/ck/ - Food & Cooking

Did you boil it anon, cuz damn that looks unappetizing.

I'd still eat it though, hope it's good. Cheezitz are the shit.

>>13206502
I took it out of the package and put it in a pan with butter for like 3 minutes on each side. It's good.

>>13206461
>cheez its
>a mason jar of milk
>coke
>the table appears to be a fisher-price game board for preschoolers
>room is pitch black

Anon I am concerned. It looks like you're taking your dinner in some boomer couple's abandoned cellar.

Damn that looks like shit, why are you eating next to your gun, that can't be hygienic?

>>13206461
Looks awful, but I suck at making food look pretty too. Seems like the pan wasn't near hot enough, because that meat is steamed, not seared. Did you season it? Because it looks really bland. Inside looks decent though.

>>13206527
I'm sat in front of a tv in the living room. The kid's table is the perfect size for my keyboard and eating stuff while sat on the floor with my legs crossed.
>>13206542
I don't season my meat. You could consider the butter I put in with it a seasoning, I guess.

>>13206523

Next time do use oil and get the pan hotter anon, you want enough heat to color the outside proper. Add butter during the last minute of cooking (since it'll burn otherwise). Don't forget to salt/pepper.

Rest your meat before cutting into it you fucking Neanderthal.

>>13206548
>I don't season my meat.
but anon, why not?

>>13206556
I tested the heat by getting my finger wet and throwing water on it. If the water sizzles I put the meat on.

>>13206548
>I don't season my meat
Sounds exceedingly boring. But whatever floats your boat. Still, get that pan hotter, a good sear will give you a better flavor as well as a nice texture.

>>13206560
Why?
>>13206562
Idk, I like the taste as is.

>>13206461
Did you boil it?

>>13206461
That is horrible.

>>13206571
Resting meat allows the juices to redistribute throughout the meat. If you don't rest you end up loosing a ton of juice while you're cutting it

>>13206548
There was butter in the pan with that thing? There is no sear on there whatsoever.

>>13206556
If you absolutely want to use oil, use coconut oil or palm oil.

Butter is fine, even though some disagree. If you worry about the burning, you can use clarified.

Pork fat, lamb fat or other animal fats are also great to use. But add butter, either mix from start, or at the end. But the butter should still brown, that's important.

Get the pan really really hot before adding the fat, then sear both sides. That is enough, unless you like it cooked more. In that case, you turn down the heat and cook to desired doneness. An alternative for example when cooking for many people or for better control is to finish it off in the oven.

>>13206580
Hm, there was a slight puddle on my plate when I was done. But won't the meat be cold when I eat it then?
>>13206582
Yeah, I put a couple slices in the pan before the steak so it wouldn't stick.

>>13206580
>>13206571
Most of that liquid on the bottom of your plate would be in the meat if you let it rest. Put it under foil for even five minutes and you'll notice a difference.

>>13206585
You should not just allow the meat to rest to redistribute the juices through the meat but also so that it finishes cooking internally. Make sure the pan is hot next time.

>>13206589
>Put it under foil for even five minutes and you'll notice a difference.
That would like double the cooking time though.

>>13206599
No, the cooking time stays exactly the same. The time you have to wait before shoving it in your fat face changes.

>>13206592
>finishes cooking internally
I don't want overcooked meat. I want my red meat red.
>>13206610
Yes, your point?

>>13206461

>>13206619

>>13206617
Boi, You don't even know what you are talking about.

>>13206624

>>13206628
No, you. You want me to leave my steak sitting when it is done cooking and ready to eat, so it gets cold and turns brown?

>>13206636
OP thinkin' bout that steak

>>13206639
I eat the steak

>>13206668
That’s a fatto catto

>>13206676

Holy shit this thread stresses me out. OP needs to Google basic tips on cooking meat. Why post the worst looking lamb steak ever if you're not looking for pointers or criticism? Like what kind of feedback was OP expecting here? Also, REST YOUR STEAKS KIDS.

