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Pork to 150F?!  Nothing wrong with Ducasse method, but I prefer freezer steak and a 200F oven. Season steak, freeze steak, sear one side, pop into oven with a T of butter, pull at 110F, carry over gets me just under 115, and devour.
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Jun 4, 2014 04:09
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 If you're cooking lean-rear end supermarket stuff, sure it's gonna be dry. But 90% of my pork is local, and I find the texture of med-rare-ish pork to be kinda offputting. I prefer cooking to 145 or 150, and the fattiness of the meats I get keeps it just right.
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Jun 4, 2014 04:51
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Chef De Cuisinart posted:Pork to 150F?! I guess I have to try one of these freezing methods. Seems to me like all the extra water would hurt in making a good crust, but maybe not. I'll give it a shot...
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Jun 4, 2014 06:26
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Casu Marzu posted:and a strip steak Ducasse method also talks about steak giving off multiple tablespoons of oil, which definitely didn't happen in the steaks above. I don't see anything wrong with cooking meat on a hot pan that's not hot enough to carbonize and then finishing with butter, but there's no reason to call that the Ducasse method, that's just... steak. No Wave fucked around with this message at 15:17 on Jun 4, 2014 |
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Jun 4, 2014 13:48
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Any tips on how to keep the juices IN the steak while letting it rest? Every time I take the foil off after resting the plate is full of juice and the steak is dry in places (mostly on the outside, the center usually gives a taste of what could have been). I am using a coated pan to fry steaks and usually oil them before I put them in.
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Jun 4, 2014 14:31
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FeastForCows posted:Any tips on how to keep the juices IN the steak while letting it rest? Every time I take the foil off after resting the plate is full of juice and the steak is dry in places (mostly on the outside, the center usually gives a taste of what could have been). I am using a coated pan to fry steaks and usually oil them before I put them in.
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Jun 4, 2014 15:16
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Yep. Sounds like you're overcooking the part of the steak close to the surface while you're developing your crust, which leads to narrow bands of dry overcooked greymeat even if the center of the steak is your preferred doneness. You might be better suited to the reverse sear method mentioned earlier in the thread (within the last couple pages at least).
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Jun 4, 2014 15:21
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FeastForCows posted:Any tips on how to keep the juices IN the steak while letting it rest? Every time I take the foil off after resting the plate is full of juice and the steak is dry in places (mostly on the outside, the center usually gives a taste of what could have been). I am using a coated pan to fry steaks and usually oil them before I put them in. Are you letting your pan heat up to screaming, smoking hot for a long time in advance? I'm talking cast iron let it go on the stove on high for 10 minutes heating up.
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Jun 4, 2014 16:00
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Nicol Bolas posted:Are you letting your pan heat up to screaming, smoking hot for a long time in advance? I'm talking cast iron let it go on the stove on high for 10 minutes heating up. Not quite for 10 minutes, but it's piping hot, yes. Temperature should not be the problem. ^^^ I'll give the reverse searing a try, thanks!
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Jun 4, 2014 16:17
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I should have added--you need a pretty heavy pan. Cast iron is thick and dense, which is why it takes so long to heat, but when you drop your steak in it also won't lose all of its heat immediately. If you're using a thinner, lighter pan, it won't work as well, because the temperature drops the second the steak hits the pan.
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Jun 4, 2014 18:04
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A bit late to the oil chat, but I like to buy some beef fat from the butcher, render it into tallow, and use that. It's got a high smoke point and a nice flavor. Also, mushroom cooked in tallow are delicious, and you can make candles with the excess!
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Jun 4, 2014 19:47
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a foolish pianist posted:A bit late to the oil chat, but I like to buy some beef fat from the butcher, render it into tallow, and use that. It's got a high smoke point and a nice flavor. Also, mushroom cooked in tallow are delicious, and you can make candles with the excess! Cooking beef in beef fat has its own appealing logic, though.
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Jun 4, 2014 19:53
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I've posted before about my mysterious metal pan that cooks perfect steaks, yeah I'm retarded. I just realized that the reason I'm getting amazing steaks is because I'm using the Ducasse method. So mystery solved. Thanks thread!
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Jun 5, 2014 02:25
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I'm a big fan of Alton Brown's podcast and Good Eats type stuff, so I'm happy that he's started posting short cooking videos on youtube. His most recent one is on charcoal searing skirt steaks and it looks easy and tasty. https://www.youtube.com/watch?v=Q5y2voEWJ6U
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Jun 8, 2014 03:26
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I managed to pick up a 2" bone-in ribeye at $6.99/lb. Definitely the thickest steak I've ever gotten my hands on. I usually sear on a cast iron so hot that my fume hood does nothing to prevent half of my apartment becoming uninhabitable for a couple hours. This time around, I want to try Ducasse. I'm using this page 2 post as a starting point, and googling for other opinions. demonachizer posted:Instead of searing the poo poo out of a steak, I strongly urge you to try the method that the french use. I won't be able to do this for at least a week, so the steak's in the freezer for now. Super-nervous, so any advice is appreciated. Cast-iron vs. non-stick (those are my only choices)? It seems like non-stick isn't a problem because the cooking times are so long that heat-retention isn't as big of a deal.
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Jun 9, 2014 09:03
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You do realize the steps you quoted are not, actually, what Alain Ducasse describes, right? I'm fairly certain no one actually ever reads the article that quotes him directly. It's like the worst game of telephone ever.
