/ck/ - Food & Cooking

>>5193227
Who lets their steak sit out? I defrost mine in the fridge.

>>5193227

Both of these are a bit of misinformation.

1) You should let your steak get to room temp before you cook it. It just takes a lot longer than 30 minutes. So you're correct that "resting your steak for 30 mintues" is silly. But it's not because the room temperature isn't benefificial, it's because that 30 minutes isn't long enough.

2) Soaking up water isn't the concern with rinsing mushrooms. It's washing away the flavor of them. It doesn't really matter for ordinary mushrooms but it can hurt the taste of some species.

>>5193236
the idea is you leave the steak out for an hour or more, bringing it to room temperature so it will cook more evenly.
it's not about defrosting.

>>5193236
Tempering...

Myth #3: Adding shit to the water makes the eggs easier to peel.

>>5193244
It's pretty important to do it when cooking stuff bleu or rare. otherwise you'll get a cold center. Most people eat it "well done" anyway so that extra time outside serves no purpose.

>>5193289
Conversely it actually helps to keep the steak a bit cold before it goes in the pan if you have steaks on the thinner side (I have no idea why you'd do this if you had any option but still), because then the steak is able to get a good sear on the outside with less risk of overcooking the center.

>>5193289
A hot pan is going to warm a steak up quicker in 5 seconds than a room will do in 30 minutes.

>>5193289
Most people eat it well done? I thought people ate steak at medium rare/well/just medium.

>>5193348
If you're cooking a steak on a pan for a minute or two a side it's inside is still going to be cold relative to the rest if you don't leave it out beforehand.

>>5193353
No. You are wrong.

>>5193243
Chill, please.
Most deals on good cuts of meat are too much for one person. The first meal is fresh, but the others avoid food poisoning through the splendid wonders of modern appliances.

>>5193244
>>5193289
I usually like medium rare steak, but haven't had problems with cold centers. Perhaps it's the relative thickness of our meat cuts?

>>5193359

Nah, he's right. Heat doesn't penetrate that far, part of why you need to let your steak rest before you eat it.

>>5193372
Are you the guy who just cooked a steak and potatoes?

>>5193379
Nope! I don't mind either of those ingredients, but I need vegetables on my plate to feel like the meal is finished.

Myth #4: You can put utensils in the microwave.

>>5193406
Who the fuck actually does this

Myth #5: You can get high from sniffing shit.

>>5193417
I used to throw tantrums and put forks in the microwave when my mom wouldnt let me use my pencils as chop sticks.

>>5193421
W-what happened?

>>5193421
did she died?

>>5193236
fuck alton he is a twit

sad shit is I liked his approach for a bit then all of a sudden i hated his guts

>>5193415
That's not a myth, you just have to ferment it first.

>>5193981
I've never seen anyone ever who has tried it and posted their results.

>>5193415
welp there goes my weekend plans

>>5194053
because everyone who does it lives in aftrica and doesn't computer

>>5194053
http://boards.420chan.org/jenk/

Myth over 9000. Alton brown's opinion is valid. I don't understand how anyone can look to him as a proper chef.

>>5194107
Invalid. Apologies. But he really is a prick

>>5193227
>Alton Brown tackled this myth on one of his shows and proved, with a scale, that the mushrooms did not soak up any water whatsoever.
How many species did he look at and did he look at various stages of maturity?

>>5194120
button mushrooms you fag

>Myth #1: You should let your steak sit at room temperature for 30 minutes before cooking.

i don't think this has been conclusively debunked

>>5194120
Great point. Also. How on earth is he a celebrity chef"?

>>5194120
I think he did it for just white mushrooms which the majority of people use

and they DID absorb moisture, just not a lot and they stopped absorbing more after a short time

1) IPA's are great
2)Trader Joes is more than just a mediocre grocery store inhabited by hippies who need to bathe
3)Chili doesn't need beans
4)Watching water affects its boiling rate

Alton brown is completely irrelevant to cooking science. He is a "pleb"

>>5194125
>>5194133
I wouldn't extrapolate "mushrooms don't absorb water" from Alton's little play experiment with button mushrooms.

>>5193241
1) most chefs just take them straight from the fridge. Leaving it out while not let it get to an even temperature safely. Straight from the fridge it'll mostly be even throughout.

>>5193244
>the idea is you leave the steak out for an hour or more, bringing it to room temperature
But it doesn't get to room temp, not in any reasonable time. 2 hours ain't enough, so how long YOU comfortable leaving it out to warm?

