CHANGSTAR: Audiophile Headphone Reviews and Early 90s Style BBS
Non-Audio Stuff => Food and Drink => Topic started by: Marvey on December 27, 2013, 02:36:05 AM
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Dry aged rib roast for X-mas
(http://www.changstar.com/index.php?action=dlattach;topic=1352.0;attach=5056;image)
- Seared over egg grill between 500-600F for ten minutes
- Moved over to oven at 220F for 45 minutes
- 170F a few more hours
(last pic is one day later after fridge. great for sandwiches.)
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Damn that looks really good... send some over to NY! :)p7
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Very nice!
I didn't take pics of the roast I made for Thanksgiving...
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Nice. One of my favorite restaurants does steaks "blackened blue" style, with blue cheese on top. SOOO GOOD.
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Aww... it'll be at least five months before it's warm enough up here to bbq.
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very nice. low and slow is the way to go for roasts for sure. good colours. can't beat dry aged.
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Nice. One of my favorite restaurants does steaks "blackened blue" style, with blue cheese on top. SOOO GOOD.
That sounds utterly nasty and disgusting. Not only is blue cheese disgusting to all asians; but a good cut of beef, especially dry-aged, should NEVER be polluted with other flavorings. Perhaps a little salt or a dash of pepper. It's like you don't have a good whiskey on the rocks. You have it straight.
I had to use every once of grace in my body to politely convince my father-in-law NOT to marinade it, salt it, pepper it, brine it, rub garlic over it, rub willey's pecan dust over it, etc.
He ended up DUMPING salt and garlic powder all over his cooked portions, so I'm fine with that. I tried to look away while he was doing it.
Aww... it'll be at least five months before it's warm enough up here to bbq.
That's cooked at 170F not 170C. The cold should work in your favor. I moved the roast after searing on the grill to the oven - didn't want it to be over-smoked - which is unavoidable for a long cooking duration using lump charcoal in a ceramic egg type grill.
I know the US government disapproves cooking food at 170F. I also don't recommend anyone cook beef in this fashion since you may die. Just my disclaimer so someone doesn't sue me.
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Not only is blue cheese disgusting to all asians;
Aww... it'll be at least five months before it's warm enough up here to bbq.
That's cooked at 170F not 170C. The cold should work in your favor.
Hey I happen to be an Asian who likes blues cheese.
Also, by too cold I mean I do not want to go outside in -40 weather to bbq.
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From my recent Holiday trip on the way to New Orleans for Thanksgiving.
Salt Grass Steak House. This is how a steak franchise rolls down in Texas. I wish our Outback steakhouses all burn down and get replaced by these. Bone-in Ribeye rare w/ Onion strings.
(http://i.imgur.com/GvwOAltl.jpg)
(http://i.imgur.com/gVYmXWel.jpg)
Famous Salt Lick Ranch and Restaurant near San Antonio. Fantastic Brisket, Sausage and Beef Ribs. Check out that pit! Btw, All-U-Can-Eat!! Yessir!
(http://i.imgur.com/t1dRJvtl.jpg)
(http://i.imgur.com/qKYV2Uil.jpg)
(http://i.imgur.com/3gzMoZul.jpg)
(http://i.imgur.com/HosTYyKl.jpg)
(http://i.imgur.com/LgEjKErl.jpg)
(http://i.imgur.com/jygaq8Zl.jpg)
Tim Love's Lonesome Dove in Fort Worth. Wagyu Tomahawk Chop Ribeye for 2, on top of mushroom and cheese Orzo w/ truffles (their version of Macaroni & Cheese), accompanied by 3 Langostinos. The steak is wheeled out from the kitchen and carved table side. The other steak is a Prime Filet w/ a special Cabernet sauce which apparently is his specialty which takes two or three days to make. Yes, we got a steak to try the sauce.
(http://i.imgur.com/QTVO7h1l.jpg)
(http://i.imgur.com/RaZMAdol.jpg)
Franklin BBQ in Austin. People might have seen Chef Nobu eating here in a recent American Express commercial. Line starts forming at 0700 and grows till opening at 1130. They have to take a preliminary count and order to see where to cut off the line and turn people away. There's a gentleman across the street who rents chairs for waiting customers at $5/chair. I was fortunate enough for their Sous Chef Benji to give me tour of the smokers after lunch. Got to meet Aaron Franklin too who was really cool, even though he was supposed to be at home waiting on the birth of his child. Let's start with the closing sign from the day before.
(http://i.imgur.com/I0tKnS7l.jpg)
(http://i.imgur.com/S8Exm3il.jpg)
(http://i.imgur.com/fxoPF5Fl.jpg)
His brisket has absolutely the most layered and complex depth of smoke I've ever had in any brisket anywhere.
