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Message
re: Cooking dilemma; Update - Pic of cooked tenderloin on Page 2
Posted on 5/5/22 at 7:35 am to TideSaint
Posted on 5/5/22 at 7:35 am to TideSaint
What do you mean by “no community grill?” Does the hotel not have a restaurant? If they have a restaurant then you can probably get their chef to cook it for you. Or any other decent restaurant, really. Just make a deal to split it with them.
I’d be more concerned about cookware than spices. What more do you need than salt and pepper and maybe an herb or two? I’d find a chef and make a deal.
I’d be more concerned about cookware than spices. What more do you need than salt and pepper and maybe an herb or two? I’d find a chef and make a deal.
0
Posted on 5/5/22 at 8:26 am to TideSaint
Does your room have a microwave? If so, there's the answer.
Posted on 5/5/22 at 8:28 am to TideSaint
I'd go grab a cheap meat probe from a local store. Reverse sear. Cook in the oven at 225 until 110 internal. Sear in pan on stove.
Posted on 5/5/22 at 9:36 am to BigDropper
Big Dropper's touch test is definitely the way to go. Cut meat into 1" thick steak and cook stovetop in a lightly oiled pan. Brown each side for 5min then reduce temp and continue cooking until the steak feels like a tense muscle when pressed. Then turn off heat and let it rest 10 min.
The heavier the pan the better.
The heavier the pan the better.
Posted on 5/6/22 at 7:12 pm to Tree_Fall
Found a recipe online.
Cooked it in the oven at 475 degrees for 10 minutes, then rotated the pan 180 degrees for an additional 10 minutes.
Came out perfectly.
ETA: Tomorrow's lunch:
This post was edited on 5/6/22 at 7:23 pm
Posted on 5/6/22 at 7:28 pm to TideSaint
Nice work. IWEI. 
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