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Doh004 posted:- Flip your steak often, the old rule of only turning it once is bullshit The main reason I single-flip is it's just easier for approximating your cooking time. If you know that for a given cut thickness that 2 mins per side gets you a good medium rare, flipping it every 30 seconds and loving around with a thermometer just becomes a hassle for no real benefit other than a marginally quicker cooking time.
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Nov 9, 2017 14:36
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Theophany posted:The main reason I single-flip is it's just easier for approximating your cooking time. If you know that for a given cut thickness that 2 mins per side gets you a good medium rare, flipping it every 30 seconds and loving around with a thermometer just becomes a hassle for no real benefit other than a marginally quicker cooking time. If two minutes a side gets you what you want (what are you cooking, a pork chop?) then cook 30 seconds and flip eight times. Though it’s probably easier to do this on a grill admittedly.
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Nov 9, 2017 15:18
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That's the thing, just seems like a load of extra loving around for no real benefit. It's much easier to just put a splatter guard on top of the skillet to keep the upside at temperature and have less clean up from oil splatter.
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Nov 9, 2017 15:43
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Yeah, I mean technically flipping multiple times is gonna end up with a thinner grey strip around the steak, but if I'm dealing with multiple pans or just lazy, flipping once isn't thaaaat much worse of a product in the end.
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Nov 9, 2017 16:09
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Sure, it's only marginally better but it's really not "that much extra work", unless you think flipping a single steak is a lot of work. Also, I would heavily suggest not cooking proteins by time unless you're doing SV or something that's actually precise. Doneness of things like steak is much better done either with a thermometer or just feel.
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Nov 9, 2017 16:27
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Yeah those strip steaks I posted back there were about 1.5” thick. I didn’t time them or anything, just went by look, flipping every so often until I had a perfect, brown surface and they were firm as I would like. Then I put them on their ends to sear the fat. The time ended up about 15 minutes total which is pretty standard with a single flip. I was always a single-flipper but I am now converted. My steaks are consistently better and more evenly cooked. I also find that you never have to worry about charring—many times on a single flip cook, I would end up flipping earlier than I wanted because the fire was simply too hot for the meat, then the whole thing is off anyway.
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Nov 9, 2017 16:56
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Pollyanna, strip your cast-iron down to bare metal and season. This guide helps with both: http://www.thekitchn.com/i-seasoned-my-cast-iron-pan-with-flaxseed-oil-and-heres-what-happened-224612 Congrats! Now you can scrub it with soap with impunity. Flaxseed oil for base seasoning a couple of years ago, cook with sunflower oil has worked absolute wonders for me.
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Nov 9, 2017 17:01
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Doh004 posted:Sure, it's only marginally better but it's really not "that much extra work", unless you think flipping a single steak is a lot of work. Well yeah no poo poo. I don't do steak anymore unless I'm svizzling. I'm just saying, for the new person that is having issues with everything, flipping constantly may be an additional extra step that isn't really needed until he or she gets the basics of cleaning a cast iron pan down first.
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Nov 9, 2017 18:24
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Doh004 posted:Sure, it's only marginally better but it's really not "that much extra work", unless you think flipping a single steak is a lot of work. Eh, I just figure that if I'm only pan frying, it's usually not a big/effort steak. In those instances where it's a fair sized cut, a reverse sear seems like a better end product. 
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Nov 9, 2017 18:49
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BrianBoitano posted:Pollyanna, strip your cast-iron down to bare metal and season. This guide helps with both: I'm trying to decide whether it's worth stripping and reseasoning my 12-inch Lodge skillet or if I should just buy a new one. When I was doing the initial home seasoning I ended up setting it upside down on something that stuck to the edge of the pan, and now it has weird spots that don't really take seasoning there and it bugs me. I don't think it's going to affect the performance of the pan but it might start to rust from there, or at least that's my worry. On the one hand it's only like $20 to buy a new one but it also seems like a waste to abandon a perfectly functional cast iron over a seasoning fuckup.
