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Reign Of Pain posted:I've got a thin-cut rib-eye steak that wasn't used for the breakfast that was intended and I want to make a taco or 2 out of it. toast some garlic powder, onion powder, and chili powder in some veg oil in a skillet. Dice and add some stewed tomatoes, half a chopped onion, and the meat, and heat through. Add salt to taste. Put the resultant hot stuff in a tortilla. Add some chopped raw onion and shaved carrot for crunch. Squirt a little orange or grapefruit juice on there maybe. Lime would be better.
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Dec 7, 2018 01:48
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| # ? Apr 26, 2024 18:04 |
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you can make taco's really easy by pre-heating the oven to 400, and brushing your tortillas with olive oil and then feeding it through the rack so that there's a little strip that's flat and the tortilla hangs (put a pan under it or oil will drip on the hot part of your electric oven and cause a fire.)
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Dec 7, 2018 01:58
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fart store posted:toast some garlic powder, onion powder, and chili powder in some veg oil in a skillet. Dice and add some stewed tomatoes, half a chopped onion, and the meat, and heat through. Add salt to taste. Thank you. That was awesome and I'm glad you reminded me that it's easy to make something quick and simple thats GOOD!
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Dec 7, 2018 02:40
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Turtlicious posted:you can make taco's really easy by pre-heating the oven to 400, and brushing your tortillas with olive oil and then feeding it through the rack so that there's a little strip that's flat and the tortilla hangs (put a pan under it or oil will drip on the hot part of your electric oven and cause a fire.) If you must have crispy taco shells (you monster) it's a bit safer to make aluminum foil taco forms and cook them on a baking sheet to avoid getting oil everywhere.
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Dec 7, 2018 02:58
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Where can i get good corn tortillas
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Dec 7, 2018 03:08
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I did soft tacos
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Dec 7, 2018 03:27
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goodness posted:Where can i get good corn tortillas It depends on where you live. Up here in Chicagoland I usually get the El Milagro brand, which is ubiquitous and better than most in the supermarket. My local panaderia (mexican bakery) also sells tortillas (which I haven't tried). I would hope ones at a panaderia would be fresh and decent quality. If you've never been to a panaderia I highly recommend it. They've developed a rich tradition of baking pastries (pan dulce) that are different from the ones an American would be used to. I like to get conchas, enriched buns that have been coated in a sugar paste and baked and look a little like a sea shell. Typically you go in and place the pastries you want onto a tray with tongs and they'll bag it for you at the register.
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Dec 7, 2018 04:26
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Reign Of Pain posted:Thank you. That was awesome and I'm glad you reminded me that it's easy to make something quick and simple thats GOOD! 
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Dec 7, 2018 04:41
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goodness posted:Where can i get good corn tortillas From a bag of masa harina  Honestly not much trouble to make from scratch and as with anything super simple, they really are best that way.
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Dec 7, 2018 05:12
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breaks posted:From a bag of masa harina Yeah we make our own corn tortillas at my restaurant for the few gluten free folks who come to a biscuit joint. They really are easy! It's just masa harina and hot water, maybe a little salt or seasoning if you like. Work hot water into the masa until it's the consistency of Play-doh. Roll em into balls, then press. If you're gonna make a lot, or make tacos all the time, you can buy a press. In a pinch, you can press them with a heavy skillet and some muscle. If you're cooking for yourself and don't need a bunch of tortillas at once, the dough balls will keep in a ziplock bag for a few days in the fridge. Just warm them in your hands like you're playing with play-doh to get them up to speed, press, and cook.
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Dec 7, 2018 18:33
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discovered the wonders of a fishmonger, been buying tonnes of fresh fish, yum! gotten all chummy chummy with the super old lady who works the counter, next time I go I told her she's gonna recommend stuff for me. I bought rainbow trout, the whole bodies. gonna roast them. can I keep the bones once I'm done to make fish stock? are two whole carcasses enough to make a fish stock? I plan on eating one whole one today, so any recommendations on how to cook the 2nd one? I was gonna use aluminium foil and cook it in a pouch in the oven, just some lemon, butter, and some dill. edit: I'm trying to get more iron in my diet, can I stuff the everloving poo poo out of the trout with watercress? or is watercress better raw? I might shove spinach up inside it. serving it with roasted parsnips, sweet potato and carrots. Qubee fucked around with this message at 19:54 on Dec 7, 2018 |
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Dec 7, 2018 19:51
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A skin-on filet of trout sautéed in butter until the top is golden brown and crispy is one of the most delicious tastes on the planet. Re: stock, unless they’re really big fish or you’re making a really small batch of stock, I’d expect you’d need more. But I’ve never made fish stock before so what do I know! If nothing else, throw it in the freezer until you get a few more carcasses. Does anyone have a foolproof hash brown recipe? Mind keep turning out gray and thick instead of a nice, fluffy white on the inside.
