Re: Who Cooks?
 

[quote=FRPLG;733472]This is craziness. A steak should be cooked as fast as shit. Slowly cooking it will dry it out. I know how to cook one thing. Steak. HOT AND FAST. Sear the living crap out of it.[/quote]

True, you want to sear the juices in. Unless you like eating shoe leather.

I have a friend who likes his steak well done. That's just criminal.

Re: Who Cooks?
 

[quote=Mattyk;733513]True, you want to sear the juices in. Unless you like eating shoe leather.

I have a friend who likes his steak well done. That's just criminal.[/quote]

I like mine well done also.

Re: Who Cooks?
 

[quote=ArtMonkDrillz;733460]LOL x 1,000,000!!! I just typed "pit pirate" into Google and this was the 2nd result: [url=http://www.urbandictionary.com/define.php?term=Pit%20Pirate]Urban Dictionary: Pit Pirate[/url][/quote]

LOL! Please make "I'm cookin' while yer just Internet look'n" your new sig

Re: Who Cooks?
 

[quote=EARTHQUAKE2689;733518]I like mine well done also.[/quote]

Anthony Bourdain doesn't like you

Re: Who Cooks?
 

[quote=earthquake2689;733518]i like mine well done also.[/quote]

booooooooooooooooo!

Re: Who Cooks?
 

Not sure if anyone's posted this yet but I'll go ahead with my method.

Pull the steaks out at least an hour before you want to cook them. Go ahead and apply kosher salt and fresh cracked pepper liberally (no, the salt won't draw all of the juice out as some people claim, more likely to if you do it RIGHT before cooking as the steak won't have time to reabsorb any).

Cooking time really depends on the thickness of the steak. If it's an inch or under you might be able to do it all on the stovetop. If bigger you might want to finish in the oven.

What I do is pre-heat the oven to about 500 with a cast iron pan inside. Once it hits 500 bring the pan out to a burner on high and let it continue to heat a bit, 3-5 mins or so. Go ahead and use some sort of fat/oil, I like butter, yeah it's gonna burn because of the lower sizzle point, but it will give a great sear on the steak and doesn't taste bad. Some people will use olive or grapeseed oil or whatever. Sear steak on each side for about 2 mins (unless you have a thinner cut), with weight and/or lid if you want. Go ahead and move it to the oven for anywhere from 2-8 mins or so depending on cut and doneness. You could also broil it (I tend to do this more with tenderloins and ribeyes). I pull mine out a bit early because it will continue to cook up 5 degrees or so after coming out. Immediately transfer to clean surface (plate/platter, etc) and cover with a foil tent. After about 8-10 mins rest, enjoy.

Re: Who Cooks?
 

Great advice guys. Truly. The steaks were awesome.

I guess if I had to weigh in on who gave the most helpful advice - well let's put it this way, if this was American Idol, tonight was FRPLG's night.

Although I used a little from each person, FRPLG and Matty gave me the best cooking technique, I suppose. Oh, TMC and I forgot who else, the thumb thingy test worked too! Thanks to all.

I guess we can now hand this thread over to some newb who doesn't know how to cook mashed potatoes.

Re: Who Cooks?
 

never mind

Re: Who Cooks?
 

[quote=Mattyk;733513]True, you want to [B]sear the juices in[/B]. Unless you like eating shoe leather.

I have a friend who likes his steak well done. That's just criminal.[/quote]

common myth actually

Re: Who Cooks?
 

[quote=12thMan;733581]Great advice guys. Truly. The steaks were awesome.

I guess if I had to weigh in on who gave the most helpful advice - well let's put it this way, if this was American Idol, tonight was FRPLG's night.

Although I used a little from each person, FRPLG and Matty gave me the best cooking technique, I suppose. Oh, TMC and I forgot who else, the thumb thingy test worked too! Thanks to all.

I guess we can now hand this thread over to some newb who doesn't know how to cook mashed potatoes.[/quote]

So...did Buster like the steak? Is he staying for breakfast?

Re: Who Cooks?
 

So did someone here add the entry to Urban Dictionary? Or is that clown for real?


edit: isn't [URL="http://www.mikehedrick.com/"]this[/URL] our boy?

Re: Who Cooks?
 

[quote=BleedBurgundy;733590]So did someone here add the entry to Urban Dictionary? Or is that clown for real?


edit: isn't [URL="http://www.mikehedrick.com/"]this[/URL] our boy?[/quote]

Yep, thats him. I posted that site back a year or so a go when his name came up. Looks like he is now into NASCAR but he is wearing the skins colors burgundy, gold, & black.

Re: Who Cooks?
 

[quote=12thMan;733581]Great advice guys. Truly. The steaks were awesome.

