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I you really want more meat flavor with your meat, serve it with a jus. But if you create the perfect milk steak let me know.
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Sep 29, 2013 15:38
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Make a rosemary compound butter and melt a pat of it over each steak after you cook them.
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Sep 30, 2013 16:15
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I know there's the zip lock bag trick when doing SV. When you throw butter, etc. into the mix, is it absolutely necessary to use a vacuum sealer or can you continue to use the zip lock method?
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Sep 30, 2013 16:36
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Shadowhand00 posted:I know there's the zip lock bag trick when doing SV. When you throw butter, etc. into the mix, is it absolutely necessary to use a vacuum sealer or can you continue to use the zip lock method? Just get as much air out as possible. Using a sealer is the easiest way to do that, that's all.
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Sep 30, 2013 17:02
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Shadowhand00 posted:I know there's the zip lock bag trick when doing SV. When you throw butter, etc. into the mix, is it absolutely necessary to use a vacuum sealer or can you continue to use the zip lock method? Butter is solid, so it's trivial to put everything into the bag then dunk it in water and seal it once the air's all pushed out.
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Sep 30, 2013 17:06
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I have a big ol' Calphalon pan that's not nonstick and not iron either (I don't know what it is but it seems to heat evenly and is very flat) but I can't seem to properly sear a steak. It looks like a Dalmatian more often than not. I've tried brushing a thin veneer of oil on the pan, or on the steak (on both is too much and leaves liquid in the pan to cause trouble) but it just makes for a very spotty sear. No photos since it's been a little while, the last food I photographed was Okinawan sweet potatoes we had with macadamia nut butter and candied ginger.
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Sep 30, 2013 18:26
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As a trick for zipper bags, if you're having issues with them not sinking, use binder clips to weigh them down. Alternatively magnetic stirring rods in the bags work on a pinch, if you have any.
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Sep 30, 2013 20:25
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EAT THE EGGS RICOLA posted:I mean, experimenting is good, but usually you have a basis for it rather than making like a 6 year old and making potions out of dirt, water and clay in the sandbox. You're not going to get anything good or interesting out of a milk-marinated steak. I'm a lab biologist so I have some idea of what I'm doing. 
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Sep 30, 2013 20:56
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ShadowCatboy posted:I'm a lab biologist so I have some idea of what I'm doing. Milk will bring nothing to the party though flavor or texture wise you might as well be "Marinating" in water. Also since when did being a biologist have anything to do with cooking?
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Oct 1, 2013 01:28
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ShadowCatboy posted:I'm a lab biologist so I have some idea of what I'm doing. If you were like, an organic chemist, that'd be a better argument. As a biologist, you should apply your skills to making some cheese. Delicious homemade blue cheese.
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Oct 1, 2013 01:33
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ShadowCatboy posted:I'm a lab biologist so I have some idea of what I'm doing. My wife has a PhD in Biology and she has no idea what she is doing in the kitchen.
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Oct 1, 2013 02:38
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dalstrs posted:My wife has a PhD in Biology and she has no idea what she is doing in the kitchen. Well, ShadowCatboy's actually written and done some really interesting things here in the past, so let's not judge him harshly for just wanting to faff around and play in the kitchen. Besides, I've always heard (whether true or not) that calcium fucks around with the enzymes that break down proteins, alongside the lactic acid or whatever Bob Loblaw. Maybe just buy real (butter)milk and not the 2% Lucerne poo poo (that I drink).
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Oct 1, 2013 05:13
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Ca2+ is a pretty major component in activating a ton of enzymes, some of which are proteases that break down other proteins. The big question really is how much Ca2+ is actually soluble. I'm under the impression that the calcium ions are bound to binding proteins in the milk, but pasteurization may have denatured them sufficiently to be released. In any case that's a bunch of blah word salad. Suffice it to say that I was simply curious and wanted to try something new since I discovered that even small amounts of vinegar have catastrophic effects on a steak and wanted to try something new. Also my first major was molecular biology, so there's plenty that's close to ochem.
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Oct 1, 2013 07:57
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Or just apply some heat to a hunk of meat and shove in mouth. Not that complicated!
Doh004 fucked around with this message at 15:01 on Oct 1, 2013 |
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Oct 1, 2013 14:45
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Milk-marinaded steak on the right, comparison with normal steak on the left. Took on a VERY pale hue. Well. Is this good? I'm not sure if this is good. 
