Getbig.com: American Bodybuilding, Fitness and Figure
Getbig Main Boards => Gossip & Opinions => Topic started by: RagingBull on January 10, 2014, 05:20:54 PM
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I rub with olive oil, season with cracked pepper, sea salt, and various other spices depending on mood, pan fry for 3 min/side at med high, and then throw in the oven (in the same cast iron skillet i fryed it in) at 425* for 2 min.
best steaks evar.
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I rub with olive oil, season with cracked pepper, sea salt, and various other spices depending on mood, pan fry for 3 min/side at med high, and then throw in the oven (in the same cast iron skillet i fryed it in) at 425* for 2 min.
best steaks evar.
Do you also run 3 michelin star restaurants?
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I give it to my wife to do. If its not right she has a conversation with the pan.
Why on earth any man would do women's work is beyond me?
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Do you also run 3 michelin star restaurants?
actually I have 4.
dick.
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Seems the cooking time is too long unless the steaks are thick. Sounds great though...
I rub with olive oil, season with cracked pepper, sea salt, and various other spices depending on mood, pan fry for 3 min/side at med high, and then throw in the oven (in the same cast iron skillet i fryed it in) at 425* for 2 min.
best steaks evar.
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Gordon is wrong about turning it once only. You will actually get better results flipping it more. In fact, the more you flip, the better. Gordon is a moron sometimes and not scientific. He is the Bro-Science of the Culinary world.
http://www.seriouseats.com/2013/07/the-food-lab-flip-your-steaks-and-burgers-multiple-times-for-better-results.html
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Dumb ass Bro-Cooking Gordon is also WRONG about steaks at room Temperature before cooking.
http://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html
Myth #1: "You should let a thick steak rest at room temperature before you cook it."
The Theory: You want your meat to cook evenly from edge to center. Therefore, the closer it is to its final eating temperature, the more evenly it will cook. Letting it sit on the counter for 20 to 30 minutes will bring the steak up to room temperature—a good 20 to 25°F closer to your final serving temperature. In addition, the warmer meat will brown better because you don't need to waste energy from the pan to take the chill off of its surface.
The Reality: Let's break this down one issue at a time. First, the internal temperature. While it's true that slowly bringing a steak up to its final serving temperature will promote more even cooking, the reality is that letting it rest at room temperature accomplishes almost nothing.
To test this, I pulled a single 15-ounce New York strip steak out of the refrigerator, cut it in half, placed half back in the fridge, and the other half on a ceramic plate on the counter. The steak started at 38°F and the ambient air in my kitchen was at 70°F. I then took temperature readings of its core every ten minutes.
After the first 20 minutes—the time that many chefs and books will recommend you let a steak rest at room temperature—the center of the steak had risen to a whopping 39.8°F. Not even a full two degrees. So I let it go longer. 30 minutes. 50 minutes. 1 hour and 20 minutes. After 1 hour and 50 minutes, the steak was up to 49.6°F in the center. Still colder than the cold water comes out of my tap in the summer, and only about 13% closer to its target temperature of a medium-rare 130°F than the steak in the fridge.
You can increase the rate at which it warms by placing it on a highly conductive metal, like aluminum,* but even so, it'd take you at least an hour or so to get up to room temperature—an hour that would be better spent by, say, actively warming your steak sous-vide style in a beer cooler.
*protip: thaw frozen meat in an aluminum skillet to cut your thaw time in half!
After two hours, I decided I'd reached the limit of what is practical, and had gone far beyond what any book or chef recommends, so I cooked the two steaks side by side. For the sake of this test, I cooked them directly over hot coals until seared, then shifted them over to the cool side to finish.* Not only did they come up to their final temperature at nearly the same time (I was aiming for 130°F), but they also showed the same relative evenness of cooking, and they both seared at the same rate.
*Normally I'd start them on the cool side and finish them on the hot like in this recipe, but that method would have obscured the results of this test.
The cooking rate makes sense—after all, the room temperature-rested steak was barely any warmer on the inside than the fridged-steak, but what about the searing? The outer layer of the rested steak must be warm enough to make a difference, right?
It takes five times more energy to convert a single gram of water into steam than it does to raise the temperature of that water all the way from ice cold to boiling hot.
Here's the issue: Steak can't brown until most of the moisture has evaporated from the layers of meat closest to the surface, and it takes a hell of a lot of energy to evaporate moisture. To put it in perspective. It takes five times more energy to convert a single gram of water into steam than it does to raise the temperature of that water all the way from ice cold to boiling hot. So when searing a steak, the vast majority of energy that goes into it is used to evaporate moisture from its surface layers. Next to that energy requirement, a 20, 30, or even 40 degree difference in the temperature of the surface of the meat is a piddling affair.
The Takeaway: Don't bother letting your steaks rest at room temperature. Rather, dry them very thoroughly on paper towels before searing. Or better yet, salt them and let them rest uncovered on a rack in the fridge for a night or two, so that their surface moisture can evaporate. You'll get much more efficient browning that way.
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The cut and age of the beef doesn't bear mentioning, Gordon? ::)
I rub with olive oil, season with cracked pepper, sea salt, and various other spices depending on mood, pan fry for 3 min/side at med high, and then throw in the oven (in the same cast iron skillet i fryed it in) at 425* for 2 min.
best steaks evar.
I use lard for pan frying and retain olive oil for stuff that doesn't sizzle. Peanut oil is also commonly used for high temp stuff. I've heard that bad things happen to olive oil at high temperature and it's unhealthy for you.
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Oh BROTHER are you kidding me? Now Gordon Ramsay is a broscientist? ::)
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True Adonis teaching a multimillionaire chef some things about cooking.
Only on Getbig :D :D
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True Adonis teaching a multimillionaire chef some things about cooking.
Only on Getbig :D :D
Its a fact he is wrong. Science proves Gordon wrong. He loves to spout myths.
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Its a fact he is wrong. Science proves Gordon wrong. He loves to spout myths.
Well, I ate at one of his restaurants and I really enjoyed his food. Myth or fact, the food was really good.
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True Adonis teaching a multimillionaire chef some things about cooking.
Only on Getbig :D :D
How about removing me from the equation and focus on the Science.
You are doing what religious people tend to do.
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Well, I ate at one of his restaurants and I really enjoyed his food. Myth or fact, the food was really good.
That doesn`t mean he isn`t dead wrong.
Again, you are arguing like a religious person focusing on "personal experience" rather than focusing on Science, Facts and Evidence.
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I never agree with these big chefs ..
Why do I need to FRY everything in oil and butter?
Meat, as it is on a grill is great and I love it. A little salt and pepper is more than enough, or even just a pinch of salt.
Same with veggies. Boiled asparagus and broccoli naturally taste good. No need for anything else.
Humanity forgot the natural taste of the food they eat. Because of idiots like him. Let your taste-buds rediscover it.
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I never agree with these big chefs ..
Why do I need to FRY everything in oil and butter?
Meat, as it is on a grill is great and I love it. A little salt and pepper is more than enough, or even just a pinch of salt.
Same with veggies. Boiled asparagus and broccoli naturally taste good. No need for anything else.
Humanity forgot the natural taste of the food they eat. Because of idiots like him. Let your taste-buds rediscover it.
There is no need .. most foods simply taste better when fried in their own juices. A grill is good, but you lose a lot of the natural oils through the grill grates. Gordon Ramsay is hardly an idiot. Yeah, he's a bit outspoken on his television programs but the man definitely knows his shit. Ramsay is a man that glorifies food in the best possible way.
