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Stalizard posted:I just did a steak in a beer cooler, it was the easiest thing I ever did. I used a two dollar dial type thermometer I got from a restaurant supply store. I stuck it in a lovely styrofoam cooler I got for three dollars from the grocery store. It was the easiest thing I ever cooked. I submerged the thermometer, it still works. I have leftover steaks from when I bought a cow. I have a lovely styrofoam cooler leftover. I think it's time I finally try this sous-vide thingy.
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Aug 3, 2013 19:04
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I actually really like doing Chuck Steak in my SV setup. I do 138 for 24 hours. It comes out with a texture kind of like filet, but is super beefy. You could do it for like an hour, and it would be moist, but it would probably be really chewy, since you don't give time for connective tissue to break down.
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Aug 3, 2013 19:11
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Hollis posted:Oh wow, what kind of thermotator is that thy are using? Also, what type of blowtorch. Don't see any information on the page. I will definitely do this. I've done the beer cooler method lots of times. I think I lost 1c of temp in 45 minutes, so it was really easy to keep the temperature stable. Just add hot water, stir, check the temp, add some more, stir etc. If you put more steaks in, you're getting more heat loss in the water, but as long as you keep an eye on it, it's no hassle. It's completely safe but I wouldn't do more than 4 hour puddles with it.
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Aug 3, 2013 19:36
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Here's how I cooked a steak this week. I started with two 18oz. ribeyes, and I vacuum sealed them. I then sous-vided them for an hour at 49C (120F). After sous vide I blotted them with paper towels and lightly singed them with a MAPP Pro torch:  Then I plopped them into a 500F cast iron skillet for 60s a side:  After that I put some butter on top, fresh black pepper and tented under foil for 5m to rest before eating: 
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Aug 9, 2013 01:30
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Using a torch to dehydrate the sides pre-sear is a VERY cool idea. Super super neato.
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Aug 9, 2013 01:55
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Hollis posted:Is there anyway to sous vide a steak without having to invest in all that equipment, basically is there a cheat for it?> I don't got the money to invest in that This isn't out just yet but it's another option that just popped up the other day. Serious Eats seems to like it as well. http://www.kickstarter.com/projects/seattlefoodgeek/sansaire-sous-vide-circulator-for-199 http://www.seriouseats.com/2013/08/...8SeriousEats%29
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Aug 9, 2013 02:02
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I've already posted this in a couple other threads but here's a $100 sous vide solution (you also need a $20 slow cooker) http://www.amazon.com/DorkFood-DSV-Temperature-Controller-Sous-vide/dp/B0088OTON4
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Aug 9, 2013 02:13
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No Wave posted:Using a torch to dehydrate the sides pre-sear is a VERY cool idea. Super super neato. Yeah, that sear is...searious.
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Aug 9, 2013 17:56
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Steve Yun posted:I've already posted this in a couple other threads but here's a $100 sous vide solution (you also need a $20 slow cooker) I'm glad I have 4 weeks before I have to commit but yeah, you just made me spend $200 in the future.
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Aug 9, 2013 18:00
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The torch isn't that helpful. I think you can get 99% of that sear without it, I wanted to try it out. I throw my cast iron in the oven at 500F and let it sit there for 30 minutes or so to make sure it's all the same temp and evenly heated. Then a couple drops of canola oil rubbed on to each side of the steak to make sure it releases quickly enough and off you go.
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Aug 9, 2013 21:40
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I tried a "flat iron" for the first time. The local grocery store in town had some ~8oz 1" thick steaks for $2 ea. I marinated it in teriyaki for a few hours then threw it right on my gas grill on high. 4 minutes per side and some fresh ground black pepper and sea salt. I think I hit the medium rare mark spot on. Sliced it against the grain and it was melt-in-your-mouth tender and incredibly flavorful. I will be eating a lot more of these cheap steaks in the future.
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Aug 16, 2013 05:16
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Flat iron is the very best of the "butcher's cuts". Even if they were the same price I'd take it over rib-eye.
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Aug 16, 2013 05:42
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Lucky bastard. Around here, flatiron is fashionable enough that it's no longer a cheap cut of meat. I mean, it's still not an expensive cut, but I miss when I could pick up a pack of top blade steaks for less than the cost of hamburger. Now they label top-blade steaks as flatiron without even cutting them properly, and charge full price. 
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Aug 16, 2013 05:55
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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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Boris Galerkin posted: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?
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Aug 29, 2013 14:03
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Nevermimd
Steve Yun fucked around with this message at 23:49 on Aug 31, 2013 |
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Aug 31, 2013 03:39
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Boris Galerkin posted: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? The dutch oven will be tough to handle since you can't get a spatula angled properly to lift it, but it can work if you're careful.
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Aug 31, 2013 23:15
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Spatula? Just use tongs.
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Sep 1, 2013 01:44
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You could use a screwdriver. Just be careful not to mar that $150 enamel. The high walls are going to make things at the bottom of the pot a little moister than if you were using a frying pan. Probably not enough to notice unless you are cooking on an especially low-powered hot plate, though. Use the dutch oven.
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Sep 1, 2013 09:15
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marshalljim posted:You could use a screwdriver. Just be careful not to mar that $150 enamel. If you can chip enamel with some tongs just by flipping a steak then  to you sir.