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Nov 9, 2017 19:33
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Harrow posted:I'm trying to decide whether it's worth stripping and reseasoning my 12-inch Lodge skillet or if I should just buy a new one. When I was doing the initial home seasoning I ended up setting it upside down on something that stuck to the edge of the pan, and now it has weird spots that don't really take seasoning there and it bugs me. I don't think it's going to affect the performance of the pan but it might start to rust from there, or at least that's my worry. Just strip and re-season it. You'll have to do a nice seasoning when you get the new one, so time spent is going to be about the same. No reason to give up on an otherwise perfectly fine pan. There are tons of old cast iron pans floating around that need the same thing done to them as this, and it only takes a couple hours to have a really nice seasoning to it.
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Nov 9, 2017 19:47
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I have steel wool, so it's fine - my pan is clean now. I'll re-season it Kenji style  I don't make steak terrifically often, but I find the pan is pretty great for roasting veggies. I make broccoli, carrots, onions, garlic, etc. in it pretty regularly. That's where most of the olive oil comes from. I also have trouble finding larger-sized salt grains at my local supermarket...kosher is as big as I can find. vvv Morton's is the one I typically use, yeah...it could stand to be a bit larger still. Pollyanna fucked around with this message at 22:08 on Nov 9, 2017 |
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Nov 9, 2017 22:01
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Morton's kosher is much larger than Diamond Kosher
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Nov 9, 2017 22:06
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Casu Marzu posted:Well yeah no poo poo. I don't do steak anymore unless I'm svizzling. I'm just saying, for the new person that is having issues with everything, flipping constantly may be an additional extra step that isn't really needed until he or she gets the basics of cleaning a cast iron pan down first. Yes, my post is directed at the Pollyannas of the world, not the Casu Marzus. And yes, cleaning is definitely step 1. Theophany posted:Eh, I just figure that if I'm only pan frying, it's usually not a big/effort steak. In those instances where it's a fair sized cut, a reverse sear seems like a better end product. Good looking meat.
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Nov 9, 2017 23:13
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Seasoning the pans-related question: I have one of those "green gourmet" type ceramic pans that has started to have things stick to it badly after about a year. The manufacturer's leaflet said could be seasoned in the same manner as one does with cast iron; has anybody here re-seasoned a ceramic pan and if so, are there any ceramic-specific quirks I should know about?
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Nov 10, 2017 19:59
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so tonight I decided I wanted to make chicken pie for a boardgame night I'm hosting tomorrow. I don't normally make pie - it's been years since I last tried it out, but I definitely wanted to get it right. Decided to use the crust from the binging with babish apple pie video also wanted to make the chicken filling from the serious eats chicken pot pie It's been a long rear end afternoon, but this turned out pretty good:  of course I can't eat that until tomorrow, but the two turnovers I made out of the leftover filling and scrap dough turned out great too: 
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Nov 13, 2017 05:21
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I baked bread for the first time this week! The no-knead method is so easy, I definitely want to do this every week from now on. The crackling sound of the crust cooling is magical. 
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Nov 17, 2017 05:02
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Tuesday: Lentil shepherd's pie Tonight: Tacos with roasted cauliflower, salsa macha, pickled onion, feta & cilantro 
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Nov 17, 2017 05:36
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emotive posted:Tuesday: Lentil shepherd's pie Do you have a recipe for that shepherd's pie? I'm assuming it's vegetarian.
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Nov 17, 2017 06:15
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dat crust n crumb....
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Nov 17, 2017 18:49
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Corn Chowder with Shrimp and Pepper. Cavatappi & Cheese with Pickled Chillies.  Deep pan Pizza with Egg as insisted upon by toddler.  Cob loaf.  Cod And N Triple Cooked Chops, Tartar Sauce, Peas, X Wing. 
