Cooking A Good Steak - Page 513 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

There's no such thing as too much pesto sauce!

Also, the one I made has spinach, milk, and fresh cheese, which gives it a creamy consistency making it perfect to smother the spaghetti with it.

Quote

07-29-2013 , 09:40 PM

#12802

gder

veteran

Join Date: May 2012 Posts: 3,167

Ya that pesto looked good, care to tell me exactly what's in it? I make pesto like once a week

Quote

07-29-2013 , 10:09 PM

#12803

PenelopeCruz

Carpal \'Tunnel

Join Date: Apr 2008 Posts: 9,365

For any other newbs out there, I cooked a steak for the first time ever using this method to a T: http://www.youtube.com/watch?v=1FYZHkjgwdc

It was honestly delicious, I was surprised how easy it was. Other than being extremely fearful for about a minute that my entire kitchen was going to be engulfed in a greasefire (some tyme caught on fire, lol) it went quite smoothly and my steak came out cooked the way I like it (med rare).

Quote

07-29-2013 , 10:22 PM

#12804

El_Timon

Carpal \'Tunnel

Join Date: Jul 2007 Posts: 7,079

Quote:

Originally Posted by gder

Ya that pesto looked good, care to tell me exactly what's in it? I make pesto like once a week

I don't have exact proportions but the ingredients are:
Olive oil
Evaporated milk (you can use heavy cream but it may come out too thick)
Blanched spinach
Basil
Garlic clove(s)
Salt & pepper
Mexican fresh cheese (queso fresco). You can get this at Costco or whole foods, but if you can't get your hands on some you can substitute using a mix of feta and ricotta.
Parmesan cheese

All the ingredients are mixed in a blender, and you adjust the quantities according to the taste and texture. This video is in Spanish but it can give you an idea of the quantities and the order in which to mix the ingredients. https://www.youtube.com/watch?v=gmp-...e_gdata_player

Quote

07-30-2013 , 01:51 AM

#12805

Fedfan691

Pooh-Bah

Join Date: Dec 2005 Posts: 4,374

Quote:

Originally Posted by El_Timon

is this a common type of pesto sauce where you are? if I saw a restaurant used evaporated milk and mexican cheese in their pesto I would stay really far way from that restaurant.

Quote

07-30-2013 , 01:57 AM

#12806

kkcountry

BBV MS Paint Rapid Response Squad

Join Date: Jun 2006 Posts: 31,263

Quote:

Originally Posted by Bode-ist

I see that set in Costco every time I'm there and am always intrigued? Are these worth buying? If they weren't in such ****ty colors I would have bought them long ago. I'm

i think they're good in the sense that you get the 6 most common knives and you'll get to see which ones you use the most before dropping $30/ea for the cook's illustrated favorites or beyond

Quote

07-30-2013 , 05:08 AM

#12807

stinkypete

Carpal \'Tunnel

Join Date: Jul 2004 Posts: 15,783

Quote:

Originally Posted by Fedfan691

is this a common type of pesto sauce where you are? if I saw a restaurant used evaporated milk and mexican cheese in their pesto I would stay really far way from that restaurant.

the milk and cheese isn't in the pesto. it's in the pesto sauce.

Quote

07-30-2013 , 05:38 AM

#12808

squashington

veteran

Join Date: Jun 2007 Posts: 2,389

Quote:

Originally Posted by stinkypete

the milk and cheese isn't in the pesto. it's in the pesto sauce.

...but pesto is the sauce? Pretty sure pesto sauce is redundant. Similar to saying marinara sauce.

Quote

07-30-2013 , 08:27 AM

#12809

stinkypete

Carpal \'Tunnel

Join Date: Jul 2004 Posts: 15,783

Quote:

Originally Posted by squashington

...but pesto is the sauce? Pretty sure pesto sauce is redundant. Similar to saying marinara sauce.

in this case, pesto is not "the sauce"

tomato : tomato sauce :: pesto : pesto sauce

you can make sauces that contain pesto that are not pesto. hence, "pesto sauce". popular ones include cream and/or cheese as main ingredients.

i guess it doesn't hurt to call them something more specific than "pesto sauce" (ie. "pesto cream sauce") since a ton of people do redundantly call pesto "pesto sauce".

the sauces seen and described in the preceding posts are not pesto. they are pesto based sauces.

EDIT: forgot this is the steak thread. i'll shut up about this now.

Quote

07-30-2013 , 09:29 AM

#12810

El_Timon

Carpal \'Tunnel

Join Date: Jul 2007 Posts: 7,079

Quote:

Originally Posted by Fedfan691

is this a common type of pesto sauce where you are? if I saw a restaurant used evaporated milk and mexican cheese in their pesto I would stay really far way from that restaurant.

I didn't mean to start a spaghetti sauce derail, but I'll just quickly answer this. It is a Peruvian recipe, and the literal translation of the name would be "green spaghetti". It is based on pesto and that's why I called it that, but it is not a pesto sauce per se.

Quote

07-30-2013 , 10:54 AM

#12811

CalledDownLight

Toonces the Posting Bot

Join Date: Jan 2007 Posts: 88,413

Quote:

Originally Posted by durango155

CDL - what's wrong with using the good ole fashioned grill? all steaks on the grill and off the grill at the same time, rest steaks while you finish sides, serve, done

I live in a condo and roundtripping the grill to kitchen and back or vice versa would take 7-8 min so I can't really cook multiple things at once. I did consider this though and might try to make it work anyways by having some things sit and reheat or finish for a min or two.

