/ck/ - Food & Cooking

[Anonymous No.20406961]

Now that the dust has settled, where do we stand on this one?

[Anonymous No.20406971]

that one thermostat chef said deep frying the steak has best end result

[sage No.20406977]

>>20406961
>dust has settled
did I miss something or OP is just your typical faggot trying to stir up shit?

[Anonymous No.20406979]

>>20406977
>stir up shit?
certainly not after the dust has settled

[Anonymous No.20406983]

>>20406961
Although I've never tried it, I do believe sous vide + a hard sear results in a good piece of meat. I just haven't been able to convince myself to drop $200-odd on yet another kitchen machine that's going to spend most of its life in a cupboard or someplace.

[Anonymous No.20406991]

>>20406979
understandable have a okay-ish day

[Anonymous No.20406993]

the left looks bloodier but the right looks poopier

[Anonymous No.20407007]

>>20406961
ive had sous vide steak before and it is pretty miraculous ngl but i would never eat a filet so thick, that would be hell. I generally like to smash my steaks with a hammer to get it nice and tender, then i slap that bitch on the cast iron till it sears up good. hit it with a bit of lemon on the plate, damn that is good. just a bit of pepper completes it all. even some a1 sauce. I don't like meat so fatty though. Probably corn fed beef in your image, typical supermarket sloppa. You should try venison if you get the chance. Very lean, it is good for athletes.

[Anonymous No.20407015]

>>20406977
steak threads and ragusea threads took a huge plummet around then

[Anonymous No.20407116]

>>20406961

[Anonymous No.20407134]

>>20407116
What do you get out of posting these images, if I may ask? Do you genuinely find amusement in them or just in the act of posting them or is it something else entirely?

[Anonymous No.20407138]

>>20407134
I find them sexually exciting.

[Anonymous No.20407150]

>>20407134
We get new friends from random corners of the net every day. They post for (you)s, attention, boredom, and sometimes for shilling/time wasting purposes. Best to ignore the kid and report it as spam. Which it is.

[Anonymous No.20407199]

>>20407150
If there's no room for shit posting on 4chins, what kind of troll den free for all is this?

I'm honestly just confused by the effort they put into it. Having to edit a frog pic to put a certain type of food on its head seems like a much larger waste of energy than simply being here.

[Anonymous No.20407222]

>>20406971
Who cares about that fag? I only care about what Jack says.

[Anonymous No.20407236]

>>20407199
the more you talk, the more I'm starting to believe you're the one behind ALL of it.

[Anonymous No.20407254]

>>20407236

[Anonymous No.20407261]

>>20406961
Grilled always wins it's the ultimate way to cook meat. The problem is it's time consuming and costly so not worth doing all the time. But if the option is available there is no reason not to choose grilled.

[Anonymous No.20407265]

Sous vide DOES create a near-perfect cook, but the problem is that when it comes out it's still pretty moist and hard to dry it out for a better sear, so I prefer reverse sear.

[Anonymous No.20407269]

>>20407150
Sorry it's in the better interest of the board to report you instead.

[Anonymous No.20407275]

>>20407269
Do you think you can fuck me in a fair fight

[Anonymous No.20407278]

>>20406983
It's like 50$.
>>20406961
For steaks it's a meme. I'd say it's only good if you need to cook a lot of steaks for a party or something. A 1 or 2 person meal just put it in the oven. For 10 min with a thermometer in there. For braising cuts it's actually pretty good you can get results you wouldn't be able to get with traditional methods. Probably useful for mealpreppers too to cook in portions and freeze or just generally reheating something like bbq stuff if you froze leftovers.

[Anonymous No.20407288]

>>20406961
I don't stand on steak. I put it on my head.

[Anonymous No.20407311]

>>20407288
For what purpose

[Anonymous No.20407318]

>>20407278
>it’s a meme

[Anonymous No.20407323]

>>20407311
I like to see what happens.

[Anonymous No.20407324]

>>20407134
It's a crypto token, PWIF (Pepe wif Food?). I don't know what they intend to accomplish since it's entirely esoteric if you don't already know about the thing

t. /biz/ tourist

[Anonymous No.20407351]

>>20407324
I guess they are trying to make us want it somehow?

[Anonymous No.20407424]

>>20407351
Yeah that's pretty much the point, to get people interested. The thing about crypto is it attracts gambling addicts who'll join a token's Telegram and within days be so huffed up on its "community" that they think spamming an image of a frog with food on its head and no other context or will make for the marketing edge they need to win. The fast-moving nature of Base chain memecoins (this is one of them) exacerbates this manic behavior too. It's honestly fascinating.