I guess if I had to weigh in on who gave the most helpful advice - well let's put it this way, if this was American Idol, tonight was FRPLG's night.

Although I used a little from each person, FRPLG and Matty gave me the best cooking technique, I suppose. Oh, TMC and I forgot who else, the thumb thingy test worked too! Thanks to all.

I guess we can now hand this thread over to some newb who doesn't know [B]how to cook mashed potatoes.[/B][/quote]

I lied...I know how to cook a lot of stuff. I just take my steaks seriously. I could give a killer recipe for mashed potatoes. It's a PITB recipe though.

Re: Who Cooks?
 

[quote=tryfuhl;733584]common myth actually[/quote]

Yeah actually it is but every cook thinks of it that way. There's actually no scientific evidence that it holds any juice in..it just creates probably the most universally adored flavor compounds in the world and does it fast so the meat can come of the heat sooner thereby keeping it more moist. Either way it is the right way to go. I say the same thing that Matty says so I don't look like a total snobby food geek. Great now I do.

Re: Who Cooks?
 

[quote=Schneed10;733566]booooooooooooooooo![/quote]

Well I guess I am just weird like that, once I went to a steak joint and ordered medium and they brought me the most raw, vile, blood riddled piece of meat I had ever tasted. It only takes one bad experience I guess.

Re: Who Cooks?
 

[quote=SmootSmack;733561]Anthony Bourdain doesn't like you[/quote]

Well that sucks, I thought I made a good impression.

Re: Who Cooks?
 

[quote=BleedBurgundy;733590]So did someone here add the entry to Urban Dictionary? Or is that clown for real?


edit: isn't [URL="http://www.mikehedrick.com/"]this[/URL] our boy?[/quote]


I was reading through that and it remind me of his son, on a serious note I pray his son is doing well.

Re: Who Cooks?
 

[quote=FRPLG;733600]Yeah actually it is but every cook thinks of it that way. There's actually no scientific evidence that it holds any juice in..it just creates probably the most universally adored flavor compounds in the world and does it fast so the meat can come of the heat sooner thereby keeping it more moist. Either way it is the right way to go. I say the same thing that Matty says so I don't look like a total snobby food geek. Great now I do.[/quote]

Hey throw me that mashed potatoe recipe, I might be cooking Salmon later this week.

I need more good tips.

Re: Who Cooks?
 

[quote=EARTHQUAKE2689;733605]Well I guess I am just weird like that, once I went to a steak joint and ordered medium and they brought me the most raw, vile, blood riddled piece of meat I had ever tasted. It only takes one bad experience I guess.[/quote]

Should have sent it back, any place that does steaks well shouldn't have a problem cooking it to your liking. Try medium-well sometime. It should only have a touch of pink.

Re: Who Cooks?
 

My wife makes great mash potatoes but we have found the ones allready made like the Bob Evans are pretty good.

[url=http://www.associatedcontent.com/article/434399/bob_evans_refrigerated_original_mashed.html]Bob Evans Refrigerated Original Mashed Potatoes: A Review - Associated Content - associatedcontent.com[/url]

Re: Who Cooks?
 

[quote=SmootSmack;733560]LOL! Please make "I'm cookin' while yer just Internet look'n" your new sig[/quote]Done and done.

Re: Who Cooks?
 

[quote=Mattyk;733666]Should have sent it back, any place that does steaks well shouldn't have a problem cooking it to your liking. Try medium-well sometime. It should only have a touch of pink.[/quote]

I did send it back and I left, but I will have to try that out sometime.

Re: Who Cooks?
 

[quote=FRPLG;733600]Yeah actually it is but every cook thinks of it that way. There's actually no scientific evidence that it holds any juice in..it just creates probably the most universally adored flavor compounds in the world and does it fast so the meat can come of the heat sooner thereby keeping it more moist. Either way it is the right way to go. I say the same thing that Matty says so I don't look like a total snobby food geek. Great now I do.[/quote]

Indeed, courtesy of the Maillard reaction. Geek #2 here

Re: Who Cooks?
 

[quote=FRPLG;733598]I lied...I know how to cook a lot of stuff. I just take my steaks seriously. I could give a killer recipe for mashed potatoes. It's a PITB recipe though.[/quote]

What do you do? I typically just whip in some cream and egg yolk. Garlic and cheese sometimes, just depends what I'm doing/feel like.

Re: Who Cooks?
 

[quote=tryfuhl;733894]What do you do? I typically just whip in some cream and egg yolk. Garlic and cheese sometimes, just depends what I'm doing/feel like.[/quote]

Egg yolk in mash potatoes?

Re: Who Cooks?
 

[quote=firstdown;733957]Egg yolk in mash potatoes?[/quote]

Dont knock it till u try it.

Re: Who Cooks?
 