(http://i.imgur.com/hP23PA5l.jpg)
(http://i.imgur.com/hqvR95il.jpg)
(http://i.imgur.com/iKRaFXMl.jpg)
(http://i.imgur.com/absPgKAl.jpg)
(http://i.imgur.com/TjiEevJl.jpg)
Cattleman's Ranch in Fabens, TX. This place is in the middle of nowhere and is on a massive ranch that raises its own cattle. This place is pretty much busy all the time. The most perfectly cooked Rare Porterhouse I've ever had. It's actually not easy to cook a perfect rare steak, all the fat has to be rendered without overheating the center. Meat and seasoning was perfect. The Pineapple Coleslaw was revelatory.
(http://i.imgur.com/mINvnoml.jpg)
Thanksgiving dinner in New Orleans. Prime Rib roast, Shrimp bisque and butternut squash soup, natural free-range turkey, poached eggs and roast asparagus w/ prosciutto and croutons fried in homemade garlic oil, crispy fried brusselsprouts and panceta w/ caramelized onions, and garlic confit on the side.
(http://i.imgur.com/MgCNJ93l.jpg)
(http://i.imgur.com/naPTop0l.jpg)
(http://i.imgur.com/tNgdmSJl.jpg)
(http://i.imgur.com/bLH37Kil.jpg)
(http://i.imgur.com/3LTBddvl.jpg)
(http://i.imgur.com/sUitPuql.jpg)
(http://i.imgur.com/8NDUE0Jl.jpg)
(http://i.imgur.com/0G678Uel.jpg)
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Also, by too cold I mean I do not want to go outside in -40 weather to bbq.
That's grilling, not BBQ. You're from NY aren't ya? ;)
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After scrolling through this, I swear I started to smell wood and smoke.
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What do asians know about beef? ;)
Shabu Shabu on a recent trip to Japan!
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Aww... it'll be at least five months before it's warm enough up here to bbq.
That's cooked at 170F not 170C. The cold should work in your favor. I moved the roast after searing on the grill to the oven - didn't want it to be over-smoked - which is unavoidable for a long cooking duration using lump charcoal in a ceramic egg type grill.
I know the US government disapproves cooking food at 170F. I also don't recommend anyone cook beef in this fashion since you may die. Just my disclaimer so someone doesn't sue me.
It's actually safe to cook beef at that temperature, it just depends on how long you cook it. The bacterial killing is a function of temp as well as time. They just recommend the high minimum temp because the bacteria gets killed instantly at that temp.
I don't know anything about cooking but was able to successfully make some sous vide steaks/chicken. Really easy. It's a low temp, slow cook method using an airtight bag submersed in water. All I needed was hot water, a Ziploc, a thermometer, and my modified beer cooler. Steaks were cooked at 138 and chicken a bit higher. Everything came out super tender and moist and I'm still alive. :)
You should check it out if you haven't tried it before. Here's some info on the temp safety discussed above and his site also has a guide on using a beer cooler as well as several sous vide recipes:
http://www.seriouseats.com/2010/04/sous-vide-basics-low-temperature-chicken.html
The sous vide machines are kinda expensive so I plan on using a temperature feedback PID controller with a crockpot. That should allow me to maintain more stable temps over a longer timespan. :D
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Also, by too cold I mean I do not want to go outside in -40 weather to bbq.
That's grilling, not BBQ. You're from NY aren't ya? ;)
Winnipeg, way up in canuckland. Cooking/grilling/whatever outdoors is generally not a good plan. Granted, we're in the middle of a strange "heat" wave right now. Back to -40 in a couple days...
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That chicken looks awesome. I'll need to try this under-vacuum method of cooking.
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Post full of awesome!
AWESOME!!!!!
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That chicken looks awesome. I'll need to try this under-vacuum method of cooking.
it's my favourite way of cooking for sure, the Anova circulator is from what I can tell the best bang for buck if you want a serious setup.
it won't have the delicious smokiness and incinerated fat fume smell from grilling or barbecuing but if you finish it off on the grill it miiiiight...
steaks done this way are divine however, highly recommended. almost foolproof.
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Famous Salt Lick Ranch and Restaurant near San Antonio. Fantastic Brisket, Sausage and Beef Ribs. Check out that pit! Btw, All-U-Can-Eat!! Yessir!
I was there a few years ago when on a business trip to Austin. Really great place!
Cattleman's Ranch in Fabens, TX. This place is in the middle of nowhere and is on a massive ranch that raises its own cattle. This place is pretty much busy all the time. The most perfectly cooked Rare Porterhouse I've ever had. It's actually not easy to cook a perfect rare steak, all the fat has to be rendered without overheating the center. Meat and seasoning was perfect. The Pineapple Coleslaw was revelatory.
Was there a few hours ago. Fabens is about 30 miles east of El Paso. They actually have a not so Mickey Mouse zoo inside. This is the main entrance:
(http://farm8.staticflickr.com/7323/11596828696_f99a21fcf2_z.jpg)
The place was pretty busy today. I ordered "The Cowboy" which is a 2 Ib Porterhouse steak (New York T-bone-bordered with a Filet Mignon) plus the classic baked potato and good ol coleslaw... gone in a few minutes :)p1. Below was my steak.