Quote

07-30-2013 , 12:07 PM

#12812

Larry Legend

Celtic Pride

Join Date: Jul 2009 Posts: 42,920

cdl,

i would also cook the sides early and keep them warm during the steaking process, since that will be nice to not have to put a lot of effort into at the same time

Quote

07-30-2013 , 12:32 PM

#12813

CalledDownLight

Toonces the Posting Bot

Join Date: Jan 2007 Posts: 88,413

Quote:

Originally Posted by Larry Legend

cdl,

i would also cook the sides early and keep them warm during the steaking process, since that will be nice to not have to put a lot of effort into at the same time

I was going to go with a simple potato dish that I can just stick in the oven (but prep work done while steaks are salting beforehand) alongside sauteed veggies (low effort side on stovetop) and a side salad. I am also planning to make some shrimp in a pan but this is also fairly easy. I think I can throw the salad together at the end in the time it takes for the steaks to rest, but we will see. Everything other than the steak juggling should be fine unless I burn myself or forget about the potatoes in the oven.

Quote

07-30-2013 , 02:34 PM

#12814

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

yeah get all the sides down for the most part before starting the steaks...grill steaks, let them rest (u can rest for 12-15 mins imo if needed) while you pull everything else together

that's what I would do

Quote

07-30-2013 , 03:46 PM

#12815

ntanygd760

Carpal \'Tunnel

Join Date: Mar 2007 Posts: 13,673

Massive fail on my first reverse sear, not going to puke all over this thread with pictures. Back to reading this thread and getting it done next time.

Quote

07-30-2013 , 09:40 PM

#12816

gder

veteran

Join Date: May 2012 Posts: 3,167

Pics or we will all assume it was good

Quote

07-30-2013 , 11:40 PM

#12817

PartyGirlUK

Carpal \'Tunnel

Join Date: Nov 2004 Posts: 23,530

Got some trader joes flank steak and can sous vide, what should I do?

Quote

07-31-2013 , 12:24 AM

#12818

squashington

veteran

Join Date: Jun 2007 Posts: 2,389

Quote:

Originally Posted by PartyGirlUK

Got some trader joes flank steak and can sous vide, what should I do?

How thick are they? Do you have a jaccard tenderizer?

If you want to cook sous vide I'd go:

Jaccard
Marinade
Seal
128-133* for 14-20 hours
Ice bath
Pat dry
Sear on cast iron
Slice thinly against the grain

Flanks work great with tenderizers and marinades. I recommend the ice bath plunge because the steaks are usually so thin that a traditional sear would overcook the inside. With the steak being cold, it should sear nicely while only warming the interior.

Quote

07-31-2013 , 09:16 AM

#12819

bip!

Slow Pony

Join Date: Oct 2012 Posts: 14,205

Quote:

Originally Posted by PartyGirlUK

Got some trader joes flank steak and can sous vide, what should I do?

Here is a post of some flank steak I cooked and shared ITT:
http://forumserver.twoplustwo.com/sh...ostcount=11977
I recommend marinade and grill - very delicious.

Quote

07-31-2013 , 09:20 AM

#12820

gaming_mouse

Carpal \'Tunnel

Join Date: Oct 2004 Posts: 13,786

nice sear for a flank steak. i've never been able to sear one properly, for some reason they are much harder than oridinary steak

Quote

07-31-2013 , 09:35 AM

#12821

Daddy Warbucks

Carpal \'Tunnel

Join Date: Oct 2006 Posts: 15,764

Yeah me too, I think its the shape of the protein, just doesn't lend itself to a uniform contact with the pan. Also it seems to brown differently than the more common steak cuts. Here's one I made a few months back for fajitas

Quote

07-31-2013 , 09:49 AM

#12822

gaming_mouse

Carpal \'Tunnel

Join Date: Oct 2004 Posts: 13,786

wow that's look amazing and is an incredible sear for flank. what did you do?

Quote

07-31-2013 , 09:59 AM

#12823

Daddy Warbucks

Carpal \'Tunnel

Join Date: Oct 2006 Posts: 15,764

Sous vide at 60C for 24hrs, then sear in a large stainless steel pan with clarified butter I think.

Quote

07-31-2013 , 10:01 AM

#12824

Doug Funnie II

Carpal \'Tunnel

Join Date: May 2006 Posts: 7,442

I've done the 24-48 hr SV flank steak @ 131 degrees a few times before. I seem to recall that I much preferred 24 over 48 hrs, but overall I wasn't a huge fan of SV for that cut of meat.

At 48 hrs it did make it very tender and perfectly cooked, but it was sort of spongy and it tended to tear along the grain when cut. 24 hrs had better texture, but I'm not sure it was worth the wait.

I think I prefer:
1. jaccard
2. sweet miso marinade for ~6 hours
3. cook SV to just below medium rare (127ish) for 30 mins
4. ice bath
5. nuclear hot grill to get carmelized

Wish I had a pan big enough to sear one, clarified butter sear along with the marinade sounds nomnom.

Quote

07-31-2013 , 10:15 AM

#12825

bip!

Slow Pony

Join Date: Oct 2012 Posts: 14,205

Daddy Warbucks -That looks pretty good to me

When grilling +1 to "as hot as possible" for the sear. If it is a thicker flank, you can bring the temp down after searing to finish the steak, but for a thin flank, fast and hot.

Quote

Page 513 of 1391

First

13 313 413 463 493 503 508 509 510 511 512 513 514 515 516 517 518 523 533 563 613 713 1013

Last

Post Reply Subscribe

...

Page 513 of 1391

First

13 313 413 463 493 503 508 509 510 511 512 513 514 515 516 517 518 523 533 563 613 713 1013

Last