#2519

yeotaJMU

Shines ELIte's Shoes

Join Date: Mar 2007 Posts: 22,414

Cooked up the last of my "short ribs" tonight. Was lazy and just threw some Montreal and Cayenne on them. Grilled them this time as well. My roommate had a ribeye but I didnt get any pictures of it.

unfortunately a bulb was out in our kitchen so my attempts at real EMC's wouldnt come out. yum though!

Quote

03-20-2011 , 01:37 AM

#2520

Freakin

bacon wannabe

Join Date: Sep 2004 Posts: 17,153

Quote:

Originally Posted by Rushmore

But I'd still like to say that Freakin's EMC is borderline NSFW

lol I love that description.

I have definitely cooked rarer steaks before that I didn't enjoy as much. This steak was perfection for me.

Quote

03-21-2011 , 08:19 AM

#2521

Heistman Trophy

stranger

Join Date: Dec 2010 Posts: 4

Dinner tonight:

Filet steaks are very nice and very easy to get right!

Quote

03-21-2011 , 02:47 PM

#2522

yeotaJMU

Shines ELIte's Shoes

Join Date: Mar 2007 Posts: 22,414

what is that creamy side dish?

Quote

03-21-2011 , 07:09 PM

#2523

pageh656

Carpal \'Tunnel

Join Date: May 2006 Posts: 9,988

im thinkin STEAKKKKKKKKKKKK tonight

Quote

03-22-2011 , 09:22 AM

#2524

Heistman Trophy

stranger

Join Date: Dec 2010 Posts: 4

Quote:

Originally Posted by yeotaJMU

what is that creamy side dish?

Slightly out of focus pasta in a cheese sauce.

Quote

03-22-2011 , 10:30 AM

#2525

zerosum79

old hand

Join Date: Jun 2010 Posts: 1,978

Since a lot of people in this thread seem to be challenged with taking close up pictures I thought this might contribute greatly.

Set the focus to macro mode, turn off the flash, and set the timer.
Set up the camera on a tripod, or on a table so it won't move.
Place the object to be photographed in front of it.
Press the shutter button and take your hand off the camera.

However the key step is use macro mode.

zero

Quote

Page 101 of 1391

First

51 81 91 96 97 98 99 100 101 102 103 104 105 106 111 121 151 201 301 601 1101

Last

Post Reply Subscribe

...

Page 101 of 1391

First

51 81 91 96 97 98 99 100 101 102 103 104 105 106 111 121 151 201 301 601 1101

Last