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/ck/ - Food & Cooking

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9981345 No.9981345 [Reply] [Original]

>more fat than meat

>> No.9981378

Id salt it, heat up my carbon steel pan to smoke olive oil and lay it in. Then add butter and let it sear. Flip once. Add more butter more salt.

Then eat it. Simple is best

>> No.9981385

>>9981378
>smoke olive oil
idiot

>> No.9981393

>>9981385

If you think I am wrong it shows that you are unskilled.

You need a high heat to sear properly. You want to add it just at the smoke point of the oil.

>> No.9981405

Buy a cheaper steak from the same bovine, like a skirt steak.
Save yourself the money and the calories.
Achieve similar (some say superior) flavor Nirvana.
Still eat better than every poorfag.

>> No.9981409

>>9981393
Why not use an oil with a higher smoke point, then? Where do you live? I want to keep an eye out for house fires in the near future.

>> No.9981410

>>9981393
Smoking olive oil tastes like shit.

>> No.9981426

>>9981405
>tfw poorfag as shit but okay at cooking and it's the only thing that's good in my life

>> No.9981616

>>9981345
Fat = flavor

>> No.9981625

>>9981378
No pepper? I love a good peppery steak. Especially with a crab cake on the side.

>> No.9981632

Do Americans really eat this?
Why does Cheeto man allow this?

>> No.9981751

>>9981616
Fat itself has little to no flavor, fat is a flavor vehicle. It allows the flavors of whatever you are eating to be detected.

>> No.9981762

>>9981410
This. Dead giveaway that >>9981378 & >>9981393 should not be let any where near a steak.

>> No.9981767
File: 404 KB, 1638x2048, cooking-oils-fats-smoke-points-final.jpg [View same] [iqdb] [saucenao] [google]
9981767

>>9981409
I'm not the Anon to whom you replied, but olive oil actually has one of the highest smoke points. The extra virgin stuff burns easily, but the highly refined stuff is far and away the cheapest of the high performance searing oils.

>> No.9981785

>>9981767
Avocado only gets to 520 if it is super refined. Non refined it's like 480ish, which is still high as fuck. Grapeseed should be lower I think, like 400ish.

>> No.9981876

>>9981785
My point was that cheap highly refined olive oil is a great oil to use for searing steaks.
I sous vide my steaks and rub them with highly refined olive oil.
I have a cast iron pan I use specifically for searing that I put on a propane burner outdoors.
I heat that sumbitch until the seasoning is smoking. My infrared thermometer reads "Over Temp", but the pan is in the 700-800 degree range.

>> No.9981915

>>9981876
Have fun with your pulmonary adenocarcinoma from the hydrocarbons in the cooking oil fumes.

>> No.9981928

>>9981915
Did you not see the part where I said that I do this outdoors?

>> No.9981937

>>9981928
Did you not see the part where I say that I do this outdoors?

>> No.9981939

>>9981937
>>9981928
Both are correct...

>> No.9981941

>>9981928
>>9981937
Okay. Have fun.

>> No.9982480

>>9981767
What about rapeseed oil?

>> No.9982516

>>9981378
>>9981393
>>9981751
You have no idea what youre talking about.

>> No.9982560

>>9982516
Eat some lard and tell me what it tastes of.

>> No.9982569

>>9982480

don't use rapeseed oil, use canola oil.

>> No.9982570

>>9981751
>fat has no flavor
Great! Cut the layer of fat off of a deer, fry it up and tell us it doesn't taste just like your mom's dog's ass after it evacuates it's bowels.

>> No.9982765

>>9981876
This dude is going to die.

>> No.9982792

>>9981632
>Cheeto man
https://www.youtube.com/watch?v=s6lgMBiiFnw

>> No.9982799
File: 2.79 MB, 300x252, Mad Max bait.gif [View same] [iqdb] [saucenao] [google]
9982799

>>9981345
>>more fat than meat
Good bait bro

>> No.9983007

>>9982765
Everybody dies.

>> No.9983082

>>9981426
You're okay at eating but shit at cooking.