(http://farm3.staticflickr.com/2838/11596157823_96f50fe369_z.jpg)
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Coincidentally, we cooked rib roast for Christmas Day for the first time. Not sure if it is "aged". Your cooking method looks more sophisticated, and I might try that next time.
( Anax's restaurant scenes look like something out of an Anthony Bourdain episode... )
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Sous-vide is great for texture and even cooking. However, flavor is more difficult to achieve as munch said. The key to rich flavors on most proteins is from the Maiilard reaction http://en.wikipedia.org/wiki/Maillard_reaction. In other words, searing, roasting, caramelization. Simply put, color = flavor. Flavor inherent to the actual protein that is, not seasoning is addition to (except salt which does both). This is why even the best restaurants in the world that employ sous-vide often use the protein as a canvas for sauces and other accompaniments in more complex dishes. It does also makes perfect sense for harder to cook proteins which dry out fast like turkey and chicken breast, and pork loin. Sous-vide is a great technique, but not a replacement or one-stop solution. It's actually getting a little too trendy and cliche like using liquid nitrogen at some places.
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hello,
i have been a ova-lactose vegetarian since 1971...
there are pix here that make my mouth water...
thanks...???
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Sous-vide is great for texture and even cooking. However, flavor is more difficult to achieve as munch said. The key to rich flavors on most proteins is from the Maiilard reaction http://en.wikipedia.org/wiki/Maillard_reaction. In other words, searing, roasting, caramelization. Simply put, color = flavor. Flavor inherent to the actual protein that is, not seasoning is addition to (except salt which does both). This is why even the best restaurants in the world that employ sous-vide often use the protein as a canvas for sauces and other accompaniments in more complex dishes. It does also makes perfect sense for harder to cook proteins which dry out fast like turkey and chicken breast, and pork loin. Sous-vide is a great technique, but not a replacement or one-stop solution. It's actually getting a little too trendy and cliche like using liquid nitrogen at some places.
Ya the meat comes out looking kinda nasty, so I seared on both sides in a pan with oil or butter for maillard reaction. I've seen some people on youtube use torches as well.
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torching for searing is pretty awful, it's only good to smoke up some fats to get that special flavour you get from grilling.
I prefer to put the sous-vide cooked meat in the freezer for a while (not freeze it just cool it down, fridge is fine if you're not planning on having it for a while) with salt (to draw out surface moisture for better browning, texture isn't affected as much as some cooks in the west would have you believe)
I like parentheses but I don't think I know how to really use them!
anyway, torching is NOT a replacement for hot oil and a cast iron pan :p which is IMO the best method. add the torch to smoke up the fats and imitate grilling a little, adding char and smoked fat fumes to it.
THERE IS however the Searzall that was just released which is apparently kind of like a portable high power broiler - which is how a lot of steakhouses get that awesome crust on their steaks. although it doesn't have the same surface area as a broiler so it might not be as efficient in the end... but probably more than enough. nitpicking :p
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The place was pretty busy today. I ordered "The Cowboy" which is a 2 Ib Porterhouse steak (New York T-bone-bordered with a Filet Mignon) plus the classic baked potato and good ol coleslaw... gone in a few minutes :)p1. Below was my steak.
(http://farm3.staticflickr.com/2838/11596157823_96f50fe369_z.jpg)
A nicely balanced meat to veggie ratio in my book. Looks hearty.
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Searzall is suspect to me without proper measurements and blaming the camera equipment. I don't see it replacing any proper steakhouse. 300 Celsius is under 600 Fahrenheit, my oven broiler will do about 700F. A proper steakhouse should be able to hit 1500-1800 degrees Fahrenheit.
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I have tried using my oven broiler and it never works properly for me. I find a cast iron pan to be the best and easiest solution.
In the summer I cooked some steaks on a weber charcoal grill with the cooking grate lowered directly over the charcoals to try to get a steakhouse style sear. It didn't work very well for me, but that was my fault for not having enough charcoal going. Next time I get a chance I am going to give it another go. I got a thermapen from my brother for Christmas, I hope that it will improve my grilling and BBQ skills for next summer.
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300c? I don't even find that number anywhere... but yeah that is far too low. good broilers do 1300F+ which makes a difference. though that also obviously depends on how close it is to the thing you are cooking... :p
but it does seem like people like using it. tempting to try it at least.
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Somebody mentioned sous-vide short ribs? I don't think so. :P
(http://i.imgur.com/7ZQyqiql.jpg)
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:D I wish I could convince you now! I feel challenged.
really though, I love grilled short ribs too but it's just not the same at all. think braised but not as chalky/dry? instead very juicy fatty succulent rich mmmmmmm...
or like a super flavourful tender steak if you keep temp lower. short rib usually has awesome marbling as well...
