Gravy's Cooking Thread
- Thread starter chaos
- Start date
Siliconemelons
Naxxramas 1.0 Raider
- 13,999
- 22,332
Was down south a bit for a kids function, a farmer market place is on the way back... got some nice ribeye... did the tripple sear, wife said it was top 2 @ home steak, so that is a win.
It was good...now I am full of meat and ready to pass out...hehe
It was good...now I am full of meat and ready to pass out...hehe
- 2
- 18,453
- 40,984
Gavinmad
Mr. Poopybutthole
- 45,410
- 55,362
Oil up your steaks and coat with salt then sear, remove from heat and dip in whiskey for ~1 min and sear again, remove from heat and dip in soy sauce for ~1 min then sear final time.
- 2
- 1
- 18,453
- 40,984
Yeah it seems counterintuitive because you're trying to dry the surface of the steak out so you get the good Browning, but maybe it's the sugars or something in the soy and the alcohol flare up from the whiskey which gets you decent Browning.
Furry
Email Loading Please Wait
- 27,129
- 39,717
It sounds a lot like a steak flambe. I'm just wondering if there's really any point to letting the steak sit in the liquids for a minute. I imagine letting the steak sit in a soy/whiskey liquid while its resting, cooking it normally and then flambeing it would achieve pretty much the same results with superior crust?
- 1
- 18,453
- 40,984
Pretty much what my thoughts were. I mean I can't imagine the whiskey is going to impart that much flavor because it's burning off. Like you said why not just flambe in a alcohol pan sauce after you've seared on the grill.
BrutulTM
Good, bad, I'm the guy with the gun.
- 15,649
- -64
And if the whiskey did happen to leave some flavor, is that a good thing? I've always thought whiskey is put in recipes to make them sound tough and manly, not because anyone actually wants to taste whiskey in their food. None of that Jack Daniels BBQ sauce and everything else like that tastes the least bit like whiskey and if they did, people probably wouldn't like it.
- 2
Furry
Email Loading Please Wait
- 27,129
- 39,717
There’s a huge difference between adding liquor to something and burning it off vs what they do to make a cheap ass bbq taste like it has some whisky in it. A good alcohol absolutely can add good flavor to things. That said, flambé is something I mostly save for special occasions, as the flavor added doesn’t usually justify the cost. It makes for a great show if you know what you’re doing. Throwing cinnamon into a flambé is a classic chef’s trick. But it’s something I’d mostly put into the impress someone on date night with something like bananas foster, rather than something I’d do on the regular.
- 1
Fogel
Mr. Poopybutthole
- 15,482
- 65,601
Siliconemelons
Naxxramas 1.0 Raider
- 13,999
- 22,332
It says to use Japanese whiskey and full bodies (not low sodium) soy - I just used normal whiskey and the soy we had was low sodium lol
you are to use really high temp so each time it is a hard sear. I have done it twice, the first time just 1 steak, this time 2. Each time it does get you to a med rare, I used a smaller steak for my wife and it was more med.
The first time had more of what it was going for- a layer of flavor of the sears - this last time, the whiskey was not as pronounced but still there and still really good
I do not know if the flambe would do the same thing really... the process does work imo... but do not really know if as you say, just flambe for the whiskey soak would do the same end result.
you are to use really high temp so each time it is a hard sear. I have done it twice, the first time just 1 steak, this time 2. Each time it does get you to a med rare, I used a smaller steak for my wife and it was more med.
The first time had more of what it was going for- a layer of flavor of the sears - this last time, the whiskey was not as pronounced but still there and still really good
I do not know if the flambe would do the same thing really... the process does work imo... but do not really know if as you say, just flambe for the whiskey soak would do the same end result.
- 1
- 18,453
- 40,984
I'm normally salt and garlic pepper.
Only time I may use things like soy or other liquids like red wine or Worcestershire is for marinating things like a flank steak or top sirloin if I'm slicing to serve.
I don't mind different steak rubs though. My wife really likes what they season the steaks at Outback with, and we've managed to recreate it. Sometimes we're just in the mood for something that tastes different.
If I'm going to blacken a steak, then it's a good Creole seasoning. Surprisingly over the years I found the Paul Prudhomme blackened redfish magic is a great one for this.
- 18,453
- 40,984
Fogel
Mr. Poopybutthole
- 15,482
- 65,601
Next pecan pie, sprinkle brown sugar directly onto the crust before you pour the filling, sweet potato too.
- 1
- 18,453
- 40,984
Maybe for a cold pie. Buttery and flaky pie crust is still king for warm pies.
- 1
Lanx
<Prior Amod>
- 74,003
- 175,152
stop using low sodium soy, it's low sodium bb/c they take regular soy and bleach out the sodium (in a sense)It says to use Japanese whiskey and full bodies (not low sodium) soy - I just used normal whiskey and the soy we had was low sodium lol
you are to use really high temp so each time it is a hard sear. I have done it twice, the first time just 1 steak, this time 2. Each time it does get you to a med rare, I used a smaller steak for my wife and it was more med.
The first time had more of what it was going for- a layer of flavor of the sears - this last time, the whiskey was not as pronounced but still there and still really good
I do not know if the flambe would do the same thing really... the process does work imo... but do not really know if as you say, just flambe for the whiskey soak would do the same end result.
Siliconemelons
Naxxramas 1.0 Raider
- 13,999
- 22,332