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It is currently Fri Mar 29, 2024 5:40 am
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what did you cook today thread
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 51919
Real Name: Steve
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Yup, it's just business as usual in this thread: I'm fascinated by that flat bacon weave! So you weave it before cooking and cut the squares to size . . . then cook?
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Mon Apr 12, 2021 6:34 pm |
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WanderingWalrus
Location: Redmond/Bellevue/Kirkland Joined: Fri Aug 15, 2014 Posts: 516
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MadPick wrote: Yup, it's just business as usual in this thread: Thank you. That image made me laugh at the end of a crappy day of work. MadPick wrote: I'm fascinated by that flat bacon weave! So you weave it before cooking and cut the squares to size . . . then cook? Yep, that's it exactly. I think I've heard of people recommending it for burgers before, and I remember doing it as the outside of a bacon explosion, and I figured it might be a good way to do it. It'll shrink similar to the burger, but trapping it between two layers of parchment paper and those between two baking sheets keeps it flat. That's a technique I'd heard of for doing sheets of crispy turkey skin when you're cooking the meat separately. I can't remember where I heard that one, but it sounds like Chefsteps doing the meat sous-vide.
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Tue Apr 13, 2021 4:27 pm |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 51919
Real Name: Steve
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Well, continuing down my path of "I don't know what the hell I'm doing, but I'm having a great time doing it," I picked up another big chunk o' meat at Chef'Store yesterday, completed my YouTube education, and broke it down today. Today's victim was a 14.64-lb ribeye: Now to start, I know that a typical ribeye steak looks something like this: But I've concluded that I really don't care for big channels of fat in my steak, so I wanted to break it down even farther. Not counting some fat in the garbage can, here's what I was left with at the end: On the cutting board on the left: - Ten nice fat steaks, probably close to 2" thick. - In the lower right corner, the complexus muscle. On the cutting board on the right: - That big thing is the spinalus dorsi . . . aka the "ribeye cap." - A pile of meat to grind, once the new meat grinder gets here next week. The spinalus dorsi and the complexus are on the Recteq right now . . . it's gonna be a late dinner, but hopefully worth the effort! BTW, here's the video that I found to be the most helpful: https://www.youtube.com/watch?v=ZxDKuocQ7L4
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Tue Apr 13, 2021 6:46 pm |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 51919
Real Name: Steve
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Sorry about the unappetizing wet-cutting board pics. Here's that complexus muscle, cooked to about 130 degrees. I salted it a bit too much, but it was otherwise very good: And here's the ribeye cap, cooked more, to maybe 140 degrees: Also very good. I'm not very experienced in the world of steaks, so I'm comparing all of this to the NY strips and the sirloins that I butchered earlier. What I cooked tonight was very good, but I can't honestly say that it's any better than the others.
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Tue Apr 13, 2021 7:41 pm |
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Wacarry
Site Supporter
Location: Olympia Joined: Sun Oct 16, 2011 Posts: 3696
Real Name: Kelley
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Thanks Steve, now I’m hungry.
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Tue Apr 13, 2021 8:51 pm |
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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20754
Real Name: John
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That cap looks damn good! Nice job on the Steaks, you have a potential job as a butcher.
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
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Tue Apr 13, 2021 10:06 pm |
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WanderingWalrus
Location: Redmond/Bellevue/Kirkland Joined: Fri Aug 15, 2014 Posts: 516
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That butchering looks just fine to me! How long did it take you? It takes me a looong time to do because I go so slow to not screw up a big, expensive piece of meat.
My one suggestion - next time save that trimmed fat to render, and sear your steaks in. It'll make them taste Even More Beefy. Also, you can use it to adjust the fat ratio for your sausages in the trimmings - don't render it for that.
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Wed Apr 14, 2021 8:44 am |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 51919
Real Name: Steve
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WanderingWalrus wrote: That butchering looks just fine to me! How long did it take you? It takes me a looong time to do because I go so slow to not screw up a big, expensive piece of meat. Yeah . . . I'm not sure, but it probably took me at least an hour. A heck of a lot longer than it took the pro in the YouTube video, that's for sure! But, it was my first time, and I think I do more trimming than most would. If I do it again, it'll be faster I'm sure. WanderingWalrus wrote: My one suggestion - next time save that trimmed fat to render, and sear your steaks in. It'll make them taste Even More Beefy. Also, you can use it to adjust the fat ratio for your sausages in the trimmings - don't render it for that. Well . . . yes, I keep hearing that. Basically, nothing except silverskin should ever get thrown away. However, I've already got a bag of beef fat in the freezer (allegedly for sausages), but so far everything I've ground for sausage has had plenty of fat on its own, so I haven't needed it.
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Wed Apr 14, 2021 9:03 am |
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WanderingWalrus
Location: Redmond/Bellevue/Kirkland Joined: Fri Aug 15, 2014 Posts: 516
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MadPick wrote: A heck of a lot longer than it took the pro in the YouTube video, that's for sure! That's the same measurement I use! WanderingWalrus wrote: My one suggestion - next time save that trimmed fat to render, and sear your steaks in. It'll make them taste Even More Beefy. Also, you can use it to adjust the fat ratio for your sausages in the trimmings - don't render it for that. MadPick wrote: However, I've already got a bag of beef fat in the freezer (allegedly for sausages), but so far everything I've ground for sausage has had plenty of fat on its own, so I haven't needed it. :thumbsup: . If you've got enough then that's all cool.
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Wed Apr 14, 2021 10:27 am |
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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20754
Real Name: John
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_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
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Fri Apr 16, 2021 8:05 pm |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 51919
Real Name: Steve
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^ Dude, you're hooked on that stuff! It does look good, though....
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Fri Apr 16, 2021 8:11 pm |
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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20754
Real Name: John
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MadPick wrote: ^ Dude, you're hooked on that stuff! It does look good, though.... That's the 2nd time i made it. it's just damn good!
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
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Fri Apr 16, 2021 8:26 pm |
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acidfly
Location: Sagamihara, Kanagawa Joined: Fri Dec 21, 2012 Posts: 960
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We just began making pizza, so far so good the sauce is killer. Here's our Sunday lunch. 1 pepperoni with fresh basil the other is waygu.
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_________________ You can't comply your way out of tyranny.
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Sat Apr 17, 2021 10:07 pm |
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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20754
Real Name: John
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Yes please. Well done, looks damn good.
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
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Sat Apr 17, 2021 10:16 pm |
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acidfly
Location: Sagamihara, Kanagawa Joined: Fri Dec 21, 2012 Posts: 960
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Should have put this in the what are you cooking thread, miss can you change please.
_________________ You can't comply your way out of tyranny.
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Sun Apr 18, 2021 3:41 am |
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