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Thread: Cast Iron Skillet
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06-07-2022, 08:46 PM #676
The questions of MTM were temperature and time, not concept.
"fuck off you asshat gaper shit for brains fucktard wanker." - Jesus Christ
"She was tossing her bean salad with the vigor of a Drunken Pop princess so I walked out of the corner and said.... "need a hand?"" - Odin
"everybody's got their hooks into you, fuck em....forge on motherfuckers, drag all those bitches across the goal line with you." - (not so) ill-advised strategy
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06-07-2022, 08:51 PM #677
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06-07-2022, 10:03 PM #678
Sous vide (and to a lesser extent the reverse sear ) lends itself particularly well to finishing in the skillet by basting with hot butter and whatnot cuz you don't need to get the skillet super hot, thereby running the risk of burning the all important whatnot, in order to brown the meat with the buttery goodness cuz the meat is cooked thru before it even hits the pan so it gets all maillardy and delicious with much less coaxing
Imma fanBrandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
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06-08-2022, 12:37 AM #679Registered User
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06-08-2022, 05:02 AM #680
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06-08-2022, 05:23 AM #681Is it radix panax notoginseng? - splat
This is like hanging yourself but the rope breaks. - DTM
Dude Listen to mtm. He's a marriage counselor at burning man. - subtle plague
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06-08-2022, 05:43 AM #682yelgatgab
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Cast Iron Skillet
You don’t have to develop a seasoning on carbon steel. Just season and go. A smooth surface is the most important thing. And fat. Carbon steel needs fat to be truly nonstick, and IME, butter is king for nonstick.
This is a good example, though you can cut this down to a couple minutes once you get the hang of it.
https://youtu.be/p6CoIEiIMOoRemind me. We'll send him a red cap and a Speedo.
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06-08-2022, 05:53 AM #683
Cast Iron Skillet
Sure. But taking a steak out at 125 to do the reverse sear is too high. 125 youre already at the top end of rare and rising fast. Then to add more heat in searing and you’re well on your way to….well.
^that looks like a chicken breast grilled with bbq sauce on it btw.
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06-08-2022, 06:33 AM #684
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06-08-2022, 07:07 AM #685
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06-08-2022, 08:14 AM #686
Figure 7-10 deg rise in temp on a 2” steak during the rest time
Quando paramucho mi amore de felice carathon.
Mundo paparazzi mi amore cicce verdi parasol.
Questo abrigado tantamucho que canite carousel.
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06-08-2022, 08:36 AM #687
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06-08-2022, 08:44 AM #688
I have to admit that 50% of my reaction was due to who posted (MTM) and the way they conduct themselves here on TRG. Of course I'm no slouch. We all give shit to people who don't like the same things we like.
Regarding finishing a steak (or mini roast in this case), we all have our preference. I don't like oil on my steak. If I finish it in a pan, I like a hot, dry pan. I'm not opposed to some brown butter pan sauce. However, I prefer a cold compound butter when it is plated. I know people get passionate about doneness. I like mine on the fine line between rare and medium rare. I'd eat black and blue if I raised and butchered my own. Yes, butter in the pan for black and blue. As a kid we always raised a few head and when we used certain butchers, steak tartar and black and blue were common. We often ate steak rare.
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06-08-2022, 09:23 AM #689
Lots of talk of 2" steaks, do y'all routinely get 2" steaks? Because the pictures posted are not 2", and I never see steaks that thick in the store. And the standard cut I have seen when buying a cow (1/4 or 1/2) is usually 1" or 1.25". Do you all go to a butcher and get your steaks cut special?
"fuck off you asshat gaper shit for brains fucktard wanker." - Jesus Christ
"She was tossing her bean salad with the vigor of a Drunken Pop princess so I walked out of the corner and said.... "need a hand?"" - Odin
"everybody's got their hooks into you, fuck em....forge on motherfuckers, drag all those bitches across the goal line with you." - (not so) ill-advised strategy
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06-08-2022, 09:26 AM #690
I don't usually eat a two inch steak. To me, that's the minimum thickness to reverse sear, which is why I mentioned it. Anything thinner and I just don't get how you can reverse sear and still get a rare or medium rare steak.
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06-08-2022, 09:42 AM #691
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06-08-2022, 09:44 AM #692
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06-08-2022, 09:49 AM #693
Costco sometimes has prime top round roasts, 2.5” or so thick. I cut them into steaks and do a reverse sear, then slice thin against the grain, like tri-tip
Quando paramucho mi amore de felice carathon.
Mundo paparazzi mi amore cicce verdi parasol.
Questo abrigado tantamucho que canite carousel.
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06-08-2022, 10:57 AM #694
Couple years back, we got a Stargazer cast iron skillet as a Christmas gift. NOW I am a believer. Threw away our crappy "non-stick" junk.
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06-08-2022, 11:37 AM #695
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06-08-2022, 05:03 PM #696
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06-08-2022, 05:43 PM #697
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06-08-2022, 09:24 PM #698
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06-08-2022, 09:26 PM #699Registered User
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06-08-2022, 09:35 PM #700"fuck off you asshat gaper shit for brains fucktard wanker." - Jesus Christ
"She was tossing her bean salad with the vigor of a Drunken Pop princess so I walked out of the corner and said.... "need a hand?"" - Odin
"everybody's got their hooks into you, fuck em....forge on motherfuckers, drag all those bitches across the goal line with you." - (not so) ill-advised strategy
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