Cooking A Good Steak - Page 373 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

There is a better method, I believe. I haven't tried yours, but I'm thinking maybe (strictly based on the time needed):

Wash taters, soak taters in water in fridge.
Rinse them and re-soak every 8-12 hours for 2-3 days.
Cut them with a mandolin slicer, then rinse/soak again for a day.
Dry them off and put in a fryer at 250 to blanch and put on parchment papered cookie pan in fridge/freezer till almost needed.
Fry again at 350 for a couple of minutes (preferred doneness)
Shake oil and serve.

It's a mofo of a method, but once I tried it, I haven't turned back. Might try yours though just so I have an alternate method that doesn't take forever.

Quote

01-29-2013 , 01:09 AM

#9303

tomrh3

old hand

Join Date: May 2008 Posts: 1,328

Quote:

Originally Posted by gobbo

Incredible.

Well boys, all good things must come to an end. Did my first roast tonight.

Looking OK so far minus the gaping hole from my $5 meat thermometer. Was feeling pretty good until I took a peek at the underside with my fork. I quickly put it back to its up-right position.

Spoiler:

I give the flavor a 4.5/10, thinking I need to marinade next time or buy at least a semi-decent cut of meat.

Quote

01-29-2013 , 01:15 AM

#9304

wallacengrommit

adept

Join Date: Apr 2007 Posts: 1,128

Quote:

Originally Posted by tomrh3

I give the flavor a 4.5/10, thinking I need to marinade next time or buy at least a semi-decent cut of meat.

What cut was it? You can only do so much - and from what I can see, what you could control turned out well. While some folks here will scream that it is medium, it is closer to medium rare than it is to medium. And, there is NO grey band at all, this was cooked low and slow, and looks juicy. A better cut might help, but you are well on your way to deliciousness.

Quote

01-29-2013 , 01:38 AM

#9305

ninetynine99

Carpal \'Tunnel

Join Date: Oct 2004 Posts: 9,238

Quote:

Originally Posted by gobbo

Let's see if I can keep the ball rolling.

My equipment for this meal was 2 nonstick skillets

So much for my idea to try cooking a steak on a nonstick pan for lolz. No reason to bother — it obviously can be done and it can be done damn well!

Quote:

Originally Posted by gobbo

Rested, carved.

WOWWW!!!

Very "well done" sir.

Quote

01-29-2013 , 01:44 AM

#9306

Wakko

adept

Join Date: Sep 2003 Posts: 758

Quote:

Originally Posted by DC11GTR

I can only wait about an hour for good fries, when I feel like making them, which is rare. I think the boiling in salt and vinegar step accomplishes the same thing soaking does (starch removal), only it does it faster. I noticed the water became a lot more "viscous" when cooking, so this might be what's happening. You also end up with a lot of (what I consider to be) perfect fries which simply crunch and then disintegrate in your mouth with this method. Not something I'd do every day (it takes forever) but I may end up preparing a big batch of them up to the last frying step, and then freezing them for later use.

Quote

01-29-2013 , 01:59 AM

#9307

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

Tom, just buy a better cut of meat and you'll be fine

Quote

01-29-2013 , 02:08 AM

#9308

fredd-bird

Carpal \'Tunnel

Join Date: Aug 2007 Posts: 19,337

Quote:

Originally Posted by gobbo

Are you familiar or did you just google it? Was my first trip there. Won't be my last.

I used to go there every weekend for various meats when I was still in Champaign. By far the best option in the area. I'm thinking County Market will have some decent cuts, but no prime.

Quote

01-29-2013 , 02:18 AM

#9309

Larry Legend

Celtic Pride

Join Date: Jul 2009 Posts: 42,920

tom,

For that roast I would suggest horseradish sauce.

Quote

01-29-2013 , 06:11 PM

#9310

darthwager

veteran

Join Date: Aug 2009 Posts: 2,206

nice little 2 pound porterhouse going to get a nice sear on her and then Baker to medium rare. Love it ill upload the final product unless it comes out meh...

I was gunna just go with str8 beef tenderloin like a boss but thats twice as much. 19.99 per pound. half the meat on this is BT any way and its 9.99 per p.

price for this mu fackin steak: 19.98 USD

Quote

01-29-2013 , 06:56 PM

#9311

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

doesn't look like much marbling for a $20 steak but at least it's a thick boy

Quote

01-29-2013 , 07:56 PM

#9312

darthwager

veteran

Join Date: Aug 2009 Posts: 2,206

proably because it was just from price chopper instead of the butcher. came out awesome tho. i pwnd dat ****z

Quote

01-29-2013 , 08:00 PM

#9313

Mr.mmmKay

Drugs are bad...

Join Date: May 2011 Posts: 20,237

Yeah, that's pretty bad i'm afraid

Spoiler:

Last edited by Mr.mmmKay; 01-29-2013 at 08:13 PM.

Quote

01-29-2013 , 08:08 PM

#9314

asdfasdf32

True Facts

Join Date: Nov 2004 Posts: 13,155

What happened to "then Baker to medium rare"? You got well done, bro. And you have zero sear. And you didn't let it rest. That's the turrible trifecta.

Quote

01-29-2013 , 08:09 PM

#9315

GooseHinson

Carpal \'Tunnel

Join Date: Feb 2006 Posts: 6,585

Quote

01-29-2013 , 08:10 PM

#9316

MrWookie

Don't Call Me Meredith

Join Date: Feb 2005 Posts: 94,159

Quote:

Originally Posted by gaming_mouse

Kind of large steak chunks for a beef stew, but to each his own!

Yeah, I'm not sure why the steak gave off so much juice. That all was released while it was resting. It was delicious, though.

Quote

01-29-2013 , 08:12 PM

#9317

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Need to spend more time searing dude. And way more time resting.

Quote

01-29-2013 , 08:25 PM

#9318

asdfasdf32

True Facts

Join Date: Nov 2004 Posts: 13,155

Considering the success of BonafiedGreat's 1-10 rating thread, is there any chance one of you guys would want to make a steak version? I'd make the post myself, but dammit, that would break up my ironman-esque streak of laziness and procrastination.

Quote

01-29-2013 , 08:30 PM

#9319

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

darth,

In your defense, I think ****ty picture taking made it look more overdone than it actually was. The inside looks pretty decent in a couple of the other pics.

Quote

01-29-2013 , 08:38 PM

#9320

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,590

New York Strip:

EXTREME MEAT CLOSEUP!

Someone mentioned it a little earlier, and I was falling into the same trap of trying to placate this thread with my steak doneness. I'm pulling back a little and reverting to my comfort zone of medium.

Quote

01-29-2013 , 08:39 PM

#9321

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Looks amazing. Nice work.

Quote

01-29-2013 , 08:42 PM

#9322

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Quote:

Originally Posted by asdfasdf32

Give me a few hours.

Quote

01-29-2013 , 08:48 PM

#9323

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,590

btw gobbo, i was planning on replying to you in the other thread, but i was busy all that weekend and then it dropped off the first page so i just let it be. if it pops back up i'll reply, but know i wasn't busting you on the front end or ignoring you on the back end. still love me some gobbo.