or a Godric?columbia wrote:Are you going to make an aspic?count2infinity wrote:Stay Jelly.
Where my fellow cooks at???
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Re: Where my fellow cooks at???
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Re: Where my fellow cooks at???
I was expecting you to post this:
Spoiler:
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Re: Where my fellow cooks at???
TBH - that was the first thing I thought of.columbia wrote:I was expecting you to post this:
Spoiler:
![Fist :fist:](./images/smilies/fistbump-white.gif)
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Re: Where my fellow cooks at???
I have been trying very hard to replicate a hibachi style dinner at home with no luck. What are all the different sauces they use at those places? They are thick, so I'm wondering if it's some type of molasses or thickened soy sauce? Also is the oil that they light on fire to cook with, a special type of oil that adds flavor?
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Re: Where my fellow cooks at???
We all know how this ends right?
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Re: Where my fellow cooks at???
From what I've heard, #1 is reason enough for a trip to Austin. It's one of those places that opens with a 45-minute line. Been profiled on numerous TV shows, in a commercial where he feeds 'que to a sushi master, I mean he's the real deal. He also has a sweet YouTube channel.columbia wrote:Trip Advisor's top BBQ joints.
http://www.multivu.com/mnr/70425523-tri ... -bbq-spots" onclick="window.open(this.href);return false;
#4 is across the street from my regular grocery store.
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Re: Where my fellow cooks at???
Teppanyaki dipping sauces.
![Image](http://land.allears.net/blogs/guestblog/Dipping-Sauces.jpg)
[youtube][/youtube]
http://www.brownsvilleherald.com/life/a ... 50358.html
I have no suggestion as to the onion volcano fire.
![Image](http://land.allears.net/blogs/guestblog/Dipping-Sauces.jpg)
[youtube][/youtube]
http://www.brownsvilleherald.com/life/a ... 50358.html
I have no suggestion as to the onion volcano fire.
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Re: Where my fellow cooks at???
Thanks. honestly Im less concerned with the dipping sauces but more the sauces that the chicken, beef, and rice/noodles/veggies are cooked in? Is that just a "stir fry sauce"?
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Re: Where my fellow cooks at???
I need some advice:
Goal: to show my Balkan in-laws that beef does not have to be used just as ground meat
What I will not have: a grill
What I will have: locally-grown beef (strip or skirt steaks), electric and gas stove tops, electric oven
So, what do I do to prepare something that closely resembles medium-rare or medium steaks? Also, given the absence of the grill, will the preparation be easier with strip or skirt steaks?
Thanks!!
Goal: to show my Balkan in-laws that beef does not have to be used just as ground meat
What I will not have: a grill
What I will have: locally-grown beef (strip or skirt steaks), electric and gas stove tops, electric oven
So, what do I do to prepare something that closely resembles medium-rare or medium steaks? Also, given the absence of the grill, will the preparation be easier with strip or skirt steaks?
Thanks!!
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Re: Where my fellow cooks at???
Strip steaks in a cast iron skillet
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Re: Where my fellow cooks at???
Or under the broiler
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Re: Where my fellow cooks at???
Hmm, you could go with a nice carnitas style dish with the skirt steak. skirt steak can be tough to cook in my experience. If it's not cooked correctly it comes out tough. Strip steaks could be cooked in a cast iron skillet. I like browning on each side in cast iron and throwing the whole skillet in the oven to finish, when I cannot use a grill.
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Re: Where my fellow cooks at???
Would a Rouladen work with that cut of meat?
http://en.wikipedia.org/wiki/Rouladen
http://www.simplyrecipes.com/recipes/be ... ley_pesto/
http://en.wikipedia.org/wiki/Rouladen
http://www.simplyrecipes.com/recipes/be ... ley_pesto/
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Re: Where my fellow cooks at???
This.viva la ben wrote:Strip steaks in a cast iron skillet
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Re: Where my fellow cooks at???
I had a good barbecue talk with one of my co-workers today, who is from extreme middle of nowhere SW Georgia. He's firing up the smoker in the early AM and will be doing sausage (lunch), ribs (dinner) and pork shoulder (Mothers Day lunch)...of course he and the kids will pick on the shoulder after they take it off tomorrow night.
