- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Truth or Myth?
Posted on 8/7/14 at 10:50 am to Artie Rome
Posted on 8/7/14 at 10:50 am to Artie Rome
quote:
I like my steaks "moist"
Who doesn't?
Posted on 8/8/14 at 8:13 am to Sherman Klump
Cooks Illustrated Sept/Oct '14 issue did a comparison. They cut steaks in half and froze them. Thawed one piece, left the other frozen solid. Cooked both with reverse sear skillet/oven method.
The frozen steaks took longer to cook but browned just as well and in the same time. They had less gray, overcooked meat under the crust, lost 9% less moisture, and tasters unanimously preferred the cooked from frozen steaks.
NY Times had an article on how Modernist Cuisine recommends cooking steaks from frozen. They used a blow torch to get the crust.
Looks like bringing it to room temp before cooking is a negative use of time.
The frozen steaks took longer to cook but browned just as well and in the same time. They had less gray, overcooked meat under the crust, lost 9% less moisture, and tasters unanimously preferred the cooked from frozen steaks.
NY Times had an article on how Modernist Cuisine recommends cooking steaks from frozen. They used a blow torch to get the crust.
Looks like bringing it to room temp before cooking is a negative use of time.
Popular
Back to top
Follow TigerDroppings for LSU Football News