>>13206704
Ok, boomer.

>>13206718
Yikes! Ya got me!

>>13206461
Is that a gun off to the right?

>>13206852
No, it's a nerf toy.

shoulda chicken fried it

>>13206704
>REST YOUR STEAKS
>letting the meat continue to cook
>letting the meat then start to get cold
Nah brah

>>13206852
It's his last meal

>>13206585
>But won't the meat be cold when I eat it then?
It won't be as hot as it was when it came off the pan. If you're worried about the heat you can always tent with foil to retain it.

>>13206461
>anon's last meal

>>13206523
>put it in a pan with butter for like 3 minutes on each side.
Did you remember to turn the gas on? How the fuck could you cook it in a pan and not get even the slightest hint of a sear?

>>13207260
I put a lid over it

That's even worse than the last one you posted.

>>13206523
did you have the pan at luke warm?

>>13206461
>what is the Maillard reaction?

>>13206461
boiled "lamb' bloody cheezits and a mason jar of milk. Yep this is a /ck/ thread alright.

>>13206461
nice microwave meat, buddy

>>13207465
I don't use a microwave, it isn't healthy.

>>13207469
Neither is that steak of yours, you need to make a decision, either you finish killing it or you send it to the fucking hospital, cause it sure looks like it still has a chance to make it.

>>13207526
>Neither is that steak of yours
I'm not reading the rest of your post. You've made a complete fool of yourself with this statement alone, so I doubt you have anything to say worth reading.

>>13207533
Admit it, i got you good.

>>13207533
OHHHHHHHHHHH THE BALLS ON THIS PRICK

OHHHHHHHH

Cool steak. Pretty sure you overcooked it tho. You also seem to have forgotten to mince the meat. That is not how you make steak tartare :/

>>13207620
I did feel like it was a little overcooked, but it was a nice medium rare I guess.

>>13206860
>its cooking and getting cold
>duuuuuuuuuuuuur

Imagine the kind of person op is. Must be hell living or working next to him

>>13209038
Yeah, it keeps cooking, then begins getting cold. It's a sequence of events, not both at the same time you shitass.

>>13206538
He’d only have to worry about lead contamination and stuff if he actually fired it instead of using it as a fashion accessory

>this thread

>>13206527
Lmao ten bucks hes in his pyamas

>>13207038
That's a pretty sad meal for his last one

>>13209067
no shit you rest it for 3 minutes you mutant, not enough time for it to go cold and if you are that worried place tin foil over it.

OP is this you?
https://youtu.be/q6KAVzPb_yQ

Did you do it yet OP

>>13209626
>if you are that worried place tin foil over it

>>13210581
You deserve that disgusting piece of shit you posted.

>>13206461
Ew

everytime I go on this board I'm reminded you fucks are just neets pretending to know how to cook, OP jesus christ if you are pan searing a steak how the fuck does it look like you boiled it, turn it up next time. also cheez its as a side, this has to be bait.

do flyover cumskins really eat like this? No wonder you guys try to shoot up schools and fail at that so often.

>>13206461
I hope this is just a bait thread and you don't actually live like this op

>>13210689
Looks like classic Ohio cuisine if I’m not mistaken

>>13206624
based pups

>>13206571
>why

>>13206461
brings back childhood memories of my dad's cooking. his steak always looked like that and tasted like a leather couch.

>>13207548
I think it was funny response anon. Good job.

>>13206527
did you not notice the gun?

>>13206461
i'm being completely honest when i say that this picture nearly made me sick.

>>13212908
He probably got it from a food gore thread.

The finest flyover cuisine

>>13213085
No, he's a regular in /int/'s North America general who has posted his abominations before

>>13206461
you probably should've cooked it before eating it

>>13207270
That'll do it. Also teflon pans can't sear the way regular pans do, so they tend to result in gray meat. The inside looks nice though.