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Dec 7, 2018 19:54
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I present my pičce de résistance: Parsley and Watercress (and a small side of fish) defo went overkill on the greens but I love parsley and I love watercress so me throwing it on the plate overzealously is a win in my books. Had to shove parsley aside to show there's even fish underneath for the photo. Qubee fucked around with this message at 21:26 on Dec 7, 2018 |
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Dec 7, 2018 21:15
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Sous vide question: Can I cook steaks to different temperatures in a reasonable amount of time? I like my Ribeyes medium. My wife likes them well done. Inhate rubbery gray steals; she can't stand even a hint of pink meat. Also: I just bought 17 pounds of "Top Sirloin Butt No Roll." I assume it's what top Sirloin steals are cut from. Aside from cutting it into steaks, what else can I do with it? Roast the whole thing? Dice it and sautee it? Note have a sous vide, Instant Pot, oven and stove. But no smoker or grill.
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Dec 7, 2018 22:46
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Bagheera posted:Sous vide question: Can I cook steaks to different temperatures in a reasonable amount of time? no, you set it at the lower temp, pull your steak after an hour or so, crank the heat up while GraySteak continues cooking into a disgusting pile of poo poo
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Dec 7, 2018 22:51
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Bagheera posted:Sous vide question: Can I cook steaks to different temperatures in a reasonable amount of time? I think yes but I'd do it the other way. Set to 140 or whatever you like, drop in both steaks for enough time to get them both cooked medium, remove yours and crank it to 165 and give it 10-15 minutes at that temp to make sure all the pink is removed. Probably easier to just get a divorce though.
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Dec 7, 2018 22:53
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Perhaps she’d like a milk steak boiled over hard?
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Dec 7, 2018 23:09
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I would just SV them both to medium and sear hers a little more.
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Dec 7, 2018 23:12
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i like nice words
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I’m with Anne, I’d just sear hers longer over a slightly lower heat, or hell, take it out of the bag and into the oven for 15 minutes, then sear.
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Dec 7, 2018 23:21
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Anne Whateley posted:I would just SV them both to medium and sear hers a little more. yeah honestly this is the move, because if you're getting well done steak the gently caress is the point of SV? e: you can't just "crank the heat" because it takes like 2 hours, so there would be like a 15 - 20 minute between the two steaks, so just SV them both, takes hers out and just burn the poo poo out of it like she likes. (if you SV'd a steak to 165, it'd be reeeeally rubbery.) Turtlicious fucked around with this message at 23:30 on Dec 7, 2018 |
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Dec 7, 2018 23:28
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sous vide them both to whatever you temp you prefer and take hers out early and throw it in the microwave for ten minutes.
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Dec 8, 2018 00:36
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Anne Whateley posted:I would just SV them both to medium and sear hers a little more. I still think divorce is easier and the right thing in this case, but this seems like a better alternative than my suggestion.
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Dec 8, 2018 00:50
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It's a valid question. If she likes well done steaks there is a risk. A risk she also does not like fish sauce, runny eggs, vegetables, eating meat with a bone in it "because it's too real and reminds me I'm eating an animal" or any number of other picky eater things that will eventually lead to a blow out argument at a family holiday gathering ending in multiple murder/hostage situation.
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Dec 8, 2018 01:15
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Who caressss. I feel like the WDJSJDD MUST BE RARE brigade is way pickier than the well-done team at this point. I'm happy with rare, but if I had to choose between rare and a good crust -- which I think is often the dilemma of inexperienced home cooks -- I would pick a good crust. I dgaf.
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Dec 8, 2018 02:23
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Anne Whateley posted:Who caressss. I feel like the WDJSJDD MUST BE RARE brigade is way pickier than the well-done team at this point. I'm happy with rare, but if I had to choose between rare and a good crust -- which I think is often the dilemma of inexperienced home cooks -- I would pick a good crust. I dgaf. For me for an inch thick steak, 4 min on the stove over medium high in a preheated skillet, flip it over and stick the skillet in a 550 oven for 5 min followed by a 10 minute rest is perfect. I’ve never understood why you’d want to sous vide a steak because I’ve always figured it would get way over cooked before you could get a nice crusty outside, but I’ve never had a sous vide steak to know what I’m missing. All that being said, I’d rather have a steak a little too far toward medium than a little too far towards black and blue.
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Dec 8, 2018 03:53
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I know how to make a steak that's both rare and has a good crust, but many inexperienced home cooks don't; they feel like they have to err on one side or the other. Kaiser Schnitzel posted:I’ve never understood why you’d want to sous vide a steak because I’ve always figured it would get way over cooked before you could get a nice crusty outside, but I’ve never had a sous vide steak to know what I’m missing.
