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Posted on 7/9/12 at 10:40 am to trillhog
i dont even know what i just read. i feel like im in the twilight zone
Posted on 7/9/12 at 10:45 am to gmrkr5
quote:
mind bottling
FIFY
Posted on 7/9/12 at 10:47 am to Deactived
i swear i read something about a $18 microwave in there 
Posted on 7/9/12 at 10:50 am to kennypowers816
Posted on 7/9/12 at 11:01 am to drake20
This thread is awesome.
Posted on 7/9/12 at 11:16 am to LSUPHILLY72
what type of oil is best for a pan sear?
Posted on 7/9/12 at 11:22 am to Deactived
quote:
baby oil
Posted on 7/9/12 at 11:22 am to Deactived
Damnit, double post..!
This post was edited on 7/9/12 at 11:23 am
Posted on 7/9/12 at 11:30 am to CrocsWithSocks
quote:
By parboiling the cut first, you ultra-permeate the steak with moisture
Well, had you said that it just regular permeates, I wouldn't be impressed. But, since it ultra-permeates it must be super duper delicious.
Posted on 7/9/12 at 11:35 am to mmill32
quote:
what type of oil is best for a pan sear?
I used Bacon grease for one and vegetable oil on the other. So whatever is your preference.
Posted on 7/9/12 at 11:44 am to LSUPHILLY72
I can see it now on all the high end menues "microwaved to perfection".
Posted on 7/9/12 at 11:48 am to BrotherEsau
Posted on 7/9/12 at 12:26 pm to CITWTT
This thread is awesome
Posted on 7/9/12 at 12:49 pm to trillhog
quote:
this thread is OOC
True dat!!!
Posted on 7/9/12 at 1:15 pm to Deactived
quote:
baby oil
This. Or Canadian Oil Sands (only the finest imports for me - it brings out the earthly flavors of the meat)
Posted on 7/9/12 at 1:17 pm to LSUPHILLY72
quote:
...I found it to be a good alternative than cooking it for 25-30 minutes in the oven and heating up the whole house
what the heck you guys?? its about 7-10 minutes TOTAL from the time i take a steak out of my fridge until its in my mouth.
rare on the grill..2 minutes, 45 degree turn, 2 minutes, flip, 2 minutes 45 degree turn
GET IN MY BELLY
done
Posted on 7/9/12 at 1:18 pm to kennypowers816
Well its official. The FB is now infested with Ot'ers and all of their bullshite. 
How can you knock something if you have never tried it? All he did was bring the internal temp up in the steak to 95 degrees then pan sear. How can that totally void it of moisture? I think i'll try it and report back. But I prefer ribeye.
How can you knock something if you have never tried it? All he did was bring the internal temp up in the steak to 95 degrees then pan sear. How can that totally void it of moisture? I think i'll try it and report back. But I prefer ribeye.
Posted on 7/9/12 at 1:21 pm to LSUPHILLY72
Hate to say it, but there's a certain place here in BR who are friends of this site, that will remain unmentioned for that very reason, who regularly microwaves fish prior to putting char to it. So, just when you think the unthinkable is thinkable, there's something worse to consider. WHY you would ever do such a thing to meat or fish is beyond me, ESPECIALLY as a "Professional" who you would think would be appalled at the thought of doing something like that. But alas, there it is.
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