[Anonymous No.20407447]

>>20406961
>adding unnecessary extra steps to cooking a piece of meat

No. Be gay elsewhere.

[Anonymous No.20407452]

>>20407447
You're right, cooking is an unnecessary step. Take the raw meat pill.

[Anonymous No.20407472]

>>20406961
I far prefer sous vide. It's a much more flavorful and even outcome every time.

[Anonymous No.20407558]

>>20407278
>>20407318
>>20407472
sous vide chads, how long do you like to boil your steaks for?

[Anonymous No.20407654]

Just slap your meat on some hot metal guys, it's not that hard.

[Anonymous No.20407660]

>>20406983
You can do an adequate sous vide in a basic pot on your stove, even without a thermometer.

[Anonymous No.20407669]

idk but i remember that one master chef episode where gordon ramsey kicked a guy out for using a sous vide machine

[Anonymous No.20407741]

>>20406961
Both are raw.
Both together is the proper choice.

Sous vide lets you cook all of the meat until its just perfect, pink like pic related.
Then the grilling lets you add the superb maillard reaction for maximum flavor.

Alternatice to grill is proper gas burner for food.
Pic related is done with sous vide and a MAPP gas burner.

[Anonymous No.20407754]

>>20406961
microplastics vs carcinogens mmmm tough choice!

[Anonymous No.20407765]

>>20407741
Forgot to mention sous vide allows for anyone to just follow a recipe and get a great piece of meat.
Also cheap cuts can turn out amazing.
Also 24/48hour cooks for butter melting meat.

[Anonymous No.20407771]

>>20407765
Also meat like chicken, throw in a frozen chicken breast and have it done quick and juicy, just a quick fry. Juicy shit.

Pic related is pork tenderloin, it's like eating pussy.

[Anonymous No.20407795]

>>20407558
My local grocer always gives weirdly thin cuts of meat so I tend to have to keep the temperature lower than I normally would so I can get a sear without cooking the damn thing all the way through.

I do 129F for 1.5 hours after doing a seasoned dry brine (in the vacuum bag) for ~30 minutes.

[Anonymous No.20407850]

>>20407558
Depends on thickness but without cutting up a 10-15cm thick piece maybe up to two hours. The great thing about sous vide is that it's not picky, you're not going to overcook it because the temp is always stable.

[Anonymous No.20407956]

>>20407261
>Grilled always wins it's the ultimate way to cook meat.
absolutely correct

>The problem is it's time consuming and costly so not worth doing all the time.
total faggotry

[Anonymous No.20407960]

>>20407956
Show us your grill

[Anonymous No.20408042]

>>20406961
>mmmm, microplastics
grilling all the way

[Anonymous No.20408066]

>>20408042
It works perfectly well with a non-plastic container either water tight or said container wrapped in plastic so it doesn't touch the meat inside it. It just takes longer for the heat to transfer to the meat inside.
Or just be a mad lad and do without any wrapping at all.

[Anonymous No.20408170]

I'm never going to slow cook my meat in plastic no matter how tender it is

[Anonymous No.20408173]

>>20406961
Looks like the left was cut after cooking and the right was not. Not a fair comparison.

[Anonymous No.20408194]

I don't care if the experts say it's safe and effective, I will never NEVER boil my food in a plastic bag. Reverse sear + thermometer is fucking perfect everytime

[Anonymous No.20408205]

I'd rather not eat something cooked in boiling plastic.

[Anonymous No.20408232]

reverse sear with a probe thermometer like pic related mogs sous vide.
>same precise internal temperature
>dry surface = faster, better searing
sous vide make sense only if you work in a restaurant and/or you have to cook many steaks at once

[Anonymous No.20408394]

>>20407134
It's basically a forum avatar.

[Anonymous No.20408613]

>>20408194
>I don't care if the experts say it's safe and effective, I will never NEVER boil my food in a plastic bag
what experts? there's studies that show you are eating microplastics every time you sous vide, but unsuprisingly there's not that many studies done of this yet because companies are making too much money selling you bullshit products that *might* make you ill
>>20408394
avatarfagging is against the rules

[Anonymous No.20408614]

name a more overrated food than steak

the best steaks are the cheap ones you marinate over night, because the fact is you don't really even like beef that much, you like garlic and teriyaki sauce

[Anonymous No.20408617]

>Using a grill to cook meat
>Even once

[Anonymous No.20408645]

>oh, a sous vide thread
>ctrl + f microplastic
>3 results
You're so predictable, /ck/...