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Sep 1, 2013 15:33
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Boris Galerkin posted:but we do have an enameled dutch oven. Can I just sear/cook my steak I don't think you're supposed to heat an empty enameled dutch oven on high heat. That's always been my understanding, anyway.
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Sep 1, 2013 17:07
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Here is how you do it: Cook onions in a cast iron skillet with butter. Dry steak Lightly salt with calcium carbonate Turn the heat up to absolute maximum Throw away onions (or keep them for fun!) EXPOSE THE STEAK TO THE RAW HEAT! FLIP THE STEAK Philly rare Yes. Rest it for a bit, add salt and pepper. EAT IT Good crust, but still raw on the inside, the way God intended.
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Sep 2, 2013 01:02
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Shbobdb posted:Here is how you do it: 1) Who likes cold steak? 2) Why would you rest your steak in this case, because it's still cold? 3) Good job monkeycheesing making a steak I guess.
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Sep 2, 2013 14:42
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Dude, is good: http://en.wikipedia.org/wiki/Pittsburgh_rare All the good flavor of the milliard reaction with all the flavor and texture of raw steak.
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Sep 3, 2013 00:10
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I like black and blue for tenderloin, but for more marbled cuts I strongly prefer rare to medium rare, so the fat has a chance to relax.
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Sep 3, 2013 04:24
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I like my tenderloin cold smoked and sliced thin, no sear/marks thanks.
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Sep 3, 2013 04:47
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Shbobdb posted:Dude, is good: The meat needs a bit of warmth to get the juices flowing atleast. I like rare tenderloins and stuff, but fattier and rougher cuts of meats needs more heats.
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Sep 5, 2013 07:55
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Chemmy posted:The torch isn't that helpful. I think you can get 99% of that sear without it, I wanted to try it out. Did you use actual real MAPP or did i misread? Seems overkill to sear meat with something you can repair the underside of a battleship with while it's at sea.
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Sep 7, 2013 20:18
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Yeah, the cooks and chefs here use MAPP (pro) I don't know what you are talking about with regards to using MAPP for repairing ships at sea. MAPP by itself (with just air), is useless for soldering anything bigger than 1" copper pipe, and they do a pretty messy average job at that, depending on heat soak. I used to be in HVAC and I got the oxygen tank and acetylene/LPG/MAPP out for any big jobs. Without pressurized oxygen it doesn't burn hot enough for big jobs. Fo3 fucked around with this message at 19:37 on Sep 8, 2013 |
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Sep 8, 2013 19:33
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Filboid Studge posted:Did you use actual real MAPP or did i misread? Seems overkill to sear meat with something you can repair the underside of a battleship with while it's at sea. Well, they don't make MAPP (and it's super poisonous) so I used MAPP Pro, but yes. I used to use a propane Bernzomatic torch and it just doesn't get you a good sear. The MAPP is better but still not what I had in mind so I use the torch to dry the surface of the meat really quickly. My thinking is that I have two tools that do slightly different things. The torch is super hot, but doesn't have much mass behind it; it can dry meat and it can sear the outside if you're patient but I'm not. The cast iron pan isn't as hot but has a lot of mass and good flat surface contact on its side, so I dry the steak with the torch real quick and then sear it off in the pan. To be honest you can skip the torch, I like to play around with things and obviously if you have company over there's a certain dramatic flair when you pull out a blowtorch to work on dinner, but this is supposed to be the "Art of Medium Rare Meats" and so going way overboard seemed like the right idea.
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Sep 10, 2013 02:25
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I tried making steak for the first time tonight and it actually turned out alright. I have some left over and with an anniversary coming up on Monday and not being able to take my girlfriend to a $100 dinner, I was going to make steak for her since she loves steak. This time I want to do something more than just the salt & pepper seasoning I did earlier, so what are some of your favorite things to rub on a steak before cooking it? Again I'm on a budget but I already own most spices/seasonings that you normally find in a good kitchen.
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Sep 29, 2013 06:54
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I stick with salt and pepper as long as I have decent meat.
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Sep 29, 2013 07:11
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What kind of cut is it and how thick? My favorite cut is ribeye, about 1.5" thick. You really don't need anything but salt and pepper. Though I am going to buy some and try marinading them in reduced milk before patting dry and cooking sous vide. I wanna see if I can possibly squeeze more cow in there somehow.
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Sep 29, 2013 08:18
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ShadowCatboy posted:
The gently caress?
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Sep 29, 2013 08:23
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Experimentin', dude. It's the same process that led me to discover how to make shittons of brown butter and such.
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Sep 29, 2013 08:45
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Casu Marzu posted:The gently caress? Personally, I like my milk steak boiled over hard, with a side of jelly beans served raw.
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Sep 29, 2013 14:23
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The milk solids will burn when searing. Not cool.
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Sep 29, 2013 14:42
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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.
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Sep 29, 2013 14:46
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ShadowCatboy posted:
This will be terrible. Don't do this. If you want to do something "different" SV your steak with a T of clarified butter in the bag, a sprig of thyme, and a garlic clove
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Sep 29, 2013 14:51
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Chef De Cuisinart posted:This will be terrible. Don't do this. If you want to do something "different" SV your steak with a T of clarified butter in the bag, a sprig of thyme, and a garlic clove s-v fresh garlic is kind of funky, i'd do powdered instead. Also wrap the thyme in plastic wrap, cut off the edges so it's just the size of the thyme, then throw that in there too to avoid SUPER THYME spots.
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Sep 29, 2013 14:54
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