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Jun 9, 2014 14:15
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Casu Marzu posted:You do realize the steps you quoted are not, actually, what Alain Ducasse describes, right? I'm fairly certain no one actually ever reads the article that quotes him directly. It's like the worst game of telephone ever. Is the quoted way or the canon way better?
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Jun 9, 2014 14:57
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FaradayCage posted:Is the quoted way or the canon way better? I would think the multiple Michelin starred chef would know what he's talking about more than the multitude of people that can't read what he wrote and therefore do some half-assed, pulled out of thin air recipe. Edit: demonachizer posted:Instead of searing the poo poo out of a steak, I strongly urge you to try the method that the french use. lol  the french
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Jun 9, 2014 15:16
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Anyone know of a good guide to dry-aging meat? Interested in trying it out.Casu Marzu posted:lol Casu Marzu are you implying that there isn't a secret french cooking handbook handed out to all french people when they turn 16 detailing the one true way to cook all sorts of foods? Falcon2001 fucked around with this message at 20:16 on Jun 12, 2014 |
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Jun 12, 2014 19:51
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Falcon2001 posted:Anyone know of a good guide to dry-aging meat? Interested in trying it out. Here you go.
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Jun 12, 2014 20:23
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Thanks! I guess that answer the question pretty well, unfortuantely with a 'yeah, gonna need more space'. Definitely be trying this when we move to a bigger place and I have someone to stash a minifridge though.
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Jun 12, 2014 20:49
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Falcon2001 posted:
Here you go.
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Jun 13, 2014 06:15
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Now that you've revealed the 
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Jun 13, 2014 15:13
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For those techniques calling for the steak to be cooked on its fatty edge first, can you just cut off the fat and render it in the pan before throwing in the steak? Standing there holding the steak up for 5 minutes is kind of a pain.
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Jun 16, 2014 00:51
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Sevryn posted:For those techniques calling for the steak to be cooked on its fatty edge first, can you just cut off the fat and render it in the pan before throwing in the steak? Standing there holding the steak up for 5 minutes is kind of a pain. Eating the side of the steak with the seared fat along it is the best part.
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Jun 16, 2014 06:38
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Father's day. Had the grill out and got to cook some ribeyes for my dad and uncle to well-done. Fuckers. My brother and I ate a bunch of rare lamb chops and steaks just to piss them off.
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Jun 16, 2014 13:16
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What I'll do if I get a steak that's got a nice fat strip on it will be to cut it down a little and then chop that up. I then render it down until it's crispy and brown and then use it to cook the steak in. Never had bad results with this and the crust almost always comes out this wonderful crisp brown.
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Jun 17, 2014 00:08
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Sevryn posted:For those techniques calling for the steak to be cooked on its fatty edge first, can you just cut off the fat and render it in the pan before throwing in the steak? Standing there holding the steak up for 5 minutes is kind of a pain. Hold up steak, eat steak, get swole? Seriously, do not cut the fat off, it's delicious.
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Jun 17, 2014 01:44
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Steak Locker. A kickstarter for a device to dry-age steaks at home: https://www.kickstarter.com/projects/1343942869/steaklocker-the-first-in-home-dry-age-steak-fridge
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Jun 17, 2014 17:26
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Her eyes are freaking me out.
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Jun 17, 2014 18:36
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Steve Yun posted:Steak Locker. A kickstarter for a device to dry-age steaks at home: I've been wanting something like this. Thanks for the heads up.
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Jun 17, 2014 21:26
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On the other hand, I wonder, has anyone tried just using a minifridge to do the same thing at home for a lot cheaper? http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html
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Jun 17, 2014 21:35
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Steve Yun posted:On the other hand, I wonder, has anyone tried just using a minifridge to do the same thing at home for a lot cheaper? I have a wine fridge that I've modified to be a cold smoker/charcuterier/thing. I could definitely age a half ribeye in there, and the thing only cost $150. My $300 mini fridge would be even better, but that's where my beer goes and I don't want to tinker with my beer fridge.
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Jun 17, 2014 23:15
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Man I'm in Italy and Germany for 3 weeks now and the steaks taste super bland except for a few exceptional high end Italian places. The meat may be aged but there's no crust and the meat hasn't been rested well enough. Instead of salt and pepper it's some generic herb butter for dipping. Don't get me wrong, butter is tasty. It seems like restaurants prefer serving sliced veal or roasts instead of thick juicy steaks.
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Jun 20, 2014 07:30
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at a place I used to work we just took an old fridge and packed it with salt blocks for dry aging and it worked pretty well
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Jun 20, 2014 21:06
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Prime New York Strip  Steak mid-rare seasoned with salt and pepper, with roasted asparagus. Perfect.
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Jul 13, 2014 00:49
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NY strip on really loving hot cast iron + oven to finish. It was worth smoking the poo poo out of my condo and having it smell like a steakhouse for a week.
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Jul 17, 2014 16:00
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Made myself a steak and eggs breakfast today.  I think it turned out really well!  e: holy broken tables batman! Annath fucked around with this message at 19:43 on Jul 17, 2014 |
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Jul 17, 2014 19:07
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Monohydrate posted:NY strip on really loving hot cast iron + oven to finish. It was worth smoking the poo poo out of my condo and having it smell like a steakhouse for a week. This is beautiful. I want to devour it
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Jul 22, 2014 04:06
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Any thoughts on this? https://www.youtube.com/watch?v=uLWsEg1LmaE
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Aug 12, 2014 02:38
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