Now that's efficient.
Now that's efficient.
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Re: Where my fellow cooks at???
I prefer cooking skirts over really high direct heat for a short period of time. Like, 5-6 minutes total. If you want more of a medium doneness, go to perhaps 8 minutes total.Tomas wrote:So, what do I do to prepare something that closely resembles medium-rare or medium steaks? Also, given the absence of the grill, will the preparation be easier with strip or skirt steaks?
If you are doing strip steaks and you have a bit of time, low temp cooking is more-or-less foolproof. But both options start with a very high-temperature searing step.
Sear:
Spoiler:
Spoiler:
Spoiler:
Just remember: Monitor the temperature of the water/oven with a separate thermometer, and also monitor the internal temp of the steaks as they cook. And season the steaks with S&P just prior to service.
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Re: Where my fellow cooks at???
Thank you all very much for the suggestions!
Since I don't think I have ever made a decent steak (even though otherwise I am not a bad cook, I think), here are two questions for Tifosi77:
1) The 5-6 minutes total for skirt steaks are 3 minute on each side, right? And do even those start from 1 hour in the fridge, or is it just for the low-oven strips?
2) I don't think I am ready for ISV (too weird), but I'll try the low oven - what is the internal temperature of the steak that I should be shooting for (if I want medium rare vs. medium)?
Oh, and BTW - when am I supposed to put salt (and possibly a little pepper?) on the steak?
Thanks!
Since I don't think I have ever made a decent steak (even though otherwise I am not a bad cook, I think), here are two questions for Tifosi77:
1) The 5-6 minutes total for skirt steaks are 3 minute on each side, right? And do even those start from 1 hour in the fridge, or is it just for the low-oven strips?
2) I don't think I am ready for ISV (too weird), but I'll try the low oven - what is the internal temperature of the steak that I should be shooting for (if I want medium rare vs. medium)?
Oh, and BTW - when am I supposed to put salt (and possibly a little pepper?) on the steak?
Thanks!
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Re: Where my fellow cooks at???
First question; yes, chilling the steaks is only appropos for the searing step with the low-temp skirts. You aren't trying to actually cook anything at that stage, just create a flavorful, brown crust and kickstart what is known as the 'Maillard reaction' - the chemical reaction between sugars and amino acids in a protein exposed to high heat.
Second question; steak temps (Celsius/Fahrenheit) are as follows:
Rare - 52/125 – 55/130
Medium rare - 55/130 – 60/140
Medium - 60/140 – 65/150
Medium well - 65/150 – 69/155
If I know the purveyor that the market/butcher sourced the meat from, and I know they do all their steak cutting in-house, I usually only cook strip or rib steaks to rare at the most. (If it's a really good steak, I'll stay bleu rare, which is like 115F) Rare is also the norm for skirt and flank, just because they are such thin cuts that you can go from perfect to useless in no time.
I recommend not seasoning until the steaks are completely cooked and ready for service. The cooking time is so (relatively) long with a low-temp method, if you added salt beforehand it would actually begin to react with the proteins and start breaking them down. You'd end up with an unpleasing texture on the surface, and the meat around the edges would have a chewy consistency. Plus, if you wait to the end you don't need to use as much salt to get the desired effect. One thing I learned on our recent trip to San Sebastián was the power of a single grain of salt on meat. If you use a good 'finishing salt', like Maldon, you only need a one or two grains per bite and you'll be fine. If you use a kosher-type salt, you'll need a bit more, but not as much as you'd use if you were using a conventional high-temp/grill method and salting ahead of time. In those cases, the salt actually helps form the crusty goodness, so it makes sense to season beforehand.
Regardless, I recommend not adding pepper until the very end, even if you're using a high-temp method and salting prior to cooking. Salt is a rock, it won't burn. Pepper is a berry, and it absolutely will burn. So don't add fresh cracked black until the very end no matter what cooking method you use, but especially if you're cooking on high, direct heat. You'll find you don't need as much of this, either, by waiting til the end.