[quote=firstdown;733957]Egg yolk in mash potatoes?[/quote]

yessir

I'm also a big fan of dijon mustard whipped into it.. wasabi is good too

avocado folded in and topped with bacon crumbles is heavenly

cream cheese is a good addition too

mashed potatoes are a go to for me and I hate just serving them the same way every time

Re: Who Cooks?
 

So last night I did instant (organic) and they turned out pretty damn good. I followed the instructions on the box to the letter.

Would you guys recommend adding garlic?

Re: Who Cooks?
 

Garlic is yummy. Sometimes I add salsa to add a Mexican kick or masala powder to create an Indian flavor.

Tryfuhl's ideas sound really good.

Re: Who Cooks?
 

[quote=12thMan;733975]So last night I did instant (organic) and they turned out pretty damn good. I followed the instructions on the box to the letter.

Would you guys recommend adding garlic?[/quote]

what type were they? just plain flakes or one of the already flavored ones? garlic, butter, salt, pepper are staples.. well not always pepper, but most of the time

I'm a fan of garlic so I'll say yeah.. another idea is to make the potatoes, mix in the additions (say garlic, cream/half-and-half/milk if you don't have either, a little butter and salt, some rosemary.. or save to top with), top with parmesan and pour some melted butter on top of that.. toss it in the oven until the parmesan makes a nice golden brown crust.. if you didn't put rosemary in the potatoes you can always sprinkle it on top after pulling it out

if you have a cooking torch you can do the crust quicker/easier

Re: Who Cooks?
 

[quote=tryfuhl;733966]yessir

I'm also a big fan of dijon mustard whipped into it.. wasabi is good too

avocado folded in and topped with bacon crumbles is heavenly

cream cheese is a good addition too

mashed potatoes are a go to for me and I hate just serving them the same way every time[/quote]

Man are you in my head?

Re: Who Cooks?
 

[quote=Lotus;734028]Garlic is yummy. Sometimes I add salsa to add a Mexican kick or masala powder to create an Indian flavor.

Tryfuhl's ideas sound really good.[/quote]

thanks man, we're coming into pumpkin season which is another great addition

I've never thought to try masala or anything indian, that sounds great.. I bet it'd be really good on home fries too.. and sweet potatoes! you got me started now!

Re: Who Cooks?
 

[quote=EARTHQUAKE2689;734083]Man are you in my head?[/quote]

GET OUT OF MY HEAD CHARLES!

tonight I just did a simple heavy cream, yellow mustard, topped with diced onions

entree was breaded stuffed chicken breasts done between stovetop and oven.. couple cheeses and bacon, simple

the other night was goat cheese and cranberry sauce on top of the breast cutlets, this is a really tart goat cheese so I'm going to go half cream cheese next time as it was overwhelming for some

Re: Who Cooks?
 

[quote=tryfuhl;734086]GET OUT OF MY HEAD CHARLES!

tonight I just did a simple heavy cream, yellow mustard, topped with diced onions

entree was breaded stuffed chicken breasts done between stovetop and oven.. couple cheeses and bacon, simple

the other night was goat cheese and cranberry sauce on top of the breast cutlets, this is a really tart goat cheese so I'm going to go half cream cheese next time as it was overwhelming for some[/quote]

Bacon makes everything taste good, especially bacon.

Re: Who Cooks?
 

[IMG]http://i.imgur.com/Jb8gi.jpg[/IMG]

Re: Who Cooks?
 

[quote=tryfuhl;734123][IMG]http://i.imgur.com/Jb8gi.jpg[/IMG][/quote]

This is wonderful... I must save it to my computer so I can share this with others.

Re: Who Cooks?
 

[quote=tryfuhl;734123][IMG]http://i.imgur.com/Jb8gi.jpg[/IMG][/quote]

I'm kinda scared to find out what a "herp dong" is

Re: Who Cooks?
 

[quote=Lotus;733475]That's what I was saying. A slow cooked steak never gets anywhere near rare.[/quote]

So I assume you never cooked on a charcoal grill?

Trust me, try it next time...you sear boht sides, then put it off to the side, and take it off when it's in between rare and medium rare. It can be done, it's done across the country every day. You will never taste a better steak. Very succulant and juicy. I can NOT eat a dry steak at all. Not even with a ton of A-1 sauce.

Re: Who Cooks?
 

[quote=EARTHQUAKE2689;734134]I'm kinda scared to find out what a "herp dong" is[/quote]

LOL...that made me laugh!

I want to know what the hell he smoked to make everything look like that and sound like that. Gotta be some weed laced with some crazy stuff.

Re: Who Cooks?
 

[quote=SmootSmack;733588]So...did Buster like the steak? Is he staying for breakfast?[/quote]

ZING. Definitely LOL.