What's Cooking?

[ness]

22 minutes ago, Mitch f said:

Gotcha, I was just under the assumption the after the Sous Vide he would’ve already had the internal temp up to 125 or so.

I read it as he didn't do sous vide. 

[Ryan Miloshewski]

5 minutes ago, ness said:

I read it as he didn't do sous vide. 

Same. Just sear it and in the oven. Coincidentally how I cook steak, ducks, deer, etc. a majority of the time. 

[Mitch f]

Thanks gents! I misread

[ness]

Another tip: if you sear your steaks, and your smoke detector keeps going off, and you have ADT, be sure to not have your phone on silent so you can answer their call and tell them not to send the fire department.

[snagged in outlet 3]

1 hour ago, Mitch f said:

Sounds awesome! 
my question is, after pan searing why finish in the oven?

No water bath.  I have one but I'm not totally on board yet, except for the poached lobster.  Which is a panty dropper BTW.

It only takes a minute or two on each side to get a good sear without burning the steak.  Then into the oven at 350 to get it medium rare.  Having another one tonight!!!!

 

[Mitch f]

27 minutes ago, snagged in outlet 3 said:

No water bath.  I have one but I'm not totally on board yet, except for the poached lobster.  Which is a panty dropper BTW.

It only takes a minute or two on each side to get a good sear without burning the steak.  Then into the oven at 350 to get it medium rare.  Having another one tonight!!!!

 

Do you par boil that lobster first to make it easier to remove from the shell? 

[snagged in outlet 3]

4 minutes ago, Mitch f said:

Do you par boil that lobster first to make it easier to remove from the shell? 

Nope.  Cut it down the back a kitchen shears and pulled it right out. 

[MOPanfisher]

Well I am expiramentin tonight, have some left over roast and some leftover mashed taters.  Minced up about an equal amount of meat as the taters and mixed them all together.  Plan is to make some hash cakes and put them into the cast iron skillet and see if I can get some crust on them.  Got a bag of baby carrots simmering in some coca cola for side.  Will add photos if it works.

Well it isn't real pretty, the mashed taters don't hold it together like hash brown would, so it is soft, which is perfect for my mom to eat.  Tastes good, aside from burning the crap out of my tongue on the first bite.  And how can you go wrong with a slice of home made bread and blackberry jelly.

[Mitch f]

3 hours ago, ness said:

Another tip: if you sear your steaks, and your smoke detector keeps going off, and you have ADT, be sure to not have your phone on silent so you can answer their call and tell them not to send the fire department.

Hmm, sounds too real to not have happened!😂😂

[rps]

5 hours ago, Mitch f said:

Sounds awesome! 
my question is, after pan searing why finish in the oven?

The technique slows down the cooking process enabling more control on the final interior temp, less grey edge meat, and, in restaurant settings, the ability to pre-sear steaks and finish them as needed.