/ck/ - Food & Cooking

>>16857159
where's the starch?

should've let it rest before cutting, very drippy. looks tasty tho

>>16857159
Probably tastes fine. Could use a bit of a better seat on the meat.
How’d you do the asparagus? Looks like a bit of a mess in the bowl, chopping it up before dressing makes it a bit easier to eat with just a fork
I give it 7/10 for effort, 5.5/10 for looks, 9/10 for assumed comfyness, and 10/10 for cooking food because I literally just ate rice for dinner

>>16857181
My girlfriend does the veggies, she fried them in the pan I seared the tenderloin in and added butter. Seasoned with salt, lemon zest, smoked paprika, and grated parmesan. I know they look sad but the asparagus we get in my farm down are so shitty this time of year and they tasted damn good for what they were.

>>16857193
>I seared the tenderloin
no you didn't.

>>16857159

>>16857159
>raw meat
Yikes. At least cook it all the way.

>>16857200
>t. had taco bell the third time this week

Higher heat shorter time for more of a sear while still keeping it that pink inside
Let it sit next time, all that juice on your board COULD have been in your steak.
Asparagus is overdone IMO, but I basically just like to get mine hot and pull it while it still snaps- some people think I undercook it.
6/10- I'd happily eat it but improvements could be made

>>16857206
>>16857200
>>16857205
Sorry my lights fucked the pic up, here's a better pic of the leftovers, tell me that doesn't look good

>>16857219
Looks like it has no sear

>>16857219
That's fuckin' raw mate.

>>16857219
I stand by >>16857215

>>16857219
that looks great.

>>16857230
>just okay 10 minute dinner of steak and veg
>did a whole fucking photoshoot
You could have spent the extra time you used snapping pictures to have a little salad, or a fruit and cheese plate.

>>16857233
I'll follow that next time, hard to find recipe for little bitch cuts of tenderloin most are for like a full 3lb one

>>16857159
>snapchat
kys zoomer

>>16857159
Did you fucking boil it? Have you ever heard of a sear? That's gotta be the saddest steak I've ever seen. It costs nothing to sear the steak, anon.

>no fireball
>No steel reserve
>No tendies
>No hot sauce bottle
Based 10/10

>>16857159
Where's the chup?

>>16857313
in the trash were it belongs

>Sear

As the master of this thread i deem it shit. No you did not sear it you boiled your meat and it looks almost raw.

Thread=over

>>16857250
I like to get a cast-iron hot in the 400 degree oven, put it on a burner on high, get my tenderloin on it, about 3 minutes per four sides of the tenderloin, then get it in that hot oven until it's the right "consistency" when prodded, like the pad of my palm while making a fist, get that out, get it on a plate and cover with foil for at least five minutes (I leave myself a task to do in this time frame because I have the patience of a toddler so instead of bothering meat I can make coleslaw or some shit).

>>16857341
I will post a redemption on Friday

>>16857159
It ain't restaurant beautiful, but I bet it was breddy gud.

>>16857159
for 12 dollars it looks okay

>>16857159
Firstly, if you are using a no stick pan swap to a straight metal one (carbon steel, stainless steel, or cast iron are fine). Heat retention is key here.

Generously salt your meat 30 minutes in advance of cooking and let sit at room temperature on your counter top. This allows the meat to form a layer of salt laden protein that browns well in the pan and brings up the temperature of the meat closer to your final cook temperature meaning you do not need to cook it for as long (but still temp the internal with an electric thermometer to ensure proper safety)

Preheat your oven to 400F.

Preheat your pan on medium for gas, medium low for electric, for a minute or two before you add your meat into the pan.

If you cannot hear it sizzle when it touches the pan take it out and let the pan keep heating.

Once your meat is in the pan:
LET IT SIT.
DO NOT TOUCH IT.
NO STIRRING.
NO FLIPPING.
FOR AT LEAST 2M 30S

After this time you may check to see if you have achieved sufficient browning, and adjust your temperature accordingly.

Flip and repeat until all sides but one are browned, then either:

A) Place the meat unseared side down in the pan and then place the entire pan in the oven for 5-10 minutes. Remove to check internal temp to pinpoint exactly how much time you need it in there for for future reference.

B) Sear as before, then lower the temperature of your stove to coast the final cook until your reach your desired temperature. After the final sear is complete you may want to flip the meat around to keep the cooking even.

Finally, let your meat rest for at least 10 minutes before serving, avoiding most of the puddle of juices you have shown in your picture.

If you are using a sous-vide to reach your shown result, allow the meat to cool completely and then sear as instructed above on all sides before resting and serving.

And make sure to add a bit of vegetable oil to the pan before you put the meat in too.

>>16857219
>round nails
Faggot.

You'll be tasting that for years with the juice soaked into that wood

>>16858623
That's meat, not a fruit, dumbass.

>>16858634
kill yourself faggot

for fuck's sakes faggots, when are you going to start learning that if you want to get good pics of food, you need to take them under natural light. that's all there is to it. that's the simplest, most basic thing anyone can learn about taking good pics of food.
99% of food pics taken after sundown are not worth showing

Why does it look like a vagina?

>>16857159
4/10 it looks like you poached it.

>>16858678
natural light dulls the redness of beef/pork. But otherwise ye, good natural lighting is important for everything else.