The Cooking Thread
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@Polygeekery said in The Cooking Thread:
If not then I wholeheartedly suggest that he eat a lot more glass before he has a chance to pass on his genetics.
I'm thinking that may not be an issue based on this:
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@dcon that was the one that set off my bullshit detector. No pun intended.
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@Polygeekery said in The Cooking Thread:
Might not be for the squeamish
Well, not cooking related,but a snake bite. The first photo is still rather harmless, but it becomes extremely bad soon.
Do not follow when you cannot cope with that.
https://www.inaturalist.org/observations/170234018
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@Polygeekery said in The Cooking Thread:
@dcon forgot the Skittles, just to fuck with people.
I’m too broke for skittles. Even tesco value choc ices are out of reach.
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Scientist claims you should use a MICROWAVE to cook the perfect steak
Scientists are not always correct. This scientist is a moron.
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The Scientist seems to have a misunderstanding of microwaves (or perhaps it is just bad journalism, a real toss-up there). Either way, not a single mention of sous-vide, which is curious.
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@BernieTheBernie said in The Cooking Thread:
Well, not cooking related,but a snake bite.
Nope thread is , and that's a Nope! Nope!!! NOPE!!!!!!
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@Polygeekery said in The Cooking Thread:
Scientists are not always correct. This scientist is a moron.
Misleading headline (as you can expect from the Daily Mail). The scientist recommends preheating the steak in a microwave oven, then frying it in the usual way.
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@Zerosquare said in The Cooking Thread:
as you can expect from the Daily Mail
You misspelled Daily Fail.
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@Zerosquare said in The Cooking Thread:
@Polygeekery said in The Cooking Thread:
Scientists are not always correct. This scientist is a moron.
Misleading headline (as you can expect from the Daily Mail). The scientist recommends preheating the steak in a microwave oven, then frying it in the usual way.
Still dumb. @Dragoon was on the right track that sous vide will give more repeatable results with a lower skill level but I would put the layperson's microwaved steak against mine that isn't.
The whole premise is dumb and I disagree with almost all of it with the exception of his point that...........I actually don't know what his point is in salting steaks.
Either salt it right before you put it on the heat or salt it some days before (dry aging) but don't salt it and wait 10+ minutes to start cooking. However you want to state that, I don't disagree with the premise. But don't nuke a steak.
I absolutely, positively disagree with his premise of nuking a steak. Learn how to cook a steak. I actually prefer to either dry age them in salt or salt them right before cooking. Too much moisture on the surface of any meat prevents the Maillard reaction from forming.
The colder meat is (that needs fast and hot heat) when it hits the grill or skillet the more browning that you can achieve before it hits your desired level of doneness. It is just math and physics and chemistry and shit that I am forgetting (because alcoholism) and more Maillard reaction the more flavor. Period. End of story.
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@Polygeekery said in The Cooking Thread:
the more browning that you can achieve before it hits your desired level of doneness.
I think that's exactly what he was trying to avoid — overcooking the surface before the center is done. Whether that should be avoided is another matter.
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@HardwareGeek said in The Cooking Thread:
overcooking the surface before the center is done. Whether that should be avoided is another matter.
It isn't. The chances of a layperson overcooking the exterior before the interior reaches the desired level of doneness is minute. You would need a hell of a grill or one hell of a stove. Like, "Cooking Chinese food efficiently" type of stove.
Not that I'm opposed to such a thing. That's what I prefer to cook over. Something that is "rocket hot" and will push my foundation into the Earth. But most people don't have that and don't want that.
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@Applied-Mediocrity said in :
I can't stand steak. Or I've never had a good one -- although I've been told I must have had.
Fucking hell, folks, if steak isn't one of the most bullshit dishes manly men pretend to like - and even worse, pretend to understand the degrees of its apparent goodness. Some of the things manly men do are brain-rotten stupid, and wind-pissing about steaks is distinctly one of them. I remain firmly convinced that everyone I've ever seen eating a steak has been doing the "Hide The Pain Harold".
/rant
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@Applied-Mediocrity Steak is one of those dishes that is very good when done properly with a good cut of meat, but where there is a lot of mediocre steak about. Cheaper meat is better stewed; at least then you can cook it until it is finally tender.
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@Polygeekery said in The Cooking Thread:
Still dumb. @Dragoon was on the right track that sous vide will give more repeatable results with a lower skill level but I would put the layperson's microwaved steak against mine that isn't.
it shouldn't be called sous-vide but rather low-temperature cooking, as this is what matters (plus, double-, there's isn't really any "vacuum" involved.
