Re: The Cooking Thread - Paleo - Baking - Grilling - Q - Sushi - Whatcha got?

[Guest]

re: the air fryer, I was too lazy to light the grill and the only fresh chicken I had in the house were wings so I popped em in the air fryer for lunch. Not sure if this shows you much but this is about 20 minutes @ 400.

Just had another thought - 10 wings is about the perfect size. Do you know how many Liters your fryer is?

[GirbaudJeans]

Bought 2 huge cowboy bone-in I cooked on Xmas day. Neighbors were supposed to come over but cancelled due to a sick kid.  My kids are 7 and 4 so I didnt think they would eat any of it.  We made a good dent.

I got a bone in ribeye once at my local butcher. How'd you cook it? The one I got was as thick as my fist and was a pain in the ass to get an even cook all the way through.

I did the reverse sear which I do with pretty much everything. In the 250 degree oven for about 50 minutes then insanely hot cast iron to sear. Impossible to mess up.

[Guest]

Some good looking things in here for locals to try...
25 places to eat in Michigan in 2019: Where we're going back

In the past year, we've searched for Michigan's Best bakery, Mexican restaurant, barbecue and college eats. During these visits, we got to try the best of the best. We also revisited previous nominees and winners, since we always like to see what they might be up to now.

One of the most jaw-dropping dishes we found on our entire barbecue search, the Main Street Mac and Cheese at Smokehouse 52 is one gut busting bomb of deliciousness. Smoked brisket is mixed in to a rich, cheesy cream sauce with pasta. Then the insanity of adding a scoop of an onion dip/souffle on top, coating it all in cheese and broiling it until it puffs up in all of its dairy glory begins. When your notes read "WTH, this is crazy" you know you have a winner.

Smokehouse 52
125 S Main St.
Chelsea, MI 48118

[DWags]

Wow, I'd be willing to try that.

[DWags]

I got a bone in ribeye once at my local butcher. How'd you cook it? The one I got was as thick as my fist and was a pain in the ass to get an even cook all the way through.

I did the reverse sear which I do with pretty much everything. In the 250 degree oven for about 50 minutes then insanely hot cast iron to sear. Impossible to mess up.

I dont' understand the science behind the reverse sear. I'm willing to try it, but don't understand why it works.

[Floyd Robertson]

Wow, I'd be willing to try that.

I hear you have to present an authorization from your cardiovascular specialist before they'll serve you.

[WhiteBoyHatcher]

I did the reverse sear which I do with pretty much everything. In the 250 degree oven for about 50 minutes then insanely hot cast iron to sear. Impossible to mess up.

I dont' understand the science behind the reverse sear. I'm willing to try it, but don't understand why it works.

It works because when you cook a piece of meat... steak especially... You want a good crust on the exterior, right? And you want the interior cooked evenly, ideally in the medium rare range right? So you want as much pink as possible but with a good crust. Right? You don't want half of the interior to be medium well and grey, and only get half of your steak medium rare.

Cooking it at low temps allows you to do this with the interior. Meat cooks and comes up to temperature when it sheds its moisture. By cooking it slowly you can ensure that the most exterior portion of the meat which loses moisture first, does not begin to burn when the interior portion of the meat begins to lose its moisture.

So now you have a perfectly evenly cooked piece of meat on the inside. How do you get the crust without much carryover that would continue to cook the inside? There's going to be some carryover anyway but don't you think there's more if you blast a steak at 1000 degrees for 60 seconds/sideand then turn the temp down to 250 and allow it to cook?

If you cook it hot first that exterior portion loses moisture rapidly and begins to burn, followed by the exterior portion of the interior.

Try it yourself sometime. Get 2 steaks and cook one by blasting it up front and then flipping to cook evenly and the second by cooking it at low temps until you're 7-10 degrees short of your desired end temp. Then pull it and cook for 30-45 seconds on each side over an open flame. Rest them both and cut into them and look at the difference.

