Cooking A Good Steak - Page 511 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

as El D recommended, the Kitchen thread is very good.

Good knives make all the difference in cooking. I ended up w/these knives as were recomended to me by amplify, and endorsed well.

Mid range quality japanese. Pay a bit more and you will not regret it.

doing work

I have the same knife but have never sharpened it myself. Thinkin bout getting that stone how have you found it? I've never sharpened knives myself will it be easy to learn?

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07-27-2013 , 11:48 AM

#12752

Daddy Warbucks

Carpal \'Tunnel

Join Date: Oct 2006 Posts: 15,764

Damascus > Kate Upton

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07-27-2013 , 12:03 PM

#12753

YB2009

dats ruff

Join Date: Apr 2009 Posts: 7,410

Quote:

Originally Posted by lolitsbo

I have the same knife but have never sharpened it myself. Thinkin bout getting that stone how have you found it? I've never sharpened knives myself will it be easy to learn?

not hard at all. The blade after sharpening will be about 1000% sharper than out of the box. Just do some utubing for techniques. The first sharpen takes the longest to set the required edge angle. (25-30 mins.) after that resharpen regularly in a few minutes time.

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07-27-2013 , 12:26 PM

#12754

Daddy Warbucks

Carpal \'Tunnel

Join Date: Oct 2006 Posts: 15,764

Quote:

Originally Posted by YB2009

not hard at all. The blade after sharpening will be about 1000% sharper than out of the box.

?

I only have my Macs for reference, but i actually don't think its possible for them to be sharper out of the box. I have a steel and an edge pro, and i can get them to where they cut paper with no tearing, but the edge out of the box is literally scary.

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07-27-2013 , 12:30 PM

#12755

YB2009

dats ruff

Join Date: Apr 2009 Posts: 7,410

prob has to do with the manufacturer. was surprised how much diff there was the first time.

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07-27-2013 , 01:35 PM

#12756

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

I wish I had a ****ing valyrian steel knife.

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07-27-2013 , 03:02 PM

#12757

DC11GTR

Carpal \'Tunnel

Join Date: May 2008 Posts: 14,723

I was used to cooking with so-so knives that weren't regularly sharpened and almost chopped my fingers into little pieces the first time I used a truly elite set. Once I got used to it, though, I can't imagine ever using anything else.

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07-27-2013 , 03:19 PM

#12758

wafflehouse1

Join Date: Oct 2010 Posts: 11,268

Quote:

Originally Posted by wafflehouse1

I so lucked into a good one tonight. Never to be repeated. I have one cut pic, will verify when I upload.

This sounds like I mean its above all others. I meant its the best I ever made. I was drunk, grilling in the dark and rain and it just happened. Prob coulda put the sear to it a hair longer, but other than that?

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07-27-2013 , 03:24 PM

#12759

DC11GTR

Carpal \'Tunnel

Join Date: May 2008 Posts: 14,723

Looks great in the middle, but the sear does in fact..........

not exist.

I'd eat the hell out of it with no complaints though

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07-27-2013 , 09:23 PM

#12760

wafflehouse1

Join Date: Oct 2010 Posts: 11,268

Yea the bottom side had some color and crust, top side obv doesn't. I only took the pic when I realized I didn't have a fat grey ring around the inside like usual

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07-27-2013 , 11:19 PM

#12761

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

FLIP THE STEAK OBV.

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07-28-2013 , 01:15 AM

#12762

darthwager

veteran

Join Date: Aug 2009 Posts: 2,206

To much knives and lack of steak itt

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07-28-2013 , 08:07 AM

#12763

gaming_mouse

Carpal \'Tunnel

Join Date: Oct 2004 Posts: 13,786

Quote:

Originally Posted by DC11GTR

I'd eat the hell out of it with no complaints though

i might eat it, but i would bitching nonstop about the lack of crust :P

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07-28-2013 , 04:11 PM

#12764

SenorKeeed

mew mew mew

Join Date: Jul 2006 Posts: 37,478

Quote:

Originally Posted by wafflehouse1

This is the most perfectly boiled steak I've ever seen.

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07-28-2013 , 04:15 PM

#12765

Riverman

Carpal \'Tunnel

Join Date: Apr 2003 Posts: 73,135

gray band tho

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07-28-2013 , 05:22 PM

#12766

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Making high class cheesesteaks for BJ Nemeth tonight. Seared flank steak with onions and peppers in a smoked Gouda (his cheese of choice) and cream sauce. Making tweaks.

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07-28-2013 , 05:24 PM

#12767

gaming_mouse

Carpal \'Tunnel

Join Date: Oct 2004 Posts: 13,786

Quote:

Originally Posted by gobbo

Making high class cheesesteaks for BJ Nemeth tonight. Seared flank steak with onions and peppers in a smoked Gouda (his cheese of choice) and cream sauce. Making tweaks.

pics!

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07-28-2013 , 08:43 PM

#12768

wallacengrommit

adept

Join Date: Apr 2007 Posts: 1,127

I did not make this. It is from the forums at ChefSteps. I just had to post it here once seeing it.

It is steak with a shaved fennel salad and a baked potato:

https://lh5.googleusercontent.com/-O...Q/s1348/13+-+1

The steak looks perfect, but I can't see the crust.

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07-28-2013 , 08:47 PM

#12769

CheckRaise

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 22,067

needs more photos crust may be subpar

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07-28-2013 , 09:09 PM

#12770

Larry Legend

Celtic Pride

Join Date: Jul 2009 Posts: 42,920

@350% zoom the crust does indeed look subpar

definitely cooked unevenly as well, it goes from medium at the top to medium rare on the bottom

2+2>ChefSteps imo

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07-28-2013 , 09:22 PM

#12771

YB2009

dats ruff

Join Date: Apr 2009 Posts: 7,410

my dog would eat it, but not be impressed.

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07-28-2013 , 10:09 PM

#12772

El_Timon

Carpal \'Tunnel

Join Date: Jul 2007 Posts: 7,079

Cooked the last prime filet I got from Costco. I decided to mix it up a bit with the sides this time. Instead of my typical roasted potatoes/veggies I went with spaghetti with a creamy pesto sauce. Spaghetti is an odd choice for a side but it was ****ing delicious. Not to mention that the color contrast with the steak was perfect.

A few pics:

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07-28-2013 , 10:16 PM

#12773

Birchinio

grinder

Join Date: Feb 2010 Posts: 678

Solid.

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07-28-2013 , 10:28 PM

#12774

asdfasdf32

True Facts

Join Date: Nov 2004 Posts: 13,155

My initial reaction to seeing spaghetti with pesto as a side to steak was "Eww". But then as I scrolled down my mouth started (literally) watering. Shut up brain.

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07-29-2013 , 12:29 AM

#12775

squashington

veteran

Join Date: Jun 2007 Posts: 2,389

Fairly butthurt my best ribeye got zero feedback. Think I need a better camera.

El_T - Great sear. Center looks a bit more rare than the rest but better to error that way.

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