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12-10-2016 , 07:28 AM
#24851
goodeh
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Quote:
Originally Posted by gobbo
Good god this video is awful. I normally enjoy Food Wishes but this is anti steak porn at its worst.
Here to save the day with a reverse sear tenderloin I did the other day, was serving for 10 so only remembered a pic at the last second.

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12-10-2016 , 07:36 AM
#24852
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gobbo
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Trust the fat man.
Join Date: Jun 2005 Posts: 15,623
Goddamn, Max. Nice save.
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12-10-2016 , 08:59 AM
#24853
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mew mew mew
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Perfect medium well

Edit: on that video
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12-10-2016 , 10:09 AM
#24854
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goodeh,

How did you get such a nice sear on that?
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12-10-2016 , 10:17 AM
#24855
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mew mew mew
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Covered it in salt and wrapped it in a kitchen towel, ldo
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12-10-2016 , 11:13 AM
#24856
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Best tenderloin ever.
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12-10-2016 , 11:18 AM
#24857
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Technique on the tenderloin? It's illegal ITT to share and not tell.
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12-10-2016 , 06:33 PM
#24858
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**** you Monday
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dear god he turned it into bark
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12-10-2016 , 07:10 PM
#24859
foobar
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So, just got my ANOVA and took it out for a spin. Made some prime strip steaks I had left in the freezer.





And, oh yeah, might as well have a bourbon while we're at it:

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12-10-2016 , 07:54 PM
#24860
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That old fitz?
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12-10-2016 , 07:55 PM
#24861
foobar
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Quote:
Originally Posted by Da_Nit
That old fitz?
Very old Fitz, 57/65. GOAT bourbon IMO.
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12-10-2016 , 07:56 PM
#24862
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Save me the last drop.
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12-10-2016 , 11:49 PM
#24863
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Quote:
Originally Posted by gobbo
Good god this video is awful. I normally enjoy Food Wishes but this is anti steak porn at its worst.
When I saw him putting that tenderloin into the oven at 475F:



I do enjoying finding steaking-fail videos and watching the cook at the end act like it was the best steak ever made.
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12-11-2016 , 09:18 AM
#24864
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That guy's way of speaking is very off.

Not exactly turning every statement into a question, but the upward inflections of random words near the end of every sentence is something I haven't heard before.
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12-11-2016 , 10:11 AM
#24865
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12-11-2016 , 01:25 PM
#24866
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Quote:
Originally Posted by IBeDrummin


Cooking A Good Steak
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12-11-2016 , 01:28 PM
#24867
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2 x prime NY strips I just thawed out for today.

Small tip but I wrapped in freezer paper before freezing and had absolutely no frost on the meat. Great results, I highly recommend.
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12-11-2016 , 01:44 PM
#24868
foobar
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Agree on storage, I always give a good wrap in saran and then In freezer bags...same result.
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12-11-2016 , 03:27 PM
#24869
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+1 to saran/cling wrap and freezer bags
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12-11-2016 , 03:45 PM
#24870
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It seems like that Chef Wishes video just was overlooked. I knew that Kenji had an article on that same technique, and he pulled his between 95 and 105 because the salt crust retains so much heat. But it's still cooked at an extremely high temperature, in Kenji's case he wrapped the salt/tenderloin in a wet towel and cooked it directly in the coals
Last edited by Dudd; 12-11-2016 at 03:52 PM.
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12-11-2016 , 04:31 PM
#24871
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Dudd, did Kenji sear afterwards? No sear appears to be a pretty large leak.
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12-11-2016 , 04:37 PM
#24872
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Nah, no sear.



I don't know, I don't really get why you'd want to cook a tenderloin this way, but it seems to be a thing.

http://www.seriouseats.com/2015/08/l...alt-crust.html
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12-11-2016 , 04:42 PM
#24873
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Go time on my first ever oven reverse sear.
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12-11-2016 , 05:14 PM
#24874
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Quote:
Originally Posted by Dudd
I don't know, I don't really get why you'd want to cook a tenderloin this way, but it seems to be a thing.
Because its really, REALLY delicious! I think people are looking at this through the wrong lens and shoehorning steak thread ideology onto it, its kinda like we're beef criticizing tartare for not being cooked enough.
Last edited by Daddy Warbucks; 12-11-2016 at 05:19 PM.
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12-11-2016 , 05:18 PM
#24875
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Quote:
Originally Posted by Dudd
Nah, no sear.



I don't know, I don't really get why you'd want to cook a tenderloin this way, but it seems to be a thing.

http://www.seriouseats.com/2015/08/l...alt-crust.html
that looks ****ing awful

what the hell is so great about an oversalted unseared hunk of filet
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