Phoenix68 Posted March 11 47 minutes ago, CrimeaRiver said: Perfect Steak Doneness or Temperature... and Steak Cut Doneness???? Quote Share this post Link to post Share on other sites
EltonJohnson Posted March 11 Just now, CrimeaRiver said: Grasses and leafy stuff is food for ruminants......not humans You can cook it and make it stellar. Comes out way easier too. Quote Share this post Link to post Share on other sites
CrimeaRiver Posted March 11 3 minutes ago, EltonJohnson said: I don't eat too much raw vegetables at all. I enjoy cooking. That's important if you are going to veggies.....cook it well. The cellulose is very hard for humans to digest. I agree though cooking is relaxing and fun Quote Share this post Link to post Share on other sites
CrimeaRiver Posted March 11 3 minutes ago, Phoenix68 said: Doneness???? Poor LOW IQ Peenix......she loves to embarrass herself......early and often...LOL dumbass doneness noun done·ness | \ ˈdən-nəs \ Definition of doneness : the condition of being cooked to the desired degree Quote Share this post Link to post Share on other sites
CrimeaRiver Posted March 11 5 minutes ago, EltonJohnson said: You can cook it and make it stellar. Comes out way easier too. I do enjoy roasted beets with a steak Quote Share this post Link to post Share on other sites
Imgreatagain Posted March 11 11 minutes ago, CrimeaRiver said: Careful friend....many vegetables are poisonous to humans. We were made to eat meat and fat . We don't have several stomachs to digest cellulose like ruminant animals. moooooo 10 minutes ago, CrimeaRiver said: Careful friend....many vegetables are poisonous to humans. We were made to eat meat and fat . We don't have several stomachs to digest cellulose like ruminant animals. moooooo When cooking a steak (a good one) the time changes according to the thickness- but I can’t seem to get that perfect sweet spot I’m looking for when I sv? Quote Share this post Link to post Share on other sites
CrimeaRiver Posted March 11 2 minutes ago, Imgreatagain said: When cooking a steak (a good one) the time changes according to the thickness- but I can’t seem to get that perfect sweet spot I’m looking for when I sv? I crave the crust on steak that has been pan seared in butter. Never been a fan of SV steak ....but everyone likes it differently. Quote Share this post Link to post Share on other sites
EltonJohnson Posted March 11 7 minutes ago, CrimeaRiver said: I do enjoy roasted beets with a steak so this weekend I sautéed two pints of sliced mushrooms, and I put skinless boneless chicken thigh stuffed with spinach and feta in the oven for an hour. When the mushrooms were done I splashed some dry vermouth in the pan to deglaze and give massive flavor. then I sliced u the stuffed chicken thigh and threw it a bowl with the mushrooms and mixed everything up. It was 80% mushrooms 10% spinach and fet, 10% chicken thigh.... holy crap. Very healthy. I make a nice salad with beets, goat cheese, walnuts, arugula and spinach with a mild vinaigrette... add duck confit If you need some meat. Quote Share this post Link to post Share on other sites
Imgreatagain Posted March 11 I can’t get it right Quote Share this post Link to post Share on other sites
TDS Posted March 11 Steaks are above my pay grade. Let's talk hot dogs. Quote Share this post Link to post Share on other sites
CrimeaRiver Posted March 11 2 minutes ago, EltonJohnson said: so this weekend I sautéed two pints of sliced mushrooms, and I put skinless boneless chick stuffed with spinach and feta in the oven for an hour. When the mushrooms were done I splashed some dry vermouth in the pan deglaze and give massive flavor. then I sliced u the stuffed chicken thigh and threw it a bowl with the mushrooms and mixed everything up. It was 80% mushrooms 10% spinach and fet, 10% chicken thigh.... holy crap. Very healthy. I make a nice salad with beets, goat cheese, walnuts, arugula and spinach with a mild vinaigrette... add duck confit If you need some meat. You sound like a pretty accomplished cook.... Ever made Chicken Paprikash? One of my favs to make Quote Share this post Link to post Share on other sites
CrimeaRiver Posted March 11 3 minutes ago, Imgreatagain said: I can’t get it right Important to leave a good steak out of the fridge for a good hour or longer....helps create a more evenly cooked steak Quote Share this post Link to post Share on other sites