>> No.9983093

>>9982570
You're retarded. Read your post again and try to understand where you went wrong.

>> No.9983136

>>9983093
I did and it simply points out the retardation of your assertion that fat has no flavor on it's own. My post stands as a valid evidentiary counterpoint to your asinine statement.

>> No.9983144

>>9983136
It's okay. Keep trying. You'll get it eventually.

>> No.9983182

When I sear a steak I baste it with liquid butter. Is this wrong?

>> No.9983236

>>9981393
>I burn my oil to cook steak, cause I'm better than you

>> No.9983243

>>9983182
>am i retarded
Possibly. Its pointless and a little dim-witted but the fact you ask means there is hope.

Butter on a steak is great but apply pat after the steak is rested and plated. Better yet...make a compound butter with garlic thyme rosemary and salt.

>> No.9983257
File: 104 KB, 650x246, beef-grades.png [View same] [iqdb] [saucenao] [google]
9983257

>>9981751
this is the dumbest post ITT, worse than the anon when uses burnt oil to cook
flavor from meat is mostly from the fat, why do you think lean cuts are cheaper than heavily marbled ones of the same cut?
look up your shit before you post so you don't say stupid shit

>> No.9983304

>>9983007
He's choosing to die painfully.

>> No.9983312

>>9983257
>worse than the anon when uses burnt oil to cook

You guys are soo autistic.

You heat the pan to smoke point. When you add the beef it instantly cools the pan.

>> No.9983379

>>9981345
That will be $49.99 + tip

>> No.9983425

>>9983379
you tip your butcher? i thought it was already added.

>> No.9983434
File: 5 KB, 180x180, ketoapprovedgreen2.png [View same] [iqdb] [saucenao] [google]
9983434

>>9981345

>> No.9983444

>>9983257
>find recently cut ribeye on sale for half-price
>it's "select" but should have been labeled "prime"
>best fucking steak I've ever had
Not part of the argument but I felt like bringing it up. Life convinces me there is a god from time to time.

>> No.9983514

>>9983243
Why is it wrong?

>> No.9983551

>>9983312
Go look at the post where he claims to heat his pan to 700+ degree, room temp meat is not even touching that.

>> No.9983673

>>9983257
>look up your shit before you post so you don't say stupid shit
Find me something that says fat has flavour of its own faggot

>> No.9983679

>>9983673
My taste buds, for one. Are you genetically inferior?

>> No.9984045
File: 1.84 MB, 4032x3024, IMG_0051.jpg [View same] [iqdb] [saucenao] [google]
9984045

That will come to $35 with your mandatory tip sir

>> No.9984081

>>9983304
for you

>> No.9984382

>>9984045
it says $28.04 right there you dumb cunt

>> No.9984400

>>9984382
$35* plus tip

*tip included incase you refuse to tip

>> No.9984480

>>9981378

in case you aren't trolling, use avocado or grapeseed or another oil with a very high smoke point to sear your steak. burned olive oil tastes like shit.

>> No.9985466

>>9981393
what is canola/ vegetable oil

>> No.9985480

>>9984045
is that canadian?
fuck me that looks good

>> No.9986151

>>9985480
Yeah, dry aged beef from PEI

>> No.9986171

Fat is so fucking chewy.

>> No.9986195

>>9981767
huh what the fuck is up with flaxseed oil

>> No.9986203
File: 55 KB, 792x397, fat cap.jpg [View same] [iqdb] [saucenao] [google]
9986203

>>9986171

is the fat cap even entirely fat? it doesn't render down, even after prolonged cooking.

i always eat it, thinking it's just nutritious protein.

>> No.9986216

>>9986203
Some fat is good, but that's just ridiculous.

>> No.9986255

>>9986195
It's used for its nutritional value, rather than as a cooking oil.

>> No.9986296

This thread is making me wish I bought steak instead of pork chop.

