/ck/ - Food & Cooking

>>5191693
>Steak is pretty thick
Seriously, guy? Look at the pics. Do those steaks look thick? They are chuck eye steaks... dunno why they were so thin, but I took what they had at the store.

So repeat the process for all three steaks. Put them under an aluminum foil tent.

>>5191692
Oh yeah, I forgot to mention that I add about half a tablespoon of butter and split the mashed cloves up to add to the pan. Just keep flipping.

>>5191691
Yeah... keep flipping... I didn't take a picture of every flip, just keep doing it every 15-30 seconds and you'll be golden. Just showing the progress of the steak.

>>5191683
Anyway, keep flipping that steak. No time to do anything else really.

>>5191677
Potatoes are done.

>>5191598
Every. Fucking. Thread. The potatoes are less than a week old. The reason for the off-color is because they are under a fluorescent light. The steaks were bought today, and I know they look way worse in the pictures than they do in-person.

>>5191544
Add a small amount of oil to the pan (rapeseed this time), plop your steak in, flip every 15-30 seconds for best even cooking.

I have a small cast iron skillet. Use a bigger one, or don't. Notice the decently clean stovetop.

>>5191537
Season both sides of your steak well. I used Kosher salt, black pepper, and garlic powder. Keep it simple for good results, always.

>>5191534
Then, rub on your favorite fat or oil. A lot of people prefer neutral oils like rapeseed oil or peanut oil. I chose bacon fat, again. What can I say, I'm a rebel.

>>5191531
Grab a couple of garlic cloves, mash them, rub them into both sides of the steaks. Massage them into the steaks... yeeeeah.

>>5191525
I usually season my steaks about an hour before I pan fry them. Don't they look so pretty? Pat dry with paper towels before seasoning them.

>>5191520
Ah, yes... the potatoes. Cut out any bad parts you don't like or look wrong to you. Wash thoroughly. Stab with a fork a few times. Dry. Then, rub your favorite oil in - I use some bacon fat I had just rendered from some bacon a few minutes before. Then, I cover with Kosher salt, some black pepper and garlic powder. Into the oven at 400F degrees they go for about 1 hour and 15 minutes. Maybe a bit longer because these are kind of large.

>>5191514
Just a close-up of the steaks in their package. The potatoes get cooked first, so the steaks can stay in there a few more minutes. Some potato water got on my knife when I fork-stabbed them.

Steak thread! Post anything about steaks. Preferably, post YOUR steaks and what you've cooked up before.

Inspired by a previous /ck/ thread, I am trying chuck eye steaks for the very first time tonight.

I spread a very thin layer of mayo on both outer pieces of the bread slices. Then, I take three thick slices of Colby cheese, possibly a slice of something else, then grind some pepper on top. I warm the skillet on a 4/10 heat and then add a tablespoon of butter to the pan and let it melt.

I like to have tomato soup on the side to dip it in.

>>5181750
Eagerly awaiting for both this brisket and pic related.

>>5181361
Yep, the round one. It's a shame too, because I can get free unlimited charcoal since I have relatives that work for Kingsford.

I just have a simple Weber grill, so I don't think I would be able to do this. Looks good! I am following along eagerly.

>>5178828
>>5178803
Only the first batch got crusty cheese, the second turned out great. I didn't use the same cheese, I should have kept a better eye on it.

Original recipe (thanks seylow)

Some ingredients I didn't have, such as the same cheeses and spring onions, but I imagine it would have came out similar if I had.

Here are the insides. Very good.

Does anyone else on /ck/ actually try to replicate some recipes found on here?

These are from the recipe "Mike's Hangover Tortilla Rolls" which I can post the original of below this post. They turned out really good, and I will definitely be making them again. I don't really ever make tacos or burritos, but when I have, they did not turn out anywhere is good as this. In fact, I'm pretty sure I just used the Taco Bell pre-fab box of taco items when I did make them.

Pictured are four tortilla rolls, two I didn't let cook as long because the first batch's cheese hardened a bit too much for my preference. So far, my housemate and I have had one of each tortilla roll. I will probably keep the others for tomorrow or later.

/ck/, do you have any OC for things you've tried to recreate from here, both good or bad?

>>5175697
Well, fuck, you got me. I've tried so hard for so long to prevent the brand from showing, because I knew it would get ridiculed. ya got me

My first chef's knife literally broke the handle from the blade whilst chopping a potato, and I bought this one for $5 from my housemate who got it from his grandmother. He had never used it. Guess you don't need to when you only eat ramen, pizza and frozen dinners...

>>5175753
To the hash? Is there corn in hash?

Corned beef just means pickled beef.

>>5175504
I'm really not sure what you mean. The whole process took about 30 minutes on medium high, then I added the eggs. Putting the lid on helps steam then. I also diced my potatoes fairly fine, which isn't something I normally do, but what I chose to do for this hash. No regrets, it came out great.