Humanity forgot the natural taste of the food they eat.
A little salt, pepper and butter suddenly tarnishes a steak? Who the hell wants to eat an unseasoned steak? I'm sure it tastes fine.. but a seasoned steak is miles ahead.
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How about removing me from the equation and focus on the Science.
You are doing what religious people tend to do.
All I can say is ive done it both ways, flipped several times or just one, and let it warm up or not.
gordons way tasted better, no doubt in my mind. Science may tell you it doesnt matter but my taste buds tell me otherwise.
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That doesn`t mean he isn`t dead wrong.
Again, you are arguing like a religious person focusing on "personal experience" rather than focusing on Science, Facts and Evidence.
Dude, I am not saying you ARE wrong, nor am I saying the science is wrong.
Whether the science is right or wrong, I still liked his food. The fact that his food was an enjoyable experience for me does not mean the science is wrong. Just that I enjoyed his food. Basically, he could be dead wrong, but I still liked his food. Plain and simple.
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Dumb ass Bro-Cooking Gordon is also WRONG about steaks at room Temperature before cooking.
http://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html
Myth #1: "You should let a thick steak rest at room temperature before you cook it."
The Theory: You want your meat to cook evenly from edge to center. Therefore, the closer it is to its final eating temperature, the more evenly it will cook. Letting it sit on the counter for 20 to 30 minutes will bring the steak up to room temperature—a good 20 to 25°F closer to your final serving temperature. In addition, the warmer meat will brown better because you don't need to waste energy from the pan to take the chill off of its surface.
The Reality: Let's break this down one issue at a time. First, the internal temperature. While it's true that slowly bringing a steak up to its final serving temperature will promote more even cooking, the reality is that letting it rest at room temperature accomplishes almost nothing.
To test this, I pulled a single 15-ounce New York strip steak out of the refrigerator, cut it in half, placed half back in the fridge, and the other half on a ceramic plate on the counter. The steak started at 38°F and the ambient air in my kitchen was at 70°F. I then took temperature readings of its core every ten minutes.
After the first 20 minutes—the time that many chefs and books will recommend you let a steak rest at room temperature—the center of the steak had risen to a whopping 39.8°F. Not even a full two degrees. So I let it go longer. 30 minutes. 50 minutes. 1 hour and 20 minutes. After 1 hour and 50 minutes, the steak was up to 49.6°F in the center. Still colder than the cold water comes out of my tap in the summer, and only about 13% closer to its target temperature of a medium-rare 130°F than the steak in the fridge.
You can increase the rate at which it warms by placing it on a highly conductive metal, like aluminum,* but even so, it'd take you at least an hour or so to get up to room temperature—an hour that would be better spent by, say, actively warming your steak sous-vide style in a beer cooler.
*protip: thaw frozen meat in an aluminum skillet to cut your thaw time in half!
After two hours, I decided I'd reached the limit of what is practical, and had gone far beyond what any book or chef recommends, so I cooked the two steaks side by side. For the sake of this test, I cooked them directly over hot coals until seared, then shifted them over to the cool side to finish.* Not only did they come up to their final temperature at nearly the same time (I was aiming for 130°F), but they also showed the same relative evenness of cooking, and they both seared at the same rate.
*Normally I'd start them on the cool side and finish them on the hot like in this recipe, but that method would have obscured the results of this test.
The cooking rate makes sense—after all, the room temperature-rested steak was barely any warmer on the inside than the fridged-steak, but what about the searing? The outer layer of the rested steak must be warm enough to make a difference, right?
It takes five times more energy to convert a single gram of water into steam than it does to raise the temperature of that water all the way from ice cold to boiling hot.
Here's the issue: Steak can't brown until most of the moisture has evaporated from the layers of meat closest to the surface, and it takes a hell of a lot of energy to evaporate moisture. To put it in perspective. It takes five times more energy to convert a single gram of water into steam than it does to raise the temperature of that water all the way from ice cold to boiling hot. So when searing a steak, the vast majority of energy that goes into it is used to evaporate moisture from its surface layers. Next to that energy requirement, a 20, 30, or even 40 degree difference in the temperature of the surface of the meat is a piddling affair.
The Takeaway: Don't bother letting your steaks rest at room temperature. Rather, dry them very thoroughly on paper towels before searing. Or better yet, salt them and let them rest uncovered on a rack in the fridge for a night or two, so that their surface moisture can evaporate. You'll get much more efficient browning that way.
Someone seems overly passionate about G-ram and/or man meat.
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Someone seems overly passionate about G-ram and/or man meat.
Indeed.
I hate that he perpetuates these cooking myths that are nothing but old wives tales.
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How about removing me from the equation and focus on the Science.
You are doing what religious people tend to do.
Science? Your source is a SINGLE experiment conducted by a (biased to his own ways, I might add) online blogger. I'm not doubting that multiple flips are better, however, you need more evidence than a blog post. You can quote Harold McGee all you want, but even by his own words, a single flip will produce the best crust. Presentation means a lot in the culinary world. And I don't think that restaurants like ramsay's are too concerned with a small reduction in cooking time on a steak.. that's just more time for the guests to order appetizers.
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Indeed.
I hate that he perpetuates these cooking myths that are nothing but old wives tales.
lol finally a poster with enough intelligence to grasp sarcasm... Am I going crazy or this place is getting dumber by the day?
This douche is a culinary and cultural menace. He should be deported.
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lol finally a poster with enough intelligence to grasp sarcasm... Am I going crazy or this place is getting dumber by the day?
This douche is a culinary and cultural menace. He should be deported.
He is worse than Goodrum spreading those horrid competition pictures of himself.
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There is no need .. most foods simply taste better when fried in their own juices. A grill is good, but you lose a lot of the natural oils through the grill grates. Gordon Ramsay is hardly an idiot. Yeah, he's a bit outspoken on his television programs but the man definitely knows his shit. Ramsay is a man that glorifies food in the best possible way.
A little salt, pepper and butter suddenly tarnishes a steak? Who the hell wants to eat an unseasoned steak? I'm sure it tastes fine.. but a seasoned steak is miles ahead.
generation nothingness brainwashed by TV and a fast speaking chef
try my version and within a few months you will never go back to steak fried in oil and butter.
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Gordon Ramsay and Piers Morgan needs to be slapped by Evander Holyfield at the same time
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generation nothingness brainwashed by TV and a fast speaking chef
try my version and within a few months you will never go back to steak fried in oil and butter.
Are you kidding me? I am hardly brainwashed. I have grilled many steaks and while they are good, I feel that pan frying a steak w/ butter and sticking in the oven produces a much more flavorful dish.
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Are you kidding me? I am hardly brainwashed. I have grilled many steaks and while they are good, I feel that pan frying a steak w/ butter and sticking in the oven produces a much more flavorful dish.
naturally foods have great taste .. your numbed taste buds forgot this ;)
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naturally foods have great taste .. your numbed taste buds forgot this ;)
8)
(http://www.seriouseats.com/images/2012/12/20121204-big-ass-steak-butter-basted-15.jpg)
I guess I just enjoy cooking a steak in it's own fat.. a grill just vaporizes it all.
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A lotta food elitists in this thread. :D
I enjoy wild caught sashimi in its most basic simplistic form.
But I also enjoy a big ass fried bacon double cheeseburger with a sourdough bun and big ass steak fries.
