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re: you dont need a gimmick to cook a steak
Posted on 11/18/14 at 12:27 pm to Lester Earl
Posted on 11/18/14 at 12:27 pm to Lester Earl
quote:
Well i asked question regarding your post for some clarification, I wasn't exactly arguing.
maybe i misinterpreted what those pictures were about?
Your post wasn't asking anything. Seriously.
One can get gray rings using any number of methods, all of which aren't the reverse sear technique. Your prime rib looks very appetizing, but there was more than 1/16" of gray that the picture shows on some slices. It isn't a big deal, but the reverse sear seeks to combat the uneven cooking that is an inherent risk in cooking a prime rib.
More to the point, if you sear and cook low or cook low then sear, the differences are minor. I'm sure Kosmo is familiar with THIS article on the matter. That's all I'm saying.
3
Posted on 11/18/14 at 12:30 pm to therick711
quote:Gotta say, I never notice said grey ring regardless of cooking method as Im too busy eating the damn thing.
One can get gray rings using any number of methods, all of which aren't the reverse sear technique. Your prime rib looks very appetizing, but there was more than 1/16" of gray that the picture shows on some slices. It isn't a big deal, but the reverse sear seeks to combat the uneven cooking that is an inherent risk in cooking a prime rib.
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.
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
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