What's For Dinner Tonight?

[Beefbisquit]

Bacon, lettuce, tomato, and apple slices. Touch of Mayo.... Mmmmmm.....

 

[Beefbisquit]

I prefer to colour just one side. Gives you a contrast. Unless rare, then the fat cooks itself. (can't say what temp, one of those old fashioned gas ovens where the temp dial means nothing). I was taught to cook french style, so my cooking points are a lot lower than average joes opinion of "rare". For me, rare is a smoking pan, and then just coloured on every side but the bottom and then let to rest. Blue would be as hot as it can prior to throwing meat in there, and by the time you've seared each side the pan should begin to ignite.

2.5" of fat though, after trimming??? What on earth are you cooking over there? I used to butcher the meat for the London michelin star restaurants, by which i mean pretty much every single one of them, some of the best beef you'd ever come across, and you'd be lucky to get an inch of fat on a sirloin before trimming anything. Do you mean centimeters? 2.5" after a trim is an insane amount of fat which would logically mean an absurd overpricing for the cut, with regard to meat to fat yield.

Nononononono.... 2.5" LONG... prob 1/4" thick before trimming, but I make it even thinner! The fat cap on a NY strip goes all along one side, but that's too much fat.

We were taught colour = flavour... so we sear it all!

Plus, IMO, it looks better... but to each his own...

 

[tip top toker]

Nononononono.... 2.5" LONG... prob 1/4" thick before trimming, but I make it even thinner! The fat cap on a NY strip goes all along one side, but tha'ts too much!

Take that back! You take that back! I leave every gram of fat on i can. It's almost as good as the meat. Next thing i know you'll be telling me you remove the fat from pork chops FLAVOUR! SHAPES AND FLAVOUR!

 

[Beefbisquit]

Take that back! You take that back! I leave every gram of fat on i can. It's almost as good as the meat. Next thing i know you'll be telling me you remove the fat from pork chops FLAVOUR! SHAPES AND FLAVOUR!

It depends on how I'm doing the chop, but usually with pork I just make some slits in the fat so it doesn't curl.

But for sirloin, I don't like having the entire side fat.... a nice small strip is perfect. IMO.

 

[sunni]

think i might do some spaghetti squash tonight ^_^ got some broccoli i need to use up too

 

[Beefbisquit]

For us, 'rare' is still rendered inside... red, and bloody, but not cold. Bleu rare is just barely, barely rendered.... I think that might be what Europeans consider 'rare'.

 

[sunni]

i used to eat blue rare like 10 seconds on each side

 

[fr3d12]

Spicy wings and sour cream dip, tasty but not in the least bit hot.

 

[Beefbisquit]

i used to eat blue rare like 10 seconds on each side

Our Chef taught us bleu or blue, takes the longest to cook. Need to use super low temp for about 40 mins.... still renders the fat but it never gets above 120F...

 

[sunni]

Our Chef taught us bleu or blue, takes the longest to cook. Need to use super low temp for about 40 mins.... still renders the fat but it never gets above 120F...

yes well i would just stick it ont he grill real quick let it rest and eat it LOL usually with a ceaser salad

 

[tip top toker]

Our Chef taught us bleu or blue, takes the longest to cook. Need to use super low temp for about 40 mins.... still renders the fat but it never gets above 120F...

I was taught that blue is literally flash fried on the outside, warm and raw on the inside. Very different to an overnight cooked steak, not sure what the term for that would be (overnight, 50C or so, once cooked, completely rare inside, completely rendered, no blood or anything)

 

[Beefbisquit]

I was taught that blue is literally flash fried on the outside, warm and raw on the inside. Very different to an overnight cooked steak, not sure what the term for that would be (overnight, 50C or so, once cooked, completely rare inside, completely rendered, no blood or anything)

There's still lots of blood...

We were taught there's a difference between blue and raw. Again, could be regional... hard to say.

Sunni;

No need to let a steak that's only been cooked for a few secs on each side rest, there' sno hot juices that need to redistribute, and no carry over cooking that needs to happen, because the steak would be cold....

 

[sunni]

There's still lots of blood...

We were taught there's a difference between blue and raw. Again, could be regional... hard to say.

Sunni;

No need to let a steak that's only been cooked for a few secs on each side rest, there' sno hot juices that need to redistribute, and no carry over cooking that needs to happen, because the steak would be cold....

i dont eat steak anymore so it doesnt really apply to me. and if i did i would tell you id can eat my steak and cook it the way i wanna lol

 

[tip top toker]

There's still lots of blood...

We were taught there's a difference between blue and raw. Again, could be regional... hard to say.

Sunni;

No need to let a steak that's only been cooked for a few secs on each side rest, there' sno hot juices that need to redistribute, and no carry over cooking that needs to happen, because the steak would be cold....

Over here, blue is basically raw. Not carpaccio, or tartar, but essentially raw with a great crust.

While we're discussing potential europe is right america is retarded define cold. If cooking a steak rare or blue, i would always have those ones set aside so as to bring to room temperature prior to cooking.

 

[fr3d12]

Medium is good for me, I only heard of Blue/Bleu referenced a few times on cookery shows, it doesn't sound appealing to me but nothing would surprise me about the French though, I visited once and ordered a steak, only after I had eaten I discovered it was Horse meat.

 

[Beefbisquit]

Over here, blue is basically raw. Not carpaccio, or tartar, but essentially raw with a great crust.

While we're discussing potential europe is right america is retarded define cold. If cooking a steak rare or blue, i would always have those ones set aside so as to bring to room temperature prior to cooking.

Cold, as in, not heated up from the heat of the stove. lol

I'm not American... lol

I'm Canadian!

 

[tip top toker]

You're forgiven then

Define heated up if you put a steak in a pan for 20 seconds it is technically heated up because what is "up"? I'd always cook to my desired point, then flash under the grill before plating. alway kept it's cooking point and was always at a perfect temperature (i am very much against eating steak "hot", for me it should always be about 50C, no more. I find with most meat within reason, cold typically = tough, all meat should be served warm, not hot. Unless it's chicken. Cold chicken and mango chutney freaking rocks!)

 

[rambo22]

i brought a ham n cheese reduced to 50p sarnie from tescos buttered both sides n fried it till the cheese melted n the bread was toasted, pack of walkers cheese n onion n jobs a goodun lol

 

[Beefbisquit]

You're forgiven then

Define heated up if you put a steak in a pan for 20 seconds it is technically heated up because what is "up"?

That's true.... I guess I should elaborate, I mean the very center is 120F.

I'd always cook to my desired point, then flash under the grill before plating. alway kept it's cooking point and was always at a perfect temperature (i am very much against eating steak "hot", for me it should always be about 50C, no more. I find with most meat within reason, cold typically = tough, all meat should be served warm, not hot. Unless it's chicken. Cold chicken and mango chutney freaking rocks!)

Totally. I'd never heat a steak past 50-55C anyways (for me), that's sacrilege! hahaha

 

[tip top toker]

i brought a ham n cheese reduced to 50p sarnie from tescos buttered both sides n fried it till the cheese melted n the bread was toasted, pack of walkers cheese n onion n jobs a goodun lol

Hell yes! I live next to a huge tesco. I go in there most days just to see what's in the reduced section Why the fuck doesn't their finest spinach and pine nut pasta salad ever run out of date