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Started By
Message
re: you dont need a gimmick to cook a steak
Posted on 11/18/14 at 12:47 pm to therick711
Posted on 11/18/14 at 12:47 pm to therick711
so in your opinion, the uneven cooking comes from the cooking process, and not the actually sear?
and i attribute that to the sear. which is pretty unscientific, compared to the actual cooking methods, both which are the same.
maybe im wrong? But it seems like it can happen whether you sear it first or last. And on another note, the perfect cooked piece that you posted wasn't seared to my liking, so i guess it's a give/take. I'd rather have that crust on the outside and a slight piece of gray near the fat cap or marbling.
quote:
, but there was more than 1/16" of gray that the picture shows on some slices. I
and i attribute that to the sear. which is pretty unscientific, compared to the actual cooking methods, both which are the same.
maybe im wrong? But it seems like it can happen whether you sear it first or last. And on another note, the perfect cooked piece that you posted wasn't seared to my liking, so i guess it's a give/take. I'd rather have that crust on the outside and a slight piece of gray near the fat cap or marbling.
1
Posted on 11/18/14 at 12:48 pm to therick711
quote:
Your prime rib looks very appetizing, but there was more than 1/16" of gray that the picture shows on some slices
also, comments on Kosmos, which was a reverse sear? gray ring around the whole thing
do you think it was from the cook, or the sear? Kosmo, what do you think?
This post was edited on 11/18/14 at 12:49 pm
Posted on 11/18/14 at 12:50 pm to Lester Earl
quote:
And on another note, the perfect cooked piece that you posted wasn't seared to my liking, so i guess it's a give/take. I'd rather have that crust on the outside and a slight piece of gray near the fat cap or marbling.
Get a MAPP torch and you never have to worry about your crust again. The real issue with most home Prime Ribs, LE (obviously not yours), is that most people's ovens fricking suck. Can't hold a temp, don't broil well, etc.
Posted on 11/18/14 at 12:52 pm to Lester Earl
quote:
also, comments on Kosmos, which was a reverse sear? gray ring around the whole thing
do you think it was from the cook, or the sear? Kosmo, what do you think?
I read his thread on it like a year ago, if I recall he ran short on time, had to bump the temp up, seared perhaps a bit too long, and didn't allow for a rest period. I'd have to go and look at his thread again, but he said it was a learning experience. My Prime Rib came out really great with that method. All about how much TLC you can give the project.
Posted on 11/18/14 at 12:52 pm to therick711
i really do need to get a torch..always mean to grab one but forget 
Posted on 11/18/14 at 12:56 pm to Lester Earl
quote:
also, comments on Kosmos, which was a reverse sear? gray ring around the whole thing
do you think it was from the cook, or the sear? Kosmo, what do you think?
The gray ring is from the cook, it's unavoidable.
Minimizing the depth and variety of the ring is the purpose of the reverse sear.
Also, when I said "sear" I used a 550 degree oven for the sear since I don't have a BGE or anything else to sear something that big. That increased the gray ring since it's using basically dry heat to sear it. Not very effective.
I might use a torch this year, but convincing my mother that we are going to sear her $250 piece of meat that we are serving to 15 family members, I may encounter some resistance.
Posted on 11/18/14 at 1:00 pm to Lester Earl
quote:
i really do need to get a torch..always mean to grab one but forget
They are cheap and good for a lot of things around the house.
Posted on 11/18/14 at 1:03 pm to Lester Earl
Damn, Lester, I'd eat any of your prime rib. I don't mind a little gray!
Posted on 11/18/14 at 1:10 pm to Gris Gris
quote:
Damn, Lester, I'd eat any of your prime rib. I don't mind a little gray!
It's getting spicy in here. I guess the gin got opened early today.
Posted on 11/18/14 at 1:27 pm to Gris Gris
Posted on 11/18/14 at 1:50 pm to KosmoCramer
quote:
It just gives a better result in a much more consistent manner.
depends on the person doing the cooking, pal. Posted on 11/18/14 at 1:51 pm to Houma Sapien
quote:
with all the board members hyping up shortcuts like microwaved roux, and adding kitchen bouquet for color, i'm shocked some of the same people are advocating an hour long steak cooking process.
Most of us here are home cooks...not chefs at Dickie Brennen's. If RS works for you, go for it. I've done it and I like the way it came out. I've also used KB and roux from a jar on occasion. If it works for me and TASTES GOOD, I'm gonna do it.
Posted on 11/18/14 at 1:56 pm to Lester Earl
Well, apparently my own comment went over my head.
What did I say other than that I'd eat the prime rib, with or without the gray?
What did I say other than that I'd eat the prime rib, with or without the gray?
Posted on 11/18/14 at 1:58 pm to Gris Gris
GG...
Posted on 11/18/14 at 2:33 pm to Gris Gris
quote:
I don't mind a little gray!
have you met my friend OTIS2?
Posted on 11/18/14 at 2:37 pm to Lester Earl
quote:
have you met my friend OTIS2?
Yeah, I know the guy. He's gray if he's still got hair.
Okay, someone tell me what the joke is that I apparently made?
Posted on 11/18/14 at 2:40 pm to Gris Gris
quote:
Okay, someone tell me what the joke is that I apparently made?
hey, you added the "
" in the original postPosted on 11/18/14 at 3:04 pm to Lester Earl
Because I'd eat the gray part. Should I delete that?
Oh, and I don't know Otis in the biblical sense just to be clear!
I like him more than Artie does, though.
Oh, and I don't know Otis in the biblical sense just to be clear!
I like him more than Artie does, though.
Posted on 11/18/14 at 3:07 pm to Gris Gris
quote:
I like him more than Artie does, though.
I like Otis just fine.
I just can't decipher when all the South Arkansas boys get together and start rambling about in-game threads and Mecca and Sonic.
Posted on 11/18/14 at 3:11 pm to Artie Rome
People that are from South Arkansas don't know shite about Mecca or Sonic, Poop.
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