Anyway, the point is that almost nobody has the apparatus needed for low-temperature cooking (although you can actually do it with a dishwasher, but that's definitely not something you can easily integrate in your cooking routine!) while almost everybody has a microwave.
And I sort-of agree with his approach, if you want to eat an over-cooked steak (which most of the world including and sadly do), microwaving it is a great approach.
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@remi said in The Cooking Thread:
@Polygeekery said in The Cooking Thread:
Still dumb. @Dragoon was on the right track that sous vide will give more repeatable results with a lower skill level but I would put the layperson's microwaved steak against mine that isn't.
it shouldn't be called sous-vide but rather low-temperature cooking, as this is what matters (plus, double-, there's isn't really any "vacuum" involved.
Sous vide, as I've understood it, involves submerging in water or water vapour of a very specific temperature. Since you do not want your steak to get that wet, you pack it in a plastic bag then use a vacuum pump to remove the excess air to ensure the heat still transfers efficiently.
I suppose you probably could do sous vide in normal air, but it would be far slower since the heat transfer is far less efficient.
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@dkf I take personal offense that a dry gumshoe can being considered "mediocre". If there's any doubt, order some unremarkable, but nevertheless sating pork with proper sides, and have all the stringy old Betsies grinded into supermarket burger patties. The only upside to everyone taking time to chew their fried hockey pucks is less small talk.
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@PleegWat said in The Cooking Thread:
Sous vide, as I've understood it, involves submerging in water or water vapour of a very specific temperature. Since you do not want your steak to get that wet, you pack it in a plastic bag then use a vacuum pump to remove the excess air to ensure the heat still transfers efficiently.
I suppose you probably could do sous vide in normal air, but it would be far slower since the heat transfer is far less efficient.
Exactly. The point of low-temperature cooking is that you cook your stuff by keeping it (for a long time) at a relatively low temperature (around 60 C). You could do that in theory in any way (i.e. a regular oven does work, provided it can maintain a very homogeneous temperature of 60 C. A dishwasher also works if it has a program that stays at that temperature, and it's by no way full of water.
In practice, the best way is to use a water bath because it's far easier to get a stable temperature. But most food don't stay the same if submerged in a large amount of water for a long time (note that depending on what you're cooking, you could possibly just dump it into the water!) so you put it in a sealed bag (and also to keep whatever comes out of the stuff in the same place).
Removing as much air as possible from the bag is, again, not really mandatory, but it's best to ensure a good heat transfer -- and also practically, to avoid your bag floating on top of the water bath, which would mean it's not properly heated. It helps with keeping e.g. the juices with the stuff being cooked, but again not mandatory.
But really, removing air is just a tiny side-effect of what you want to do. It's like if you called cooking on a gas stove "match cooking" because you use a match to light the stove.
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@Applied-Mediocrity That's the thing. The not-very-good stuff you're talking about is just that: not very good. Using a steak cut or cooking technique does not change that. Steak where the meat quality is good is, however, a delicious and tender thing. Leave the boot leather "steak" for stewing or mincing.
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Using a steak cut or cooking technique does not change that
Does not change for the better. But yes, I have generally afforded the case that the good stuff exists*, but such establishments that don't piss in peoples' ears and tell them it's genuine champagne are very rare (heh) and in the price range that I will likely not even begin to consider. And in all other cases it's not even worth the gamble, but that's exactly where most of the annoying people are located.
* - if you're cooking yourself, I don't really give a damn what kind of torture you subject yourself to.
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@Applied-Mediocrity said in The Cooking Thread:
but such establishments that don't piss in peoples' ears and tell them it's genuine champagne are very rare (heh) and in the price range that I will likely not even begin to consider.
If you keep on letting them get away with it, they'll keep on doing it.
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@remi said in The Cooking Thread:
But really, removing air is just a tiny side-effect of what you want to do. It's like if you called cooking on a gas stove "match cooking" because you use a match to light the stove.
Truly an argument that belongs on this site.
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@Applied-Mediocrity said in The Cooking Thread:
@Applied-Mediocrity said in :
I can't stand steak. Or I've never had a good one -- although I've been told I must have had.
Fucking hell, folks, if steak isn't one of the most bullshit dishes manly men pretend to like - and even worse, pretend to understand the degrees of its apparent goodness. Some of the things manly men do are brain-rotten stupid, and wind-pissing about steaks is distinctly one of them. I remain firmly convinced that everyone I've ever seen eating a steak has been doing the "Hide The Pain Harold".
/rant
Based and steak pilled.