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Dec 8, 2018 04:08
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Salt, let sit exposed in the fridge for an hour or two, and reverse sear. There is no better steak. It's also dead simple - just roast at the lowest temperature your oven can be set to until it's just under temp, then sear and rest. You don't even need to rest it as long.
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Dec 8, 2018 05:22
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Slicing that sirloin butt was a pain. Certainly nothing like slicing a prime rib into Ribeyes. It took me over an hour just to get all the silvers and membranes off. I sometimes save money by buying a prime rib and slicing it into Ribeyes. But I'll never buy a sirloin butt again.
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Dec 8, 2018 12:47
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The only thing I've cooked in my sous vide so far is New York Strip. Both times (once at 140 for 2 hours, again at 150 for 3 hours), it was far more tnder and flavorful than any New York Strip I've had in a restaurant. I'm by no means a sous vide or steal expert, but I am very impressed with these results.
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Dec 8, 2018 12:50
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Steak chat! Doesn't help well done wife guy, but I have discovered The Best Steak Method™. Bring steaks to room temp, salt and pepper, heavy oak/apple smoke at 190 until internal temp is 125 (took the filet about 55 minutes, and the sirloin flap meat about 40). They should be super dry on the outside, which is good. brush lightly with grapeseed or canola oil, grill over a crazy hot chimney of charcoal for about 20 seconds per side, sprinkle with flaky mushroom salt, enjoy.        Intensely smoky, crispy outside, luxurious inside. Without a doubt the best steaks I have ever had, and the only way I cook steak anymore.
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Dec 8, 2018 13:59
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Bringing your meat to room temperature doesn't do poo poo BTW. Do you really think having the meat be 65F instead of 40F will make a meaningful difference when you're tossing it into a 400F+ pan?
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Dec 8, 2018 16:09
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Well it's really probably more like 70 vs 36 or so. If you're smoking them to temp it would obviously change the time in the smoker, which would prolly make a diff in flavor. I do believe that when you're trying to hot a steak restaurant style (sear, then throw it in a super hot oven) having the steak at room temp when you start does make it a lot easier to cook it evenly.
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Dec 8, 2018 16:19
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From our Lord and savior "The steak started at 38°F and the ambient air in my kitchen was at 70°F. I then took temperature readings of its core every ten minutes. After the first 20 minutes—the time that many chefs and books will recommend you let a steak rest at room temperature—the center of the steak had risen to a whopping 39.8°F. Not even a full two degrees. So I let it go longer. 30 minutes. 50 minutes. 1 hour and 20 minutes. After 1 hour and 50 minutes, the steak was up to 49.6°F in the center. Still colder than the cold water comes out of my tap in the summer, and only about 13% closer to its target temperature of a medium-rare 130°F than the steak in the fridge."
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Dec 8, 2018 17:28
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goodness posted:From our Lord and savior  I like to let mine sit out about 2 hours when i'm gonna grill 'em. 20 mins is obviously not going to do anything. Also, the thickness of the meat is going to play into it, and he doesn't say how thick his 15 ounce steak was. He also dismisses the idea of letting them rest on something thermally conductive. Yeah you could hang the thing from the ceiling with a piece of twine and it'll warm a lot slower than if you put it on a baking pan or even a regular ceramic plate. I think he's got a bit of confirmation bias built into his test. That said, I've never tested it myself and my own opinion is based on my own anecdotal experience. It might be a fun summer project to do some meat measurements.
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Dec 8, 2018 17:51
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fart store posted:meat measurements. lord knows that's all anyone uses the internet for anyway
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Dec 8, 2018 18:57
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Is there a way to make my gravy use more of the fat from some particularly oily drippings? Would I just need to use more starch to thicken it or do I actually need an emulsifier?
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Dec 9, 2018 19:21
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When people cook stews that involve sweating and cooking down vegetables, do you guys do it according to time? Or do you wait until most of the water has cooked off before you move to the next step? I have this idea that I should cook the water off to get a little bit of a fond each time before moving on to the next step, but my tendency is to overdo things, and that most of the things I cook end up being on the heavy side flavor-wise.
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Dec 9, 2018 19:51
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I got one of those kitchenaid stand mixers a couple of days ago. Anyone have any recommendations for a recipe book (or other resource) that revolves around it? I used to make a bunch of bread -- and I still do for hosting situations -- but I'm interested in ideas that'll help meal prep and such.
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Dec 9, 2018 21:16
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Googling stand mixer recipes would probably churn out a metric fucktonne of recipes, and kitchenaid is the gold standard of mixers, so you'd probably have entire forums / recipe websites dedicated to things purely for that appliance.
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Dec 9, 2018 21:39
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Anything that calls for whipping egg whites now doesn't make your arm fall off, congrats! Italian meringue in particular is some magic stuff. I'd also make chocolate chip cookies to break it in. Also, treat yourself with a scraper paddle and read up on adjusting whisk height
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Dec 9, 2018 23:33
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