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Oct 2, 2013 06:46
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I think that's how it's supposed to look. https://www.youtube.com/watch?v=z99dT3qlBMA https://www.youtube.com/watch?v=8ALecGtJfoc Did you boil it hard with the milk and honey? Drifter fucked around with this message at 07:19 on Oct 2, 2013 |
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Oct 2, 2013 07:15
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12 hour marinade in milk, sous vide for 1 hour at 135* F. Probably should've done it two degrees lower, TBH.
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Oct 2, 2013 08:21
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That you thought this was a good idea, and then after numerous warnings that it was a bad one, you continued anyway. I don't even know what to say. You win internet, you win.  also how does one manage to overcook a steak in an immersion circulator
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Oct 2, 2013 16:50
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Congrats on your overcooked milksteak I guess. Next time you should try cooking it sous-vide in some hot ham water reduction.
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Oct 2, 2013 16:52
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Heh, its his money. I know there were wwawrnings, but this is kind of entertaining/interesting, if only for the sake of finding out how he's going to enjoy it/hate it.
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Oct 2, 2013 19:11
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But marinating meat in milk has been a thing for a very long time. Why are you all getting high and mighty about this?
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Oct 2, 2013 20:55
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Drifter posted:But marinating meat in milk has been a thing for a very long time. Why are you all getting high and mighty about this? Cooking with onion soup mix is also a thing that has been around for a while.
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Oct 2, 2013 20:58
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Does anyone have a good simple recipe for a country-fried steak and gravy? I want to try making some this weekend.
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Oct 2, 2013 21:05
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GrAviTy84 posted:That you thought this was a good idea, and then after numerous warnings that it was a bad one, you continued anyway. I don't even know what to say. You win internet, you win. I currently use a stovetop setup with a digital thermometer and a ceramic pot full of water, so control is more fiddly. 135* is fine though, given that it's ribeye. I just prefer to err on the side of rare. Also the milksteak is currently in the fridge drying out to prepare it for the sear today, so I can't really say whether it's become horrible or not. Will report back when I sear it for my post-workout dinner when I bulk up on protein and what is hopefully milksteak deliciousness. One thing I will say though is that the texture of the steak seemed more tender than usual. However, given that I don't have a control steak to compare it to this is fairly speculative.
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Oct 2, 2013 21:51
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protip: dry aging the steak would have been the better way to intensify the cow, as it were. All you really did was dilute it down and now you're trying to intensify whatever remains. Besides, if all you really really want is some intensely cow flavor dense meat, just make jerky.
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Oct 2, 2013 21:54
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ShadowCatboy posted:I currently use a stovetop setup with a digital thermometer and a ceramic pot full of water, so control is more fiddly. 135* is fine though, given that it's ribeye. I just prefer to err on the side of rare. Some people have said to soak the steak in milk for a day (12 hours or whatever) and then take it out and marinade the now soaked meat with a real marinade for another night or so before cooking. A marinade of garlic, whiskey, honey and soy sauce or whatever other marinade of your choosing.
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Oct 2, 2013 22:04
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GrAviTy84 posted:protip: dry aging the steak would have been the better way to intensify the cow, as it were. All you really did was dilute it down and now you're trying to intensify whatever remains. Drifter posted:Some people have said to soak the steak in milk for a day (12 hours or whatever) and then take it out and marinade the now soaked meat with a real marinade for another night or so before cooking. A marinade of garlic, whiskey, honey and soy sauce or whatever other marinade of your choosing. No Wave fucked around with this message at 22:10 on Oct 2, 2013 |
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Oct 2, 2013 22:06
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Has anyone mentioned reverse pan roasting in here yet? It's my go-to method for steaks and chops since trying it one day. Heat your salted and lightly oiled steak, in your pan of choice, in a ~350 oven to an internal temperature of ~100. Then, about a 90-second sear per side is enough to get good color and an internal temp of 120-125. I find this method doesn't dry out the outside to the steak to the extent of regular pan roasting, plus it has the bonus of getting your pan much of the way to rip-roaring hot for the searing.
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Oct 2, 2013 22:13
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Marv Albert posted:Has anyone mentioned reverse pan roasting in here yet? It's my go-to method for steaks and chops since trying it one day.
