- 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
1
Posted on 10/9/23 at 2:19 pm to rowbear1922
quote:
And speaking of flavor, the fat marbling in the Ribeye makes it slightly richer and more tender than the New York Strip, which has a tighter texture. This causes the Strip to have more of the signature steak “chew,” as opposed to the Ribeye, which is smoother.
We can do this all day.
It is obviously individual steak dependent and one's opinion.
Posted on 10/9/23 at 2:42 pm to TDTOM
quote:
No sir. Not when comparing the same grade.
For the record, grade is not related to "tenderness" but by the marbling of the fat, or lack thereof.
Posted on 10/9/23 at 2:46 pm to KosmoCramer
I understand that, but I also think fat content impacts tenderness. No?
Posted on 10/9/23 at 2:51 pm to TDTOM
quote:
I understand that, but I also think fat content impacts tenderness. No?
I would probably disagree generally with that. Fat = Flavor not increased tenderness of the meat, in my opinion.
Tenderloin is one of the least fatty cuts of beef and the most tender.
Posted on 10/9/23 at 2:57 pm to KosmoCramer
quote:
How many 1.25" steaks can you cut it into?
12 x 1.5 = 18
18 / 1.25 = 14.44
Roughly 14-15 1.25" steaks
Posted on 10/9/23 at 3:02 pm to LSUGUMBO
I didn't read the entire OP and goofed up.
But thanks for doing the math
But thanks for doing the math
Posted on 10/9/23 at 3:26 pm to KosmoCramer
speaking of sous vide, which I love, I got a stove that does sous vide via low-temperature air.
we will see if it's better than water-based and, how precise it is.
we will see if it's better than water-based and, how precise it is.
Posted on 10/9/23 at 3:29 pm to t00f
quote:
speaking of sous vide, which I love, I got a stove that does sous vide via low-temperature air
That's a low temp reverse sear. Sous vide literally means under vacuum, so if you're not cooking it in a sealed bag with some/most/all of the air removed, it's not really sous vide.
Posted on 10/9/23 at 3:30 pm to rowbear1922
quote:I mean, I've eaten steak for over 50 years.
Then you don’t know what you talking about when it comes to tenderness bc ribeye is tougher than a NY strip
Posted on 10/9/23 at 3:33 pm to KosmoCramer
it's in the oven, sealed bag
Posted on 10/9/23 at 3:40 pm to t00f
quote:
it's in the oven, sealed bag
No way air is as consistent as water. And water conducts heat 20 times better than air. My two cents.
Posted on 10/9/23 at 3:42 pm to Irregardless
like I said, we will see. I did not target this oven for sous vide, just lagniappe.
Posted on 10/9/23 at 3:44 pm to KosmoCramer
So a prime ribeye and a select ribeye would have the same tenderness? I believe fat although not absolute does play a roll. Muscle usage also plays a role which is why the filet is so tender without all the fat. We will just have to agree to disagree on this.
All of that to say a ribeye is more tender than a strip in my opinion.
All of that to say a ribeye is more tender than a strip in my opinion.
Posted on 10/9/23 at 3:49 pm to TDTOM
quote:All one has to do(besides eat steak for 50 years lol) is google this exact phrase.
ribeye is more tender than a strip
Posted on 10/9/23 at 3:56 pm to t00f
quote:
I did not target this oven for sous vide, just lagniappe.
For sure. Sometimes I wish my oven would die so I could get a convection. One day.
Posted on 10/9/23 at 4:05 pm to t00f
The sous vide everything guy sous vide a steak in the dishwasher.
Posted on 10/9/23 at 4:07 pm to Irregardless
yep, does air frying, another thing I will see how well it does vs a smaller device. It does output 18,000 BTU, which was something I wanted for stir-frying, boiling etc.
Posted on 10/9/23 at 4:08 pm to TDTOM
quote:
The sous vide everything guy sous vide a steak in the dishwasher.
how does he control the temp?
Posted on 10/9/23 at 4:16 pm to t00f
quote:
how does he control the temp?
I don't think he does. He just cooks it at whatever temp the dishwasher gets to. He also tried doing it in the dryer.
Page 3 of 4
Back to top
Follow TigerDroppings for LSU Football News