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I'm an amateur at ribs, but I liked what I got a few years ago using my old and small Weber One Silver only.
EDIT: These were baby back ribs BTW, not short ribs...
I gave them honey, brown sugar, bit of salt, and I think paprika (can't remember if something else). Then Seared them till I liked the color. Proceeded to partially cover them with aluminum foil. Left them there for some time (a few hours, don't know the temperature) until I liked the color inside and tender all the way through. Probably better out there, but I liked the results. Didn't get sick.
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:D I wish I could convince you now! I feel challenged.
really though, I love grilled short ribs too but it's just not the same at all. think braised but not as chalky/dry? instead very juicy fatty succulent rich mmmmmmm...
or like a super flavourful tender steak if you keep temp lower. short rib usually has awesome marbling as well...
LOL, I think I know sort of what you describing. I've dropped pork belly into boiling water (turn off heat immediately) and let simmer for next hour. Remove, and then cut into thin slices for dipping into garlic soy sauce.
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My dad's recipe for ribs is to marinate in hoi sin, oyster sauce, and ketchup for two days in the fridge, then bake in the oven. Maybe not the "best" that I've ever had, but it's homey and immensely satisfying.
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:D I wish I could convince you now! I feel challenged.
really though, I love grilled short ribs too but it's just not the same at all. think braised but not as chalky/dry? instead very juicy fatty succulent rich mmmmmmm...
or like a super flavourful tender steak if you keep temp lower. short rib usually has awesome marbling as well...
Lol!! I've had it at a few high end restaurants. It's good, but a totally different experience. It's a very refined European experience. I just prefer a more carnal approach to something with a big bone in it. It's akin to eating a gourmet burger with a fork and a knife. Something I consider a criminal offense. :P
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I'll warn you, it's not beef, but this is the best cooking thread so I'm putting it up here.
My girl made an awesome dinner last night... Hawaiian style of course!
Kalua Pork!
All you need is some sea salt...
(http://www.pineappleandcoconut.com/wp-content/uploads/2012/12/Hawaiian-Style-Kalua-Pork-PineappleandCoconut-7.jpg)
Some liquid smoke...
(http://penandfork.com/wp-content/uploads/2009/06/liquid-smoke.jpg)
Rub-a-dub-dub...
(http://www.pineappleandcoconut.com/wp-content/uploads/2012/12/Hawaiian-Style-Kalua-Pork-PineappleandCoconut-1.jpg)
We slow cooked overnight...
(http://www.pineappleandcoconut.com/wp-content/uploads/2012/12/Hawaiian-Style-Kalua-Pork-PineappleandCoconut-5.jpg)
And the end result just falls apart and is absolutely wonderful!
(http://www.pineappleandcoconut.com/wp-content/uploads/2012/12/Hawaiian-Style-Kalua-Pork-PineappleandCoconut-6.jpg)
So :)p13 that there are leftovers!
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Lol!! I've had it at a few high end restaurants. It's good, but a totally different experience. It's a very refined European experience. I just prefer a more carnal approach to something with a big bone in it. It's akin to eating a gourmet burger with a fork and a knife. Something I consider a criminal offense. :P
right! so you're at least somewhat familiar with it. it is indeed different. but the flavour not seeping out into the braising liquid or boiling as in a few subpar recipes... :P
it's worth the painstaking long time it takes.
LOL, I think I know sort of what you describing. I've dropped pork belly into boiling water (turn off heat immediately) and let simmer for next hour. Remove, and then cut into thin slices for dipping into garlic soy sauce.
haha yeah, but there's so much of the flavour leaking out when you do that...
which is where sous-vide is perfect! it's not only vacuum sealed (mainly just for surface area maximization so that you get even temperature though)
but also, because of the way proteins work. I don't have the exact numbers in my head but for beef it's somewhere around 65c where the proteins start to contract too much and squeeze out the juice that they are holding. and those juices hold a lot of yummy flavour, and... makes the beef juicy.
so for maximum flavour and juicyness, you want to keep it to lower temperatures, and longer for breaking down the connective tissue. and getting an even medium rare (54-56c right?) like so: http://i1.ytimg.com/vi/awy1HhoHcZE/maxresdefault.jpg
is really hard to do when braising or boiling as you have little temperature control.
well... there's also more to it and whatnot but I hope I have convinced you to not totally dismiss the idea! it's not meant to replace any other methods of course!
http://www.chefsteps.com/activities/short-ribs-time-and-temp some examples of how the short ribs in question can be treated.
and don't worry - I am not a huge fan of pretentious fine dining either! but I do love to get good results from cooking. ;D
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Anybody have real Brazilian herb and salt steak? The kind where you have to break the salt crust to get into the meat?
It's not always super tender but it's moist and tasty... very satisfying. It makes you feel more like a manly man for eating it.
