Manchego is fully awesome! Made eggs benedict for breakfast today, though we had it at 12:30, and then tonight is that pig-themed dinner which I'm really looking forward to! Hope Valentines is awesome food for everybody
is it normal for pork chops to have some pink in the middle, even after cooking for five, flipping, cooking for five more, and then flipping and cooking for three?
It depends on how much pink you're talking about, which is hard to really convey accurately in text, but yes I prefer just a little blush to the center of mine to keep them from drying out.
Well what you wanna do is pour yourself a glass of wine, light a couple of candles, put on some low music, and start looking at pictures of your waifu, you can probably work it out from there.
My basic understanding is that dry rubs are better for larger/thicker cuts, because marinades can excessively soften the outside of those without really affecting the middle.
Is there anything anyone recommends if we want to get more adventurous?
My little brother went and bought some sort of garlic seasoning thing because it looked nice, but when we opened it it just smelled of chicken salt and didn't look so great.
We were basically wondering if there any nice other ways of preparing steaks that people have encountered.
Well, it also largely depends on the types of flavors you want to introduce to whatever you're cooking.
There are obviously variations to this, marinades are usually varying levels of acidic, brines are salty, and rubs can be spicy and smoky.
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lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
one of the spice companies down here has started doing up their own blends. I've gotten a peri peri blend and also a morrocan blend that are absolutely fabulous.
they're usually a lot of salt in the pre-mixed stuff, but the moroccan blend on steak is just absolutely mouth watering.
Yeah, if you're gonna do a steak, I'd go with a sauce rather than a super intricate spice blend. I tend to treat my steaks like I treat my burgers. I don't fiddle much with the beef, but I'll put extra stuff to it, on the side or on top.
i like to use lime zest, garlic, smokey paprika, salt and pepper for an easy all-purpose rub. i don't think it's necessary for decent steaks but it's great for chicken and pork too, and perfect for barbecuing. rubs have the advantage over marinades that you don't need to do it hours in advance for best results, too
You can sous vide it till med-rare, dunk it in some nitrogen for 30s, and then deep fry it till it's brown. Or just vacuum pack (or zip lock) with olive oil, sprig of rosemary, pepper corn, thyme.
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Blake TDo you have enemies then?Good. That means you’ve stood up for something, sometime in your life.Registered Userregular
edited February 2013
Throw a sprig of rosemary, some garlic,olive oil and maybe some trussed tomatoes in the pan with the steak.
Throw some butter in at the end, baste that guy then deglaze the pan.
A while back my brother in law cooked us a Thai(?) dish that was fish cooked by acid rather than heat. I'd no idea that was actually possible and it was actually pretty darn tasty.
Also, re dry rubs, I agree they're best on chicken or pork. Last night I made a roast chicken with this "vulcan salt" shoved all up under the skin. It was not bad.
I gave the Country Captain recipe a go last night for myself and my three roommates. As far as cooking, the liquid levels got a little questionable at times; in particular as I was considering adding in the tomatoes a little early because it didn't seem like there would be enough to simmer or bring to a boil. However, I managed to get just enough juice out of the celery and onions just as the latter were shy of browning. Otherwise, the instructions were easy to follow, everything cooked wonderfully, and the smell of our kitchen made us the envy of the neighborhood.
Flavor-wise, and this may come down to our expectations with Indian curry (I used a yellow curry powder, store bought) and my lack of confidence with seasoning, it was a bit more mixed. I chose to be very light on any sort of seasoning-to-taste modifications, just because I wasn't sure what the final product would end up being, but I think we all agreed that it was missing... something. A couple of my roommates were hoping for more heat (the curry powder used is a likely culprit), and I was hoping for more salt. Both of these are, obviously, easily adjustable for the next time I make it, but, as written, it is probably more geared towards experienced palates. Last, one of my roommates was a bit confused by the apricots... They didn't really add much to the dish as a whole, a very slight hint of tartness in the sauce, but the fruit itself didn't really take in any flavor and just kind of became a chewy chunk.
Minor criticisms aside, we all agreed that the meal was satisfying, chicken was cooked perfectly, and the base flavor was fantastic. And, once again, it smelled AMAZING, which really helped build up our appetites. I will definitely be making this again.
Oh... is there a particular curry powder recipe that you favor for this?
My basic understanding is that dry rubs are better for larger/thicker cuts, because marinades can excessively soften the outside of those without really affecting the middle.
No. The problem with marinades is that a good steak doesn't need tenderizing, and a good steak should be seared well which is hard to do when your steak is fucking drenched in marinade. You want the steak nice and dry to get a good sear on, not soaked in other shit.
The salt is a personal thing that each cook has to add. I've found that telling people how much salt to add to dishes results in a 50/50 mix of "EUGH!! Too salty!!" or "This is flat and needs salt." So I just tell the cook to season as required.
The curry powder issue is a common issue I've run into, as "curry powder" is so vague that it is very literally night and day different from bottle to bottle, cook to cook. Coupled with the fact that the curry powder that most Americans find at the supermarket is very muted and turmeric heavy. I make my own because I use it a lot in making rice. I didn't include it in this recipe to cut down on people being overwhelmed and just skipping over making the dish entirely.