Don’t cook steak. Eat it while its mooing.
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Status: Suffering from eating far too much Persian food. The restaurant does awesome fish kebabs, and their stewed lamb shank in a tomato sauce with broad bean rice is to die for. Or maybe to die after, given how full I feel right now.
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Tomorrow is a perfectly normal day. Dinner will be pasta with tuna.
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Fish. Bleh.
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@dkf said in The Cooking Thread:
shank
I keep reading that as "shark" and think what does it do when put into a lamb dish.
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@PleegWat said in The Cooking Thread:
Tomorrow is a perfectly normal day. Dinner will be pasta with tuna.
It will be a perfectly normal day for me too. Lunch and dinner will be Penne Bolognese.
I just realize I've been eating that for a straight week.
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@cheong said in The Cooking Thread:
I just realize I've been eating that for a straight week.
*reboots @cheong*
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@Zerosquare said in The Cooking Thread:
@cheong said in The Cooking Thread:
I just realize I've been eating that for a straight week.
*reboots @cheong*
I've still have 2 cubes of minced beef left (I bought those in vacuumed soft plastic package because it can keep relatively long time, cut the 500g beef in 6 pieces and therefore each pack can serve me 6 meals)
After that I may start some salsa instant ramen or something.
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A whole turkey is way more than two people can eat, so 3 lb. (1.4 kg) turkey roast, and we'll have leftovers from that.
Desired temperature: 170° F (77° C), because dark meat
Current temperature: 28° F (-2° C)Estimated dinner time: ~18:30–19:00
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Gunner hasn't stopped howling since I brought this inside.
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@Polygeekery said in The Cooking Thread:
Gunner hasn't stopped howling
since I brought this inside.Dog saga thread is .
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@TimeBandit said in The Cooking Thread:
@HardwareGeek said in The Cooking Thread:
Current temperature: 28° F (-2° C)
A Canadian turkey
If it was Canadian, I think it would have been frozen solid around 0° F (-18° C). Which would have been fine; the package directions say it can be cooked without thawing and gives directions for both thawed and frozen; it just takes about an hour longer to cook if it's frozen. In reality, it took almost as long as it would have if it had been frozen solid.
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My attempt at sausage stew might end up a watery soup.
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@DogsB said in The Cooking Thread:
My attempt at sausage stew might end up a watery soup.
Instant mashed potatoes, masa (which is just the flour used to make tortillas), crushed up tortilla chips, grated potato and numerous other things you may have around the kitchen can be used to thicken up a soup or stew that ends up too thin.
Alternatively you can make a roux and add that but it will be more prone to leaving your stew lumpy. Hot liquid added to a roux, or in this case a roux added to hot liquid, tends to turn out like lumpy gravy.
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@Polygeekery said in The Cooking Thread:
Alternatively you can make a roux and add that but it will be more prone to leaving your stew lumpy. Hot liquid added to a roux, or in this case a roux added to hot liquid, tends to turn out like lumpy gravy.
Unless one stirs it quite well. A flour+butter roux added to a pot of stock is typically the base I use for making any kind of gravy. Tends to turn out well, though it's not great for keeping since once you refrigerate it it tends to kind of gel up a bit. Still edible though.
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@e4tmyl33t said in The Cooking Thread:
Unless one stirs it quite well. A flour+butter roux added to a pot of stock is typically the base I use for making any kind of gravy.
If you add cold stock to a hot roux you have less of a chance of getting lumps. By adding the liquid to the roux and whisking well you can more easily ensure that you break up all of the roux and don't cook any of it into dough balls.
FWIW, the more you cook your roux the less likely it is to make "gravy Jell-O", for reasons that I have forgotten but I'm pretty sure that it was on an episode of "Good Eats".
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@Polygeekery said in The Cooking Thread:
@e4tmyl33t said in The Cooking Thread:
Unless one stirs it quite well. A flour+butter roux added to a pot of stock is typically the base I use for making any kind of gravy.
If you add cold stock to a hot roux you have less of a chance of getting lumps. By adding the liquid to the roux and whisking well you can more easily ensure that you break up all of the roux and don't cook any of it into dough balls.
FWIW, the more you cook your roux the less likely it is to make "gravy Jell-O", for reasons that I have forgotten but I'm pretty sure that it was on an episode of "Good Eats".
Oh, of course. I never use that roux cold, I melt the butter and mix the flour into it in another pot on the stove and then immediately put it into the stock pot slowly while rather vigorously mixing to avoid lumps.
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@boomzilla I wonder how many takes it required to get a shot of it landing perfectly.
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