Imgreatagain Posted March 11 1 minute ago, TDS said: Steaks are above my pay grade. Let's talk hot dogs. I tried beef cheeks ? On Saturday - new to me. Quote Share this post Link to post Share on other sites
EltonJohnson Posted March 11 4 minutes ago, CrimeaRiver said: Never been a fan of SV steak ... most people do not do it right. Most cook the sous vide a too high a temp If you want a crust you have to barely cook the meat. 110 degrees tops. The end goal is 135 -140...so to add a decent crust you need to cook it for a bout 2 minute a side Quote Share this post Link to post Share on other sites
TDS Posted March 11 2 minutes ago, EltonJohnson said: so this weekend I sautéed two pints of sliced mushrooms, and I put skinless boneless chicken thigh stuffed with spinach and feta in the oven for an hour. When the mushrooms were done I splashed some dry vermouth in the pan to deglaze and give massive flavor. then I sliced u the stuffed chicken thigh and threw it a bowl with the mushrooms and mixed everything up. It was 80% mushrooms 10% spinach and fet, 10% chicken thigh.... holy crap. Very healthy. I make a nice salad with beets, goat cheese, walnuts, arugula and spinach with a mild vinaigrette... add duck confit If you need some meat. 18 I made chocolate pudding with bananas and peanut butter. I only use cooked pudding. Quote Share this post Link to post Share on other sites
Imgreatagain Posted March 11 Just now, CrimeaRiver said: Important to leave a good steak out of the fridge for a good hour or longer....helps create a more evenly cooked steak I am a novice when it comes to selecting the cut of meat- the guy always does that I’m sorta spoiled like that. Quote Share this post Link to post Share on other sites
TDS Posted March 11 1 minute ago, Imgreatagain said: I tried beef cheeks ? On Saturday - new to me. Is that like a flank steak. Quote Share this post Link to post Share on other sites
CrimeaRiver Posted March 11 5 minutes ago, TDS said: Steaks are above my pay grade. Let's talk hot dogs. Well there are good hotdogs and crappy hotdogs. Nothing wrong with a high quality dog Quote Share this post Link to post Share on other sites
Imgreatagain Posted March 11 1 minute ago, EltonJohnson said: most people do not do it right. Most cook the sous vide a too high a temp If you want a crust you have to barely cook the meat. 110 degrees tops. The end goal is 135 -140...so to add a decent crust you need to cook it for a bout 2 minute a side On med heat? Quote Share this post Link to post Share on other sites
Imgreatagain Posted March 11 When you go to the skillet i mean Quote Share this post Link to post Share on other sites
TDS Posted March 11 2 minutes ago, CrimeaRiver said: Important to leave a good steak out of the fridge for a good hour or longer....helps create a more evenly cooked steak Do that at my trailer and the ants will carry it away. Quote Share this post Link to post Share on other sites
CrimeaRiver Posted March 11 3 minutes ago, Imgreatagain said: I tried beef cheeks ? On Saturday - new to me. OH MY G....! One of my favs. Mexican beef cheeks.....'barbacoa" tacos. So sticky and fatty and yummy on a taco! That's my crack ! Quote Share this post Link to post Share on other sites
Whitemajikman Posted March 11 Just now, CrimeaRiver said: For me its a Prime Rib Eye......medium rare BEEF TENDERLOIN WRAPPED IN BACON ..... Cooked over charcoal to a perfect medium rare. Triple A Alberta beef. Aberdeen horned Angus .. The fruits of my wife's labour on our Ranch.... Quote Share this post Link to post Share on other sites
CrimeaRiver Posted March 11 5 minutes ago, EltonJohnson said: most people do not do it right. Most cook the sous vide a too high a temp If you want a crust you have to barely cook the meat. 110 degrees tops. The end goal is 135 -140...so to add a decent crust you need to cook it for a bout 2 minute a side Ohhhh I never thought about Sving...and then pan searing for crust. Nice hint bro Quote Share this post Link to post Share on other sites
CrimeaRiver Posted March 11 4 minutes ago, Imgreatagain said: On med heat? I bet med-high for a good quick crust...loads of butter to help brown Quote Share this post Link to post Share on other sites