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Just made some Ribeye. Probably about 30-40 seconds over for my tastes but came out a nice medium>mid-rare with plenty of crust and sear. I also highly recommend anyone buying their steaks to keep them >1.5" thick at minimum.
(http://i.imgur.com/rZSkggZ.jpg)
(http://i.imgur.com/Q9DLe5o.jpg)
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Man, that's the way to do it. Perhaps a little rarer but looks great. Yeah at least 1.5 inches. For special occasions I have the market cut them 2 inches. Looks like you used charcoal yes?
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Over 1.5" is a must!
That's a nice pan sear right there! The right way to do it!
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Looks like you used charcoal yes?
Nope. Cast Iron Skillet, gas range/oven, 17000BTU burner. Total time like 9 minutes total give or take (4.5-5 in the oven) + 7-8 minutes rest.
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Great crust. Cast iron is my favorite. You've got one hella of a high heat gas burner. Mine only is 15,000. Next stove I'm going for a pro line. My gas grill has a high Btu grilling station. Works great on steaks, but still does give me the crust I want on burgers. Only the cast iron can do that. I want one of those char-broilers that old time steakhouses use.
Biggest stupidest mistake Burger King ever made. Getting rid of the old chain type char-broilers and using inferior meat. It was so they could do large batches at a time. Some idiot thought it would be a good idea to be like McDonald's. :vomit: If they had stayed with the old ways, they would have been the first fast causal burger place. Not the best burger in town for sure, but the best chain burger. Too bad.
We have to find a good steak or burger place in SF. I'll ask a couple of friends who work in the area around Wikia if they know of any close by. Or we could tailgate in the parking lot!
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That's funny, just did some ribeye this afternoon. Not nearly as thick of a cut but it came out well. 30 second sear burner each side and 2 min on each side. I usually cut the last side short and let it rest from there.
Got some real thick pieces of sirloin from Costco that I'll do this weekend. :)p1
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Not shilling for Costco. I have not financial interest in the company. But I think they carry some of the best steaks around. Consistent taste and always fresh. Good price and nice thick cut.
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Sometimes Costco cuts them unevenly or are borderline choice grade so I buy a whole roast to cut myself. Mmm 2.5"
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I go to Stater Bros @ 5.99/lb or I go here:
myemail.constantcontact.com/The-Butcher-s-Block-radio-for-foodies-tonight-.html?soid=1117504487772&aid=rd3uO25xD9I (http://myemail.constantcontact.com/The-Butcher-s-Block-radio-for-foodies-tonight-.html?soid=1117504487772&aid=rd3uO25xD9I)
(http://ih.constantcontact.com/fs185/1117504487772/img/106.jpg?a=1120419986604)
No in between for me. I have a crazy pic of their true Kobe (not just Wagyu) Rib Roast that I have to hunt down on my other PC. It's freakin' sexy as hell. More marble than the Vatican. Makes the picture above look like USDA Select.
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All of it looks excellent. I guess not all Costco meat departments are made the same. I have not had the same issues here. Perhaps in my area they supply more wholesale steakhouses. Who knows. Next time I go, I'll post some pics. Anax- lucky you. Any more marble you could make an alter. :) Looks like both places are local. What the hell, NorCal has the beef?
We used to have a place here when we were first married, called the Fireside. Smoky bar. Cheap drinks. Juke box. Dining room was classic 60's decor. White linen tablecloths and napkins. But steaks you could cut with a spoon, baked potatoes and salad. We could afford it about twice a month, on shit salaries. Now I can't find the same anywhere, really, at any price.
Do you remember a long long time ago, when you could get Omaha Steaks that you could cut with a fork? Dad passes the business on to the kids. Kids turns it over to a management company that improves profit margin. Steaks go to shit. 50+years of quality. Only took about three years to turn it to mass marketing mail order crap. Such a common story. Maybe if this drought will end we can get more quality beef.
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We have to find a good steak or burger place in SF. I'll ask a couple of friends who work in the area around Wikia if they know of any close by. Or we could tailgate in the parking lot!
I'd be up for that. While I've lived here for 7 years, I've never been to the house of Prime Rib. I hear good things. It's a bit of a hike though. Or 4505 Meats if we're traveling anyways, they have some pretty legit bbq, which is surprising to find outside of TX.
And Anax is correct (from the top of the forum), nobody does beef and brisket better than Texas, especially Austin.
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I'm feeling more belligerent this morning than usual so I'm going to go off on someone. I just can't keep this one in anymore. Koreans!!
About 60-70% of you people have no fricking clue how to cook Korean BBQ. Especially the newer generations. If I see another Korean pile a plate full of meat into the center of a grill and stir it around incessantly like a bowl of soup while it steams till it's nice and grey and chewy, I'm going to personally ram a live octopus down your throat. Meat needs contact time, heat, space and air to brown, sear and caramelize. This is physics. This is how the older gen did it. This is how they do it on those Korean mini soap operas.
