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1
Posted on 11/13/18 at 11:38 am to weskarl
quote:
List Eater.
Hard to change that baws mind.
Posted on 11/13/18 at 12:34 pm to t00f
Not to be a dick, but I fail to see the advantage of using any sort of oil when trying to get a solid sear/crust on a steak. You want the surface of the meat as dry as possible to encourage the Miallard Reaction. Your picture shows some nice browning (some due to the rub) but it doesn't look like the crust most folks desire.
I mean I may oil the grate once it's nice and hot to prevent any sticking but, compared to slathering a steak in mayo, or any other oil, the oiled grate is inconsequential to the chemical reactions that create a crust.
I mean I may oil the grate once it's nice and hot to prevent any sticking but, compared to slathering a steak in mayo, or any other oil, the oiled grate is inconsequential to the chemical reactions that create a crust.
Posted on 11/13/18 at 1:48 pm to t00f
I was almost persuaded once.
Posted on 11/13/18 at 2:19 pm to KosmoCramer
quote:
Using mayo on pan fried sandwiches (grilled cheese, pb & j, ham, etc.) is a next level sear as well.
Heat two cast iron skillets nice and hot, one a little smaller than the other. Drop a turkey and Gruyere sandwich with mayo on both sides of both pieces of bread in the larger one and slap the smaller one on top of the sandwich to press and pan fry from both sides until the cheese gets gooey.
This post was edited on 11/13/18 at 2:24 pm
Posted on 11/13/18 at 2:48 pm to TigerstuckinMS
quote:
Heat two cast iron skillets nice and hot, one a little smaller than the other. Drop a turkey and Gruyere sandwich with mayo on both sides of both pieces of bread in the larger one and slap the smaller one on top of the sandwich to press and pan fry from both sides until the cheese gets gooey.
What kind of slack-jawed yokel would downvote this post?
Posted on 11/13/18 at 2:56 pm to weskarl
Re those large flames from the mynez or just hot grill?
Posted on 11/13/18 at 2:56 pm to mmmmmbeeer
quote:
I fail to see the advantage of using any sort of oil when trying to get a solid sear/crust on a steak. You want the surface of the meat as dry as possible to encourage the Miallard Reaction.
Oil does not inhibit Maillard reaction, which kicks in at around 300 degrees F. Water, of course, does not get that hot - but oil does.
Nevertheless, I am as puzzled as you why someone would use an oil-egg emulsion to sear a steak rather than plain oil. Perhaps it adds a burned-egg effect that mimics, to some palates, the Maillard reaction?
Posted on 11/13/18 at 3:12 pm to No Disrespect But
quote:
Nevertheless, I am as puzzled as you why someone would use an oil-egg emulsion to sear a steak rather than plain oil.
Possibly because of the other flavor components that a good mayo such as Duke's brings aside from egg and oil?
Posted on 11/13/18 at 3:14 pm to Centinel
quote:
What kind of slack-jawed yokel would downvote this post?
I have a downvote troll. It warms my heart knowing that its life is so devoid of meaning that downvoting the things I post brings some light into its otherwise soul-crushing world.
Posted on 11/13/18 at 3:18 pm to weskarl
I'm floored about the number of positive responses you have received on this board when most act like it's a sin to put anything on a steak that is not salt, pepper or maybe garlic powder
Posted on 11/13/18 at 4:07 pm to Centinel
quote:
Possibly because of the other flavor components that a good mayo such as Duke's brings aside from egg and oil?
But why burn them?
Maybe burning the mayonnaise makes it taste more like A-1?
This post was edited on 11/13/18 at 4:09 pm
Posted on 11/13/18 at 4:12 pm to No Disrespect But
quote:
But why burn them?
Searing isn't burning. I'm sure you understand this right?
Posted on 11/18/18 at 5:04 pm to Centinel
I’m no food expert like many on this board, but it baffles me how some people downvote or post something negative about someone trying something new or different when it goes against their “classical training” or advanced knowledge of highly refined food and flavor chemistry and art. Damn. Some people, like me, happen to really like mayo! Or Minazz as my Grummaw would say. And whose to say using that on a steak wouldn’t be the most unlikely of flavor explosion that some people may really like. I’m definitely trying this mayo play. It’s almost like some people want to tell other people what they’re supposed to like or not. Well people have different tastes. While I appreciate an exquisitely prepared cut at the finest chop house in town, I also really like a cheap red hot dog off a charcoal grill!! It doesn’t make me a bad person. Lighten up you bunch of high browed Francis folk!!????. If it tastes good when you eat it, it’s good! That’s it.
Posted on 11/18/18 at 9:27 pm to weskarl
quote:
Hardcore Carnivore black
Damn that actually has charcoal IN IT.
I’d love to try a bite using your style but damn it’s so radical I don’t know if I’m trusting enough to try doing a whole steak with it.
Posted on 11/19/18 at 5:31 am to weskarl
mayo is just plain disgusting.
Posted on 11/19/18 at 5:45 am to BadTiger
quote:
Lighten up you bunch of high browed Francis folk!!????. If it tastes good when you eat it, it’s good! That’s it.
My entire culinary theory summed up in a few words.
Posted on 11/19/18 at 8:13 am to cj35
quote:
mayo is just plain disgusting.
Lies!
Posted on 11/19/18 at 10:23 am to mmmmmbeeer
quote:
You want the surface of the meat as dry as possible to encourage the Miallard Reaction
Oil is dry...just because it is a liquid doesn't mean it is wet.
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