/ck/ - Food & Cooking

>>11195410
Should be decent after they cook it.

>>11195410
Why does it look like a dessert?

>>11195410
So long as it's hot it looks great

>>11195410
raw/10
enjoy your worms

>>11195422
this

>>11195410
Too small

>>11195410
Probably 80 bucks for that. And what the fuck is on the side. Looks like a potato that was the star attraction at a bukake gangbang. Awful.

As long as its warm, looks fantastic.

i'm guessing it's something weird like horse or whale

i'm gonna go with horse

>>11196205
>can't recognize a crostini
>complaining about paying for quality
Just stay in the fast food threads where you belong.

>>11195427
>>11195417
>they don't know about sous vide
m i s s i n g o u t

>>11195456
wtf that can't be real, there's such a huge difference between 40 and 45

>>11195410
Disgusting.

>>11196242
>crostini

ITT children who have never enjoyed a rare steak

>>11195410
as long is it's warm then you're good to go. enjoy!

>>11195410
Looks fine to me. Not sure what the hell anything else on the plate is tho

>>11195410

>>11197535
Eat a cock if you love raw meat in your mouth so much faggot

looks good OP, what about my dinner ?

>>11196205
Looks like a grilled scallop

>>11195410
i wanna put my dick in it

>>11195410
>>11198778
my mouth is watering

>>11195410
The colour is way off in the pic, it's hard to tell how the meat really is.

>>11196242
>sous vide
Yeah, I can see that. I was thinking seared initially but I believe you're right, that's probably perfectly cooked.

>>11198778
potato looks under done

>>11196492
its based of fat percent. so you need more fat to increase from 40 to 45 than 15 to 20

>>11195410
Kinda overdone

I prefer mine medium rare.

just did a 30hr flank steak and cooked shallot, mushrooms, garlic, and tomatoes in the meat juice

is it possible to orgasm by taste bros?

steaks are a meme. people enjoy them for what they are, not how they taste.

>>11204957

>>11204971
the only steaks worthwhile are from steakhouses, and they use special ingredients that you can't buy at Kroger to enhance the taste artificially. Tallow and all that.

>>11205003
I think your problem anon is you don't know how to cook or season a good steak. there's no secret or special ingredients. there's nothing difficult about searing in duck fat or ghee butter or sous vide. and it's a fraction of the cost of getting it at a steakhouse, where they won't even cook it right anyways.

>>11195410
I'm not so into the sous vide steak thing. They say it's perfect because it reaches a certain internal temp end to end. But first, maybe I don't want my steak that way, I actually like having some parts more cooked than others. And second, cooking for a long time does change the texture and possibly flavor. The inner part of pan cooked steak will be much bouncier than a steak cooked to the same internal temperature but kept that way for longer.

>>11205022
you also don't understand it well enough to judge it. sous vide gives you edge to edge temp at ANY thickness, at whatever you set but the time to cook is completely dependent on the cut of meat. you can't do a filet at 4hrs, it will be mush by the end. only tough cuts can be cooked long, and you end up searing or torching it after. executing a perfect reverse sear, which is insanely difficult is effectively the exact same as a simple sous vide and sear procedure, with almost no margin of error.

>>11195456
30 be thicc

>>11205022
Everyone has their own way. I'm a big fan of pan-simmering in beef broth, covered, on low heat for a few minutes, then ramping the heat all the way up and letting all the liquid dissipate while flipping it to sear both sides. Took me about 30 steaks to perfect it. But it's fast and the end product is always exceptionally tender and tasty (pepper and salt to be adjusted for the sodium level in broth and marinade).

Lots of grillers have called me blasphemous. But they never complained about the food. Only the method.

>>11205040
No need to be a know it all, I do understand sous vide and have used it for steaks, as well as cooked many steaks in the pan.

What I said is true, the cooking time is longer to reach the same internal temperature, because the temperature used to heat the meat is lower. When you cook a steak in the pan, one edge is exposed to 400-450F. When you cook sous vide, both sides are exposed to, say 125-135F.

>>11205058
There's lots of ways to cook, and no one is going to be perfect. I'm guessing your way the broth adds a lot of flavor to the crust. It's also a bit like the method used to make potstickers (guotie/jiaozi).

>>11201298
This guy maths