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I'm staying at a friend's place with a gas grill and I just bought a thermapen. If I wanted to have a delicious steak for lunch, what do I need to do? What should I buy and how do I cook it? e: vvvvv it needs to be done completely on a gas grill at the apartment complex because the friend is moving and hasn't moved over any pans yet. Boris Galerkin fucked around with this message at 15:28 on May 15, 2013 |
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May 15, 2013 15:01
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| # ¿ May 14, 2024 15:15 |
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Aramoro posted:The method I talked about is super simple, especially if you have a thermapen. I did this method today and after 2 minutes my steak was barely around 35 C/95 F. I'm guessing my pan wasn't hot enough? My steak was sitting in the room for about 30 minutes so it wasn't/shouldn't have been too cold. Also, I salted the steak when I took it out of the fridge but didn't pepper it until after. Should I pepper it before I cook it next time?
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May 25, 2013 23:41
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Get your meat Accidentally go way overboard on salt and pepper  Oh well, might as well let it rest for 45 minutes before trying to fix it  Sear the gently caress out of it and eat  How'd I do? I'm not even sure if this was a steak cut and I'm so jealous of you guys with your thick cuts that I can't seem to find here. For the record next time I'll use much way less salt. I think I overcooked it too cause I pulled it out at 120º F but when I set it on the plate my thermometer was telling me 140º F and it was freaking me out. At least it was still pink instead and it was still delicious albeit salty.
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Jun 21, 2013 18:54
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This is going to sound dumb but how do I dry my steak in the fridge? I'm not talking about aging but just letting some moisture evaporate for a few hours. Do I wrap it up in a paper towel? Set it on a cooling rack? Or can I just put it on a plate and pop it in the fridge? e: Also everybody says to use a cast iron skillet but this house doesn't have one and I'm moving soonish so I'm not going to buy one yet but we do have an enameled dutch oven. Can I just sear/cook my steak with the flipping like crazy method using that? It's definitely the heaviest thing in the kitchen. (On a side note, it's a Le Creuset that belonged to a housemate's grandmother, and holy poo poo the price when I looked it up.) Boris Galerkin fucked around with this message at 19:01 on Aug 29, 2013 |
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Aug 29, 2013 13:34
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Assuming you can puddle and sear a steak, which really seems completely idiot proof, is there any point in eating an expensive steak at a fancy steak restaurant? The topic of steaks came up at lunch today and my coworkers started talking about [insert expensive steak restaurant] and how their steaks were expensive but worth it. None of my coworkers cook though. I didn't say much but I just kept thinking I could easily go buy a prime grade cut of meat, dry it out in my fridge, and sv it for a fraction of the cost.
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Mar 7, 2014 04:18
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| # ¿ May 14, 2024 15:15 |
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How do I make ghee, just warm up some butter in a pan until it foams?
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Mar 8, 2014 19:11
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