Someone taught me this more than 40yr. ago. The theory was that no cooking oil can get hot enough without breaking down and the salt provides a similar barrier. I rather use the grill.
> I rather use the grill.
Not me .
The only other method for best steak ,
IMO
is the broiler in the oven of an
electric range .
220V the real deal ... Not a toaster oven .
Not me .
The only other method for best steak ,
IMO
is the broiler in the oven of an
electric range .
220V the real deal ... Not a toaster oven .
Which we have learned has nothing to do with retaining juices in the meat. In fact, not only does searing not accomplish that, but infusing the meat with salt long before cooking will accomplish that, which we were told would draw the moisture from the meat.
My how things change.
There's no getting past the fact that the sear is a very enjoyable part of the experience but it is no longer what we thought when growing up.
Now, grill marks and smoke, OTOH, while not particularly good for you, are some of the finest things you can do to a slab of meat.
I wonder if eating cicada's will help my tinnitus
You give me a good belly laugh wintermute. 🙂
We have to talk. Do not confine your thoughts to those ingrained. Do not restrict yourself to outdated theologies. You have much potential grasshopper.
As a hard core carnivore I concur with Cal completely.........fire is the only way to cook a steak ( and yes I’ve tried the salt in the pan method.) broiling is total blasphemy!
Little tip for keeping it juicy......coat both sides with lemon juice
5 minutes before going on the grill, then season on the 3rd and 4th flip.
The lemon juice constricts the pores of the meat is what I’m told, but it seems to work. Adds a little fresh flavor also. Not lemony at all.
Little tip for keeping it juicy......coat both sides with lemon juice
5 minutes before going on the grill, then season on the 3rd and 4th flip.
The lemon juice constricts the pores of the meat is what I’m told, but it seems to work. Adds a little fresh flavor also. Not lemony at all.
Mark, immersion cooking has so many advantages, it can never be overlooked for certain cuts. When you are talking them, it’s the only way. With things like tenderloin, it doesn’t make a lot of sense. My favourite immersion of all is chuck. 24 hours marinade, 6 hours immersion and a quick grill. You get the marinade right and there’s no one on the planet that will argue with you.
I'm still waiting for someone to demonstrate that plain lard without the Mailliard reaction is "where all the flavor is".
Lard mixed with kerosine is the old go to for cutting oil in a machine shop. Speeds up cutting rates and leaves a nicer finish.
As in the old chicken soup recipe does anyone have a recipe for steak the begins “First steal a steer...”
As in the old chicken soup recipe does anyone have a recipe for steak the begins “First steal a steer...”
I have used beef tallow in pie crust -- wonderful and different from Crisco. You can get lard by the 5-gallon tub at Costco, but edible beef tallow is difficult to find, leastways here in NJ.
Yes - I remember beef dripping on bread as a kid, and we also reused bacon fat for frying...
Cue Python:
Four Yorkshiremen- Monty Python - YouTube
Cue Python:
Four Yorkshiremen- Monty Python - YouTube
If we have a big family gathering in which a standing beef rib roast is the main course, I collect the fat and strain with cheesecloth. We only have this once or twice per year.
Some candle makers get the excess from the butcher and render it.
(My great grandmother, from Poland, would make lanolin from rendered lamb fat and some rose essence.)
Some candle makers get the excess from the butcher and render it.
(My great grandmother, from Poland, would make lanolin from rendered lamb fat and some rose essence.)