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#61 Mackus

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Posted 02 August 2020 - 06:58 PM

How'd your giant steak turn out?

#62 Russ

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Posted 02 August 2020 - 08:28 PM

How'd your giant steak turn out?


Oh man. It was delicious. Reverse seared it with the cast iron. And had enough left over to make a couple cold sandwiches.
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#63 Mackus

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Posted 03 May 2021 - 12:32 PM

Wasn't sure where to put this, but I just found out that famous chef Rick Bayless is the brother of famous moron Skip Bayless.  This has really thrown me off today.

 

I need to make some mole sauce or something to get straightened out.


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#64 Old Man

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Posted 03 May 2021 - 02:00 PM

Oh man. It was delicious. Reverse seared it with the cast iron. And had enough left over to make a couple cold sandwiches.

Just had a 16 ounce ribeye from Costco, believe or not, it was delish.

 

Beat it up a bit, with meat hammer. Its a ribeye, so didnt need too much.

 

Sprinkle well with Montreal Steak Seasoning on both sides. Get the grill, yes I know, bad word for this thread.

 

Seared it on both sides, turn the heat down some, and cooked it to a nice juicy medium, and it doesnt get much better than that.

 

Nice thing about the Ribeye, dont trim any of the fat, leave it and it helps the grill flavor.


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#65 Russ

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Posted 03 May 2021 - 02:08 PM

Just had a 16 ounce ribeye from Costco, believe or not, it was delish.

Beat it up a bit, with meat hammer. Its a ribeye, so didnt need too much.

Sprinkle well with Montreal Steak Seasoning on both sides. Get the grill, yes I know, bad word for this thread.

Seared it on both sides, turn the heat down some, and cooked it to a nice juicy medium, and it doesnt get much better than that.

Nice thing about the Ribeye, dont trim any of the fat, leave it and it helps the grill flavor.


Costco has great steaks. Weis is also surprisingly fantastic.
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#66 Old Man

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Posted 03 May 2021 - 02:15 PM

Costco has great steaks. Weis is also surprisingly fantastic.

Ive had good steaks out of Sams too.

 

My pocketbook allows me to skip the lower end of the steak line, and enjoy the experience, so much better these days. :)

 

I cant do it, but my wife has an ability to use butter, a cast iron skillet on the stove for searing, and then into the oven, and it doesn't taste like broiled steak, handy for bad weather.

 

I remodeled her kitchen and got her a grill top for her island and while its electric, and doesnt quite come out the same, they still manage to come out pretty darn good.



#67 CantonJester

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Posted 03 May 2021 - 07:43 PM

Ive had good steaks out of Sams too.

 

My pocketbook allows me to skip the lower end of the steak line, and enjoy the experience, so much better these days. :)

 

I cant do it, but my wife has an ability to use butter, a cast iron skillet on the stove for searing, and then into the oven, and it doesn't taste like broiled steak, handy for bad weather.

 

I remodeled her kitchen and got her a grill top for her island and while its electric, and doesnt quite come out the same, they still manage to come out pretty darn good.

 

Bone-in chicken done up stove top in a cast-iron skillet and then flip it and put it in the oven for a half hour (400)...


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#68 Mashed Potatoes

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Posted 25 May 2021 - 08:55 AM

Wasn't sure where to put this, but I just found out that famous chef Rick Bayless is the brother of famous moron Skip Bayless.  This has really thrown me off today.

 

I need to make some mole sauce or something to get straightened out.

 

Jesus, that is mind blowing


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#69 You Play to Win the Game

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Posted 25 May 2021 - 09:00 AM

Have any of you gotten into Sous Vide?


“We have a shot at a wild card right now. But it is not a probability that we're going to win a wild card.” -2022 Trade Deadline

"It's liftoff from here" - after selling on 2022

"We're on a slight upward arc" - Winter Meetings 2022

"I think it's really hard to sit there and chart a course and say, 'We're likely to win the division.'" - Winter Meetings 2022

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#70 Mackus

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Posted 25 May 2021 - 09:32 AM

Yeah, I do.  It's very simple and very low cost to entry, $100 or so for an Anova (which I have) or Joule and you don't have to have anything else.  Can add the vacuum sealer for like $50 once you know you're gonna use it, but until then just ziploc bags and sucking the air out with a straw works halfway decently. 

 

Highly recommend.  Steaks and chops are the obvious huge benefit, can get really thick steaks and they're perfectly cooked all the way through.  But lots of other fun stuff.  I cheat for all my BBQ now, sous vide huge cuts for 2 days then only need to smoke for a few hours and taste just like fully smoked with good smoke flavor and crust. 