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Nov 17, 2017 21:37
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emotive posted:
gently caress. I thought my tacos looked good. Maghrebacos. Chicken, onion, goat cheese, harissa, saffron. 
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Nov 18, 2017 02:57
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On the subject of steak, here is another strip grilled and flipped repeatedly. Total cooking time 20 minutes. It was goddamn delicious. 
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Nov 18, 2017 03:06
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Theophany posted:The main reason I single-flip is it's just easier for approximating your cooking time. If you know that for a given cut thickness that 2 mins per side gets you a good medium rare, flipping it every 30 seconds and loving around with a thermometer just becomes a hassle for no real benefit other than a marginally quicker cooking time. I always have the best luck with: NY Strip steak about 1.5" Salt and pepper about 1hr before cooking and let sit to draw out the moisture. Pat dry Get a clean cast iron skillet as hell, no oil. Sear the fat on the sides for about a minute wherever the fat is thick to get some fat in the pan. 4 minutes first side 3 minutes second side. Put some caramelized onions on top and rest tented as long as you can stand before attacking the steak and devouring it like an animal. Serve with no other sides. Sides are for bitches with a good piece of meat. For crappy meat, do the same, but soak that mo-fo in worcestershire after and serve with potatoes. For really crappy meat, sub A-1 and serve with over-easy eggs. For even worse meat (beaver, nutria, monitor lizard, etc), Ducasse!
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Nov 18, 2017 07:22
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Phil Moscowitz posted:On the subject of steak, here is another strip grilled and flipped repeatedly. Total cooking time 20 minutes. It was goddamn delicious. If I'm fukkin flipping a steak repeatedly for 20 minutes, I'd expect the sear to be a lot more even than that.
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Nov 18, 2017 18:05
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Casu Marzu posted:If I'm fukkin flipping a steak repeatedly for 20 minutes, I'd expect the sear to be a lot more even than that. The flipping was only about 10-12 minutes of it but ok
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Nov 19, 2017 00:19
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mostlygray posted:I always have the best luck with: Man, I want me some monitor lizard rn
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Nov 19, 2017 16:04
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Phil Moscowitz posted:The flipping was only about 10-12 minutes of it but ok If I'm flipping a loving steak constantly for 10-12 minutes, I'd expect a more even sear.
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Nov 19, 2017 17:35
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Casu Marzu posted:If I'm flipping a loving steak constantly for 10-12 minutes, I'd expect a more even sear. You’re right, it’s a fair criticism. I would expect a more even sear no matter how much flipping was happening. Still tasted great and was cooked perfectly throughout, but other steaks done the same way have indeed had a more even sear. I think it was a question of too little charcoal and/or delaying getting the meat on until it had gotten too low.
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Nov 19, 2017 23:30
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Supreme pizza night!   
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Nov 21, 2017 02:52
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That looks pretty amazing
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Nov 21, 2017 03:01
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Yum, man
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Nov 21, 2017 15:40
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Steak and salad.
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Nov 23, 2017 18:23
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Steak and salad pt 2
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Nov 24, 2017 18:53
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Colita de cuadril a la parrilla. God, i love meat.   
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Nov 25, 2017 18:52
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rest your goddamn meat
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Nov 25, 2017 22:07
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Did a Jambalaya tonight, as always using my boy That Works' recipe from the Cajun/Creole thread. Was good.   Chicken thighs, chorizo (andouille is non existent here) and jumbo prawns.
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Nov 25, 2017 22:14
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I made a bunch of stock today from Thanksgiving leftovers   stock for days e: it's nothing to look at, but for dinner was turkey pot pie:  it was really tasty though kumba fucked around with this message at 00:54 on Nov 26, 2017 |
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Nov 26, 2017 00:51
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You should color your veggies for stock.
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Nov 26, 2017 01:00
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  This is the ideal turkey stock color. You may not like it, but this is what peak performance looks like. 3rd quart is in the freezer, couldn't be bothered to go grab it for the photo
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Nov 27, 2017 02:27
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