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Page 158 of 1391

First

58 108 138 148 153 154 155 156 157 158 159 160 161 162 163 168 178 208 258 358 658 1158

Last

11-05-2011 , 09:36 PM

#3926

AnonyMouse1

grinder

Join Date: Sep 2011 Posts: 603

Quote:

Originally Posted by Feeding Frenzy

http://www.dailymail.co.uk/femail/fo...youll-eat.html

... for when you are craving the taste of plastic, I suppose.

Quote

11-05-2011 , 10:44 PM

#3927

john voight

Carpal \'Tunnel

Join Date: Apr 2006 Posts: 13,534

Quote:

Originally Posted by AnonyMouse1

... for when you are craving the taste of plastic, I suppose.

this is a technique used in any warm bath cooking w/ all sorts of meats fish, popular in molecular gastronomy style cooking

Quote

11-05-2011 , 11:58 PM

#3928

wallacengrommit

adept

Join Date: Apr 2007 Posts: 1,127

Quote:

Originally Posted by AnonyMouse1

... for when you are craving the taste of plastic, I suppose.

Done with proper materials, there won't be a plastic taste.

Quote

11-06-2011 , 12:33 AM

#3929

AnonyMouse1

grinder

Join Date: Sep 2011 Posts: 603

^I know, I just don't like the idea... dosen't seem natural.

Quote

11-07-2011 , 12:20 PM

#3930

jws43yale

veteran

Join Date: Feb 2006 Posts: 3,193

Quote:

Originally Posted by AnonyMouse1

^I know, I just don't like the idea... dosen't seem natural.

May not seem natural but a machine like that is probably used in a significant majority of the top 50 restaurants in the world. Basically they just take the idea of cooking low and slow (i.e. smoking, low temp oven, etc.) to the extreme.

Quote

11-07-2011 , 01:52 PM

#3931

wallacengrommit

adept

Join Date: Apr 2007 Posts: 1,127

To me, unnatural would be the microwave. The idea of using radiation to excite the water molecules in food does not sound like cooking to me. Sounds weird in fact.

Quote

11-07-2011 , 02:16 PM

#3932

Feeding Frenzy

grinder

Join Date: Jan 2011 Posts: 508

Quote:

Originally Posted by AnonyMouse1

... for when you are craving the taste of plastic, I suppose.

If you read it she said it was amazing.

Tilted me beyond belief how she didn't include pics though..

Quote

11-07-2011 , 06:51 PM

#3933

Online Veteran

Pooh-Bah

Join Date: Jun 2009 Posts: 3,609

Quote:

Originally Posted by Xaston

Flipped over. Now the rosemary is trapped under the ribeye in a pool of grass fed fat. MmMm.

Looks great! Yum yum yum.

Quote

11-07-2011 , 07:54 PM

#3934

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Steak fans,

Let's keep the picture train rolling! 1lb boneless ribeye from WF. Few minutes around the edges, just under 2:45/side on medium, 45s/side on very high. Was aiming for (and succeeded) at just a touch rarer than my last steak.

EMC!!!!!!!

Quote

11-08-2011 , 01:05 AM

#3935

WhatsBeef

centurion

Join Date: Jul 2011 Posts: 187

Quote:

Originally Posted by Feeding Frenzy

If you read it she said it was amazing.

Tilted me beyond belief how she didn't include pics though..

I'm guessing that was because it looks like ****. Pretty much every pic in this thread is gonna look better than a sous vide steak, but very few if any taste better.

Quote

11-08-2011 , 01:29 AM

#3936

edavis09

journeyman

Join Date: Apr 2011 Posts: 283

Quote:

Originally Posted by Howdoiplayxx

Don't mean to be a nit and take away from a great looking steak but...

Is it not common/best practice to cut perpendicular to the grain with a skirt steak?

Quote

11-08-2011 , 01:55 AM

#3937

stinkypete

Carpal \'Tunnel

Join Date: Jul 2004 Posts: 15,783

Quote:

Originally Posted by El Diablo

As Fabian points out, please do use the proper full EXTREME MEAT CLOSEUP terminology in the future, though.

Quote:

Originally Posted by El Diablo

EMC!!!!!!!

sell out

Quote

11-08-2011 , 02:32 AM

#3938

Fabian

Carpal \'Tunnel

Join Date: Sep 2004 Posts: 9,201

Quote:

Originally Posted by stinkypete

sell out

Yeah I've been increasingly disappointed with this thread for this reason

Quote

11-08-2011 , 08:33 AM

#3939

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,535

i noticed that last night too stinky

Quote

11-08-2011 , 01:08 PM

#3940

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Gentlemen,

Dammit.... FU

Quote

11-11-2011 , 11:07 AM

#3941

entertainme

The Poker Mom

Join Date: May 2006 Posts: 8,444

My husband got me a number 12 Griswold from the 30's. It's about 11" on the base. I should be able to easily get four beautiful steaks in it without crowding. Awesome! I'll post pics the first time I get to use it.

Quote

11-11-2011 , 11:42 AM

#3942

Zygote

Pooh-Bah

Join Date: Jan 2005 Posts: 5,740

Fillet topped with sautted cremini mushrooms, parm, greek yogurt and green onion. Side of roast potatoes tossed in a little purreed garlic at the end and wilted beet greens with a little garlic and lemon juice.

Last edited by Zygote; 11-11-2011 at 11:49 AM.

Quote

11-11-2011 , 02:21 PM

#3943

Freakin

bacon wannabe

Join Date: Sep 2004 Posts: 17,153

Quote:

Originally Posted by edavis09

Don't mean to be a nit and take away from a great looking steak but...

Is it not common/best practice to cut perpendicular to the grain with a skirt steak?

Correct. Good practice on any steak to cut against the grain, but especially important on skirt or flank steak

Quote

11-11-2011 , 04:54 PM

#3944

(._X)0---(^_^)

banned

Join Date: Jun 2011 Posts: 656

i had a 150 days aged steak yesterday that had been on the shelves for so long it was reduced to 3$ lol..

i took pictures but camera broke.. dangit.. was still pretty tasty.

Quote

11-11-2011 , 05:15 PM

#3945

pageh656

Carpal \'Tunnel

Join Date: May 2006 Posts: 9,988

those recent steaks are nom nom nom

Quote

11-11-2011 , 05:44 PM

#3946

Sebs

centurion

Join Date: May 2006 Posts: 181

I thought I'd post my first steak, so here it is:

I salted this badboy and let it rest on the counter for 1 hour.

I seared both sides and finished in a 450F oven.

It came out just how I like it.

EMC

Spoiler:

Quote

11-19-2011 , 07:04 AM

#3947

Hairy Chinese Kid

journeyman

Join Date: Sep 2011 Posts: 365

Article about salting/searing here from a very good food tech blog. It is just on the front page of the blog so in future search 'salt sear' and the article should come up.

It may just confirm what people here already know, not sure. Worth a read imvho.

Quote

11-19-2011 , 09:52 AM

#3948

Josem

human chemical weapon

Join Date: Jan 2007 Posts: 18,190

why don't you just link the article?

Quote

11-19-2011 , 12:09 PM

#3949

Hairy Chinese Kid

journeyman

Join Date: Sep 2011 Posts: 365

Sorry thought I had pasted the blog address, and cant edit post now...

Here is the article from my post above Josem's... If it goes off the front page as it is a blog search for salt sear and it should come up...
Cheers

http://www.cookingissues.com/