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All this steak talk, what do you guys do if you have to do about 6 at once for your family? I have one large cast iron griddle pan, and one slightly smaller cast iron griddle pan,l as well as various other pans and the over... how can I go about this so that I have all six steaks ready and done at the same time without making a balls up or over cooking a couple?
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Nov 28, 2017 15:24
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| # ? Apr 29, 2024 18:30 |
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Tindahbawx posted:All this steak talk, what do you guys do if you have to do about 6 at once for your family? 1) grill them 2) reverse sear them and get as many pans as possible screaming hot on the stovetop, then sear them all at the same time. It will be hectic, noisy, and smoky, but doable
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Nov 28, 2017 15:30
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You can’t really do it, it’s like if you wanted a fun car with your same family. Best you can get is doing two batches where the first ones are wrapped in tinfoil until the second set have come off the pans and rested then you serve them together.
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Nov 28, 2017 15:32
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Sous vide them and finish them in the pan i guess Do two massive ribeyes and slice em up
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Nov 28, 2017 15:37
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Microwave them at 50% for 8 minutes per steak to get a good sear.
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Nov 28, 2017 16:16
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Bought a pasta machine, finally, so naturally... 
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Nov 28, 2017 16:43
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Tindahbawx posted:All this steak talk, what do you guys do if you have to do about 6 at once for your family? Souse vide them all simultaneously and finish on a grill or charcoal chimney.
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Nov 28, 2017 17:18
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Tindahbawx posted:All this steak talk, what do you guys do if you have to do about 6 at once for your family? Hire someone to flip them constantly
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Nov 28, 2017 18:52
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Well thanks for all the suggestions. Don't have a sous vide sonic reckon I'll go with the option of getting a couple of ridiculous sized lumps of meat and working from there.
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Nov 29, 2017 21:35
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A very large grill.
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Nov 29, 2017 21:55
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Tindahbawx posted:Well thanks for all the suggestions. Don't have a sous vide sonic reckon I'll go with the option of getting a couple of ridiculous sized lumps of meat and working from there. what kind of family is this? i've never been in any group of 6 people that would all eat a medium rare steak. there's always at least one fool who wants it cooked brown through
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Nov 30, 2017 05:43
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We would always make that person sleep outside in the shed
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Nov 30, 2017 05:52
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Schneider Inside Her posted:Do two massive ribeyes and slice em up This. Instead of buying six 8ounce steaks, buy 3 16ounce or even better, 2 24ounce steaks. Thicker steaks (1.5" and thicker), when cooked properly, will always be superiour smaller cuts (when appropriate for the cut of steak). This way you only have to sear two steaks which shouldn't add much more time or effort versus 3 times the work for less flavorful dinner. Edit: Example:   
atothesquiz fucked around with this message at 16:42 on Nov 30, 2017 |
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Nov 30, 2017 16:31
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Where did all the asparagus go?! (good job)
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Nov 30, 2017 17:24
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Yeah seriously, who only cooks like 8 asparagus???
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Nov 30, 2017 21:24
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I think there are like 10! And I dont order/make steak for the sides.
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Dec 1, 2017 02:22
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I did a couple of cool new things this week. Chilles rellenos smothered in extra cheese & chorizo & salsa:  These took about an hour longer than I thought they would, mostly because I forgot we had a whisk attachment on our stand mixer and I decided to try and whisk egg whites stiff by hand, which I had never done before. I really appreciate my stand mixer now. Speaking of, I've been making no-knead bread for a while now, and decided to spend yesterday baking with a more traditional method for the first time.  Odd spots on the crust because I did not have a spray bottle at hand to mist the loaf before sticking in the oven, but I still wanted to get some water on it to steam in the first half of baking, so I just kinda flicked water at it before baking. I now have a spray bottle. Baking bread is awesome 
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Dec 8, 2017 18:33
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Chile rellenos are one of those dishes I love making and constantly try to improve with varying degrees of success. Yours look fantastic! Do you have a link to the recipe?
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Dec 8, 2017 20:35
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Feeling quite proud of myself, first time I've really cooked in way too long thanks to depression. Pork Tenderloin with a balsamic, soy sauce, garlic marinade. Simple, but absolutely reinvigorated my desire to cook more. Shame my roommates went out partying and missed it.
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Dec 9, 2017 01:48
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Made some pasta from scratch and rolled up some meatballs, kept it simple and delicious. 
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Dec 9, 2017 05:42
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Juxtaposition overload
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Dec 9, 2017 08:44
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ogopogo posted:Made some pasta from scratch and rolled up some meatballs, kept it simple and delicious. Great shot and food looks amazing.
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Dec 9, 2017 14:25
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I've been watching videos from Maangchi's Youtube channel for a while now and made a couple things that didn't call for specialty ingredients. Today I finally went down to the Korean grocery store to get pepper flakes and dried anchovies and fermented shrimps and all that good stuff. And I celebrated by making Bo-ssam, pork belly cabbage wraps. The cabbage is quick-pickled, and next time I'll trim more of the base off. The sherry glass contains fermented shrimp relish, while the bowl is oyster radish salad. You put it all together and pop it in your mouth. It's an overwhelming combination of flavors, and is very good. I also made cabbage-and-soybean-paste soup with the leftover cabbage, but I don't have a picture of that.
