/ck/ - Food & Cooking

[Anonymous No.11086531]

>let ribeye sit out for 30 minutes to bring to room temperature
>inside still measures 50F
should I let it sit out an hour, then? I'm worried the outside will remain at room temperature too long and become unsafe to consume. Maybe my fridge is too cold and I should turn it up a little?

[Anonymous No.11086551]

>>11086531
Bringing steak up to room temp is a meme, and the idiots trying to refute this post won't have any scientifiv evidence beyond some form of "hurr durr it just sounds like it should make a difference if you think about it".

[Anonymous No.11086561]

>>11086531
I didn't do this at all and my ribeye turned out godly anyway.

[Anonymous No.11086577]

>>11086531
Leave it out longer. I usually do 3-4 hours.

>>worried about the outside
Don't. the outside is the part that will be sterilized during the cooking process.

>>should I turn my fridge up
That's idiotic. Doing so would have a negligable difference on your steak warm up time but will make all your food inside spoil faster. You want your fridge below 3C but not actually freezing. 3C is a "magic number" of sorts, below that temp the bacteria which cause food spoilage pretty much stop growing.

[Anonymous No.11086579]

>>11086531
your steak might wind up a bit more rare. You'll be fine either way.

[Anonymous No.11086586]

>>11086551
cooks faster. 20c to 50c is a lot faster than 2c to 50c

[Anonymous No.11086613]

>>11086551
>>11086561
the reason for bringing to room temperature is because it takes longer to get the inside to medium rare if it starts colder. The longer it takes, the easier it is to overcook the outside or undercook the inside. This is a consistent problem for me cooking larger steaks, I have the pan hot to get a good sear, but at those temperatures, you can't get the inside hot.
>>11086577
3-4 hours is a long time, but you're saying because the inside will still be cold, the outside would be the only place with bacteria and that will get hot enough to sterilize anyway? Makes sense, I might try to verify that before trynig though...
good to know my fridge isn't too cold, yes, it's not quite at freezing but almost. 3c sounds right although I haven't checked.
>>11086579
issues I used to have would be that the outside would be perfect and inside would still be in the 80s or 90s. Turning the heat down a bit after the initial sear has helped with that, but I still find myself sitting at 105 internal when the outside isperfect.

[Anonymous No.11086750]

>>11086613
If the steak being medium rare is the make or break, then by all means let it sit out longer.

2h outside of fridge temp is the maximum allowance by health and safety here... which is basically saying "this is where things could possibly begin to go wrong". To let it sit out for 2h will only cause a problem if your house is filling with sewage. 3-4h shouldn't allow sufficient bacteria growth to cause harm, especially if you're going to cook them and their byproducts along with the surface of the cake... one notable exception being botulinum, but that's unlikely.

[Anonymous No.11086771]

I looked at Alton Brown's recipe. He says to use a cast iron skillet (don't have) and put the skillet in a preheated oven, once before the sear and one more time after. If I ever get a cast iron skillet I might try this out.

[Anonymous No.11086796]

>>11086586
>>11086613
>hurr durr no evidence just sounds right

[Anonymous No.11086815]

>>11086771
expect smoke

[Anonymous No.11086823]

>>11086796
>>I can't into specific heat

They taught you how heat works in school, right?

[Anonymous No.11086835]

>>11086823
Wait a sec there bud, you seem to have forgotten to post that experimental evidence demonstrating that the miniscule difference in starting temp actually makes a difference in your final product. I'm sure you'll show that evidence in your next post and not just keep trying to explain how theoretically it should matter.

[Anonymous No.11086905]

>>11086835
It's not miniscule, it's fucking huge. That's what I was hoping you'd have learned in school.

Steak is mostly water. Water has a very high specific heat. In other words, compared to most materials on earth it takes an unusually large amount of energy to heat water. Thus the difference between starting cookig with a fridge-cold steak and room-temp one is very significant.

If you want a detailed explanation with plenty of data and further citations for you to follow check out Modernist Cusine. Vol 1 pg 264 onwards, Vol 2 chapter 7, and Vol 3 pg 70 onwards.

[Anonymous No.11086919]

>>11086905
... if culinary textbooks and 2" steaks are on the menu, the ability to sous-vide a steak either to room temperature or within ten degrees of desired internal temp shouldn't be too far out of the price range.

[Anonymous No.11086939]

>>11086796
how is that "hurr durr no evidence"? What, you need a scientific paper to show that it takes longer to go from 35 F to 125 F than from 70 F to 125 F?

>>11086835
>miniscule difference in starting temp
Are you mentally retarded? One has to go up 55 degrees, the other has to go up 90. Guess which takes longer.

>>11086919
woh, buddy, now you're trying to say there's an easier way to get the same effect? I thought you said there was no difference, why would I bother buying equipment to sous vide if I can just put my stone-cold steak in the pan and get the same results?

