Lorne Shows You How To Cook A Steak (you are all :doing_it_wrong:)
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@PJH said in Lorne Shows You How To Cook A Steak (you are all ):
@Lorne-Kates said in Lorne Shows You How To Cook A Steak (you are all ):
This way, I can cook the insides faster
Sorry - I thought this was steak you were preparing.
If I wanted to eat leather I'd go to the local shoe-shop.
Blue is 115-120. Rare is 130. I stopped at 120 as it was coasting to 125. I'm sure if I left the thermy in a bit more it MIGHT have hit 130. So we're splitting the difference here.
OH, and if you're going to do Blue or Rare, ensure you get a GOOD cut of meat. If it says "mechanically tenderized", avoid like the plague. If it DOESN'T say that, ask the butcher if it is (depends on your labeling laws).
Mech. Tenderized is a piece of meat that's been assaulted by a machine full of needles. It tenderizes the beef, sure-- but there's also a good chance it's pushed any of that surface bacteria DEEP into the meat. So what was once safe-- a quick surface sear to kill the surface bacteria-- is now unsafe, since that bacteria is still alive and well inside and won't get cooked out.
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@Lorne-Kates said in Lorne Shows You How To Cook A Steak (you are all ):
@tufty said in Lorne Shows You How To Cook A Steak (you are all ):
Overcooked, Lorne, but your technique is pretty good. Have yourself an upvote.
Moo.
Ok - WTF is up with one-box these days?
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@PJH I suspect characters like the apostrophe in there confuse the onebox.
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@Lorne-Kates said in Lorne Shows You How To Cook A Steak (you are all ):
but there's also a good chance it's pushed any of that surface bacteria DEEP into the meat
"Good chance"? I'd go for "absolute certainty." Especially if it's happened long before you get your hands on it.
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@Arantor said in Lorne Shows You How To Cook A Steak (you are all ):
@PJH I suspect characters like the apostrophe in there confuse the onebox.
It's properly encoded in the URL... :/
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@Lorne-Kates said in Lorne Shows You How To Cook A Steak (you are all ):
I stopped at 120 as it was coasting to 125.
You might as well just slap it a bit against the side of a steel mill...
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@Dreikin said in Lorne Shows You How To Cook A Steak (you are all ):
@cartman82 said in Lorne Shows You How To Cook A Steak (you are all ):
@Dreikin said in Lorne Shows You How To Cook A Steak (you are all ):
Eh? Is that an all-meat thing and you just narrowed it to the local context, or is it really something about steak in particular?
The bloody look and taste of steaks disgust me. It looks good until you slice it, though.
Aha. My grandmother's like that - won't eat steak unless it's all the way done (and doesn't really care all that much for it even then).
I like steak, but I prefer it to be well done (but not burnt).
I guess I just haven't learned to enjoy the greatness of eating blood.
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@Lorne-Kates said in Lorne Shows You How To Cook A Steak (you are all ):
ensure you get a GOOD cut of meat
Why would you want a steak that wasn't?
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@dkf You might not want one that wasn't, but in many places it's exceptionally hard (or prohibitively expensive) to get one that is. Blame the rise of the supermarket and the death of the butcher, which two are not unrelated.
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@tufty I'm seeing more and more of a shift away from faceless corporations and toward supporting indepedant craftsmen and small businesses, though, so with any luck butchers will be back within, say, 50 years or so.
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@Yamikuronue We're kinda lucky over here. For starters, French food culture tends to mean even the supermarkets can't get away with selling the kind of crap that was getting pushed out in the local supermarkets* I had in London**, but the independent butchers are still hanging on. By the skin of their teeth, perhaps, but they're still hanging on. My local butcher is cheaper than the supermarket for all but the lowest-common-denominator minced beef that you'd be ashamed to mix with off-the-shelf pasta sauce and make a bolognaise from, and streets ahead in terms of quality.
* Even the "foodie" ones that had a proper butchery section with a decent selection of cuts. They were getting better, though.
** Yeah, It's been a while, not fit to call myself an Englishman, should be stripped of my passport, blah blah blah.
*** Fuck you nodeBB. Fuck you and fuck your lying preview panel
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@Maciejasjmj said in Lorne Shows You How To Cook A Steak (you are all ):
@Lorne-Kates said in Lorne Shows You How To Cook A Steak (you are all ):
I stopped at 120 as it was coasting to 125.
You might as well just slap it a bit against the side of a steel mill...
We don't have those in Canada yet.
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@djls45 said in Lorne Shows You How To Cook A Steak (you are all ):
I like steak, but I prefer it to be well done (but not burnt).
E_CONTRADICITION
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@dkf said in Lorne Shows You How To Cook A Steak (you are all ):
@Lorne-Kates said in Lorne Shows You How To Cook A Steak (you are all ):
ensure you get a GOOD cut of meat
Why would you want a steak that wasn't?
