Jump to content
IGNORED

Food Thread


mvmac

Recommended Posts

Why does that article keeping saying "sealing the meat?" The whole thing about high heat sealing in the juices has been debunked.

I sear steak for flavor and texture. Seared crisp outside and med. rare inside. Perfection. Also, perfect grill marks or bust in my opinion!

Link to comment
Share on other sites


I sear steak for flavor and texture. Seared crisp outside and med. rare inside. Perfection. Also, perfect grill marks or bust in my opinion!

Oh, right. You still want to sear steak to get that crust. Just saying that it doesn't do anything for the juices and it's annoying that even big-name chefs still seem to think it does.

Link to comment
Share on other sites

Awards, Achievements, and Accolades

Quote:
Originally Posted by jamo View Post

Oh, right. You still want to sear steak to get that crust. Just saying that it doesn't do anything for the juices and it's annoying that even big-name chefs still seem to think it does.

http://culinaryarts.about.com/od/cookingmethods/a/sealinjuices1.htm

Quote:
Ironically (though not, perhaps, surprisingly), they've bought into this supposed debunking with the same blind credulity they attribute to those on the other side of the argument: They've simply heard or read that searing doesn't seal in juices, found the argument to be compelling, and then just filed it away under "things I've decided to believe."
Link to comment
Share on other sites

Awards, Achievements, and Accolades

http://culinaryarts.about.com/od/cookingmethods/a/sealinjuices1.htm

The issue with their experiment is that they tried to compare two similar steaks with each other. I remember Alton Brown doing the same experiment, but his way was to cook one steak by roasting it. Then cook the other steak searing first. Then he took the before and after weight of both steaks and compared them to their each pre-cooking weight.  He found that roasting took out 11% weight, while searing then roasting took out 19%.

I think it was roughly 40 grams of weight loss for the non-sear, and near 60 grams of weight loss for the sear. Now how much is that fat loss due to cooking, probably minimum.

130-140°F (54-60°C). Fats begin to liquefy, a process called rendering. This is a slow process and can take hours if meat is held at this temp.

Alton cooked his steaks to an internal temperature of 135 degrees. Assuming that both steaks were at room temperature before cooking. Alton is big on properly cooking a steak, I doubt he would forget such a thing. Then I would presume the external temperature, probably being hotter than the 135 degrees, would not be applied long enough to render the fat.

So I could say that majority of the loss is moisture loss, still is an 8% difference that big of a deal. Just under 20 grams of moisture loss is about 0.7 ounces. So less than an ounce of moisture loss between methods of cooking.

Link to comment
Share on other sites

Awards, Achievements, and Accolades

The issue with their experiment is that they tried to compare two similar steaks with each other. I remember Alton Brown doing the same experiment, but his way was to cook one steak by roasting it. Then cook the other steak searing first. Then he took the before and after weight of both steaks and compared them to their each pre-cooking weight.  He found that roasting took out 11% weight, while searing then roasting took out 19%.

I think it was roughly 40 grams of weight loss for the non-sear, and near 60 grams of weight loss for the sear. Now how much is that fat loss due to cooking, probably minimum.

Alton cooked his steaks to an internal temperature of 135 degrees. Assuming that both steaks were at room temperature before cooking. Alton is big on properly cooking a steak, I doubt he would forget such a thing. Then I would presume the external temperature, probably being hotter than the 135 degrees, would not be applied long enough to render the fat.

So I could say that majority of the loss is moisture loss, still is an 8% difference that big of a deal. Just under 20 grams of moisture loss is about 0.7 ounces. So less than an ounce of moisture loss between methods of cooking.

FWIW, I believe in cooking steaks at the highest possible temperature with no second stage cooking at a lower temp . Always have, always will. They are nice and juicy but you have to let them rest or you'll lose all the juices when you cut into it. I have no idea which side of this debate is scientifically correct (I only posted the link to present another POV) but I do know this, cooking a steak without a hard sear will produce a shitty steak.

Link to comment
Share on other sites

Awards, Achievements, and Accolades

FWIW, I believe in cooking steaks at the highest possible temperature with no second stage cooking at a lower temp. Always have, always will. They are nice and juicy but you have to let them rest or you'll lose all the juices when you cut into it. I have no idea which side of this debate is scientifically correct (I only posted the link to present another POV) but I do know this, cooking a steak without a hard sear will produce a shitty steak.

I think that is mostly because steaks are leaner cuts of beef.

Yea I agree, high heat is the way to go.

That is why I cringe every time I hear someone say, "Well Done" for a steak. :doh:

Link to comment
Share on other sites

Awards, Achievements, and Accolades

  • Moderator

So I have to thank @mvmac for the green squash chips idea. These are very tasty and the calorie count is low. Will have to try variants on the recipe. Perhaps basil or Chinese hot sauces mixed with the olive oil. I used not the best cheese and bread crumbs and it still tastes awesome.

Link to comment
Share on other sites

Awards, Achievements, and Accolades

  • Moderator

So I have to thank @mvmac for the green squash chips idea. These are very tasty and the calorie count is low. Will have to try variants on the recipe. Perhaps basil or Chinese hot sauces mixed with the olive oil. I used not the best cheese and bread crumbs and it still tastes awesome.

Nice!

Link to comment
Share on other sites

Awards, Achievements, and Accolades

  • 2 weeks later...
  • 2 weeks later...