>> No.9986632
File: 83 KB, 383x603, Giada-De-Laurentiis.jpg [View same] [iqdb] [saucenao] [google]
9986632

>>9983673
Literally any fucking product that has 2 versions, normal and fat free.
They are the same recipe, but one has no fat in it. Guess which objectively tastes better?

>> No.9986644

>>9986171
depends on the cut of meat, ribeye usually has softer fat that almost melts in your mouth when eaten
strip has more chewy fat that needs to be rendered out or crisped up to enjoy

>> No.9986660

>>9986632
The claim I made was that fat has very little or no taste OF ITS OWN, and that as an ingredient IT ENHANCES the flavours that are otherwise present.

Brainlets ITT

>> No.9986678

>>9981767
If it's cheap then it's worth using, since it's refined so much it doesn't have much flavor though and you should use whatever is cheapest as long as it isn't rancid.

If there's only a 15F difference between refined olive oil and ghee, you should use the ghee if you can find/make it though. It'll give a nice flavor.

>> No.9986727

>>9986660
and your only proof of this is lard
i know, you're retarded

>> No.9986733

>>9986727
Still waiting for a link that says i'm full of shit, tastlet brainlet.

>> No.9986768

>>9986733
>brainlet
you support your claim before you ask for proof against it
you spout nonsense and try to call people out who disagree

https://www.scientificamerican.com/article/study-shows-fatty-foods-r/
>fat does have flavor after all

>> No.9986813

>>9981767
>The extra virgin stuff burns easily, but the highly refined stuff is far and away the cheapest of the high performance searing oils.

you don't normally find 100% highly-refined olive oil in stores.
they usually mix it with virgin oil for flavor, so its actual smoking point is lower

>> No.9986832

>>9986660
But you are wrong.

>> No.9986880

>>9986733
>>9986768
where did you go?

>> No.9987248

>>9981378
>heat up my carbon steel pan
Opinion discarded, kys

>> No.9987261

>>9981393
>olive oil
Ghee my nigga

>> No.9987271

>>9986880
>>9986832
>>9986768
Fat doesn't have much of a taste, infact it was only confirmed in 2012. Instead fat acts as a vehicle for flavor and what we mostly associate with fat is either the tastes of other foods cooked in the fat or the mouthfeel of triglycerides.

The actual taste of fat is unpleasant, and food companies take great care to reduce the amount of actual fats to the correct levels.

>We might be able to distinguish a fatty taste, but it’s not the type of fatty taste we know and love. The creaminess and viscosity we associate with fatty foods is largely due to triglycerides: a molecule with three fatty acids that isn’t a taste stimulus, but rather a mouthfeel, Mattes says. Triglycerides also deliver fat-soluble flavor compounds, Mattes says, but that flavor isn’t the true taste of fat.

>To get a sense of what that tastes like, imagine heating your fryer for a good long time and tasting the food you cook in it, Mattes suggests. It won’t be pleasant, and you certainly won’t want to eat it. “The food industry has known about this for a very long time, and they go to great efforts to keep concentrations of these fatty acids below detection thresholds, because if you can detect them you’re likely not to eat the food,”

http://time.com/3973294/fat-taste-oleogustus/

>> No.9987284

>>9986880
Where did you go?

>> No.9987847

>>9987271
>>9987284

https://fivethirtyeight.com/features/can-we-taste-fat/

>In science, “taste” is the perception of certain chemicals on the tongue, while “flavor” is the combined experience of taste and smell.2 Fat definitely induces responses based on its smell and texture, but over the past decade, evidence has been mounting that it may also have a taste component.


http://fod.infobase.com.ezproxy.shsu.edu/p_ViewVideo.aspx?xtid=113329

>Researchers at Purdue University are studying how fat interacts with our taste buds. Their research highlights similarities and differences between fat and the other five basic tastes. But they also learned that fat tastes different from everything else.

I went to sleep you cheeky bastard. Your argument that fat has no taste at all is already debunked, even in your own post. Since you ignored the comparison of normal and fat free products, we are only talking about fat and if it has a flavor. Everything posted has proven that it has a taste. Now tell me i'm wrong, tell me that fat has zero taste.