Since it doesn't happen anything like as fast as people imply, say, state etc., this
>so it will cook more evenly.
is not true. When people who do this speak of how it benefits the cooking of the steak they are merely buying into a delusion, and they've never done any comparisons for themselves. Which is sad, since only once would do it.

>>5196050
>closer to room temperature
>room temperature

what is autism

you probably think "stainless"pans are literally solid stainless

>>5193981
You cannot ferment shit.

>mfw Americans go "OH MY GOD ITS GONNA SPOIL" with literally everything that isn't canned
>mfw Americans rather spend thousands of bucks on sanitizing hand gels instead of just washing your hands
>mfw 89% of all Americans prefer boxed Kraft Mac and Cheese to the real thing
>mfw Chicagoans call their deep cheese casserole a pizza
>mfw when people call it par-me-shan

>>5193956
He just turned into as big a douche as Bobby Flay is all

Still a food genius

>>5196179
akchually canadians love the taste of kraft much more than americans. i would know, i live here and hadn't had kraft pushed on me so hard until i moved here.

removeketchup

ATTN FAGGOTS

it will take a long time for the steak to come to room temperature and the pan will do that a lot faster, no question. the idea that having the steak be a uniform room temperature will have a significant effect on the cooking time or quality of sear is kinda silly.

HOWEVER

heat will affect the *surface* of the meat very quickly, which will drive off moisture, which is a very energy-intensive process that you don't necessarily want your pan to be doing, because boiling water does not brown meat.

every article i've seen 'debunking' the room temperature thing hasn't addressed this point. in actual fact it may be DESIRABLE for the surface of the meat to be relatively warm while the centre is still fridge cold, because we all know that we want the surface of the meat to be thoroughly heated to the point of maillard temperatures, while we don't want the centre to far exceed 55C.

i think leaving your steak out likely does have merits, only not for the reasons commonly suggested. what often happens with old cooking 'wisdom' upon investigation is that it does have useful results but the logic behind it is misleading. i think this is one of those cases.

>>5193243
i dont think putting shit in water is anything but a health hazard, unless you are in china where its there anyway.

>>5196262
tl;dr

Myth #whatever: You have to stir your risotto constantly.

Total bullshit. The only function of stirring is to make the rice cook evenly, otherwise the rice on the bottom of the pot will be mushy by the time the rice on the top is al dente. You only need to stir for a few times, however. It largely depends on the size of your pot and the amount you're making - if you were to make a small amount of risotto on a skillet, you probably wouldn't need to stir at all since the rice is in such a thin layer.

Myth #whatever+1: Pasta should be made unsalted.

Originally salt was often not added to the dough when pasta was made because salt was somewhat expensive and it made more sense to just boil the unsalted pasta in sea water, which was easily available. These days, however, hardly anyone has access to clean sea water anymore so people will instead boil fresh water and add a handful of salt into that, which uses up way more salt than if you just salted the dough in the first place. This entirely defeats the original purpose.

>>5196313

this might be the stupidest thing I have ever seen in print:

>>alt was somewhat expensive and it made more sense to just boil the unsalted pasta in sea water, which was easily available

If you have sea water "easily available" then you automatically have salt available as well. It makes zero sense that sea water is available but salt is not. Sea water plus evaporation (or boiling down) = salt.

>>5196313
>hardly anyone has access to clean sea water anymore so people will instead boil fresh water and add a handful of salt into that

Yeah, like if those people had access to sea water, they would totally use that.

>>5193227
So do people eat dirty mushrooms?

>>5196378
No, they peel them.

>>5196401
>what in the fuck

>>5196378
Wipe them with a damp rag.

>>5196277
you should; hes spot

>>5193227
>You should let your steak sit at room temperature for 30 minutes before cooking
How is that a myth? It's preference is how your steak cooks. A room temperature steak will cook more evenly than a cold one, and it's not hard to prove.

>You shouldn't wash mushrooms in water
You're supposed to wipe them down. Submerging them removes spores from the cap, which allegedly removes a lot of flavor. Who the hell ever said they'll absorb water?

>>5196455

It's a myth because it takes much much longer than 30 minutes for the steak to warm up to room temp. You are correct that a room temp steak cooks better than a cold one--it's just that this takes hours to achieve, not 30 minutes.

hey steakbros check this shit

https://www.youtube.com/watch?v=GZ4xl7XJM08

>>5196521
Why did you delete this?