I am looking forward to football grilling.

Awesome! My old man made a smoker out of an old steel drum and some cinder blocks. We'd smoke whole chickens for hours! Heavenly. I'm thinking of getting one of those little Bradley Smokers, about the size of a large toaster oven, runs on pucks of compressed wood shavings. Seemed kinda dinky at first but they've gotten great reviews and it's big enough to do ribs, sausages and chops and stuff. Maybe a small chicken with the racks out.

Link to comment
Share on other sites

Awards, Achievements, and Accolades

Chip or pellet smokers are awesome for fish like smoked salmon. This thing is a brinkmann. I have a horizontal brinkmann cimmaron too, but its heavy guage and mostly I find it best to make custom wood charcoal in. Have you looked at a weber bullet?
Link to comment
Share on other sites


Awesome! My old man made a smoker out of an old steel drum and some cinder blocks. We'd smoke whole chickens for hours! Heavenly. I'm thinking of getting one of those little Bradley Smokers, about the size of a large toaster oven, runs on pucks of compressed wood shavings. Seemed kinda dinky at first but they've gotten great reviews and it's big enough to do ribs, sausages and chops and stuff. Maybe a small chicken with the racks out.

I've got a Bradley.  Love it.  Damn Canadians make a real good product!  Mine is the 4 rack size.....plenty of room for a couple of chickens, some pork butts, or about 4 racks of babybacks.  Great for salmon, or cold smoked prime rib too.

As close as you can get to set it and leave it alone smoking.

Chip or pellet smokers are awesome for fish like smoked salmon. This thing is a brinkmann. I have a horizontal brinkmann cimmaron too, but its heavy guage and mostly I find it best to make custom wood charcoal in. Have you looked at a weber bullet?

I replaced my bullet with the Bradley a couple of years ago.  Very pleased to have done so.

Link to comment
Share on other sites

Awards, Achievements, and Accolades

Chip or pellet smokers are awesome for fish like smoked salmon. This thing is a brinkmann. I have a horizontal brinkmann cimmaron too, but its heavy guage and mostly I find it best to make custom wood charcoal in. Have you looked at a weber bullet?

I don't think I'd use it enough to justify getting a unit that big.

I've got a Bradley.  Love it.  Damn Canadians make a real good product!  Mine is the 4 rack size.....plenty of room for a couple of chickens, some pork butts, or about 4 racks of babybacks.  Great for salmon, or cold smoked prime rib too.

As close as you can get to set it and leave it alone smoking.

Yeah, real tempting. I believe it has an exhaust tube too so you can do it right on the kitchen counter and just put the hose out the window. I'm going to keep my eyes open for a big sale as we head into winter.

Link to comment
Share on other sites

Awards, Achievements, and Accolades

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.



  • Want to join this community?

    We'd love to have you!

    Sign Up
  • Support TST Affiliates

    TourStriker PlaneMate
    Golfer's Journal
    FlightScope Mevo
    Use the code "iacas" for 10% off Mevo after clicking this link. For Mevo+, click this link or the image above.
  • Posts

    • Wanted to break 90 for 2 or 3 years even, got close a few times but couldn’t. Over the winter I worked a lot with a coach, on putting and then in the spring I got my wedges dialed in for distance. I am now regularly breaking 90, usually only a hole or two will stop me from breaking 80. So my best 9 hole result is +1 for example.    I will be working on my game a lot over the winter and I expect to break 80 next year. 
    • I was between Phil and Nelly, and went with Nelly.   18 with Phil would make it a lot closer.  The season that Korda had was amazing.
    • Very nice pictures.   These pictures do capture the beauty of the course.   I've played it many times and always enjoy it.
    • Towards the end of the season my swing had grown a bit too far in-to-out and “under the line”   I was playing a pretty exaggerated draw with my irons, predictably causing hooky and fat misses.  I can get it back on track reasonably well by just hitting the range and alternating draws and fades.     then after that, hitting about 20 drivers trying to max out ball speed.  As I work to swing faster, my attack angle tends to flatten out and my launch angle will drop to around 10 degrees.  So, just trying to be mindful of continuing to hit up on the ball while working to increase speed.     I had a few yesterday with 163 ball speed and launch angle of 13, 14 degrees, which I was super happy with. 
    • In some cases(individual height dependent) would shortening a shaft on a driver or 3w shaft be the only way to really get a lie angle more upright on longer clubs, if that is what the person would need? Or am I thinking about this incorrectly? I've noticed over the years the shorter I've made my shafts(I'm at -1" now on irons and 43.5" on my driver), and the stiffer I make the shafts, the the less I tend to miss my long irons right, the more I tend to hit them out of the center, and the less I tend to miss the driver in all directions and out on the toe.
  • Today's Birthdays

    1. A Gap Wedge
      A Gap Wedge
      (18 years old)
    2. Asmanning95
      Asmanning95
      (26 years old)
    3. Brettbern
      Brettbern
      (41 years old)
    4. ethan-333
      ethan-333
      (28 years old)

×
×
  • Create New...

Important Information

Welcome to TST! Signing up is free, and you'll see fewer ads and can talk with fellow golf enthusiasts! By using TST, you agree to our Terms of Use, our Privacy Policy, and our Guidelines.

The popup will be closed in 10 seconds...