What's Cooking?

[rps]

My brother told me about this technique to test the doneness of a steak a long time ago. Anybody ever do this?

http://www.simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/

I've kind gotten to where I can do it by feel, but I don't always get it spot on.

That is the method I was taught in school. Works well for beef, lamb, and pork steaks and chops. I use my instant read for birds, roasts and meat loafs.

[Terrierman]

I'm pretty much a god when it comes to cooking steaks to the desired degree of doneness. Fork or tongs to test resilience is the deal. Always allow for a little more cooking to occur on the plate. And the fork is not used to poke the meat, the back of the fork to press on the steak.

[Terrierman]

Ahhh, nothing wrong with that seasoning.

Butter on steak is pretty good though. Don't bring it to the table with a slab of butter on top -- just a little when it comes off the grill and let it melt while it rests. I've also done herb butters. Soften a stick of butter, work in fresh minced herbs (parsley, tarragon, whatever), then chill it back to solid. Keep it on hand for steaks or other meats.

My fire wasn't hot enough last night. Didn't get a nice char on my steak -- actually let it go a little longer than I wanted just to get some color. Would have preferred medium rare, but it was a really nicely marbled rib eye so it held up well. Shoulda been nice at $12 a pound!

And to think you could have had it for $3.63/lb.

[fishinwrench]

I do enjoy this thread though, don't get me wrong.

If I ever find myself homeless I hope that one of you will adopt me.

[Flysmallie]

Got a couple nice looking rib eyes and did them over charcoal. I don't always go to the trouble -- gas grill is so convenient, but the flavor doesn't compare.

A gas grill is only convenient if you have one. I got rid of my last one 6 or 7 years ago and haven't missed it. Yeah the coals take a little longer but it's all part of the process and you just get used to it. We still cookout at least 2 or 3 times a week.

[ness]

And to think you could have had it for $3.63/lb.

When?

[BilletHead]

Not just when but where?

Wrench we would feed ya only if you got destitute or something along those lines

I am not sure I could do even a partial like Joe D.

Nice hens there Chief!

BilletHead

[ness]

Those are some Cornish hen halfs that I found in the store. They were a little bit bigger than the frozen ones you find.

I usually like to make my own dressings for pasta salad's, potato salads, mustard and Sherman, and other assorted side items. In fact I've been on a broccoli cheddar pasta salad here lately.

But at any rate, this particular pasta salad in the pictureis one that I do not make a dressing for occasionally. If you are able to purchase a bottle of Ott's creamy Italian do so! That stuff is bad to the bone!! And I don't say that because it's made in my hometown. I say that because it really is the cats butt.

My apologies Phil.

Yeah -- I like the Ott's products. Like them even more knowing they're local.

[Mitch f]

Not just when but where?

Wrench we would feed ya only if you got destitute or something along those lines

I am not sure I could do even a partial like Joe D.

Nice hens there Chief!

BilletHead

No worries, JoeD is as good as it gets. Great to fish with

[rps]

I may have posted (I just looked it up and I did back in April) on this food before, but this is so good and so great looking, please forgive me for repeating. Spanakopita my wife made today for our dinner tonight.

By the way she uses the Cooks Illustrated recipe and it is flat wonderful.