There's too much enjoyable food on this earth to only eat one set way and never deviate.
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I am also a fan of fresh raw fish filet, sashimi style.
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I am also a fan of fresh raw fish filet, sashimi style.
You've seem my personally caught stash before 8)
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A lotta food elitists in this thread. :D
I enjoy wild caught sashimi in its most basic simplistic form.
But I also enjoy a big ass fried bacon double cheeseburger with a sourdough bun and big ass steak fries.
There's too much enjoyable food on this earth to only eat one set way and never deviate.
Now i'm craving a big tub of wings.
(http://fantasyhallnashville.com/wp-content/uploads/2013/10/Appetizers-Hot-wings-575x600.jpg)
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Now i'm craving a big tub of wings.
(http://fantasyhallnashville.com/wp-content/uploads/2013/10/Appetizers-Hot-wings-575x600.jpg)
that's why you look like a tub of wings ;D
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that's why you look like a tub of wings ;D
:P
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As annoying as he is, I prefer Jamie Oliver's way of cooking steak - turns it over every minute and once cooked lets it rest for two minutes.
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I`d rather eat pulled pork and cole slaw than a steak.
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Indeed.
I hate that he perpetuates these cooking myths that are nothing but old wives tales.
Some on here aren't amongst the sharpest tools in the kitchen.
No pun intended.
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And finally, the best of them all:
With this recipe I have cooked best stakes I have ever eat. Easy, fast and perfect results. Nothing more to say ;D
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Its a fact he is wrong. Science proves Gordon wrong. He loves to spout myths.
Saw his how to cook scrambled eggs and toast vid... Ramsay said you can measure a cooks skill by how he cooks scrambled eggs and toast.
Then he burns the toast and his eggs are runny.
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http://www.seriouseats.com/2012/12/the-food-lab-complete-guide-to-pan-seared-steaks.html
I am with Adam...I don't flip just once. I have a nice cast iron pan, flipping steak ever 20 seconds, then finish off in oven
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You've seem my personally caught stash before 8)
Yes. THAT is true food .. all else is mere froth.
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I rub with olive oil, season with cracked pepper, sea salt, and various other spices depending on mood, pan fry for 3 min/side at med high, and then throw in the oven (in the same cast iron skillet i fryed it in) at 425* for 2 min.
best steaks evar.
Almost the same here, except only about a minute on each side.
Still want to try TA's homemade sous vide suggestion, but haven't gotten around to it.
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Dumb ass Bro-Cooking Gordon is also WRONG about steaks at room Temperature before cooking.
http://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html
Myth #1: "You should let a thick steak rest at room temperature before you cook it."
The Theory: You want your meat to cook evenly from edge to center. Therefore, the closer it is to its final eating temperature, the more evenly it will cook. Letting it sit on the counter for 20 to 30 minutes will bring the steak up to room temperature—a good 20 to 25°F closer to your final serving temperature. In addition, the warmer meat will brown better because you don't need to waste energy from the pan to take the chill off of its surface.
The Reality: Let's break this down one issue at a time. First, the internal temperature. While it's true that slowly bringing a steak up to its final serving temperature will promote more even cooking, the reality is that letting it rest at room temperature accomplishes almost nothing.
To test this, I pulled a single 15-ounce New York strip steak out of the refrigerator, cut it in half, placed half back in the fridge, and the other half on a ceramic plate on the counter. The steak started at 38°F and the ambient air in my kitchen was at 70°F. I then took temperature readings of its core every ten minutes.
After the first 20 minutes—the time that many chefs and books will recommend you let a steak rest at room temperature—the center of the steak had risen to a whopping 39.8°F. Not even a full two degrees. So I let it go longer. 30 minutes. 50 minutes. 1 hour and 20 minutes. After 1 hour and 50 minutes, the steak was up to 49.6°F in the center. Still colder than the cold water comes out of my tap in the summer, and only about 13% closer to its target temperature of a medium-rare 130°F than the steak in the fridge.
You can increase the rate at which it warms by placing it on a highly conductive metal, like aluminum,* but even so, it'd take you at least an hour or so to get up to room temperature—an hour that would be better spent by, say, actively warming your steak sous-vide style in a beer cooler.
*protip: thaw frozen meat in an aluminum skillet to cut your thaw time in half!
After two hours, I decided I'd reached the limit of what is practical, and had gone far beyond what any book or chef recommends, so I cooked the two steaks side by side. For the sake of this test, I cooked them directly over hot coals until seared, then shifted them over to the cool side to finish.* Not only did they come up to their final temperature at nearly the same time (I was aiming for 130°F), but they also showed the same relative evenness of cooking, and they both seared at the same rate.
*Normally I'd start them on the cool side and finish them on the hot like in this recipe, but that method would have obscured the results of this test.
The cooking rate makes sense—after all, the room temperature-rested steak was barely any warmer on the inside than the fridged-steak, but what about the searing? The outer layer of the rested steak must be warm enough to make a difference, right?
It takes five times more energy to convert a single gram of water into steam than it does to raise the temperature of that water all the way from ice cold to boiling hot.
Here's the issue: Steak can't brown until most of the moisture has evaporated from the layers of meat closest to the surface, and it takes a hell of a lot of energy to evaporate moisture. To put it in perspective. It takes five times more energy to convert a single gram of water into steam than it does to raise the temperature of that water all the way from ice cold to boiling hot. So when searing a steak, the vast majority of energy that goes into it is used to evaporate moisture from its surface layers. Next to that energy requirement, a 20, 30, or even 40 degree difference in the temperature of the surface of the meat is a piddling affair.
The Takeaway: Don't bother letting your steaks rest at room temperature. Rather, dry them very thoroughly on paper towels before searing. Or better yet, salt them and let them rest uncovered on a rack in the fridge for a night or two, so that their surface moisture can evaporate. You'll get much more efficient browning that way.
x2
I concur. Marinate that stuff overnight in the fridge and then take the steak out a couple hours prior to grilling.
Thirty minutes is not enough time for thick steak to warm up.
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I flip a few times. I tried flipping just once but I never liked the results so I just went with what works. Glad to see people exposing culinary bullshit.
Just do whatever works and trust your palette, sense of smell, your vision, etc. I do like Gordon but I never listen to people who talk in absolutes. There are always exceptions to any rules. But he teaches a lot of great basic techniques which can change your life. Some people don't know how to fry an egg or cook a steak and it's a travesty. I don't know how people don't know how to cook. You have to eat to live, right? How can people not know how to cook? ???
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A brofessional cook. Wow. I find him annoying in the same way a fly is. They both eat shit and bother people and have no place in a civilized home.
Including on my TV.
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Almost the same here, except only about a minute on each side.
Still want to try TA's homemade sous vide suggestion, but haven't gotten around to it.
Now THAT will be the best steak you can ever eat as you have total control over it. No guessing games involved and you can have it ready whenever you want. Sometimes I have mine sitting in a water bath for 6 hours and when I feel like having it, I just take it out for the 30-40 second sear on each side and done- a perfectly cooked steak at optimal temperature every time.
I do it with chicken as well. If bodybuilders discovered Sous-Vide, their life would become 1000 times easier.
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Now THAT will be the best steak you can ever eat as you have total control over it. No guessing games involved and you can have it ready whenever you want. Sometimes I have mine sitting in a water bath for 6 hours and when I feel like having it, I just take it out for the 30-40 second sear on each side and done- a perfectly cooked steak at optimal temperature every time.