Stop your desecration of animals and learn to cook meat properly dammit! Or just go get a hot pot or McDonalds. facepalm
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I'm feeling more belligerent this morning than usual so I'm going to go off on someone. I just can't keep this one in anymore. Koreans!!
About 60-70% of you people have no fricking clue how to cook Korean BBQ. Especially the newer generations. If I see another Korean pile a plate full of meat into the center of a grill and stir it around incessantly like a bowl of soup while it steams till it's nice and grey and chewy, I'm going to personally ram a live octopus down your throat. Meat needs contact time, heat, space and air to brown, sear and caramelize. This is physics. This is how the older gen did it. This is how they do it on those Korean mini soap operas.
Stop your desecration of animals and learn to cook meat properly dammit! Or just go get a hot pot or McDonalds. facepalm
In short, use your nose and pre-taste until you get it right.
Your best friend in the kitchen or at the grill is your nose. The nose and sense of taste is often underrated. I grew up with "if it does not smell right, do not eat it" and I am grateful for that...
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I'm feeling more belligerent this morning than usual so I'm going to go off on someone. I just can't keep this one in anymore. Koreans!!
About 60-70% of you people have no fricking clue how to cook Korean BBQ. Especially the newer generations. If I see another Korean pile a plate full of meat into the center of a grill and stir it around incessantly like a bowl of soup while it steams till it's nice and grey and chewy, I'm going to personally ram a live octopus down your throat. Meat needs contact time, heat, space and air to brown, sear and caramelize. This is physics. This is how the older gen did it. This is how they do it on those Korean mini soap operas.
Stop your desecration of animals and learn to cook meat properly dammit! Or just go get a hot pot or McDonalds. facepalm
Oh hell yeah! I like this GenWa KBBQ, but their staff are annoying as fuck. The quality of the meat there is pretty nice and have 25 different side dishes. Their staff is very insistent on cooking your meat for you. I'm taking it nice and slow and all of a sudden a staff would come by and pour the rest of the brisket into the grill, then quickly stir it around like soup noodle. ARGGHHH!!! I have to tell them to stop doing that shit.
I also save the nice cuts of rib for last then crank up the heat to get a nice sear. Then someone walks by and turns down my flame! I turn it back up after and throw the rib on and in like 15 secs, another bastard comes by and flips it for me. It hasn't even browned yet! I had to yank the tongs off the guys hand and tell him to leave us alone!
Now I don't even bother going. I just grab some nice cuts at H-mart and do it at home...
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Oh hell yeah! I like this GenWa KBBQ, but their staff are annoying as fuck. The quality of the meat there is pretty nice and have 25 different side dishes. Their staff is very insistent on cooking your meat for you. I'm taking it nice and slow and all of a sudden a staff would come by and pour the rest of the brisket into the grill, then quickly stir it around like soup noodle. ARGGHHH!!! I have to tell them to stop doing that shit.
I also save the nice cuts of rib for last then crank up the heat to get a nice sear. Then someone walks by and turns down my flame! I turn it back up after and throw the rib on and in like 15 secs, another bastard comes by and flips it for me. It hasn't even browned yet! I had to yank the tongs off the guys hand and tell him to leave us alone!
Now I don't even bother going. I just grab some nice cuts at H-mart and do it at home...
I hear YOU!! I've had all this happen multiple times and I've had to break-in new staff before. It's a courtesy/CS thing that is based in misogynist traditions but I won't dive into that can of worms here. The flame thing is simply being lazy so they turn it down to avoid changing grills.
I actually won't cut Kalbi till I pull the slab off the grill and let it rest a few minutes first. Most KBBQs know me enough to just leave me a set of tongs, my own scissors and a pitcher of ice water.
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You are supposed to smack them with a bag of macadamia nuts.
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No, they once tried to turn down the flame once and told me to go low and slow like charring the meat was bad.
I've had cheaper places snip my meat while it's still being grilled too. If it were at GenWa, I'd probably ask them to replace it since I'm paying for a set course.
I know its a CS thing, but I know how to cook damn it! I purposely move the tongs to the inside of the table so it's not easy for them to get.
Looks like I need to check out Butcher's Block. Probably grab some nice Wagyu for Mother's Day.
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It could be some insano neo-Asian thing that charred meat causes cancer. Look at all the Korean, Chinese, and Taiwanese women walking around Irvine wearing Darth Vader masks.
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LOL Darth Vader mask. I thought I was the only one who uses that term for those.
I brought home Phil's BBQ for my mom and she refused to eat it without scrapping off the charred stuff...
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It could be some insano neo-Asian thing that charred meat causes cancer. Look at all the Korean, Chinese, and Taiwanese women walking around Irvine wearing Darth Vader masks.
My mother thinks meat with black on the surface will give you cancer. For that matter, a bbq will give you cancer. Or microwave popcorn. Or pretty much whatever the latest email health fad/scare is.