[Anonymous No.11086940]

>>11086905
>Water has a very high specific heat

wut

[Anonymous No.11086943]

it's called a fridge nigga

[Anonymous No.11086946]

>>11086940
https://en.wikipedia.org/wiki/Heat_capacity
read the last sentence of the first paragraph

[Anonymous No.11086947]

>>11086919
Sous vide is even better, sure. But I'm not sure what that has to do with the topic we are discussing.

[Anonymous No.11086956]

>>11086551
lol u dum an shit

[Anonymous No.11086969]

>>11086939
>how is that "hurr durr no evidence"? What, you need a scientific paper to show that it takes longer to go from 35 F to 125 F than from 70 F to 125 F?
Yes.
>stone-cold steak in the pan and get the same results?
You can.

[Anonymous No.11086976]

>>11086939
Different person. But hey, argue away kids. Sous-vide isn't super cheap, but if it's available, absolutely go for it.

[Anonymous No.11086994]

>>11086946
I can't, I blocked wikipedia at my router level.
I don't want anyone who uses my wifi from visiting that dreadful website.

[Anonymous No.11086999]

>>11086947
it's a faster way to a desired internal temperature with decreased risk of bacterial infection and uneven cooking.

... or warm it longer... or eat it more rare... I think I've had a thick ribeye once in my life that I didn't enjoy - it's even been good well done.

[Anonymous No.11087016]

>>11086994
then google the term yourself instead of contributing pointless replies to the thread

[Anonymous No.11087019]

>>11086943
Not all of us are wealthy enough to own a slave who is specifically responsible for the fridge.

[Anonymous No.11087032]

>>11087019
it's not like you have to pay him.

[Anonymous No.11087067]

>>11087016
>contributing pointless replies to the thread

>posts a link to wikipedia
>calls out others for posting useless replies

[Anonymous No.11087165]

>>11086531
You have to let the steak sit out for a few hours, and the better idea is to just dry the surface very thoroughly.

[Anonymous No.11087410]

>>11086531
I cover my ribeye in salt and olive oil and leave that out on the counter for like 2 hours. I like the steak better that way, easier to keep from over cooking and it seems like the carryover cooking lasts longer.
These are all autisticly fine details, you can't really screw it up too bad.

[Anonymous No.11087411]

>>11086551
https://en.wikipedia.org/wiki/Newton%27s_law_of_cooling#Heat_transfer_version_of_the_law

[Anonymous No.11087425]

>>11086531
how do you like your steak cooked? you typically want it colder so the insides don't cook as fast as the outside.

[Anonymous No.11087600]

>>11087067
you asked a dumb question that you could have easily answered yourself by googling. you're lucky anyone replied at all, and then you complain that it's not from the approved list of websites your dad lets you browse after he caught you jerking it to the article on bukkake

[Anonymous No.11087735]

cooking the steak while it cold is better
its less likely to over cook one the inside and the extreme temperature change on the outside will create a nice crust
>take out of fridge
>slather in neutrel flavour oil like grape seed
>throw in super hot pan
>sear for 3 min
> flip
>throw in oven till internal temp is 120

[Anonymous No.11087768]

>>11087735
but I don't want to use the oven. I want to do it all on the stove, and when it's cold in the center, even 8 minutes on the stove isn't enough.

[Anonymous No.11087780]

>>11087768
turn stove on low and baste in butter and flip every minute so it cooks evenly

[Anonymous No.11087798]

>>11087780
I already butter baste but never turned to low, I'll try that, thanks. About how long does this take in total for, say, a 1-inch steak?

[Anonymous No.11087821]

>>11086531
>I'm worried the outside will remain at room temperature too long and become unsafe to consume
You could leave it out overnight and it would still be safe to eat (assuming you could keep bugs off of it.

[Anonymous No.11087829]

>>11087798
depends how rare or well done you want it
just play it by ear
better to take it out rarer because you could always put it back in the pan but you cant unburn a well done steak

[Anonymous No.11087865]

>>11086531
You can literally eat raw steak and be fine. Worrying about getting sick from steak is boomerscience

[Anonymous No.11088039]

>need a scientific paper for every step of cooking
>somehow it isnt scientific to use prior experiences to develop new technique and knowledge
Good goy

[Anonymous No.11088086]

I wanna start doing this but I have a bad cat that will rip open plastic and eat it

[Anonymous No.11088214]

>>11088086
I put the steak in the plates cabinet to prevent this from happening.

[Anonymous No.11088255]

>>11086551
>Hurdur temperature doesn't matter
>Hurdur memes n shit

[Anonymous No.11089109]

>>11086905
>check out Modernist Cusine. Vol 1 pg 264 onwards, Vol 2 chapter 7, and Vol 3 pg 70 onwards
Please don't tempt me to buy that set, that'd be really irresponsibe of me

[Anonymous No.11089114]

What can I make out of cheap beef cuts?
Steaks come out okay but I want some variety

[Anonymous No.11089344]

The reason you leave the steak out is for the outside, not the inside. A dry, room temperature surface develops a crust a lot faster. As usual, the old technique is actually effective but not for the reasons given by its practitioners.