I do it with chicken as well. If bodybuilders discovered Sous-Vide, their life would become 1000 times easier.
enlighten me. Im interested.
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actually I have 4.
dick.
Just going for the lols here :)
I bet you cook better than me
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Now THAT will be the best steak you can ever eat as you have total control over it. No guessing games involved and you can have it ready whenever you want. Sometimes I have mine sitting in a water bath for 6 hours and when I feel like having it, I just take it out for the 30-40 second sear on each side and done- a perfectly cooked steak at optimal temperature every time.
I do it with chicken as well. If bodybuilders discovered Sous-Vide, their life would become 1000 times easier.
I think I already asked you before, but do you have a sous vide machine or do you do this using some other ingenious method? The prospect of having a perfectly done steak and simply needing to sear it before eating is VERY enticing.
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I think I already asked you before, but do you have a sous vide machine or do you do this using some other ingenious method? The prospect of having a perfectly done steak and simply needing to sear it before eating is VERY enticing.
I do, but its not necessary at all if you have a thermometer and a beer cooler.
The Perfect Steak:
1. Fill your Beer Cooler with hot water from the tap-hot as you can get it, and also boil some water in a pot. What we want is water around 125-130 degrees for your Beer Cooler. The boiled water can help you get to 125-130 and if you go over by mistake, just add some cooler water. Once you get used to it, it only takes a second to hit your range in like 5 minutes or so.
2. Season Steak salt and pepper on both sides. Get a Ziplock Bag, Freezer bags also work very well, put the steak in the bag. Now we want to vacuum seal it. Here is a video on how its done. Its very simple. Just don`t get any water in the bag.
Its very simple to do. Just lower it in the water and the air will come out as you lower it and seal as you go, careful to not get any water in the bag. The video will show you how. Its simple.
3. Leave steak in for an hour or you can just leave it in there longer until you are ready to eat. The meat will be perfectly cooked and the temperature obviously will not rise above 125-130 resulting in perfectly cooked meat every single time.
4. Now we want to sear the meat. Put about 2 teaspoons of oil in a cast iron skillet or a skillet that can take high heat. Heat your skillet just until it smokes. As SOON as it starts put the meat in. We only want 45 seconds-1 minute no more on each side. So 45 seconds on one side, flip and 45 seconds for the other.
5. Let meat rest about 10 minutes to the juices absorb into the meat and you are now ready to eat.
This results in a PERFECTLY cooked steak every single time with no work really involved. If you can measure the temperature of water, you can have a PERFECTLY cooked steak every single time. This is how the Most Expensive restaurants cook their steaks. Its called Sous Vide. They use machines that costs thousands of dollars but you can get the EXACT SAME results with just a beer cooler. Its the ONLY way I ever cook steak because it comes out PERFECT every time. Restaurant quality. The other good thing is, you can have them in the cooler in the water bath for a long time and whenever you are ready, you can just sear it in the pan and BOOM, its done!
Give it a try, you will be shocked that you just made better than Restaurant Quality once you get it down perfectly. Easiest thing you will ever do.
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I do, but its not necessary at all if you have a thermometer and a beer cooler.
The Perfect Steak:
1. Fill your Beer Cooler with hot water from the tap-hot as you can get it, and also boil some water in a pot. What we want is water around 125-130 degrees for your Beer Cooler. The boiled water can help you get to 125-130 and if you go over by mistake, just add some cooler water. Once you get used to it, it only takes a second to hit your range in like 5 minutes or so.
2. Season Steak salt and pepper on both sides. Get a Ziplock Bag, Freezer bags also work very well, put the steak in the bag. Now we want to vacuum seal it. Here is a video on how its done. Its very simple. Just don`t get any water in the bag.
Its very simple to do. Just lower it in the water and the air will come out as you lower it and seal as you go, careful to not get any water in the bag. The video will show you how. Its simple.
3. Leave steak in for an hour or you can just leave it in there longer until you are ready to eat. The meat will be perfectly cooked and the temperature obviously will not rise above 125-130 resulting in perfectly cooked meat every single time.
4. Now we want to sear the meat. Put about 2 teaspoons of oil in a cast iron skillet or a skillet that can take high heat. Heat your skillet just until it smokes. As SOON as it starts put the meat in. We only want 45 seconds-1 minute no more on each side. So 45 seconds on one side, flip and 45 seconds for the other.
5. Let meat rest about 10 minutes to the juices absorb into the meat and you are now ready to eat.
This results in a PERFECTLY cooked steak every single time with no work really involved. If you can measure the temperature of water, you can have a PERFECTLY cooked steak every single time. This is how the Most Expensive restaurants cook their steaks. Its called Sous Vide. They use machines that costs thousands of dollars but you can get the EXACT SAME results with just a beer cooler. Its the ONLY way I ever cook steak because it comes out PERFECT every time. Restaurant quality. The other good thing is, you can have them in the cooler in the water bath for a long time and whenever you are ready, you can just sear it in the pan and BOOM, its done!
Give it a try, you will be shocked that you just made better than Restaurant Quality once you get it down perfectly. Easiest thing you will ever do.
(http://troll.me/images/omg-rage-face/this-changes-everything.jpg)
I didn't realize it would cook that quickly. I thought around 6 hours or so was the mark, but I guess it really shouldn't take so long if you think about it.
That sounds awesome. I'm probably cooking up some steaks in the next few days, so I'll give this a shot. 8)
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Did I ever tell you about the worst steak I ever ate?
It was awesome.
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Per below instructions, does the steak end up well done, medium or rare?
I do, but its not necessary at all if you have a thermometer and a beer cooler.
The Perfect Steak:
1. Fill your Beer Cooler with hot water from the tap-hot as you can get it, and also boil some water in a pot. What we want is water around 125-130 degrees for your Beer Cooler. The boiled water can help you get to 125-130 and if you go over by mistake, just add some cooler water. Once you get used to it, it only takes a second to hit your range in like 5 minutes or so.
2. Season Steak salt and pepper on both sides. Get a Ziplock Bag, Freezer bags also work very well, put the steak in the bag. Now we want to vacuum seal it. Here is a video on how its done. Its very simple. Just don`t get any water in the bag.
Its very simple to do. Just lower it in the water and the air will come out as you lower it and seal as you go, careful to not get any water in the bag. The video will show you how. Its simple.
3. Leave steak in for an hour or you can just leave it in there longer until you are ready to eat. The meat will be perfectly cooked and the temperature obviously will not rise above 125-130 resulting in perfectly cooked meat every single time.
4. Now we want to sear the meat. Put about 2 teaspoons of oil in a cast iron skillet or a skillet that can take high heat. Heat your skillet just until it smokes. As SOON as it starts put the meat in. We only want 45 seconds-1 minute no more on each side. So 45 seconds on one side, flip and 45 seconds for the other.
5. Let meat rest about 10 minutes to the juices absorb into the meat and you are now ready to eat.
This results in a PERFECTLY cooked steak every single time with no work really involved. If you can measure the temperature of water, you can have a PERFECTLY cooked steak every single time. This is how the Most Expensive restaurants cook their steaks. Its called Sous Vide. They use machines that costs thousands of dollars but you can get the EXACT SAME results with just a beer cooler. Its the ONLY way I ever cook steak because it comes out PERFECT every time. Restaurant quality. The other good thing is, you can have them in the cooler in the water bath for a long time and whenever you are ready, you can just sear it in the pan and BOOM, its done!
