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re: Truth or Myth?
Posted on 8/8/14 at 8:13 am to Sherman Klump
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.
1
Posted on 8/8/14 at 8:20 am to Twenty 49
quote:
Looks like bringing it to room temp before cooking is a negative use of time.
Use of time? What do you just stand and look at them until they come to room temp?
Hell I put mine out on the counter in the morning and cook after my 5:00 pm highball with a little cheese and crackers.
Works for me.
Posted on 8/8/14 at 8:25 am to Martini
I took mine out the freezer when I got home from work, put the package in water to thaw, seasoned, grilled and ate last night.
They were still very cold in the middle but they were fairly thin and it probably kept me from over cooking like I usually do
They were still very cold in the middle but they were fairly thin and it probably kept me from over cooking like I usually do
Posted on 8/8/14 at 8:32 am to Sherman Klump
quote:
I sit mine out and I like to salt it in advance and hopefully draw some moisture out.
It will do that initially but then it will pull some of the salty moisture back into it in about an hour's time. You can pack salt all over the steak for about an hour, rinse it off, cook it and I guarantee you it will be just as "juicy" as one you did nothing to.
Just because you put some salt on it or do something that pulls moisture out of the steak does not mean it will be a dry steak. Dry Aged Steak pretty much proves this point.
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