Food/Cooking

[JeremyH]

Wife was out of town all weekend and me and the boy ate like shit since Friday, so I decided to get us back on track.

Kale salad with orange slices, onions and a chocolate bell pepper with home made honey mustard dressing along side of Quinoa pasta with olive earl, garlic and chicken:

This meal is 5 year old approved!

 

[gooba]

@johnnyh I made your taco recipe for dinner tonight and i have to tell you they were some of the best tacos I've ever eaten. Im definitely keeping this recipe around

 

[helhedded]

Low carb veggie delight. It was all delicious and none of it was from my garden.

 

[wings_of_fire]

I thought he might make 2 -3 pizza from that dough...

<iframe width="640" height="360" src="//www.youtube.com/embed/u2f8sWGH0kw?feature=player_detailpage" frameborder="0" allowfullscreen></iframe>

 

[CrawlinMike]

I'm grilling steaks today. Here's a whiff
http://youtu.be/3Aq5nQRvwOk
A simple light lunch. Pork steak and olive oil & garlic couscous.

 

[helhedded]

I did stuff.

kale, butter, lemon juice, salt and peppa

$.29 ramen, shrooms, carrots, green onions, kale, garlic, soy sawse, sesame oil, sriracha, poached egg, chicken breast

$8 choice strip steak a La Ducasse, zuchini and shrooms done in butter and garlic with a lil' mater

 

[BigSki]

How's that new style of cooking steak working out for you? I'd like to give it a try.

 

[helhedded]

How's that new style of cooking steak working out for you? I'd like to give it a try.

Man, do it. :shock:

link for reference

The Best Way to Cook a Thick Steak - Cooking - eGullet Forums

 

[EeePee]

I do it with pork chops. Nice pork fat render. And butter. Oh yes.

 

[GySgt Hartman]

To be continued...

 

[GySgt Hartman]

I need to get back to my meat coma, bye. :ror:

 

[EeePee]

Holy shit, you win today.

 

[jason]

I've been cooking things sous vide for about 5 years now and I finally got the courage to do an entire prime rib in that style. I was nervous as hell, because 1. it wasn't cheap, and 2. I had 40 people coming over for dinner and didn't wanna get mobbed for making crap.

I have to say it was BY FAR the best prime rib I have ever eaten. I cooked it 10 hours at exactly 133 degrees, a perfect medium rare, when I pulled it out the center was exactly 132.9 degrees. Cooking this style the entire piece of meat is the exact same temp, so there are no dark edges, or ends with a pink center.

1 person said it was too rare for him and said he'd call it rare, I offered to put it in the microwave for him, he shut up and ate it all and them went back for more.

I only took 1 picture, but it's on my phone across the house, so I'll have to do it tomorrow.

 

[gooba]

After 20+ years of bitching I finally convinced my mom to do prime rib for Christmas. She did a bone in one this year and it was frickin amazing. By the time I thought to take pics tho I was down to nothing but bone

 

[BigSki]

Man, do it. :shock:

link for reference

The Best Way to Cook a Thick Steak - Cooking - eGullet Forums

I did it! ( sort of ...)

$6 strip steak, I couldn't find a thick choice cut within my non-existant budget.

This is the first time that I've tried to cook any meat on the stove at the place I'm living at. Induction heat or something like that, I'm still not used to it. I started by trying to render the fat on the sides. I think that the heat was too high, the fat quickly turned to char in the pan. Too busy to take a pic once the fat started to char, I was trying to save the meat.

I sort of got the heat under control, I added the butter right after this pic.

The end result- not too bad, all things considered. I'm just happy I didn't burn the beef. I gained valuable experience, next time I'll get a more suited cut of cow. I'm still struggling to cook the long grain brown rice, even after EeePee sent me a link.

 

[helhedded]

I did it!

great. It appears that there just wasn't enough fat. Aim for a thicker fat strip next time. And use the same temp for the meat that you use for the fat.
Well done mate "thumbsup"

On the brown rice you bring it to a boil like regular rice, but you cook for 38-45 minutes instead of 15ish for white rice. Its pretty simple. If it sticks to the bottom, just let the rice sit and it will un-stick itself with its own steam. If it's still crunchy then you either cooked it too hot or for too long.

 

[EeePee]

Yeah, need more fat to render! Moooore faaaaat!

I tend to start on a low heat for the edges til it's all juiced up in the pan then kick it up a notch and get going with the butter. Little different with thinner slabs of meats. They cook faster so I try to make the crusty happen sooner.

 

[wings_of_fire]

If you want to make rice a bit loose instead of sticky, you should soak rice in warm water for 10 mins before steaming. The soaking softens the outer layer of grain which helps to cook on low heat which easily penetrates to its center. The fast heat, fast cook method softens the outer layer beyond what would be ideal which makes the rice sticky.

 

[Hunter711]

I'm so glad I canceled my Bon Appetit Magazine subscription. :lmao:

Just joshin, I like this thread.

 

[BigSki]

great. It appears that there just wasn't enough fat. Aim for a thicker fat strip next time. And use the same temp for the meat that you use for the fat.
Well done mate "thumbsup"

On the brown rice you bring it to a boil like regular rice, but you cook for 38-45 minutes instead of 15ish for white rice. Its pretty simple. If it sticks to the bottom, just let the rice sit and it will un-stick itself with its own steam. If it's still crunchy then you either cooked it too hot or for too long.

"thumbsup"

I haven't got to the "too crunchy" stage, it is always mushy, almost as if I used too much water, although I do use a measuring cup.:shock: Once I get everything boiling, I reduce it to a simmer and keep it covered. Maybe I need to crank up the heat a bit?