Give it a try, you will be shocked that you just made better than Restaurant Quality once you get it down perfectly. Easiest thing you will ever do.
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Per below instructions, does the steak end up well done, medium or rare?
Did this tonight. I unfortunately couldn't keep the temperature constant. So, I ended up with a medium steak. Still, was more juicy than when I have fucked up and made it medium before. I kept it in the water for 1hr. Seared it for 90 seconds per side afterwards (after drying off). The actual machines are about $350 - $400 on Amazon. I am going to look at the little devices that keep the water temp consistent.
All in all...not a bad steak.
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Thank you!
Did this tonight. I unfortunately couldn't keep the temperature constant. So, I ended up with a medium steak. Still, was more juicy than when I have fucked up and made it medium before. I kept it in the water for 1hr. Seared it for 90 seconds per side afterwards (after drying off). The actual machines are about $350 - $400 on Amazon. I am going to look at the little devices that keep the water temp consistent.
All in all...not a bad steak.
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Per below instructions, does the steak end up well done, medium or rare?
Its going to be whatever you like it depending on your temperature. Medium Rare for the instructions I gave.
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Thanks!
Its going to be whatever you like it depending on your temperature. Medium Rare for the instructions I gave.
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Did this tonight. I unfortunately couldn't keep the temperature constant. So, I ended up with a medium steak. Still, was more juicy than when I have fucked up and made it medium before. I kept it in the water for 1hr. Seared it for 90 seconds per side afterwards (after drying off). The actual machines are about $350 - $400 on Amazon. I am going to look at the little devices that keep the water temp consistent.
All in all...not a bad steak.
Did you put the lid on the Cooler? Also, how full was the cooler? Ideally you want to use a somewhat smaller one and not a gigantic one. You want to have the thing nearly full. The temperature should not drop at all if done correctly. Did you keep opening it up and checking? There has to be a reason why your temperature wasn`t constant and I would like to figure out why.
Also, 90 seconds is a little long in my opinion for the final sear.
If I were you, I would get an Anova or Sansaire which are 199 dollars or less and are completely portable and you can make ANYTHING a water bath. Its much more convenient than your big blocky stand alone water ovens.
Check it out.
http://anovaculinary.com/
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Did you put the lid on the Cooler? Also, how full was the cooler? Ideally you want to use a somewhat smaller one and not a gigantic one. You want to have the thing nearly full. The temperature should not drop at all if done correctly. Did you keep opening it up and checking? There has to be a reason why your temperature wasn`t constant and I would like to figure out why.
Also, 90 seconds is a little long in my opinion for the final sear.
If I were you, I would get an Anova or Sansaire which are 199 dollars or less and are completely portable and you can make ANYTHING a water bath. Its much more convenient than your big blocky stand alone water ovens.
I had a larger stainless steel pot. I have a wireless thermometer. I can set it to go off when it hits a certain temp. So I would have my stove on very low until it hit 140, then let it cool until 128. I didn't want to go out to my garage and get my cooler. I was too lazy. Next week I will do the cooler thing with the the wireless thermometer.
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Perfect Medium Rare steak:
Fill cooler with water that's 140-145F, put steak in zip lock bag and squeeze out all air. Drop steaks in water, and close cooler.
45 minutes later heat up a cast iron skillet to the max, remove steak from zip lock bag, and sear each side.
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I've always found that the turning only once method produces inferior steaks. Never bothered with transporting it to the oven though. I guess that is for big, thick rump steaks? I like my steak rare and don't mess around frying it for a long time - unless it's shit quality meat.
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Perfect Medium Rare steak:
Fill cooler with water that's 140-145F, put steak in zip lock bag and squeeze out all air. Drop steaks in water, and close cooler.
45 minutes later heat up a cast iron skillet to the max, remove steak from zip lock bag, and sear each side.
Temperature is WAYYYY too high for medium rare.
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I had a larger stainless steel pot. I have a wireless thermometer. I can set it to go off when it hits a certain temp. So I would have my stove on very low until it hit 140, then let it cool until 128. I didn't want to go out to my garage and get my cooler. I was too lazy. Next week I will do the cooler thing with the the wireless thermometer.
There is your problem right there. The pot will NOT hold the heat at all like a cooler. You were brave for even trying it like that.
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I had a larger stainless steel pot. I have a wireless thermometer. I can set it to go off when it hits a certain temp. So I would have my stove on very low until it hit 140, then let it cool until 128. I didn't want to go out to my garage and get my cooler. I was too lazy. Next week I will do the cooler thing with the the wireless thermometer.
You won`t even have to worry about using your wireless thermometer inside the cooler. You want a decent seal so the heat can`t escape. You might not want to use it if you are not going to get a decent seal.
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Gordon is wrong about turning it once only. You will actually get better results flipping it more. In fact, the more you flip, the better. Gordon is a moron sometimes and not scientific. He is the Bro-Science of the Culinary world.
http://www.seriouseats.com/2013/07/the-food-lab-flip-your-steaks-and-burgers-multiple-times-for-better-results.html
One guy is a master chef that charges obscene amounts of money to cook or supervise cooking for some of the richest people in the world. The owner of many fine restaurants. The other is a Master bater internet troll that stalks people online all day through various forums, and claims to be able to cook. Hmmmm...
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One guy is a master chef that charges obscene amounts of money to cook or supervise cooking for some of the richest people in the world. The owner of many fine restaurants. The other is a Master bater internet troll that stalks people online all day through various forums, and claims to be able to cook. Hmmmm...
Think long and hard before you make a decision. :D
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Gordon Ramsey is an annoying piece of dung. That may well be part of his shtick but the truth of it is I don't want to be annoyed. As for his cooking, so what? It's all the emperor's new clothes. People praise him because he's a good cook and it's considered popular/stylish to do so.
Screw him, his shtick, his cooking and his "show". He's making money? Not off of me, but good for him all the same.
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Did it Saturday....found out my cooler has a small crack in it so my water was not staying in it. Had to keep monitoring the temp every 10 - 15 mins. Otherwise, the steak came out nice. I do think I will continue to do my searing and finishing in oven though....I feel its much more my style....
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Did it Saturday....found out my cooler has a small crack in it so my water was not staying in it. Had to keep monitoring the temp every 10 - 15 mins. Otherwise, the steak came out nice. I do think I will continue to do my searing and finishing in oven though....I feel its much more my style....
X2
The only time I bathe my meat in water is when I jump in my hot tub.
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Think long and hard before you make a decision. :D
::)
How does that invalidate the info? Again, focus purely on the information and facts.
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Pan seared steak tastes way too damn good for my lazy ass to even attempt this bag in a cooler method.
I'm happy with my steak and ignorance. 8)
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I remember the worst steak I ever cooked.
It was fucking delicious.
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Pan seared steak tastes way too damn good for my lazy ass to even attempt this bag in a cooler method.
I'm happy with my steak and ignorance. 8)
You pan sear it at the end.
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True Adonis teaching a multimillionaire chef some things about cooking.
Only on Getbig :D :D
x2.....my thoughts exactly!
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x2.....my thoughts exactly!
::)
If someone is wrong, they are wrong.
Shame that you are too stupid to realize this.
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::)
If someone is wrong, they are wrong.
Shame that you are too stupid to realize this.
It may be wrong, but my taste buds are subjective.
It doesnt mean because its cooked the correct way that I will or anyone else will like it that way.