Because you're Lucas1 and say you want a GOOD keyboard, then buy a $10 keyboard whose keyboard overheats if it's in the sun.
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@djls45 said in Lorne Shows You How To Cook A Steak (you are all ):
I like steak, but I prefer it to be well done (but not burnt).
I hope you don't buy expensive cuts, then.
I personally prefer medium rare. And I mean European medium rare, since apparently, there's a difference. (Every time I ordered medium rare in an American restaurant, I got medium. Maybe the definition is different or maybe those restaurants were just bad, who knows.)
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@asdf said in Lorne Shows You How To Cook A Steak (you are all ):
(Every time I ordered medium rare in an American restaurant, I got medium. Maybe the definition is different or maybe those restaurants were just bad, who knows.)
That's just because restaurants don't know how to cook a steak.
Always order one "doneness" less than you actually want.
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@Lorne-Kates Nothing worse than ordering a blue steak and getting well done in its place.
Especially as you know that, should you complain, you'll get something that's been waved near a flame at some point (which is good), but which has also been spat upon by the entire kitchen staff, and wiped on the chef's arse.
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@asdf said in Lorne Shows You How To Cook A Steak (you are all ):
Ah, so it's just another name for coarse salt? That's a weird way of saying "coarse salt".
TIL.
It also doesn't have added iodine, so recipes for fermented foods will call for either kosher salt or sea salt. Iodine is anti-microbial, so iodized salt could retard the fermentation process.
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@tufty said in Lorne Shows You How To Cook A Steak (you are all ):
Even the "foodie" ones that had a proper butchery section with a decent selection of cuts.
Some of the supermarkets have been getting really good; I've had top quality steak from Morrisons. I'm less impressed with the other supermarkets, but that might just be the local selection.
There's also a proper butcher a few miles away. He's pricy, but does absolutely beautiful meat.
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@tufty Don't worry - I'm sure the Pride of Britain will be along soon to share his expertise in all things French.
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@Lorne-Kates said in Lorne Shows You How To Cook A Steak (you are all ):
@djls45 said in Lorne Shows You How To Cook A Steak (you are all ):
I like steak, but I prefer it to be well done (but not burnt).
E_CONTRADICTION
According to Doneness, well done is what I like, medium well is acceptable, but overcooked is burnt.
Unless you're ing to imply that it's not a real steakTM unless it's (nearly) raw, in which case, carry on. ;)
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@djls45 Anything that has more brown than pink is overcooked. If there's no pink anywhere, I hope you at least used a shitty piece of meat and smothered it in A1 sauce.
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@anotherusername said in Lorne Shows You How To Cook A Steak (you are all ):
It also doesn't have added iodine
I never buy salt with added iodine, since consuming too much iodine is a great way of increasing your chance of getting thyroid problems. No, thanks.
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@Lorne-Kates said in Lorne Shows You How To Cook A Steak (you are all ):
That's just because restaurants don't know how to cook a steak.
Do you have Outback there? Their steak is good
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@asdf I don't think I add enough extra salt to my food to even need to worry about that.
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@asdf said in Lorne Shows You How To Cook A Steak (you are all ):
@anotherusername said in Lorne Shows You How To Cook A Steak (you are all ):
It also doesn't have added iodine
I never buy salt with added iodine, since consuming too much iodine is a great way of increasing your chance of getting thyroid problems. No, thanks.
I think you've got that reversed. You need a little iodine to prevent thyroid problems. If you get way too much iodine, it can be bad, but you'd have to use a ton of salt to get there, and you'll have problems with too much sodium and chlorine before that point.
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@Lorne-Kates said in Lorne Shows You How To Cook A Steak (you are all ):
@asdf said in Lorne Shows You How To Cook A Steak (you are all ):
(Every time I ordered medium rare in an American restaurant, I got medium. Maybe the definition is different or maybe those restaurants were just bad, who knows.)
That's just because restaurants don't know how to cook a steak.
Always order one "doneness" less than you actually want.
It baffles me though. Maybe it's something about medium rare in particular. I've seen places like Morton's (steakhouse) fuck it up... you have one job!
Maybe I'll just switch to rare indeed.
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@anotherusername said in Lorne Shows You How To Cook A Steak (you are all ):
@djls45 Anything that has more brown than pink is overcooked. If there's no pink anywhere, I hope you at least used a shitty piece of meat and smothered it in A1 sauce.
Got it. Real SteakTM is raw.
Most steaks I've had were venison, and were way better than the beef steaks I've had.
I also don't understand the fixation with not putting steak or bbq sauce on steaks. People put other seasonings on for flavor, right? So why not a sauce, if you like its flavor?
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@djls45 said in Lorne Shows You How To Cook A Steak (you are all ):
People put other seasonings on for flavor, right?
Yes, but something as strongly flavored as a barbeque sauce makes a cheap hamburger just as tasty as an expensive cut of meat. Some herb butter or salt and pepper, by contrast, are much gentler and don't mask the flavor so much.
