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test recordings wrote:Iranian food is sick, it's like the best of Greek and Indian to me! Don't Persians consider rice the main bit and refer to khoresht as the 'sauce' like Italians with their pasta?

pretty much

I dunno noam, when I've done the searing I've ended up with a much juicer steak than when I haven't. And yeah it's general habit in America to eat steak medium, or well. After I moved out on my own though, I discovered the joys of a rare steak...

kingGhost wrote:rare steak...

kingGhost wrote:I dunno noam, when I've done the searing I've ended up with a much juicer steak than when I haven't. And yeah it's general habit in America to eat steak medium, or well. After I moved out on my own though, I discovered the joys of a rare steak...

nahhhh man, its just one of those myths

evenly cooking the steak throughout, depending on temperature and how long you cook it for, all this affects the moisture in a steak

if you want to keep meat juicy and moist, you want to vacuum it and boil it, hence why certain chefs mainly in michelin star restaurants use water baths to cook meat at low temperatures, often below boiling temperature even

the fattier the meat the more juicy it will be, searing the meat just enacts the maillard reaction between the proteins and amino acids etc. in the surface of the meat, which browns it and gives it flavour - the difference between the flavour of a seared steak and a boiled piece of steak is one piece of evidence for it, the second is that experiments have actually shown that meat which is seared at a higher temperature loses more water, this is measured by weight i suppose

i mean i just read you could in fact sear the meat right at the end of the cooking process, after slow cooking first, to really keep the meat as juicy as possible

Viineri wrote:

johney wrote:has anybody tried this?

-get bread, toast bread is nice, but any decent white bread would do, and honey
-cut/take 3 slices
-put one slice in the oven/toaster/whatever just roast it till it gets nice and brown
-take untoasted slice, put honey on that, then the toasted slice, then honey again, and untoasted slice again

you´ve got a fuckin´ delicious honey sandwich! It´s awesome with milk

edit: here´s how it looks like

Looks so good, gonna try those tonight

You won't regret, trust

main coarse


little snack


then lastly the midnight snack

oh lyons *wipes tear*

most consistent member??

noam wrote:oh lyons *wipes tear*

most consistent member??

someones gotta be

Eat Bass wrote:

noam wrote:oh lyons *wipes tear*

most consistent member??

someones gotta be

why does someone have to be that?

noam wrote:

Eat Bass wrote:

noam wrote:oh lyons *wipes tear*

most consistent member??

someones gotta be

why does someone have to be that?

Why is the sky blue? How does Posi-track on a Plymouth work? It just does!

i dont buy it

noam wrote:

kingGhost wrote:I dunno noam, when I've done the searing I've ended up with a much juicer steak than when I haven't. And yeah it's general habit in America to eat steak medium, or well. After I moved out on my own though, I discovered the joys of a rare steak...

nahhhh man, its just one of those myths

evenly cooking the steak throughout, depending on temperature and how long you cook it for, all this affects the moisture in a steak

if you want to keep meat juicy and moist, you want to vacuum it and boil it, hence why certain chefs mainly in michelin star restaurants use water baths to cook meat at low temperatures, often below boiling temperature even

the fattier the meat the more juicy it will be, searing the meat just enacts the maillard reaction between the proteins and amino acids etc. in the surface of the meat, which browns it and gives it flavour - the difference between the flavour of a seared steak and a boiled piece of steak is one piece of evidence for it, the second is that experiments have actually shown that meat which is seared at a higher temperature loses more water, this is measured by weight i suppose

i mean i just read you could in fact sear the meat right at the end of the cooking process, after slow cooking first, to really keep the meat as juicy as possible

Did any of you lot watch the Heston @ home programme on channel for the other day? Was pretty interesting how he went about cooking a steak. Had a thermometer & just watched it get to a certain temp. think it was 45degrees for rare!?
About the meat in American. I've hear the reason that so many people have their steak cooked through is to kill some bacteria. Apparently it can cause health issues. I dont know how much fact there is in it but it doesn't unfeasible to me.

nah hadn't seen the heston thing but that seems like something he'd do!!

as for rare steak, i think american's just have it that way because thats the way they do it, obviously with raw meat there's health risks, but the fresher the meat and the more well looked after the animals that risk is reduced

personally, well done steak is one of the worst things to eat, just cant stomach it, so fibrous and dehydrating

Im with you 100%. Anything over medium is inedible to me. Its really not about having to chew and chew and chew just to eat 1 bit. Im starting to border on eating my steak blue these days but like you said it all depends on the quality of the meat. Im a massive fan of Rib eye personally and I reckon Fillet is a massive rip off!

defoxster wrote:Im with you 100%. Anything over medium is inedible to me. Its really not about having to chew and chew and chew just to eat 1 bit. Im starting to border on eating my steak blue these days but like you said it all depends on the quality of the meat. Im a massive fan of Rib eye personally and I reckon Fillet is a massive rip off!

rib-eye is ma faaaaaaave

fillet is bangin, but its all about what you put ON the fillet,the meat itself isn't overly tasty because its so lean, rib-eye is literally the exact opposite

Yea ribeyes are my favorite cut too. Good amount of fat marbled in there.

You know you are a good cook however if you can grill skirt steak right. It's hard to get it tender without over or undercooking it, which both ways makes it tough.

Just made a monday roast... Rib of beef with all the trimmings

noam wrote: burberry is clothes

this had me laughing

i can't cook a damned thing except baked chicken breast and some chicken francaise. so, lemon chicken, thats it. usually served over pasta with tomato sauce
I need to try some of this other shit but i want to start easy

Eat Bass wrote:main coarse

Those taters look incredible

Today wrote:

noam wrote: burberry is clothes

this had me laughing

i can't cook a damned thing except baked chicken breast and some chicken francaise. so, lemon chicken, thats it. usually served over pasta with tomato sauce
I need to try some of this other shit but i want to start easy

join a cooking class, you'll meet pure chicks there