You are correct, according to science.
But I dont care what science says is the best way to cook it if I don't like it.
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It may be wrong, but my taste buds are subjective.
It doesnt mean because its cooked the correct way that I will or anyone else will like it that way.
You are correct, according to science.
But I dont care what science says is the best way to cook it if I don't like it.
The funny thing is, you said you ate at one of his restaurants and liked it and that you wouldn`t like a Sous Vide Steak.
Guess what, in Gordon Ramsay`s restaurants, they use a circulator and water bath to cook all of their steaks Sous Vide.
ROFLMAO!!!!!!
http://www.kevineats.com/2012/09/gordon-ramsay-steak-las-vegas-nv.html
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The funny thing is, you said you ate at one of his restaurants and liked it and that you wouldn`t like a Sous Vide Steak.
Guess what, in Gordon Ramsay`s restaurants, they use a circulator and water bath to cook all of their steaks Sous Vide.
ROFLMAO!!!!!!
http://www.kevineats.com/2012/09/gordon-ramsay-steak-las-vegas-nv.html
You and sf1900 are a lot alike. You both get hung up on insignificant shit... ;D
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The funny thing is, you said you ate at one of his restaurants and liked it and that you wouldn`t like a Sous Vide Steak.
Guess what, in Gordon Ramsay`s restaurants, they use a circulator and water bath to cook all of their steaks Sous Vide.
ROFLMAO!!!!!!
http://www.kevineats.com/2012/09/gordon-ramsay-steak-las-vegas-nv.html
Dude, I dont even know what a Sous Vide Steak is. Nor have I ever said I liked a steak cooked in a particular way.
I eat a steak. If I like it, I like it. If I dont I dont. When I go to a restaurant, I do not know how the steak is made. I just know if I like it or not.
This is not so difficult to understand or grasp.
For all I know, the chef is taking a big massive shit on my steak and serving it to me. I dont know. If i I bite into it, and it taste good, it taste good.
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It may be wrong, but my taste buds are subjective.
It doesnt mean because its cooked the correct way that I will or anyone else will like it that way.
You are correct, according to science.
But I dont care what science says is the best way to cook it if I don't like it.
ROFLMAO!!!
How are those "Subjective Tastebuds" treating you, bud? :D
http://www.dailymail.co.uk/news/article-1171004/Theyre-freshly-prepared-Ramsay-defends-use-boil-bag-ready-meals-restaurants.html
They're 'freshly prepared': Ramsay defends use of 'boil in the bag' ready meals at his restaurants
Read more: http://www.dailymail.co.uk/news/article-1171004/Theyre-freshly-prepared-Ramsay-defends-use-boil-bag-ready-meals-restaurants.html#ixzz2r0X6Nkv8
Follow us: @MailOnline on Twitter | DailyMail on Facebook
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ROFLMAO!!!
How are those "Subjective Tastebuds" treating you, bud? :D
http://www.dailymail.co.uk/news/article-1171004/Theyre-freshly-prepared-Ramsay-defends-use-boil-bag-ready-meals-restaurants.html
They're 'freshly prepared': Ramsay defends use of 'boil in the bag' ready meals at his restaurants
Read more: http://www.dailymail.co.uk/news/article-1171004/Theyre-freshly-prepared-Ramsay-defends-use-boil-bag-ready-meals-restaurants.html#ixzz2r0X6Nkv8
Follow us: @MailOnline on Twitter | DailyMail on Facebook
Dude, I dont even know what a Sous Vide Steak is. Nor have I ever said I liked a steak cooked in a particular way.
I eat a steak. If I like it, I like it. If I dont I dont. When I go to a restaurant, I do not know how the steak is made. I just know if I like it or not.
This is not so difficult to understand or grasp.
For all I know, the chef is taking a big massive shit on my steak and serving it to me. I dont know. If i I bite into it, and it taste good, it taste good.
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Dude, I dont even know what a Sous Vide Steak is.
I eat a steak. If I like it, I like it. If I dont I dont. When I go to a restaurant, I do not know how the steak is made. I just know if I like it or not.
This is not so difficult to understand or grasp.
For all I know, the chef is taking a big massive shit on my steak and serving it to me. I dont know. If i I bite into it, and it taste good, it taste good.
You ate a Sous Vide Steak at Gordon Ramsay`s and you loved it. But for some reason, you and the others felt the need to pretend not to like or understand it.
Perhaps you can teach Gordon how to cook a steak. :D :D
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Dude, I dont even know what a Sous Vide Steak is. Nor have I ever said I liked a steak cooked in a particular way.
I eat a steak. If I like it, I like it. If I dont I dont. When I go to a restaurant, I do not know how the steak is made. I just know if I like it or not.
This is not so difficult to understand or grasp.
For all I know, the chef is taking a big massive shit on my steak and serving it to me. I dont know. If i I bite into it, and it taste good, it taste good.
Dude, you look like a fool given the entire context of this thread. ;)
So do you like Sous Vide steaks now and should I still worry about teaching Gordon Ramsay the art of Sous Vide even though he uses it already in all of his restaurants, including the steak you ate? :D
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You ate a Sous Vide Steak at Gordon Ramsay`s and you loved it. But for some reason, you and the others felt the need to pretend not to like or understand it.
Perhaps you can teach Gordon how to cook a steak. :D :D
Understand what? I ate a steak of his and liked it. That doesnt mean I understand the intricacies of how the steak is made or what its called.
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Dude, you look like a fool given the entire context of this thread. ;)
So do you like Sous Vide steaks now and should I still worry about teaching Gordon Ramsay the art of Sous Vide even though he uses it already in all of his restaurants, including the steak you ate? :D
I don't care to know what a Sous Vide steak is. I did not even watch that video. I dont care how my steak is made. All I care about is if I like it or not. Plain and simple. I dont have a refined palate, nor do I care to have one.
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I don't care to know what a Sous Vide steak is. I did not even watch that video. I dont care how my steak is made. All I care about is if I like it or not. Plain and simple.
So you admit your "Subjective Tastebuds" are pure shit then.
Your steak was prepared in a water bath and you loved it, yet you had no idea. Then, you come on here making a fool of yourself asking me to "teach" Ramsay how to cook a steak Sous-Vide when he has been doing it all along. I get it now. ;)
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Whats this?
http://sousvideusa.com/chefs/95-mark-askew
Mark Askew, Executive Chef, Gordon Ramsay Restaurants
"Since starting to use Grant water baths we have been able to further develop the technique in our kitchen which has helped in the creation of some very exciting new dishes. We are using the baths in many different ways and we find that the more we use them, the more ideas we come up with. Cooking with such accurate control is a great help in achieving consistent end results."
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So you admit your "Subjective Tastebuds" are pure shit then.
Your steak was prepared in a water bath and you loved it, yet you had no idea. Then, you come on here making a fool of yourself asking me to "teach" Ramsay how to cook a steak Sous-Vide when he has been doing it all along. I get it now. ;)
Why are his restaurants so popular if his food is shitty? I don't follow?
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So you admit your "Subjective Tastebuds" are pure shit then.
Your steak was prepared in a water bath and you loved it, yet you had no idea. Then, you come on here making a fool of yourself asking me to "teach" Ramsay how to cook a steak Sous-Vide when he has been doing it all along. I get it now. ;)
Of course I do. My palate is not refined at all. I am not really into cooking food or tasting all different types of food to refine my palate. I like what I like, and do not care how it is prepared.
