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uncle6

Steaks reverse sear method gone wrong!

I now tend to agree that 130 is too high for medium rare.

I was somehow misled by some article I read, like this one:
http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.html

Next time I am going to try remove it from heat at 125.

Steaks reverse sear method gone wrong!

I wasn't trying to deny the fact that pulling out from oven earlier, in fact thats what I will do next time to improve the results.

My question to @ESNY1077 wasn't meant to be a challenge statement, it was simply a hypothesis that maybe I can prepare the meat well ahead of dinner time, and sear it at the last minute to achieve both the crust and the warming up.

The reason i chose to do reverse sear is that in the past I have done entirely in the pan, and there was always a pretty thick layer of gray meat on the outside.

I thought 130 is temp for medium rare, or is it lower?

Steaks reverse sear method gone wrong!

@ESNY1077, so the searing would bring the temp up about 10 degree?

If this is true, I theoretically could have rest the steak for a much longer time after pulling out at 130, so the inside of the steak become pretty cold. Then searing it will just warm up the inside to a proper temp.

Steaks reverse sear method gone wrong!

Thanks for the advice.

I will probably try pulling out from oven at a lower temp.
BTW I did not rest the meat before searing.

Is having a lot of juice left in the plate after resting and before eating normal? I suspect thats what make my steak dry.

Steaks reverse sear method gone wrong!

The meat is pale pink when I eat it.
The temperature before it hit the hot pan for searing is 130.

FISH!

I have a very simple, lazy man flounder recipe under 15 minutes to complete.
Cut the flounder filet into serving size piece, season with salt and pepper. Lightly coat with corn starch (absolutely not flour for a better crunch) right before searing in skillet with oil, 2 or 3 minutes per side, add 1 minute if its thicker piece of fish.
You can deglace the pan with butter, wine, tomato or garlic, or whatever. The pan sauce is the trick to change the appearance of the dish.

TV cooking shows, food contamination

@Ananonnie, is it even safe to season a cooked food? Or it is only safe if using it to season something that still need to be cooked.

TV cooking shows, food contamination

Yep, and they will move on the pasta dish and grab the same pepper mill, then grab and grate a chunk of cheese with the same hand.

At home when I cook I always wash my hands once I touch raw meat.

Honing Steels for 15 and 20 degree edge?

What I originally didn't understand was how the coarseness of the steel can dictate the angle of the edge.
So if I understand @Yellow Bellied Butt Smoker correctly, I can theoretically run the 15 degree knife on a coarse steel and still can get honning done, but the edge will not be as smooth as running the knife on a finer steel?

Honing Steels for 15 and 20 degree edge?

Great! So I can go ahead start honing my new Wustof of 15 degree with some old steel I had.
I was afraid that it will ruin the edge if the steel are not made specifically for the edge of the knife.
Thanks.

The Best Wonton Soup in Manhattan's Chinatown

I know that dried flounder is one of the key ingredients in Hong Kong style wonton noodle soup.
It is used inside the wonton as powdered form, as well as in the broth.
My question is, how can I prepare the store bought dried version of the fish at home? Fried, baked, or just use as is?

Cheap cookware from Chinatown restaurant supply store

I was in a restaurant supply store in NYC Chinatown today, and was tempted to get some of the stock pot for like 30 dollars, but was a little skeptical.

Are their stuff any good? I mean they are for restaurant use so it must be of professional quality, right?

If even the pro uses these cheap cookware and cutlery, why can't a regular home cook use them as well?

Steaks reverse sear method gone wrong!

Hi, I dont know what have I done wrong with reverse searing of steaks, it did not turn out juicy.

This is what I have done:
1. Using an inch thick, dry aged strip steak,
1. Salt the steak and put into a low heat oven at 225, cook until the inside of the meat reach 129 (thinking that the carry over heat for such small piece of meat and low temp would be no more than 3, 4 degree)
2. without resting the meat, sear at high heat for 1 minutes per side
3. Rest the meat for 10 minutes

After resting the meat, there is a lot of juice left on the plate, the meat is rather dry and is medium instead of medium rare.

Am I missing anything? Thanks for your inputs.

TV cooking shows, food contamination

I always wonder every time I watch cooking program when the host grab a pinch of salt from a bowl, right after handling a raw chicken or a piece of raw pork. Is it safe to do so because the salt "kill" bacteria and its used only for raw food, or they just throw away the whole bowl of salt after the recording session?

Honing Steels for 15 and 20 degree edge?

I noticed recently in a cutlery store that there are some honing steels with more coarse ridge, and the others with smoother ridge. In the usage instruction on the packaging of the coarse steel, it mentioned to keep at 20 degree when pulling the knife, and on the smoother steel it mentioned to keep at 15 degree.
My question is how are the different types of ridges on the steel related to edge angle? Can I use a 15 degree knife on a steel for 20 and vice versa?

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