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Oct 2, 2013 22:16
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Supreme Allah posted:Does anyone have a good simple recipe for a country-fried steak and gravy? I want to try making some this weekend. I'm a fan of Alton Brown's: http://www.foodnetwork.com/recipes/alton-brown/chicken-fried-steak-recipe/index.html
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Oct 3, 2013 04:36
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Welp, here we go! As usual I sear my steaks in bacon fat. Since I didn't have any on hand, I had to render some down.  The milksteak. Step 1: Marinade for 12 hours in milk. Step 2: Pat dry, season with salt & pepper on both sides and air-dry in the fridge on a cake rack overnight. Step 3: Sous vide 135* for 1 hour. Step 4: Air dry overnight again. Note the somewhat leathery appearance of the surface. While I had some concerns over the milk proteins burning in the pan, I also suspected that with the sous vide the proteins would just incorporate themselves into the meat. Hypothesis confirmed.  Step 5: Sear for a beautiful crust!  Wow! The meat turned out to be just fine. At the recommendation of goons who like Always Sunny in Philadelphia more than I do, it was paired with a side of gourmet Jelly Belly brand jellybeans.  Sorry about the washed-out appearance. Combination of fluorescent lighting and a poo poo cellphone camera led to a glare-ridden and washed-out photo. In reality the jellybean was much greener and more vibrant than this image suggests. The lime flavor really helped elevate the flavor of the meat with its crisp, aromatic quality. Bubblegum did wonders to accentuate the fatty richness, and the smoky flavor of the crust took licorice jelly bellies to a whole new level. Pretty decadent, and the variety of flavors from the Jelly Bellies made the experience of eating the steak a real adventure with the dozens of new flavor combinations available!  ...I'm just making GBS threads you guys, obviously. The outer skirt of the ribeye was succulent and tender as usual. The inner "eye" of the ribeye had a slightly more acidic quality, probably from the lactic acid in the milk. However, it wasn't unpleasant at all, and actually gave the meat a more savory quality. Could've used another slight dusting of salt and a hint more pepper given the thickness of the meat, but overall it was good. The meaty quality was still there, and in fact some of the fattier pieces took on a very mild milky/cheesy flavor that I kinda liked. Overall I'd experiment again, maybe with a longer marinade. For now though I think I'll do a more classic version with the second ribeye this weekend.
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Oct 3, 2013 05:06
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ShadowCatboy posted:Welp, here we go! You'd probably get a better effect by dusting the outside with powdered milk before searing. The milk sugars will boost the caramelization rate. Heston Blumenthal does something similar to chicken bones when roasting for chicken stock.
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Oct 3, 2013 05:54
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I actually did try that once, and I didn't really like how it turned out. Hence the use of whole milk this time.
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Oct 3, 2013 06:18
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Yum, burnt calcium!
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Oct 3, 2013 06:50
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Despite the stupidity of the milk steak that looks better than 90% of the steaks posted in here.
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Oct 3, 2013 07:36
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Does anyone have a good technique for getting a good crust on a thing steak? I just cooked one since I couldn't get something thicker and even cooking it straight from the fridge it was medium at best in the thicker parts with a pretty crap crust
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Oct 26, 2013 19:28
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Scott Bakula posted:Does anyone have a good technique for getting a good crust on a thing steak? I just cooked one since I couldn't get something thicker and even cooking it straight from the fridge it was medium at best in the thicker parts with a pretty crap crust Main thing I've seen is drying it as much as possible and then a nice hot pan.
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Oct 26, 2013 20:23
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Scott Bakula posted:Does anyone have a good technique for getting a good crust on a thing steak? I just cooked one since I couldn't get something thicker and even cooking it straight from the fridge it was medium at best in the thicker parts with a pretty crap crust What kind of pan, how hot was the pan?
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Oct 27, 2013 08:13
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Posting this for my future use. Because I love steak, but I suck at making it. And in my small apartment, the smoke from the process can set off the fire alarm, which is annoying. Smells delicious, though.
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Nov 3, 2013 11:48
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| # ? May 28, 2024 13:42 |
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J.A.B.C. posted:Posting this for my future use. Because I love steak, but I suck at making it. And in my small apartment, the smoke from the process can set off the fire alarm, which is annoying. Smells delicious, though. If you live in an apartment and haven't taken the fire alarm off the wall, you're not doing steak correctly.
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Nov 4, 2013 04:02
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