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@djls45 said in Lorne Shows You How To Cook A Steak (you are all ):
Got it. Real SteakTM is raw.
Got it. Steak with pink in it is "raw".
People put other seasonings on for flavor, right?
Who said anything about using any seasonings, other than a bit of salt? Steak should be seasoned sparingly, if at all.
So why not a sauce, if you like its flavor?
A properly cooked steak has plenty of moisture and flavor. The only reason you'd ever need to add moisture to a steak is if it's overcooked.
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@anotherusername said in Lorne Shows You How To Cook A Steak (you are all ):
The only reason you'd ever need to add moisture to a steak is if it's overcooked.
But if I want to?
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@djls45 then at least don't do it to a good steak. After you've overcooked them and covered them in sauce, whatever difference you'd be able to discern between good steaks and shitty ones won't be worth the additional cost.
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@asdf said in Lorne Shows You How To Cook A Steak (you are all ):
I never buy salt with added iodine, since consuming too much iodine is a great way of increasing your chance of getting thyroid problems. No, thanks.
As mentioned, you need iodine, you won't get too much from table salt.
The whole reason table salt has added iodine is because people used to get not enough iodine in their diet. It was a rare to get foods with it. But everyone had table salt. It was cheap and plentiful and everyone used it.
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@fbmac said in Lorne Shows You How To Cook A Steak (you are all ):
@Lorne-Kates said in Lorne Shows You How To Cook A Steak (you are all ):
That's just because restaurants don't know how to cook a steak.
Do you have Outback there? Their steak is good
"Do you have McDonalds there? Their burger is good"
Outback? Fucking seriously?
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@djls45 said in Lorne Shows You How To Cook A Steak (you are all ):
I guess I just haven't learned to enjoy the greatness of eating blood.
It's somewhat addictive.
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@djls45 said in Lorne Shows You How To Cook A Steak (you are all ):
I think you've got that reversed. You need a little iodine to prevent thyroid problems.
Oh, I know. But if you eat fish every once in a while, you should be fine. Usually, there's no need for additional iodine.
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@asdf said in Lorne Shows You How To Cook A Steak (you are all ):
@djls45 said in Lorne Shows You How To Cook A Steak (you are all ):
I think you've got that reversed. You need a little iodine to prevent thyroid problems.
Oh, I know. But if you eat fish every once in a while, you should be fine. Usually, there's no need for additional iodine.
But then you'll get too much mercury!
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@djls45 said in Lorne Shows You How To Cook A Steak (you are all ):
I also don't understand the fixation with not putting steak or bbq sauce on steaks.
Have you ever had a steak that was dry-aged properly? The first time I had one I made the mistake of ordering sauce with it. The meat has so much flavor that any sauce will ruin it.
I like to have cognac sauce with regular steak, though.
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@Lorne-Kates said in Lorne Shows You How To Cook A Steak (you are all ):
The whole reason table salt has added iodine is because people used to get not enough iodine in their diet. It was a rare to get foods with it. But everyone had table salt. It was cheap and plentiful and everyone used it.
Yep, I know. That's not the case anymore, though, so salt with iodine is BS nowadays.
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@asdf said in Lorne Shows You How To Cook A Steak (you are all ):
Yep, I know. That's not the case anymore, though, so salt with iodine is BS nowadays.
The extra iodine keeps away the chemtrails.
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@Lorne-Kates said in Lorne Shows You How To Cook A Steak (you are all ):
The extra iodine
keeps awayis in the chemtrails.
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@djls45 said in Lorne Shows You How To Cook A Steak (you are all ):
@asdf said in Lorne Shows You How To Cook A Steak (you are all ):
@djls45 said in Lorne Shows You How To Cook A Steak (you are all ):
I think you've got that reversed. You need a little iodine to prevent thyroid problems.
Oh, I know. But if you eat fish every once in a while, you should be fine. Usually, there's no need for additional iodine.
But then you'll get too much mercury!
So stop vaccinating to balance it out.
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@coldandtired Can't be too careful with the purity of your bodily fluids.
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@lucas1 Did you enjoy your hangover the next morning?
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@PleegWat That's fluoride, not mercury. General Ripper never mentioned mercury at all.
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@ScholRLEA What is a hangover?
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@lucas1 Ah, so you're saying that you never sober up long enough to get one? TIL.
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@ScholRLEA No I am saying I don't get them like most people. I just wanna sit on my ass an each bacon sarnies.
The headaches, the feeling crap etc hasn't happened once for me. I am just super lazy.
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@lucas1 said in Lorne Shows You How To Cook A Steak (you are all ):
The headaches, the feeling crap etc hasn't happened once for me. I am just super lazy.
So you're already feeling so shitty that a hangover doesn't make a difference?
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@Maciejasjmj Nope. I just don't feel shit after drinking.