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So the question is, why are people burning or steaming their KBBQ? How about cooking it properly?!
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Tri tip
(http://i.imgur.com/JXEbKnr.jpg)
(http://i.imgur.com/5f9OY54.jpg)
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Ok, that makes me want to do the same this weekend.
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Google told me 20-30 minutes at 350F. I did 18 min at 325. Still too much.
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So how was the chew? Did you rest it for 5-7 minutes? Seems like a lot of juice ran out.
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Yeah it rested. Chew was ok. It's not a ribeye. I won't need lunch tomorrow.
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(http://i.imgur.com/aWaf8Tjl.jpg)
Made ribeye tonight. Costco had some extra nicely marbled cuts. Used the rapid flip method and didn't finish in the oven, but still got minimal gray matter. I could have gotten a nice sear though.
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What's your rapid flip method? 1 minute each on a really hot pan?
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What's your rapid flip method? 1 minute each on a really hot pan?
I try to flip every 30 secs or so. The pan is hot, but not screaming hot. Need to lower the heat a bit for thicker steaks like this one. I should get the temp of the pan the next time I make steak.
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A couple of interesting thoughts here, and a movie incoming it seems. Don't 100% agree with everything but interesting nonetheless.
"It all started with Peter Luger. When Franck Ribière — who comes from a family of French cattle breeders — ate at the Brooklyn steakhouse 15 years ago, he had an epiphany.
“When I tried the steak, I said, ‘Wow’…for French people used to eating tough meat, it was so tender, so juicy,” Ribière, 50, recalls. “It was like drinking beer all my life and then you go to wine.”
http://nypost.com/2015/07/11/7-simple-secrets-to-the-perfect-steak/ (http://nypost.com/2015/07/11/7-simple-secrets-to-the-perfect-steak/)
https://www.youtube.com/watch?v=WHofv0r7AXM
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I wish I had a picture or video of my rib-eye grill situation last night. SNAFU. Basically my entire grill went up in flames (fat dripping pan caught on fire, then it lit up the inside and grill surface). This is a little gas Weber that can't normally get it up beyond 350ish-400, but in this case the dial started shooting past 550. I took advantage by letting the rib-eye go longer till it was right. Was beautiful, took it off at 140. Unfortunately, I then let it rest too long before cutting, so parts of it got a bit over done.
Has anyone tried cooking steak sous vide? Or more crazy, smoking one?
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Which parts don't you agree about? There's a few details I'd nitpick on too.
Sorrodje! I told you! You French don't know how to eat steak!
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A couple examples. Like grass fed beef>corn fed. Nutritionally, sure. Taste wise, not in my experience. He does kind of quit on the argument talking about corn finished grass fed beef. Pure grass fed beef is too one dimensional and lacks that rich depth of flavor. He also says "no flame" but then talks about using a broiler. Wth? Flame grilling using wood and/or lava rocks is so tasty. He would take a skillet steak over that? Pft. Says our cows are too young? Think that's subjective considering how blown away by Peter Luger's he was. I don't think there's a right or wrong answer to that, nor with the cuts. Some people like that minerally hanger, other's that pillowy filet. I love a Porterhouse, but is it really 'better' than a Ribeye? Also, not using salt till after you cook? You should do both before and after using different salts if you like. I wouldn't preseason a steak with grey Fleur De Sel, but I would finish with it using a light sprinkle as it rests.
I do agree about the butter. Not a fan of butter on steaks like Ruth's Chris. I find it distracting.
I've had a few decent pieces of gamier meats like duck or venison sous-vide. They were fine. I had a couple steaks sous-vide and they came out bad to me. No depth of flavor and a little bit chalky on the texture. Wasn't a fan and sent them back both times I tried them. For me, sous-vide is to beef what high-fructose corn syrup is to sugar.
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I'll just hop in and again say I think they weren't doing it properly ;)
sous-vide is so trendy and a lot of people think it is meant to take away the skill required for cooking meat, but you still need to be able to tell texture and good sear and all that.
think of it as a tenderizer!
I really want to cook a steak with sous-vide method included and see what you think vs what you have tried before. many places do it without saying they do it- and these tend to be a lot better at it.
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Sous-vide is totally unnecessary. People don't understand that they need to take beef out of the refrigerator and let it sit at room temperature before cooking so the middle isn't still freezing cold. I'll sear at 700 degrees in my Egg grill. (hotter would be better still)
Grass fed beef is liberal hippy tree-hugger bullshit. I got so mad at my wife for buying it once that she is now banned from buying any cuts of beef. Godamn hippy assholes at Erewhon convinced her it was good beef. I'd rather eat chicken.
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Sous-vide is totally unnecessary. People don't understand that they need to take beef out of the refrigerator and let it sit at room temperature before cooking so the middle isn't still freezing cold. I'll sear at 700 degrees in my Egg grill. (hotter would be better still)
Grass fed beef is liberal hippy tree-hugger bullshit. I got so mad at my wife for buying it once that she is now banned from buying any cuts of beef. Godamn hippy assholes at Erewhon convinced her it was good beef. I'd rather eat chicken.
