Food porn part duex

a reply to: TheAlleghenyGentleman
Kutas haha


Sorry, childish humor.


Sadly I mostly make chicken breast and burgers. Going to move on to steak very soon. Looked online, different sources provide differing opinions.

a reply to: ksiezyc


How do you like your steak?

a reply to: AugustusMasonicus

I would say medium rare to well done.

Probably closer to the center of those 2. Not a big fan of blood in my food. Although if I prepared it in a great way I'm sure it could grow on me.

a reply to: ksiezyc

Don't worry, it's not blood. It's myoglobin

a reply to: TheAlleghenyGentleman

Well regardless I'll stick to that range. Although what is your opinion on these two things regarding cooking steak. Should you leave it to rest at room temperature for 30 minutes prior to cooking and should you flip it only once. These are the two main things that I have seen people say to do and not do.

Not even sure there's much difference in it. May as well know as much as possible before doing it.

a reply to: ksiezyc

You should basically not play with your food while cooking and just let it be. That is usually a good rule of thumb. Sure, leaving your steak out before cooking isn't a bad thing if you have time. What you need to really do though is to let it rest after you have cooked it. That helps to keep the juices in and retain the color of the meat.

Made some fajitas the other night.

Just wanted to include the first one because the knife is fricking awesome. Its a custom knife that my brother / sister in law got us when they were living in Japan. Our name is in Japanese on the blade.

a reply to: FauxMulder

Nice! Looks good. Nice knife too. Have you ever used wet stones before to sharpen your knife? It's not that difficult once you know the technique.

originally posted by: ksiezyc
I would say medium rare to well done.

Grilled or broiled?

a reply to: TheAlleghenyGentleman

Thanks! I use a 5 stone set with a clamp and set angle points that the stones ride in, keeps it at the perfect angle. I've used a wet stone and I'm OK with it but its a little hard to keep the knife held just right.

a reply to: FauxMulder

I hand sharpen quite a bit. There are a ton of good videos on the web.

Knife sharpening

a reply to: TheAlleghenyGentleman


Good video. I like that they properly demonstrate that you need three levels of coarseness to properly sharpen your knives instead of two as some sharpeners use.

a reply to: ksiezyc

I would say medium rare to well done.

Isn't that almost the whole spectrum of "doneness," minus raw, rare, and burnt?

a reply to: AugustusMasonicus

Griled.

a reply to: TheAlleghenyGentleman

Thanks for the tips. I will try to get some steak next week.

a reply to: Liquesence

Let's say medium then

a reply to: ksiezyc

Well, made my first steak today. Made it simple and well done with potatoes w/ butter. It was pretty decent, though I learned from the experience and plan on medium next time.

a reply to: ksiezyc

What kind of cut did you use for your steak?

a reply to: TheAlleghenyGentleman

I used sirloin. Will likely use it again this weekend, possibly steak tips at a future date because it appears interesting.