Second question; steak temps (Celsius/Fahrenheit) are as follows:
Rare - 52/125 – 55/130
Medium rare - 55/130 – 60/140
Medium - 60/140 – 65/150
Medium well - 65/150 – 69/155
If I know the purveyor that the market/butcher sourced the meat from, and I know they do all their steak cutting in-house, I usually only cook strip or rib steaks to rare at the most. (If it's a really good steak, I'll stay bleu rare, which is like 115F) Rare is also the norm for skirt and flank, just because they are such thin cuts that you can go from perfect to useless in no time.
I recommend not seasoning until the steaks are completely cooked and ready for service. The cooking time is so (relatively) long with a low-temp method, if you added salt beforehand it would actually begin to react with the proteins and start breaking them down. You'd end up with an unpleasing texture on the surface, and the meat around the edges would have a chewy consistency. Plus, if you wait to the end you don't need to use as much salt to get the desired effect. One thing I learned on our recent trip to San Sebastián was the power of a single grain of salt on meat. If you use a good 'finishing salt', like Maldon, you only need a one or two grains per bite and you'll be fine. If you use a kosher-type salt, you'll need a bit more, but not as much as you'd use if you were using a conventional high-temp/grill method and salting ahead of time. In those cases, the salt actually helps form the crusty goodness, so it makes sense to season beforehand.
Regardless, I recommend not adding pepper until the very end, even if you're using a high-temp method and salting prior to cooking. Salt is a rock, it won't burn. Pepper is a berry, and it absolutely will burn. So don't add fresh cracked black until the very end no matter what cooking method you use, but especially if you're cooking on high, direct heat. You'll find you don't need as much of this, either, by waiting til the end.
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Re: Where my fellow cooks at???
Got new cast iron grates for the grills. Seasoning them now: grates wiped with oil, into a hot oven for an hour, turn oven off, repeat 5x.
Every single smoke detector in the house has gone off. Yay. I think I'll continue this process using the grill itself.......
Every single smoke detector in the house has gone off. Yay. I think I'll continue this process using the grill itself.......
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Re: Where my fellow cooks at???
I'm making some tofu chili today.
Or as tif would call it, vegan soup.
Or as tif would call it, vegan soup.
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Re: Where my fellow cooks at???
Meatless chili does not compute. The term chili necessarily includes meat. It's like fat-free cheese. Cheese is made of fat.
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Re: Where my fellow cooks at???
What is the best oil for searing steaks at high temps?
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Re: Where my fellow cooks at???
Grape seed or safflower.
Tif probably has some weird oil I've never heard of on deck
Tif probably has some weird oil I've never heard of on deck
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Re: Where my fellow cooks at???
Tifosi77 - thanks! I feel so much smarter now. It's awesome to listen to people who have superior skills...
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Re: Where my fellow cooks at???
Flaxseed oil is the best for seasoning cast iron. This was shared at ChefSteps, by their resident vegetarian authority and cookbook author - Michael Natkin.
Chemistry of Cast Iron Seasoning: A Science-Based How-To
Chris Young, bigwig at ChefSteps, contributed the following:
Chemistry of Cast Iron Seasoning: A Science-Based How-To
Chris Young, bigwig at ChefSteps, contributed the following:
Now, I don't know anyone who has an oven that can hit 900°F. But that's still fun sciencey stuff. And fwiw, I used canola oil yesterday.Chris Young from ChefSteps wrote:Only two steps are truly crucial when seasoning cast iron or high-carbon steel: first you must oxidize the iron content at the surface into the black oxide known as magnetite (Fe3O4 ), instead of the more common red oxide hematite (Fe2O3 ), also known as rust.
The second step is to form a durable, waterproof film made from oxidized fat that is bound electrochemically to the metal.
You accomplish both steps by coating the wok with animal fats or vegetable oils, then heating it to very high temperatures, more than 480 °C / 900 °F. At these temperatures, the fats decompose into an assortment of molecules, including fatty acids. These acids provide the caustic conditions necessary for high temperatures to oxidize iron into magnetite. The other thing that happens is that the fat degrades and polymerizes into a class of molecules known as esters that form a strong and durable film bound to the metal that repels water and protects the wok from the food. With proper use and care, the patina becomes thicker and more durable over time. It’s this patina that makes a wok or a skillet nonstick.