Yes, I was being 100% serious. I think you need to teach Ramsey how to cook a steak!! I was not being sarcastic at all!! So I am not a fool because I was being totally serious. I really think you can teach him something about cooking. I believe in you, True Adonis.
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It may be wrong, but my taste buds are subjective.
It doesnt mean because its cooked the correct way that I will or anyone else will like it that way.
You are correct, according to science.
But I dont care what science says is the best way to cook it if I don't like it.
So wait, you don`t like the Sous Vide Steak that you ate at Gordon Ramsay`s restaurant? ???
Your "Subjective Tastebuds" told you this?
I take it you won`t be going back to any of Gordon Ramsay`s restaurants then right?
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Why are his restaurants so popular if his food is shitty? I don't follow?
???
Who said that? I didn`t? What are you talking about?
I think his food is wonderful, especially because he uses a Water Bath and Circulator. (which SF1900 does not like)
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I thought you liked the sous vide method Adonis? I got that shit from you and love it.
140F for me always comes out perfectly medium rare. Maybe the water cools a little?
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Okay, I'm confused
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So wait, you don`t like the Sous Vide Steak that you ate at Gordon Ramsay`s restaurant? ???
Your "Subjective Tastebuds" told you this?
I take it you won`t be going back to any of Gordon Ramsay`s restaurants then right?
Im going to come over to your house and have you cook me a steak.
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Of course I do. My palate is not refined at all. I am not really into cooking food or tasting all different types of food to refine my palate. I like what I like, and do not care how it is prepared.
Yes, I was being 100% serious. I think you need to teach Ramsey how to cook a steak!! I was not being sarcastic at all!! So I am not a fool because I was being totally serious. I really think you can teach him something about cooking. I believe in you, True Adonis.
He already uses Sous Vide though so what could I teach him? You thought he was doing something totally different and claimed you would not like the Sous Vide steak despite eating one and loving it. ???
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He already uses Sous Vide though so what could I teach him? You thought he was doing something totally different and claimed you would not like the Sous Vide steak despite eating one and loving it. ???
haha, when did I say I would not like the Sous Vide steak? Where? Show me.
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Im going to come over to your house and have you cook me a steak.
haha! I've always wanted to dine at The Adonis Plantation!! I'm in
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I thought you liked the sous vide method Adonis? I got that shit from you and love it.
140F for me always comes out perfectly medium rare. Maybe the water cools a little?
140 is way too high for medium rare if it stays consistent. The water should not cool if a cooler is properly sealed and the majority of the container if filled with water. However, if you are getting the result you like and/or a medium rare result depending on whatever variables are making it so, keep at it my friend!
I love Sous Vide and use it for all of my meats!
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haha! I've always wanted to dine at The Adonis Plantation!! I'm in
I believe that True Adonis would be a warm and gracious host. He would teach us about the finer things in life. I would not mind learning about wine. I am sure TA has some excellent wine at his home. He needs to refine my palate.
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haha, when did I say I would not like the Sous Vide steak? Where? Show me.
It may be wrong, but my taste buds are subjective.
It doesnt mean because its cooked the correct way that I will or anyone else will like it that way.
You are correct, according to science.
But I dont care what science says is the best way to cook it if I don't like it.
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I have a one cubic foot lunch box I use. There's no better way to cook a steak. I then burn that mother fucker (the steak) for about 45 secs per side on a HOT cast iron skillit.
I learned this from TA who posted it last year I think.
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::face palm::
True Adonis, you are definitely the best troll on this forum.
I admit defeat.
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::face palm::
True Adonis, you are definitely the best troll on this forum.
I admit defeat.
You didn` t lose anything though, you gained. You learned that you actually like Sous Vide and that Gordon Ramsay uses it in his restaurants and you enjoyed the steak you ate at their restaurant. I don`t see this as a bad thing and I certainly didn`t win anything. I probably look like a bigger jackass than you to most people if one were to read this exchange, so I probably lost more than anyone here.
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You didn` t lose anything though, you gained. You learned that you actually like Sous Vide and that Gordon Ramsay uses it in his restaurants and you enjoyed the steak you ate at their restaurant. I don`t see this as a bad thing and I certainly didn`t win anything. I probably look like a bigger jackass than you to most people if one were to read this exchange, so I probably lost more than anyone here.
If I ever visit your state, I will make sure to come over for some steak. 8) 8)
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I do, but its not necessary at all if you have a thermometer and a beer cooler.
The Perfect Steak:
1. Fill your Beer Cooler with hot water from the tap-hot as you can get it, and also boil some water in a pot. What we want is water around 125-130 degrees for your Beer Cooler. The boiled water can help you get to 125-130 and if you go over by mistake, just add some cooler water. Once you get used to it, it only takes a second to hit your range in like 5 minutes or so.
2. Season Steak salt and pepper on both sides. Get a Ziplock Bag, Freezer bags also work very well, put the steak in the bag. Now we want to vacuum seal it. Here is a video on how its done. Its very simple. Just don`t get any water in the bag.
Its very simple to do. Just lower it in the water and the air will come out as you lower it and seal as you go, careful to not get any water in the bag. The video will show you how. Its simple.
3. Leave steak in for an hour or you can just leave it in there longer until you are ready to eat. The meat will be perfectly cooked and the temperature obviously will not rise above 125-130 resulting in perfectly cooked meat every single time.
4. Now we want to sear the meat. Put about 2 teaspoons of oil in a cast iron skillet or a skillet that can take high heat. Heat your skillet just until it smokes. As SOON as it starts put the meat in. We only want 45 seconds-1 minute no more on each side. So 45 seconds on one side, flip and 45 seconds for the other.
5. Let meat rest about 10 minutes to the juices absorb into the meat and you are now ready to eat.
This results in a PERFECTLY cooked steak every single time with no work really involved. If you can measure the temperature of water, you can have a PERFECTLY cooked steak every single time. This is how the Most Expensive restaurants cook their steaks. Its called Sous Vide. They use machines that costs thousands of dollars but you can get the EXACT SAME results with just a beer cooler. Its the ONLY way I ever cook steak because it comes out PERFECT every time. Restaurant quality. The other good thing is, you can have them in the cooler in the water bath for a long time and whenever you are ready, you can just sear it in the pan and BOOM, its done!
Give it a try, you will be shocked that you just made better than Restaurant Quality once you get it down perfectly. Easiest thing you will ever do.
interesting... i never gave sous-vide a chance because i thought the vacuum sealing sounded like a pain. that ziplock technique looks great though.
what machine do you use, adonis? thinking about giving this a try. also, what is a "beer cooler"... ??? is that just a regular cooler?
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interesting... i never gave sous-vide a chance because i thought the vacuum sealing sounded like a pain. that ziplock technique looks great though.
what machine do you use, adonis? thinking about giving this a try. also, what is a "beer cooler"... ??? is that just a regular cooler?
Yeah, just a regular cooler.
The cooler will give you the same results as a Sous Vide machine if done correctly.
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Time to get a cooler :D
Charcoal is not cheap.