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Dec 10, 2017 06:50
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Tindahbawx posted:All this steak talk, what do you guys do if you have to do about 6 at once for your family? A lot of planning and timing.
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Dec 10, 2017 07:49
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Kenning posted:I've been watching videos from Maangchi's Youtube channel for a while now and made a couple things that didn't call for specialty ingredients. Today I finally went down to the Korean grocery store to get pepper flakes and dried anchovies and fermented shrimps and all that good stuff. And I celebrated by making Bo-ssam, pork belly cabbage wraps. Needs some fresh garlic slices, but looks good. Bossam is one of my fav meals.
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Dec 10, 2017 22:30
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late but first chili of the season   
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Dec 11, 2017 02:20
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THE MACHO MAN posted:late but first chili of the season That's a proper chili.
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Dec 11, 2017 03:02
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Do you deglaze the fond with the Guinness after browning the meat or do you just add it directly to the chili? I’m way too used to making stew to make a good chili I feel like. Looks amazing though.
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Dec 11, 2017 03:25
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Hob_Gadling posted:Steak and salad. Yours looks really good, similar to mine. Picked some USDA Prime filets from a local butcher today and cooked them with the girlfriend. My filet came wrapped with bacon. We just pan fried it in a non-stick pan for 5 minutes each side, lightly seasoned with salt and pepper, had butter/oil in the pan. Only real challenge is there wasn't much heat when we finally sat down. Any advice on how to retain the heat? Our concern is we like our steaks pretty rare and we don't want it to overcook if it is kept in the oven or is covered with something to retain heat. (I had no hand in the vegetables other rinsing before they were prepared)
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Dec 11, 2017 03:40
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Casu Marzu posted:Needs some fresh garlic slices, but looks good. Bossam is one of my fav meals. That's a great idea. Both the oyster radish salad and the fermented shrimp relish have lots of fresh garlic in them, but a straight slice in one of the wraps would be fantastic.
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Dec 11, 2017 03:53
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emotive posted:Tonight: Tacos with roasted cauliflower, salsa macha, pickled onion, feta & cilantro That looks amazing and I want to make it for my mom (who turned vegetarian this year.) Salsa macha seems simple enough to make based on a quick google search, but what's the best way to roast the cauliflower? I'm a cooking noob, and I don't really use my oven. Ever.
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Dec 11, 2017 07:06
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Stringent posted:That's a proper chili. thank you! VelociBacon posted:Do you deglaze the fond with the Guinness after browning the meat or do you just add it directly to the chili? I’m way too used to making stew to make a good chili I feel like. Deglaze. I throw onions and pepper in after the meat and do a quick deglaze to get some of it up. Once the veg has been sweated, I throw in my spice paste and get that caramelized good, then deglaze again. Then stock and rest.
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Dec 11, 2017 12:43
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Doc Walrus posted:That looks amazing and I want to make it for my mom (who turned vegetarian this year.) Salsa macha seems simple enough to make based on a quick google search, but what's the best way to roast the cauliflower? I'm a cooking noob, and I don't really use my oven. Ever. Preheat your oven to 500* (or as hot is it will go, if less), toss florets with oil and a little salt then roast for 20 minutes.
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Dec 11, 2017 14:07
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THE MACHO MAN posted:late but first chili of the season You seem to have forgotten the image of you putting the beans in. 
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Dec 11, 2017 16:20
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that's a can of worms, not beans
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Dec 11, 2017 16:29
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There's a chili thread here: https://forums.somethingawful.com/showthread.php?threadid=3451852 where beans vs. no beans is a welcome discussion at any and all times.
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Dec 11, 2017 17:14
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A tale of taco topping use in three parts. The first night - skirt steak tacos with a red onion/cilantro/jalapeno/orange bell pepper mix, avocado, sour cream, lime.  Which turned into breakfast tacos the next morning. Same thing as above but with a sloppy fried egg mixed in.  Finally last night, I still had the red onion/cilantro mix, so I fried up the rest of the corn tortillas into chips and mashed the rest of the avocado I had. I had some chimichurri leftover from last week so I marinated some chicken in that, and cooked it up. Then I made nachos that reigned supreme. 
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Dec 11, 2017 18:51
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A++ would attempt to lick my monitor again
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Dec 11, 2017 20:52
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Yeah making that into 3 meals was tops, great work.
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Dec 12, 2017 05:16
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| # ? Apr 29, 2024 18:30 |
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 A meal that I crafted for a friend on a special, medically required diet: tiny portions, no rice, not too much fat (recent gastric surgery). I took the idea of Indian saag paneer, and turned it into a warm salad. Fresh, homemade paneer cubes over fresh spinach wilted in curry spices with a bit of rice vinegar. Since half of a baked stuffed squash was too big of a portion, I deconstructed it by chopping it up into cubes and roasting it. Kabocha squash stuffed with oyster mushrooms cooked with shallots and garlic. The oyster mushrooms were locally foraged by a friend of mine, and the pumpkin was from my dad's garden.
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Dec 12, 2017 20:27
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