Food and How You Cook/Eat It (2020)

[skippy1999]

I just made these tonight for the first time. They were delicious. Best potatoes I ever made. I paired it with sautéed green beans and a ribeye cooked via their reverse sear method.

https://www.seriouseats.com/recipes/2018/10/reverse-seared-steak-recipe.html

This is the only way I cook steak now. It guarantees perfect temperature and a delicious crust like at a restaurant.

All the components together made this probably the best meal I’ve ever cooked.

Did you use olive oil or one of the other fats for the potatoes?

[bluestreak]

Did you use olive oil or one of the other fats for the potatoes?

Olive oil. Duck fat would have been absolutely decadent. Maybe next time, LOL.

[Mathguy]

Try marinading the steak in soy sauce & Lowry's Seasoned Pepper for a short time.  Then just before the searing stage, drop the steak into the marinade quickly.

I just made these tonight for the first time. They were delicious. Best potatoes I ever made. I paired it with sautéed green beans and a ribeye cooked via their reverse sear method.

https://www.seriouseats.com/recipes/2018/10/reverse-seared-steak-recipe.html

This is the only way I cook steak now. It guarantees perfect temperature and a delicious crust like at a restaurant.

All the components together made this probably the best meal I’ve ever cooked.

[blue911]

I just made these tonight for the first time. They were delicious. Best potatoes I ever made. I paired it with sautéed green beans and a ribeye cooked via their reverse sear method.

https://www.seriouseats.com/recipes/2018/10/reverse-seared-steak-recipe.html

This is the only way I cook steak now. It guarantees perfect temperature and a delicious crust like at a restaurant.

All the components together made this probably the best meal I’ve ever cooked.

I did ribeyes with asparagus,they’re in season.

[HalfSmokes]

This is what we’ve been doing for produce

https://keanyproduce.com/curbside/

Local restaurant supplier selling direct- they have a ton of pickup locations through out DC and Virginia- the quality has been good and it’s totally contactless pickup- pull up, verify name from a distance, and they put the boxes in your trunk

[blue911]

Has anybody smoked corned beef?

[bluestreak]

Try marinading the steak in soy sauce & Lowry's Seasoned Pepper for a short time.  Then just before the searing stage, drop the steak into the marinade quickly.

Wouldn’t dropping in marinade affect the quality of the sear?

[HalfSmokes]

Wouldn’t dropping in marinade affect the quality of the sear?

Yes, the Maillard reaction is going to work better with dry food- that’s the reason so many recipes have you literally drying streak before pan frying or bbqing 

[blue911]

Wouldn’t dropping in marinade affect the quality of the sear?

Yes. The pan has to evaporate the moisture before it can begin cooking, thus cooling the pan needlessly. However thicker cuts aren’t impacted to a large degree given their longer cook times.

[blue911]

Off topic but if your cast iron pan isn’t as smooth as glass it’ll never release properly. I took a orbital sander to my cheap Amazon brand skillet then reseasoned. The performance is incredibly improved. Not Butter Pat quality but not $200 either.

[tomterp]

Serious Eats is awesome.  I used their technique for oven-roasted potatoes/fries this weekend, and they ended up being delicious.

Knorr, which recipe?  They have more than one for ORP's.

[bluestreak]

Yes, the Maillard reaction is going to work better with dry food- that’s the reason so many recipes have you literally drying streak before pan frying or bbqing

I put my steak on a rack after seasoning and dried it out in fridge for 16 hours.

[bluestreak]

Knorr, which recipe?  They have more than one for ORP's.

https://www.seriouseats.com/recipes/2016/12/the-best-roast-potatoes-ever-recipe.html

[HalfSmokes]

I put my steak on a rack after seasoning and dried it out in fridge for 16 hours.

and you said it was great, soaking it before the sear would totally defeat that. 

[tomterp]

Off topic but if your cast iron pan isn’t as smooth as glass it’ll never release properly. I took a orbital sander to my cheap Amazon brand skillet then reseasoned. The performance is incredibly improved. Not Butter Pat quality but not $200 either.

I would think none of the pre-seasoned ones that are the norm today meet that smooth as glass criteria, do you agree?

[Mathguy]

Yes - it helps sear the marinade to the steak

Wouldn’t dropping in marinade affect the quality of the sear?

[blue911]

I would think none of the pre-seasoned ones that are the norm today meet that smooth as glass criteria, do you agree?

Absolutely. You need a rough finish in order for the enameling process to work. The polishing of a cast iron pan is hands on, thus isn’t cost efficient when you’re trying to drive the cost down. So buy a cheapie and polish it yourself.

[blue911]

Also carbon steel is a lot of fun to screw around with.

[bluestreak]

Apparently it really is end times. You can get a LeCreuset cast iron Dutch Oven new for under 200 (it’s the tall one though).

https://www.williams-sonoma.com/m/products/le-creuset-signature-deep-oven/?cm_cat=Google&sku=5937001&catalogId=22&cm_ite=5937001&gclid=CjwKCAjwkPX0BRBKEiwA7THxiKTZZdPrXcaO_lBAyobioSME4baKFo1pjjjbJ237d-n_u8zPhG5t-xoC5KEQAvD_BwE&cm_ven=PLA&cm_pla=Cookware%20%3e%20Dutch%20Ovens%20%26%20Braisers

[blue911]

Cheap Brinkman electric with 2 racks.  I did a chicken last weekend (all I had in the bunker) and the hickory smoked it nicely but I struggled to get the temperature up, hours in the 110-120 range.  I used the lower rack, just over the water pan but should have used the upper one I think, it was a cool day.  I don't have a lot of experience with it but interested in doing more.

I missed this.

Brinkman is fine. Cheap and easy. Try it without water but with the pan ( think cold sink) if you’re stalling at that low of temperature. If you stall around 150-160, wrap in in foil for a hour, that’ll get it over the hump.

[blue911]

Bulgogi and Carne Asada are both excellent wet marinades for beef. Wet vs dry is more about flavor profile than right or wrong.

[bluestreak]

Bulgogi and Carne Asada are both excellent wet marinades for beef. Wet vs dry is more about flavor profile than right or wrong.

You would put those on a 16 oz ribeye steak though?

[HalfSmokes]

Bulgogi and Carne Asada are both excellent wet marinades for beef. Wet vs dry is more about flavor profile than right or wrong.

is the crust on bulgogi caramelized sauce or the beed itself?

[imref]

Bulgogi and Carne Asada are both excellent wet marinades for beef. Wet vs dry is more about flavor profile than right or wrong.

what do you use for a Bulgogi marinade?

[HalfSmokes]

what do you use for a Bulgogi marinade?

I've been using this one for a long time

½ cup soy sauce
⅓ cup sugar
3 tablespoons sake, rice wine, or sherry
2 tablespoons Asian (dark) sesame oil
8 cloves garlic, thinly sliced
4 scallions, both white and green parts, trimmed and minced
2 tablespoons sesame seeds, toasted (see box)
½ teaspoon freshly ground black pepper

Combine the soy sauce, sugar, sake, sesame oil, garlic, scallions, sesame seeds, and pepper in a small bowl and whisk until the sugar dissolves.

https://app.ckbk.com/recipe/theb59575c06s001r010/korean-sesame-grilled-beef

I sub brown sugar for the white. The quality of the sesame oil matters a lot