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heating up the water yourself sounds like a pain in the ass, though...
how much meat can i cook in one of these 11.2 liter machines?
http://www.amazon.com/Sous-Vide-Supreme-PSV-00144-Cooking/dp/B007P25A38/ref=sr_1_3/179-3986710-8982706?ie=UTF8&qid=1390288418&sr=8-3&keywords=sous+vide
Can you do a whole chicken? Pork shoulder? Standing rib roast? :D
edit: nvm, just got one of these:
http://www.amazon.com/Dorkfood-Sous-Vide-Temperature-Controller-DSV/dp/B0088OTON4/ref=sr_1_2?ie=UTF8&qid=1390290117&sr=8-2&keywords=sous+vide
will test it out with an old crock pot first
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haha! I've always wanted to dine at The Adonis Plantation!! I'm in
TA feverishly awaits, to tickle your tastebuds! :D
(http://www.eveandersson.com/photos/usa/la/new-orleans/oak-alley-plantation-dining-room-w-fan-large.jpg)
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TA feverishly awaits, to tickle your tastebuds! :D
(http://www.eveandersson.com/photos/usa/la/new-orleans/oak-alley-plantation-dining-room-w-fan-large.jpg)
ad literam
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I do, but its not necessary at all if you have a thermometer and a beer cooler.
The Perfect Steak:
1. Fill your Beer Cooler with hot water from the tap-hot as you can get it, and also boil some water in a pot. What we want is water around 125-130 degrees for your Beer Cooler. The boiled water can help you get to 125-130 and if you go over by mistake, just add some cooler water. Once you get used to it, it only takes a second to hit your range in like 5 minutes or so.
2. Season Steak salt and pepper on both sides. Get a Ziplock Bag, Freezer bags also work very well, put the steak in the bag. Now we want to vacuum seal it. Here is a video on how its done. Its very simple. Just don`t get any water in the bag.
Its very simple to do. Just lower it in the water and the air will come out as you lower it and seal as you go, careful to not get any water in the bag. The video will show you how. Its simple.
3. Leave steak in for an hour or you can just leave it in there longer until you are ready to eat. The meat will be perfectly cooked and the temperature obviously will not rise above 125-130 resulting in perfectly cooked meat every single time.
4. Now we want to sear the meat. Put about 2 teaspoons of oil in a cast iron skillet or a skillet that can take high heat. Heat your skillet just until it smokes. As SOON as it starts put the meat in. We only want 45 seconds-1 minute no more on each side. So 45 seconds on one side, flip and 45 seconds for the other.
5. Let meat rest about 10 minutes to the juices absorb into the meat and you are now ready to eat.
This results in a PERFECTLY cooked steak every single time with no work really involved. If you can measure the temperature of water, you can have a PERFECTLY cooked steak every single time. This is how the Most Expensive restaurants cook their steaks. Its called Sous Vide. They use machines that costs thousands of dollars but you can get the EXACT SAME results with just a beer cooler. Its the ONLY way I ever cook steak because it comes out PERFECT every time. Restaurant quality. The other good thing is, you can have them in the cooler in the water bath for a long time and whenever you are ready, you can just sear it in the pan and BOOM, its done!
Give it a try, you will be shocked that you just made better than Restaurant Quality once you get it down perfectly. Easiest thing you will ever do.
Not true at all. There are barely any fine steak houses that use sous vide. Most just use super hot broilers. Sous vide makes for a mushy interior. It is good for low quality meat but for high quality, all it takes is high heat and a few minutes. Troll on smeagol.
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TA feverishly awaits, to tickle your tastebuds! :D
(http://www.eveandersson.com/photos/usa/la/new-orleans/oak-alley-plantation-dining-room-w-fan-large.jpg)
Shall we call the servants from out of their quarters for this occasion?
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Not true at all. There are barely any fine steak houses that use sous vide. Most just use super hot broilers. Sous vide makes for a mushy interior. It is good for low quality meat but for high quality, all it takes is high heat and a few minutes. Troll on smeagol.
Do you really want to go down this route?
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Do you really want to go down this route?
Which top steakhouses use sous vide for their steaks? Don't name these gastronomy guys like Achatz or Ardia, but name a true steakhouse.
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Not true at all. There are barely any fine steak houses that use sous vide. Most just use super hot broilers. Sous vide makes for a mushy interior. It is good for low quality meat but for high quality, all it takes is high heat and a few minutes. Troll on smeagol.
You are a complete moron. Sous Vide is specifically for EXPENSIVE cuts of meat that need to be cooked to perfection each and every time.
Mushy interior? Explain to me how keeping the internal temperature at a perfect 130 degrees will make it mushy? That doesn`t even make sense. I am all ears.
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I like this.
http://www.seriouseats.com/2013/03/ultimate-best-steak-ever-bone-in-ribeyes.html
The Food Lab: 61-Day Dry-Aged, Sous-Vide, Torched-and-Seared Bone-in Ribeyes (AKA The Ultimate Steak)
(http://www.seriouseats.com/images/2013/03/20130305-dry-age-sous-vide-steak-process-00.jpg)
(http://www.seriouseats.com/images/2013/03/20130305-dry-age-sous-vide-steak-process-06.jpg)
(http://www.seriouseats.com/images/2013/03/20130305-dry-age-sous-vide-steak-process-18.jpg)
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I am all ears.
You are all ears. You look like an elf! ;D
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You are all ears. You look like an elf! ;D
So?
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I like this.
http://www.seriouseats.com/2013/03/ultimate-best-steak-ever-bone-in-ribeyes.html
The Food Lab: 61-Day Dry-Aged, Sous-Vide, Torched-and-Seared Bone-in Ribeyes (AKA The Ultimate Steak)
(http://www.seriouseats.com/images/2013/03/20130305-dry-age-sous-vide-steak-process-00.jpg)
(http://www.seriouseats.com/images/2013/03/20130305-dry-age-sous-vide-steak-process-06.jpg)
(http://www.seriouseats.com/images/2013/03/20130305-dry-age-sous-vide-steak-process-18.jpg)
You'd have to be the worst chef in america to fuck up a 61-Day Dry-Aged steak.
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You'd have to be the worst chef in america to fuck up a 61-Day Dry-Aged steak.
Looks tasty to me. :D
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Shall we call the servants from out of their quarters for this occasion?
We can get the band together after we eat.
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So?
Why doesn't dry aging spoil a steak? Any other time you couldn't keep beef that long without freezing it?
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Why doesn't dry aging spoil a steak? Any other time you couldn't keep beef that long without freezing it?
no. it draws out moisture which give the meat a richer taste. remember, they don't dry age steaks, they dry age the roast, then the outside become inedible so they trim a bit off the ends then slice it into steaks so you don't actually eat the spoiled part.
There are some steak houses that prefer a wet aging like Peter Luger's.
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I like this.
http://www.seriouseats.com/2013/03/ultimate-best-steak-ever-bone-in-ribeyes.html
The Food Lab: 61-Day Dry-Aged, Sous-Vide, Torched-and-Seared Bone-in Ribeyes (AKA The Ultimate Steak)
(http://www.seriouseats.com/images/2013/03/20130305-dry-age-sous-vide-steak-process-00.jpg)
(http://www.seriouseats.com/images/2013/03/20130305-dry-age-sous-vide-steak-process-06.jpg)
(http://www.seriouseats.com/images/2013/03/20130305-dry-age-sous-vide-steak-process-18.jpg)
would destroy.
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no. it draws out moisture which give the meat a richer taste. remember, they don't dry age steaks, they dry age the roast, then the outside become inedible so they trim a bit off the ends then slice it into steaks so you don't actually eat the spoiled part.
There are some steak houses that prefer a wet aging like Peter Luger's.
Ah, okay cool... that makes sense.
Why don't small steaks spoil though?