Tomatoville® Gardening Forums


Notices

Have a favorite recipe that's always a hit with family and friends? Share it with us!

Reply
 
Thread Tools Display Modes
Old 4 Weeks Ago   #211
matereater
Tomatovillian™
 
matereater's Avatar
 
Join Date: Jul 2006
Location: S.E. Michigan (Livonia)
Posts: 1,227
Default

My son turned me on to a new technique for cooking steak. Its called 'reverse sear' and for me the 3 times Ive tried it its worked perfectly. Season steak to your liking, place on a wire rack over a cookie sheet, use temp prob to monitor internal temp, heat oven to 225 degrees, when steak reaches 125 remove from oven an place in a searing hot pan 1 minute per side, done !
__________________
Steve

Cleverly disguised as a responsible adult
matereater is offline   Reply With Quote
Old 4 Weeks Ago   #212
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: 25 miles southeast of Waterloo Texas.
Posts: 37,362
Default

I just discovered how good a lot of paprika is mixed in with Fettuccine Alfredo.

One more use for my beloved paprika.
__________________
A Falling Knife Has No Handle

Worth
Worth1 is offline   Reply With Quote
Old 4 Weeks Ago   #213
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: 25 miles southeast of Waterloo Texas.
Posts: 37,362
Default

Folks I had these grand plans for tonight's meal but I am spent out like a wet fire cracker.
No fizz what so ever.
Gonna have homemade smoked hot salsa and chips for supper and some left ever pasta from last night..
The salsa was some I thought I had put in jars but discovered I had frozen it.
Blond nit wit strikes again.
__________________
A Falling Knife Has No Handle

Worth
Worth1 is offline   Reply With Quote
Old 2 Weeks Ago   #214
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: 25 miles southeast of Waterloo Texas.
Posts: 37,362
Default

Just had this bolt of lightning thought hit me square between the eyes.
It is about dressing AKA stuffing, particularly bread dressing.

Many of these white breads even wheat bread cant hold up to liquids and so on to make dressing like the homemade breads.
It seems to turn to some sort of baked slime.
I'm talking about the sliced stuff you see.

Yet the homemade stuff I make holds up very well to liquids like French onion soup.
Saving every bit I can for future use in dressing and so on.
__________________
A Falling Knife Has No Handle

Worth
Worth1 is offline   Reply With Quote
Old 1 Week Ago   #215
Shrinkrap
Tomatovillian™
 
Join Date: May 2006
Location: N. California
Posts: 492
Default

Quote:
Originally Posted by matereater View Post
My son turned me on to a new technique for cooking steak. Its called 'reverse sear' and for me the 3 times Ive tried it its worked perfectly. Season steak to your liking, place on a wire rack over a cookie sheet, use temp prob to monitor internal temp, heat oven to 225 degrees, when steak reaches 125 remove from oven an place in a searing hot pan 1 minute per side, done !
My favorite, and you can pick different temps for different tastes. I do internal temp to 150 for husband, 125 for me.

Seriou Eats
The Food Lab: The Reverse Sear Is the Best Way to Cook a Steak, Period
THE FOOD LAB Unraveling the mysteries of home cooking through science.

https://www.seriouseats.com/2017/03/...ook-steak.html
Attached Images
File Type: jpg Anova-Steak-Guide-Sous-Vide-Photos21-rare-to-well.jpg (270.6 KB, 80 views)

Last edited by Shrinkrap; 1 Week Ago at 05:30 PM.
Shrinkrap is offline   Reply With Quote
Old 1 Week Ago   #216
matereater
Tomatovillian™
 
matereater's Avatar
 
Join Date: Jul 2006
Location: S.E. Michigan (Livonia)
Posts: 1,227
Default

Shrinkrap, my son also turned me onto this method, its great and has worked perfectly the 4 times Ive used it.
__________________
Steve

Cleverly disguised as a responsible adult
matereater is offline   Reply With Quote
Old 1 Week Ago   #217
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: 25 miles southeast of Waterloo Texas.
Posts: 37,362
Default

My problem is the changing of the definition of rare.
To me from The Book of Steaks (40 years ago) my mom had and descriptions on many menu's, rare is with a red cool center.
To me 120F is not cool it is warm which would be medium rare.
Some places put rare up to 130F.
The old butcher I used to go to In Austin years ago to get steaks would ask how I wanted it cooked.
I would say rare.
He would cut my steak 1 1/2 inches thick.
Sadly that place is long gone and is now some sort of taco place.
It used to be called the First Prize Meat market on Airport Boulevard.
The whole area is infested with taco places now.

Since we are on tacos for a wee minute I know a lot of guys from Brownsville Corpus Christi and South Texas along the coast.
They all 100% say the tacos in Austin suck.
I agree.
They are over priced and/or small.

Back to steaks.
I want a good tender cut of meat passed over the flame and on my plate or on the end of my cave man stick red, raw and cool on the inside.
NOT warm.
Nothing like a good deer/venison back strap cooked truly rare on an open fire.
__________________
A Falling Knife Has No Handle

Worth
Worth1 is offline   Reply With Quote
Old 1 Week Ago   #218
DonDuck
Tomatovillian™
 
DonDuck's Avatar
 
Join Date: Dec 2017
Location: Corinth, texas
Posts: 1,309
Default

I saw the reverse sear method on television the other day. I've not tried it, but it does look good. On television, the steak finished rare with a good sear on the outside sealing the juices in. My biggest fear on cooking steaks is over cooking them. I like them barely past the moooing stage.
DonDuck is offline   Reply With Quote
Old 6 Days Ago   #219
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: 25 miles southeast of Waterloo Texas.
Posts: 37,362
Default This Ain't No Small Change.

One 8 ounce bag of HEB Kettle Cooked potato chips costs $1.38.
The Big Party Sized 16 ounce bag costs $3.68.
I had my hand on the big one and thought, 'Wait a minute this isn't right.
I can get two 8 ounce bags for $2.76.
That's a whopping 92 cents less.

I dont always buy the things but I wanted them for today's meal.
I often find this in the stores where the smaller sized stuff costs less money.
Not always but often.
__________________
A Falling Knife Has No Handle

Worth
Worth1 is offline   Reply With Quote
Old 3 Days Ago   #220
SueCT
Tomatovillian™
 
Join Date: Jan 2012
Location: Connecticut
Posts: 1,357
Default

I do, too, Worth. I think it became such a well known way to save money years ago, that many people just assume it is cheaper and reach for the larger container. Truth is, the smaller bags will stay fresher longer, since half the amount stays sealed until the first half is gone. I bought 2 half gallons of bleach last week, just slightly cheaper than a gallon, and easier to lift and pour and measure. I try to remember to always double check for that very reason.
SueCT is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 04:29 AM.


★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2019 Commerce Holdings, LLC ★