M Power
Bronze Knight of the Realm
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I mean if you don't give a shit then why take an interest in cooking to begin with?
Gravy's Cooking Thread
- Thread starter chaos
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Actually, clarified butter has a higher smoking point, not regular butter because of the milk solids. That's why when you do a true blue blackening method in screaming hot cast iron you're supposed to use clarified. I use just melted butter with the milk solids because I like the char and the taste that it gives, because you get those brown butter nutty flavors. Also if you're going to blacken, rub the protein, melt your butter and then drizzle it all over the meat and then set it in the fridge so the butter solidifies, and then just take those pieces and cook. I find it to be a better method then putting the butter on then your seasoning.
You could just use ghee, and you can even brush it with mayonnaise. I've done the Mayo brushing a couple of times and it gets pretty damn great results, and all of it cooks off, and you're not left with any sort of mayonnaise taste.
Olive oil is perfectly fine though to brush on meat before you grill. The problem is if you go to use butter it's just going to burn off, where if you're growing you would typically make a compound butter and then top the resting meat with it as a finish.
moonarchia
The Scientific Shitlord
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You do get different flavors in the carbonized bits depending on what you use. The inside of the steak will be the same no matter what.
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That's why a blackening is such a tasty method, it's all about using that chard butter flavor and combination with a robust spice mix to get a crispy at least season crust. Whether it be steak, pork chops, or a fish fillet, there's nothing that quite taste like that method when you cook whatever piece of meat or protein.
You just have to make certain a dude outdoors unless you've got a hell of a ventilation system over your range.
Siliconemelons
Ssraeszha Raider
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Took my wife to a nice steakhouse for our anniversary.
Getting good at just making your own steak really shows how lazy/bad places are.
If it wasn't for it being aged and fire char, the steak was horrible... sad... we were at this same "chain" in Orlando and everything was WAY better than the different one we went to, I even had to drive, like WTF :-( lol
Waste of money... sticking with things I dont make myself like sushi and stuff when going out and spending money.
Makes me want to make a dry age fridge even more!
Getting good at just making your own steak really shows how lazy/bad places are.
If it wasn't for it being aged and fire char, the steak was horrible... sad... we were at this same "chain" in Orlando and everything was WAY better than the different one we went to, I even had to drive, like WTF :-( lol
Waste of money... sticking with things I dont make myself like sushi and stuff when going out and spending money.
Makes me want to make a dry age fridge even more!
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Furry
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My kitchen smoke alarm is a fake one. Fuck waggling my towel at it every time I cook.
Lanx
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yea i just came back from a wedding, i was sure the tenderloin offered was going to be garbage, they did have most of the animals as an option (i just tried everyone elses food) everything ended up being tits up, 2 steaks as medium rare came out ok to bloody, no flavor on either, my wifes fish was dry, i lucked out and got the duck, 1 got 2 legs and thigh, 1 was good, the other was dry.
best dish of the table was the fucking basic ass chicken, probably b/c it was roasted and you really can't fuck that up.
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BrutulTM
Good, bad, I'm the guy with the gun.
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Rajaah
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So dry them and then brush on olive oil -before- putting them on the grill? I'll try letting it sit for an hour too. I usually take things out of the fridge and let them sit for an hour already, which has helped a lot. Much easier to cook things rare without scorching the outside when the center isn't frigid.
Dumb question, what's the point of patting meat dry, when it's gonna get all oily anyway? Is it just to help your spice additions stick? Does it make the meat less dry during cooking, paradoxically?
Rajaah
Honorable Member
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My charcoal and wood collection.
Is it redundant to have both the Kingsford regular charcoal and the briquets? Are they more or less the same function?
What I generally do is go 50/50 in the starter between the wood lump charcoal and either the briquets or the Kingsford. Given I have less of the wood charcoal at this point I'll probably do more like 70/30 from here on.
Wondering if it matters which thing I stack on top, given that the bottom heats up first and that goes upward. I always put the wood charcoal on top, maybe I should try putting that underneath.
$43 for one of these is kind of nuts. Would be more convenient than messing around with aluminum foil though. I'm gonna try doing the foil / wood chips smoking method later today.
This is what I consider perfect, that level of redness and thickness. The best steak I've ever fixed was a couple nights ago, and it was one of these, cooked medium-rare (took it off at 125) and glazed beforehand with truffle oil. Used wood lump charcoal + briquets with the wood on top. Not sure if it was the oil, the doneness, or the wood/briquet combination, or all of the above, but it all combined to result in an insanely good composition. Actually tasted wood-smoky, that flavor I'm always trying to capture and never get.
Gavinmad
Mr. Poopybutthole
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The moisture creates steam which interferes with the sear/maillard reaction. I don't know how much of a concern that actually is if you're using a grill but with a broiling pan or especially a frying pan it can get trapped under the steak and interfere with the browning process. It also helps the oil stick to the meat better which in turn helps whatever spices you're using stick better as well.
Also it's not really a dumb question as I had to look up the answer. Previously I'd just been doing it because the recipes/chefs say to.
Burren
Silver Baronet of the Realm
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