/ck/ - Food & Cooking

[Anonymous No.13892634]

>let's meat

[Anonymous No.13892642]

>>13892634
>i86.jpg

[Anonymous No.13892675]

>>13892634
Ok

[Anonymous No.13892677]

>>13892634
Never understood the appeal of rare. Fucking disgusting unchewable AND spiced up. Yikes

[Anonymous No.13892920]

>>13892677
Bunch of caveman larpers like that shit

>>13892675
Now that’s some meat I’ll put in my mouth

[Anonymous No.13892965]

[Anonymous No.13892969]

>>13892965
Perfection.

[Anonymous No.13892976]

>>13892969
<3

[Anonymous No.13892981]

[Anonymous No.13892982]

>>13892920
>caveman larpers
Cope, tender and juicy is the way

[Anonymous No.13892990]

[Anonymous No.13892997]

[Anonymous No.13893008]

>>13892965
>>13892981
>>13892990
>>13892997
These posts have been brought to you by Reverse Searing™

[Anonymous No.13893077]

>>13892675
Nice

[Anonymous No.13893214]

>>13892677
>unchewable
Spot the retard that has never eaten rare meat before

[Anonymous No.13893228]

I want some thick juicy meat right about now

[Anonymous No.13893486]

>>13893214
Well it is rare.

[Anonymous No.13893500]

There are 5 people in my household
3 of them like their steaks rare-medium rare
the other 2 like them well done and gag at any pinkness
The gender ratio of the household is 3 men and 2 women.
Conclusion: If you like your steak well done you are a woman, and therefore a whore who should go die.

[Anonymous No.13893501]

>>13892675
How does one get a nice crisp bark and not dry out the meat? Foiling has helped me keep the meat moist, but it ruins the crisp of the bark.

[Anonymous No.13893528]

>>13893500
I bet they think also think eating chicken instead of steak will help them lose/maintain weight because it's a "less fatty healthier meat".
And that any chicken dish goes bad after being out for 2+ hours, even if you reheat it.
And that you can't defrost meat on the counter, fridge or microwave only.

I fucking hate people who take the first two sentences they see without context from a google search as fact.

[Anonymous No.13893666]

I don't like steaks too rare. I like it around medium or the fat isn't fully rendered.

[Anonymous No.13893766]

>>13893500
>If you like your steak well done you are a woman, and therefore a whore who should go die.

ummm... based?

[Anonymous No.13894045]

>>13893666
Satan likes medium steaks. Learn something new everyday.

[Anonymous No.13894684]

>>13893501
Bark is not supposed to be crisp. In the end it's just a layer of seasoning and smoke flavor around the meat, but should be soft to the touch

[Anonymous No.13895082]

Lads tonight I had a nightmare.

My mom was making steaks on low fire fucking up everything so I stepped in to unfuck the situation.
I turned the fire on high and I noticed that I was making deer steaks, never had that meat in my life, so I flipped them to make the crust but they were too soggy.
Tested the internal temp of one steak and the thermometer started by saying 68C, perfect, but then changed to 44C (fucking raw) and the more I cooked the steak the more fucked up the temperature reading was.

I don’t remember anything else but I felt extreme anxiety in my dream.

[Anonymous No.13895098]

>>13893500
>3 men
>2 women
>you are a woman, and therefore a whore who should go die.

you're the 5th wheel, aren't you...

[Anonymous No.13895110]

>>13895082
don't worry, its normal. Everyone with testicular cancer gets this dream.

[Anonymous No.13895127]

>>13895110
I had varicocele anon, when I was 14 a sexy young freshly graduated nurse (female) shaved my benis and balls and kept my benis in her hand for the whole time.
If it wasn’t for the upcoming surgery stress I would’ve have had an erection.

[Anonymous No.13895251]

Heh, I should make burgers

[Anonymous No.13895301]

>>13894684
Depends how you do it.
Place I used to work at had industrial smokers that did around 120 rack of ribs each.

We would put brisket and beef rib overnight at 91 and then after 6 hours it would hot hold at 120.
Would be done like your pic with a much deeper smoke ring than in >>13892675, but the outside narrower edges and corners would become tough.
If the fat is slimey it isn't cooked.

[Anonymous No.13895310]

>>13892634
>>>/soc/

[Anonymous No.13895326]

straight pan-seared

[Anonymous No.13895381]

>>13893501
Wrap in butcher paper, real butcher paper, not parchment or wax. Like The other guy said it won't exactly be "crisp", but it will be more "crisp" than wrapping in foil.