[GirbaudJeans]

It works because when you cook a piece of meat... steak especially... You want a good crust on the exterior, right? And you want the interior cooked evenly, ideally in the medium rare range right? So you want as much pink as possible but with a good crust. Right? You don't want half of the interior to be medium well and grey, and only get half of your steak medium rare.

Cooking it at low temps allows you to do this with the interior. Meat cooks and comes up to temperature when it sheds its moisture. By cooking it slowly you can ensure that the most exterior portion of the meat which loses moisture first, does not begin to burn when the interior portion of the meat begins to lose its moisture.

So now you have a perfectly evenly cooked piece of meat on the inside. How do you get the crust without much carryover that would continue to cook the inside? There's going to be some carryover anyway but don't you think there's more if you blast a steak at 1000 degrees for 60 seconds/sideand then turn the temp down to 250 and allow it to cook?

If you cook it hot first that exterior portion loses moisture rapidly and begins to burn, followed by the exterior portion of the interior.

Try it yourself sometime. Get 2 steaks and cook one by blasting it up front and then flipping to cook evenly and the second by cooking it at low temps until you're 7-10 degrees short of your desired end temp. Then pull it and cook for 30-45 seconds on each side over an open flame. Rest them both and cut into them and look at the difference.

Fuck off. He was asking me. To answer your questions Dwags It works because when you cook a piece of meat... steak especially... You want a good crust on the exterior, right? And you want the interior cooked evenly, ideally in the medium rare range right? So you want as much pink as possible but with a good crust. Right? You don't want half of the interior to be medium well and grey, and only get half of your steak medium rare.

Cooking it at low temps allows you to do this with the interior. Meat cooks and comes up to temperature when it sheds its moisture. By cooking it slowly you can ensure that the most exterior portion of the meat which loses moisture first, does not begin to burn when the interior portion of the meat begins to lose its moisture.

So now you have a perfectly evenly cooked piece of meat on the inside. How do you get the crust without much carryover that would continue to cook the inside? There's going to be some carryover anyway but don't you think there's more if you blast a steak at 1000 degrees for 60 seconds/sideand then turn the temp down to 250 and allow it to cook?

If you cook it hot first that exterior portion loses moisture rapidly and begins to burn, followed by the exterior portion of the interior.

Try it yourself sometime. Get 2 steaks and cook one by blasting it up front and then flipping to cook evenly and the second by cooking it at low temps until you're 7-10 degrees short of your desired end temp. Then pull it and cook for 30-45 seconds on each side over an open flame. Rest them both and cut into them and look at the difference.

[Guest]

Girbaud explained that very clearly.

[WhiteBoyHatcher]

He's such a drama queen.

[DWags]

I guess I always was assuming the sear "seals" the meat, thus allowing the moisture to stay inside.

I'll try it. WTF, there's only two of us now.

[Watch Out Pylon!]

I guess I always was assuming the sear "seals" the meat, thus allowing the moisture to stay inside.  

I'll try it.  WTF, there's only two of us now.

With thinner cuts of steak, yes. But with something as thick as a bone in ribeye other techniques are needed to get a proper cook. I learned this the hard way.

Like I said earlier, I tried cooking one of these once. I seared both sides like a regular ribeye and then threw it in the oven for 10-15 minutes (I can't remember the exact time or temp, it was a while ago). The outer edges were medium rare but the inside was raw as fuck. By the time I got the inside to rare the outer edges were medium well. Fucking ruined an expensive cut of steak. :(

[WhiteBoyHatcher]

I'm pretty sure I've read that 'searing in the juices' is bullshit. Let me see if I can find a link.

[WhiteBoyHatcher]

Lots of info out there on this via google. It is a myth. CONFIRMED BY GOOGLE.COM

https://amazingribs.com/more-technique-and-science/more-cooking-science/myth-searing-steaks-seals-juices

[DWags]

I'm doing the reverse sear tomorrow

[Guest]

I'm doing the reverse sear tomorrow

Before or after the movie?

[WhiteBoyHatcher]

Wags? Check in Wags.