I think based on the feedback I've had so far, a 1/4 to 1/2 teaspoon cayenne, and perhaps 1/4 teaspoon white pepper is the key.
The fruit is a classic component of country captain and is usually either raisins or dates. I've never been a fan of dates and curry sauces, and I find raisins boring. However, with that said, perhaps dicing the apricots prior to addition would help alleviate that a touch.
yeah, amount of salt is not something that should be codified in a recipe
maybe list a minimal amount of salt necessary
but most things you cook should be finished with "salt to taste"
Cutting up veggies and stuff is such a pain in the ass. I need to get myself a good chef's knife and keep it away from other people. I caught my roommate using one of my knives to cut stuff on one of my aluminum baking sheets. Fucker.
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Coincidentally it was while cutting cheese. Manchego is awesome though.
food thread
explain/reccomend dry rubs
Steam // Secret Satan
Easiest if you're uncircumcised.
Steam // Secret Satan
A good steak doesn't need much more than salt and pepper to season it though.
-Indiana Solo, runner of blades
Is there anything anyone recommends if we want to get more adventurous?
My little brother went and bought some sort of garlic seasoning thing because it looked nice, but when we opened it it just smelled of chicken salt and didn't look so great.
We were basically wondering if there any nice other ways of preparing steaks that people have encountered.
Steam // Secret Satan
There are obviously variations to this, marinades are usually varying levels of acidic, brines are salty, and rubs can be spicy and smoky.
they're usually a lot of salt in the pre-mixed stuff, but the moroccan blend on steak is just absolutely mouth watering.
Democrats Abroad! || Vote From Abroad
We've got a pretty stocked spice cupboard, so I might just a bit of mixing and see what happens.
Peri-peri blend sounds fantastic.
Steam // Secret Satan
I'm boring, but delicious.
-Indiana Solo, runner of blades
Throw some butter in at the end, baste that guy then deglaze the pan.
Satans..... hints.....
I have a pan and a knife!
Satans..... hints.....
So, cola?
-Indiana Solo, runner of blades
http://steamcommunity.com/id/pablocampy
Also, re dry rubs, I agree they're best on chicken or pork. Last night I made a roast chicken with this "vulcan salt" shoved all up under the skin. It was not bad.
I gave the Country Captain recipe a go last night for myself and my three roommates. As far as cooking, the liquid levels got a little questionable at times; in particular as I was considering adding in the tomatoes a little early because it didn't seem like there would be enough to simmer or bring to a boil. However, I managed to get just enough juice out of the celery and onions just as the latter were shy of browning. Otherwise, the instructions were easy to follow, everything cooked wonderfully, and the smell of our kitchen made us the envy of the neighborhood.
Flavor-wise, and this may come down to our expectations with Indian curry (I used a yellow curry powder, store bought) and my lack of confidence with seasoning, it was a bit more mixed. I chose to be very light on any sort of seasoning-to-taste modifications, just because I wasn't sure what the final product would end up being, but I think we all agreed that it was missing... something. A couple of my roommates were hoping for more heat (the curry powder used is a likely culprit), and I was hoping for more salt. Both of these are, obviously, easily adjustable for the next time I make it, but, as written, it is probably more geared towards experienced palates. Last, one of my roommates was a bit confused by the apricots... They didn't really add much to the dish as a whole, a very slight hint of tartness in the sauce, but the fruit itself didn't really take in any flavor and just kind of became a chewy chunk.
Minor criticisms aside, we all agreed that the meal was satisfying, chicken was cooked perfectly, and the base flavor was fantastic. And, once again, it smelled AMAZING, which really helped build up our appetites. I will definitely be making this again.
Oh... is there a particular curry powder recipe that you favor for this?
No. The problem with marinades is that a good steak doesn't need tenderizing, and a good steak should be seared well which is hard to do when your steak is fucking drenched in marinade. You want the steak nice and dry to get a good sear on, not soaked in other shit.
The salt is a personal thing that each cook has to add. I've found that telling people how much salt to add to dishes results in a 50/50 mix of "EUGH!! Too salty!!" or "This is flat and needs salt." So I just tell the cook to season as required.
The curry powder issue is a common issue I've run into, as "curry powder" is so vague that it is very literally night and day different from bottle to bottle, cook to cook. Coupled with the fact that the curry powder that most Americans find at the supermarket is very muted and turmeric heavy. I make my own because I use it a lot in making rice. I didn't include it in this recipe to cut down on people being overwhelmed and just skipping over making the dish entirely.
I think based on the feedback I've had so far, a 1/4 to 1/2 teaspoon cayenne, and perhaps 1/4 teaspoon white pepper is the key.
The fruit is a classic component of country captain and is usually either raisins or dates. I've never been a fan of dates and curry sauces, and I find raisins boring. However, with that said, perhaps dicing the apricots prior to addition would help alleviate that a touch.
Need to get it sharpened.
maybe list a minimal amount of salt necessary
but most things you cook should be finished with "salt to taste"
Not really dull I guess. Just needs pepping up.
Cutting up veggies and stuff is such a pain in the ass. I need to get myself a good chef's knife and keep it away from other people. I caught my roommate using one of my knives to cut stuff on one of my aluminum baking sheets. Fucker.