#71 Russ

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Posted 25 May 2021 - 10:07 AM

Yeah, I do. It's very simple and very low cost to entry, $100 or so for an Anova (which I have) or Joule and you don't have to have anything else. Can add the vacuum sealer for like $50 once you know you're gonna use it, but until then just ziploc bags and sucking the air out with a straw works halfway decently.

Highly recommend. Steaks and chops are the obvious huge benefit, can get really thick steaks and they're perfectly cooked all the way through. But lots of other fun stuff. I cheat for all my BBQ now, sous vide huge cuts for 2 days then only need to smoke for a few hours and taste just like fully smoked with good smoke flavor and crust.


What’s the advantage of sous vide for 2 days? I thought the point was temperature regulation. Does it soften the meat similar to a slow cooker?

#72 Mackus

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Posted 25 May 2021 - 10:27 AM

What’s the advantage of sous vide for 2 days? I thought the point was temperature regulation. Does it soften the meat similar to a slow cooker?

 

Yes, exactly.  You can do a very long cook at lower temperatures and break down the things that make tough cuts tough, much like braising or slow cooker or smoking.

 

I'll do an entire packer brisket or pork shoulder(s) for 36 hours at 150 degrees.  Then I'll smoke it for about 4-6 hours.  Or pork ribs for 24 hours then smoke for 1-2 hours.  The major advantage is that there is no skill or significant effort needed in smoking it this way.  To solely smoke a brisket takes a lot of skill and effort at regulating the temperature on your smoker and you've gotta hold it at a specific temp for a very long time.  In the past I've stayed up all night long making sure the smoker stayed at the right temp, adjusting intakes and outlets, adding more charcoal.  Now I don't have to do any of that.  I don't even use a thermometer when I'm smoking something like this, if it spikes to 325 degrees it doesn't matter because it's only going for a few hours.


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#73 You Play to Win the Game

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Posted 25 May 2021 - 10:34 AM

So just not at all the way my brain works...

 

But when a recipe says Sous Vide a chicken for 90 minutes at 145.5, how does it ever get the 165 degrees needed to ensure it's safe? 

 

Salmon is amazing Sous Vide, and yes, steak too. I did a Cheesesteak sous vide style. It was much more like a Steak sub rather than a Cheesesteak, but it was amazing. Ridiculously good.


“We have a shot at a wild card right now. But it is not a probability that we're going to win a wild card.” -2022 Trade Deadline

"It's liftoff from here" - after selling on 2022

"We're on a slight upward arc" - Winter Meetings 2022

"I think it's really hard to sit there and chart a course and say, 'We're likely to win the division.'" - Winter Meetings 2022

Mike Elias


#74 Mackus

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Posted 25 May 2021 - 10:43 AM

But when a recipe says Sous Vide a chicken for 90 minutes at 145.5, how does it ever get the 165 degrees needed to ensure it's safe? 

 

It doesn't.

 

At 165 degrees all salmonella is killed instantly.  So if you cook the whole thing to 165 you're guaranteed to have killed all the salmonella.  Until you pick it up with the same tongs you placed it down with raw :)

 

At lower temperatures, salmonella still dies it just takes longer for it to die. That's why you need to do it for X minutes.  You need to ensure that the entire chicken breast has reached 145 for 30 minutes (numbers made up, I almost always look up time/temp charts from Serious Eats or other resource before cooking sous vide aside for BBQ and steak which I've done enough to know off hand) because all the salmonella is killed after that amount of exposure.

 

Here's a good article on this topic:

https://www.amazingf...la-and-bacteria


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#75 You Play to Win the Game

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Posted 25 May 2021 - 10:58 AM

Awesome, thanks Mack. Really good stuff.

“We have a shot at a wild card right now. But it is not a probability that we're going to win a wild card.” -2022 Trade Deadline

"It's liftoff from here" - after selling on 2022

"We're on a slight upward arc" - Winter Meetings 2022

"I think it's really hard to sit there and chart a course and say, 'We're likely to win the division.'" - Winter Meetings 2022

Mike Elias


#76 BSLJamieSieck

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Posted 24 February 2022 - 05:03 PM

I don't know if it deserves its own thread but I'm all in on the air fryer.

It's not just good for making frozen fries and apps either. It makes the best wings, it can do a whole chicken and you haven't lived until you've had an air fried filet.

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#77 Mackus

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Posted 24 February 2022 - 05:07 PM

I realize how silly of a complaint this is, but the marketing ploy of the thing frustrates me.  It's just a small convection oven.  If your oven has a convection setting, then you already had an air fryer.

 

They do work great.  And I see the benefit of a smaller size than a standard oven and being a countertop appliance frees up your oven for other dishes.  






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