/QTDDTOT/ - questions that doesn’t deserve their own thread

[Anonymous No.13201778]

So I want to try for the second time in my life to make a steak with the reverse searing method.

The first time I fucked up because I didn’t pat the meat dry when I took it out from the oven, but now I have further questions:

>should I salt the raw steak before putting it in the oven or before going in the pan?

>when I dry the steak after the oven part should I let it rest some minute or should I throw it in the pan as fast as possible?

>is this method suitable with large but thin steaks? Mine is 600 gr but 1.5 cm thick

[Anonymous No.13201781]

*don’t

FUCK

[Anonymous No.13201799]

>should I salt the raw steak before putting it in the oven or before going in the pan?

Either minimum 30 minutes before any cooking, depending on thickness, or after cooking. This is to avoid the salt draining juices.

>when I dry the steak after the oven part should I let it rest some minute or should I throw it in the pan as fast as possible?
Probably not absolutely necessary, and depends on temperature. If you are making it medium, I would think that 5 minutes rest is good to let the juices set.

>is this method suitable with large but thin steaks? Mine is 600 gr but 1.5 cm thick

It would be hard because with thin steaks, the searing will increase the chore temperature more. It would be hard to calculate.

[Anonymous No.13201917]

I'm trying to figure out a candy that I cant remember the name of. It was like those twizzler peel string candies. The commercial had like it as a drill sargent. Does anybody remember what the name of them where?

[Anonymous No.13201950]

>>13201799
Thank you

>it would be hard because with thin steaks, the searing will increase the chore temperature more. It would be hard to calculate.

I have a thermometer to check the temperature.

Usually with steaks this thin (but 1/3 of the weight) it usually takes 1 to 1.30 minutes per side for the medium doneness - raw steak in the pan no reverse searing - but then again I never tried with steaks this big but thin, so idk.

If that’s a bad idea I might as well cook them the old way.

[Anonymous No.13201999]

How do I make lentils taste good? I've been trying something called dhal bat and it's ok but the lentils don't really seem to have any flavours and are just fillers like rice.

[Anonymous No.13202044]

>>13201917
look up Pull-n-Peel Licorice

[Anonymous No.13202074]

>>13201950
Yeah, it sounds like that it will be impossible to cook to right temperature.

Reverse searing is more for thicker cuts where searing won't affect chore temperature to any relevant degree.

[Anonymous No.13202081]

>>13201778
why are there pizza rolls on that meat plate?

[Anonymous No.13202094]

>>13201999
North african spices.

[Anonymous No.13202123]

>>13202074
Ok so I’ll go with the smoking hot skillet only

>>13202081
They’re not pizza rolls, they’re called gnocco fritto.

It’s a dough made with flour, water and lard then fried and eaten with cold cuts.
There are different shapes, you can made a panino out of them if you want.

[Anonymous No.13202861]

I want to eat like Garou. What kind of steak is this?

[Anonymous No.13203415]

>>13202123
Looks like ficattole to me. What's the difference? Is it just a regional thing?

[Anonymous No.13203579]

>>13202861
beef

[Anonymous No.13203652]

Whats some low calorie hard foods for jawline?

[Anonymous No.13203657]

>>13201778
If you had to get fat in the most enjoyable way possible how would you do it?

[Anonymous No.13203982]

Ive never been a huge fan of mustard. But I saw some at the store I wanted to try, it was called Dusseldorf Mustard. What should I eat it with? The only thing I can think of making is like a ham and cheese sandwich. Or maybe taking a big scoop of it and making my own honey mustard sauce for some salad or something.

But what else can I use it for?

[Anonymous No.13204306]

>>13203982
Can you get Pork Pies where you live? I keep a selection of mustards just for them

[Anonymous No.13204363]

Bought 4 cans of pic related because it was on sale but had no idea what it really was, no English label or anything. Turns out it's actually baby food. Can I use it for cooking, like stirring into my pasta sauce? Does it bring a weird texture/taste? Don't know if it does anything good.

[Anonymous No.13204374]

>>13204363
Top kek

Just open it and taste it, if it’s too liquid then add some tomato paste

[Anonymous No.13204394]

>>13204363
sugo is italian for pasta sauce. there should be no problem using it for it. It is a standalone product, no idea of what will happen if you add it to your pasta sauce.
>Does it bring a weird texture/taste
no idea, it's baby food.
If you have pics of the other sides of the package there might be some instructions as how to use it. If you post them right away I will read them and tell you if there's anything worth knowing.

[Anonymous No.13204405]

>>13203982
>Dusseldorf Mustard
Perfect for german dishes like schweinhaxe, eisbein, bratwurst, frankfurters, and a lot more.
>>13204363
It's Ragù di vitello. That means meat sauce made with calf and tomato. Basically bolognese sauce for babies. Probably fully edible with some extra spices. Yes, of course you can eat this with pasta.

[Anonymous No.13204421]

>>13203415
The difference is the composition.

There are many other different and similar recipes ficattole are made with bread dough (leavened), sometimes mixed with yellow flour, and fried in oil.

Gnocco fritto is made with lard and flour without yeast and is also fried in lard.

[Anonymous No.13204432]

>>13204394
Thanks anon, the other side is just nutritional values and ingredients. Guess the intended way of using is just to pop the jar and feed it straight to the baby... But well, tomorrow when I make pasta I'll give it a shot. Just hope it won't ruin my sauce.

[Anonymous No.13206223]

>>13201999
Look up Antonio Carluccio Lentils and sausages

[Anonymous No.13206243]

>>13201778
the whole point of reverse searing is that you rest it after the oven bit to cool down and then you pan sear it quickly so it doesn't affect the rarity of the majority of the meat. you want to hit the target rarity in the oven and then just get a crust from the sear. if you have thinner steaks you might want to buy a blow torch and just torch the outside as high heat as possible so you get a crust without cooking it any more.

salt before beginning
definitely rest before searing
you don't really need to pat the meat dry
you can skip on the pepper until after the sear, since you'll probably burn a lot off anyways.

[Anonymous No.13206565]

>>13206243
>you want to hit the target rarity in the oven and then just get a crust from the sear

Wait, so if I want my steak medium let’s say 60C I have to leave it in the oven until it hits 60C and then rest so I can sear it without raising the internal temp right?

I did this >>13204644 and started from 50C (I wanted 52C but removed the steak earlier from the oven), let the steak rest 3-4 minutes and then threw in the pan for 1.30” per side. I didn’t measure the temperature in the pan but it ended medium as I like, so definitely a greater temp than the starting 50C.

How much should it rest? Specifically how many dregrees should the steak lose before I sear it without exceeding the desired temp?

[Anonymous No.13207677]

>>13206565
You want it to cool off but not fully rest and release all of the juices. It depends on the thickness of the steak. Just give it a few minutes and let the outside get closer to room temp, it should feel a bit cold if you touch it.

Keep in mind, reverse sear is a trick restaurants use to allow them to easily prep steaks. You don't have to be perfect to do better than them, and you can add butter and whatever you want to make your steak what you want.

[Anonymous No.13208317]

I got this 6 lb chicken roaster and it made for a decent amount of meats over the week. With the carcass I was able to yield a gallon of super strong chicken brother and another gallon of chunky chicken soup. I could probably stretch that to 3 gallons of good broth.

Is this normal? could I get any more out of a $9 chicken?

[Anonymous No.13208438]

>>13207677
Thank you