I have to say that it is not necessary for tender good quality steaks such as ribeye but for a chuck steak, it is very clearly a viable option if you want it rare/medium-rare.
but most people dont really associate cuts like chuck (and personal favourite, blade roast) with tender steak. :p
but I still use it for ribeyes and such because I am not a shitty hipster cook and get awesome results from it. ;)
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I use chuck for stews or burgers. It's not even worthy of a roast, although I have made a few roasts with chuck.
Keep in mind that I find sous-vide strange when one can roast at 150F -190F for extended periods of time.
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I use chuck for stews or burgers. It's not even worthy of a roast, although I have made a few roasts with chuck.
Keep in mind that I find sous-vide strange when one can roast at 150F -190F for extended periods of time.
you can but it will not be as juicy or evenly cooked. a roast is quite different from a steak, in texture, generally too.
beef proteins contract around 65c? and squeeze out juice slowly, the higher you go the more juice loss/per time it takes. keeping it around a perfect medium rare 56c for 24-48hrs allows the enzymes that break down the protein strands (tenderizes) enough to make things tender enough to be used as a medium rare steak - short rib is awesome as steak, thick cut ones. we all know how chewy it is when simply grilled without any marinades or anything :)
but imagine ribeye tenderness on a thick cut short rib piece, and cooked medium rare all the way through. although it takes 72hrs for this.
I think, in the right hands, it is an awesome tool to add to any kitchen. but a lot of people get it wrong unfortunately! weird soggy texture, i think from not letting it cool down enough before searing, and a lot of people get shitty sear on them and no charmarks from enough heat like a true steakhouse does.
but if you just don't like waterbaths, CVap ovens will keep a steady 56c for as long as you need too! ;)
I hope that made sense, just about to go sleep and I am lazy when I type on the phone.
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The juice loss thing is another thing I don't understand with the sous-vide. I don't like wet steaks as I tend to dry age as much as possible.
If it takes 72 hours, rather dry age meat in my fridge for a week, using towels to absorb moisture.
Do you sous-vide guys really have the time to fuck with those contraptions? I eat steak regularly.
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I have a sous vide, but I never use it for steak. I prefer steak cooked at high temperature. Need to render all the fat. I do 900 degrees on the big green egg and flash cook a dry aged steak about 5 minutes. 6 for normal.
Not sure you can dry age a single steak. A week also wouldn't do much according to this guy:
http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html
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The juice loss thing is another thing I don't understand with the sous-vide. I don't like wet steaks as I tend to dry age as much as possible.
If it takes 72 hours, rather dry age meat in my fridge for a week, using towels to absorb moisture.
Do you sous-vide guys really have the time to fuck with those contraptions? I eat steak regularly.
yes, I just keep it on and cycle stuff in it at the same temp. so much beef consumed.
but clean it every 3 days.
I also prefer dry aged but moisture loss stuff only really applies for long cookings when you need that enzyme tenderization action to turn toughies into tender steaks.
the end result from a good dry aged ribeye for example, will be pretty much equally juicy cooked sous-vide (usually only takes 1-2hrs depending on thickness) as when done traditionally.
it shouldn't be wet and sloppy in texture :p
it will just be a bit more evenly cooked. i think in the case of ribeyes, it is only a tool that allows temperature control and removes the need for constantly checking the steak (yes it is a bit of a noobie thing in that sense ;))
it really only shines when you do long time cooking, for example with things that aren't traditionally eaten as tender medium rare steaks like chuck, forequarter, short rib etc.
tl;dr is if a restaurant is advertising that they use sous-vide for steaks, pls tread carefully.
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I have a sous vide, but I never use it for steak. I prefer steak cooked at high temperature. Need to render all the fat. I do 900 degrees on the big green egg and flash cook a dry aged steak about 5 minutes. 6 for normal.
+1 :-) That's exactly it. The heat required to give a good sear will cook the steak (allowed to rest to room temperature) nicely to a uniform medium rare.
Not sure you can dry age a single steak. A week also wouldn't do much according to this guy:
You dry age the entire rib or tenderloin, then cut into steaks. A week is what I consider minimum - most of the moisture loss occurs by the end of a week. The towels, changed daily, help soak up excess moisture. The longest I've done is about three weeks. I don't like to cut away too much stuff.
removes the need for constantly checking the steak (yes it is a bit of a noobie thing in that sense ;) )
That's essentially what it is. I'm too much of a traditionalist. The mark of a good cook is obi-wan abilities and temperature control. I drive my wife crazy to this day because I won't write down recipes and instructions because it's all a matter of feel.
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haha for some steaks yes. it makes sense in restaurants so you can easier cook a lot of them.
but for tough cuts I will stand by sous-vide 100% ;)
i am the vizzle defender