I ate like a bird all week. 600 calories max in food. Drank a couple of nights so add another 5-600.

Trying for a cheat day but just not feeling it. I'm going to force down an 8 square Detroiter in a few because I can.

[pulling69]

Wags? Check in Wags.

I ate like a bird all week. 600 calories max in food. Drank a couple of nights so add another 5-600.

Trying for a cheat day but just not feeling it. I'm going to force down an 8 square Detroiter in a few because I can.

I dragged my Xmas roast leftovers out of the freezer and drank a bottle of 2009 Barolo...Fuck diet:

[DWags]

Wags? Check in Wags.

I ate like a bird all week. 600 calories max in food. Drank a couple of nights so add another 5-600.

Trying for a cheat day but just not feeling it. I'm going to force down an 8 square Detroiter in a few because I can.

Wife called an audible. I’ll do it next time we do beef.

[steveschneider]

Met some friends for breakfast a few weeks ago and they picked a vegan restaurant.

I ordered the blue berry pancakes and a coffee. The food was pretty good but it wasn't amazing. I think these places are too hardline in their stance and there needs to be a little bit of a compromise. For my coffee they had coconut milk which didn't have any flavor and sunk to the bottom of the cup of coffee. The pancake was good but I was missing butter. Who can eat a pancake without melted butter? I really think these places should willing to meet non vegans half way. A little coffee in my milk and a little butter for the pancakes and I would have been 100% satisfied.

[steveschneider]

Yeah they were pretty crispy. I literally did nothing to them at the point I took this pic. Right from the cryovac into the bucket in the air fryer, no seasoning or anything. In my experience you can't really overcook wings. I'm sure I could have left them in for another 5-10 if I wanted to make them even more crispy.

Those look great and we love our air fryer so far. The store bought tater tots taste amazing out of them.

[DWags]

Butter aged or dry aged? Interesting.

[The Pantry]

What a terrible waste of butter. On the bright side, at least the butter was cheap stick and not raw.

[aualum06]

Snow day with the oven

[DWags]

Nice. Wish I could smell it. Best smell in the world.

[TheReal_LWS]

Snow day with the oven

What the heck? Do you live in a tiny house? What is one small stove.

[aualum06]

Snow day with the oven

What the heck? Do you live in a tiny house? What is one small stove.

It's not a big house

[aualum06]

Nice. Wish I could smell it. Best smell in the world.

just pulled it out

[TheReal_LWS]

What the heck? Do you live in a tiny house? What is one small stove.

It's not a big house

Luckily my house has geothermal otherwise the heating and cooling bills would be redonkulous.

[aualum06]

It's not a big house

Luckily my house has geothermal otherwise the heating and cooling bills would be redonkulous.

Wood stove

[The Pantry]

Snow day with the oven

What the heck? Do you live in a tiny house? What is one small stove.

Could you please shut your obnoxious piehole once in a while? You broke the memories I was having about the smell of fresh bread.

[aualum06]

Day #3 of boredom. Found out I am not a noodle chef. But made alferdo from scratch. Had to put the cream out in the polar vortex but it sat up

[DWags]

Looks good. What did you drink with it?

[aualum06]

Looks good. What did you drink with it?

Angry orchard is my go to but it didn't really go well with it

[WhiteBoyHatcher]

Wow so you made your own noodles? That's an interesting undertaking. I like it.

[aualum06]

Wow so you made your own noodles? That's an interesting undertaking. I like it.

Yes I did. Eggs, flour, and salt.

[The Pantry]

Very nice, au. Never had the ambition to make noodles, pasta, or bread. Great to have you stepping it up with Goose gone

[WhiteBoyHatcher]

2 pork butts on the trailer. We'll see how the pit does in zero/sub zero temps.

[aualum06]

2 pork butts on the trailer. We'll see how the pit does in zero/sub zero temps.

Was boring today made a ham and she boiled potatoes. Made snow ice cream as well

[WhiteBoyHatcher]

Nice how do you make your ice cream?

Ham - assume pre-smoked? I want a raw ham to smoke.

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