/ck/ - Food & Cooking

>>5432766
>>5432773
>>5432787

You guys just tried the pre-made tube gwwasabi (like the OP).

Real wasabi is fresh grond... it's root. It tastes kind of like really strong horseradish. Goes right up your nostrils.

>>5431687
>>5431691
cool, good stuff. I'll have to try out grapseed oil. Regarding sunflower being the most neutral... i disagree. For me it's definitely vegetable or canola oil. Those, i feel like don't have a taste. Sunflower has a smoky taste... its kind of like olive but different, but i can definitely taste it.

>>5431694
have no idea. can u tell me?

>>5431710
i think when you say osmosis you mean diffusion. Osmosis is the passage through semi permiable membranes but diffusion is the concentration of a solvent moving to a lesser concentrated area. So osmosis when the water evaporates from the steak, and diffusion when the juices move through the steak to refill the dry parts. I guess. Maybe im wrong, who knows.

>>5431787
how about this?

>>5431787
is this a mass reply?

>>5431762
just needs a bump every 12 hours, /ck/ is pretty slow dude. thanks for the bump! just do that again in 12 hours haha

>>5431753
>>5431577
fridge pic just for you

>>5431577
sorry, guy... i guess you didn't go to the link i posted on instructables.com. The thing is - that's not my fridge. That's some other guy who is aging a cheese. He is doing a very similar thing as me.

This is my fridge: >>5430902 plus two cups of water.

>>5431573
thanks, i was dissapointed it died. Is there any way you can help me and bump this thread to make sure it doesn't fall off? I already asking a couple other people that way I don't have to re-make it.

update: i think the humidity is way too low, i added a cup of water and about to change that into two cups.

can someone in this thread do me a favor? I'm dry aging the beef thing in this thread: >>5430876

but, it already 404d once. Can someone bump it, make sure it doesn't fall off? I'll cook you a steak if you come to L.A.

>>5431723
cool, never heard of it before! Thanks for the tip, ill try it out!

>>5431730
okay, so basically, don't cook red onions. Cook yellow/white. And use green and red as garnish.
Got it. THanks!

>>5431716
> I have no compassion for someone that sits at home all day and doesn't read the classifieds or look on Craigslist for employment
i do that. I'm unemployed for over a year. Tell me how you hate me more. I get some calls, most of them are Insurance companies trying to hire more slaves... I don't get any IT jobs like I'm trying to cause that's my experience. I can fall back on Sales and be a fucking sales man but ive done that for too many years and im burnt out on that front. Rather be a secretary in an office with A/C.

> There are people in Asia who are the sons of poor farmers who find their way into MIT and become surgeons.
tell me more anecdotes about successfull people like my grandma does. "You know Jeoffrey has an MBA now, hes going to be a speaker in front of 500 people. What are you doing with your life?"
Nothing, grandma....

You know... i know a guy, and he's really successful. Everyone should be like him. His name is "/ck/'s resident Bentley Richfag !l6.gs61mzc " and if i tell you about how he got to be richfag, you're going to want to stop fucking around, and start focusing on your career."

blah blah blah BLAH

>>5431702
>>5431703
>>5431707

What you know about that?

>>5431702
i hate regular cabbage, like fresh... and i hate it steamed or boiled.

but i love pickled cabbage, like saurkraut or russian stye cabbage, and i love it fried up with some sausage slices

also, i love fresh tomatoes... but i cant stand pickled tomatoes or any type of warm/cooked tomato - fried/baked/steamed/whatever.

For the tomatoes it's about texture - i hate slimy acidic vegetables. For the cabbage its about taste.

>>5431703
you look at pic and you REPENT

>>5431686
can you tell me the secret to onions? i want to know the most pompous rules for onions. Like you know those dinners with like 5 sets of forks? Or the guys that match wines with meals? Do something like that for me.

So, tell me, what is appropriate for the following type of onions:

> White onions
> red onions
> yellow onions
> green onions
> shallots
> chives
> mexican onions (pic related)

I want to know. Seriously. Tell me.

>>5431685
cool, thanks! haha.

>>5431693
every time i eat broccoli, i just get mad at it for not being califlour.

I guess that's what white couples with black kids feel like every day.

>>5431661
>came from a poor family and worked hard to make enough to retire before 30
>makes fun of poor people
damn right i do, if i can do it, poor people have no excuse not to.

yeah, this is the typical mentality of a normal human being. See, every human being has a natural dendency to.... to dream. To think that his life could be .. purrty good.

If your life is bad... unless you're Ghandi or Buddha, you're gonna be like "this is fucked up! This is unfair. I'm just as able as these other guys, why am I poor?"

And so you try to work hard, very hard, but you fail.
> poor person: yeah, i worked hard and i failed. life is unfair.

And then you got the guys that worked hard and succeeeded.
> well, all you have to do to stop being poor is work hard, and you'll get ahead in life. Just look at me - i came from shit, and now im the shit.

Okay, but you see? Those two people could be the same fucking guy for all you know. If life is treating you good - you feel like you're doing good. If life is treating you like shit, you feel like you're doing good but life is treating you like shit.

Moral of this comment is we should all be nicer to each other. poor people should realize that they'd be assholes too if they had a bunch of money that people constantly ask for.

And rich people.... you used to be poor people. Have a little compassion, you fucking bastards. It's not always as easy as working hard. There are a lut of luck-influenced factors to success including a Mom and Dad at home for the entire childhood, and some connections in a decent industry.

Ain't no immigrant with a stepdad getting success. Shit's out of league. Have compassion.

>>5431644
nope. Just added a little garlic clove during the grilling, on vegetable oil... its basically like the grilled onions they put on top of In-N-Out burgers, but its on top of plain toasted bread. Although the bread isn't like Wonderbread bullshit, its some nice french bread

>>5431662
oh, cool. I've never used grapeseed for anything. My family is all about sunflower oil, canola oil, and vegegtable oil.

Does grapeseed have a weird smell/taste like olive oil? I hate that taste. It makes everything taste "gamy" or something.

>>5431533
haha. i love montreal steak seasoning. this guy knows whats up! :D

>>5431535
quiet, you. i can eat montreal steak seasoning on bread.

>>5431536
never been there, but do they crust their steak with montreal seasoning? so down

>>5431543
no.

>>5431548
i agree. I don't think you should pre-season 40 minutes. Snail analogy guy is correct - like i said the salt sucks moisture out, but its debatable if it actually absorbs back. My feeling is that the salt and juice it sucks out is just going to get burned off during the searing stage, creating more smoke flavor, but not much internal flavor.

>>5431551
im on Day5 of dry aging my steak and i do it just like cheese.

>>5431561
that's fine. I mean.. have you considered using a grill?? It's way more tasty on charcoal then a pan.

>>5431564
yeah do this. The butter doesn't need to be there during the searing phase. Although adding butter does make a prettier, mahogany like sear.

>>5431619
shut up you, you dont know what you even know

>>5431530
> let it reach room temperature
good
> salt 40 min before cooking
debatable - i personally like to season right before cooking, or even on the grill (but that dirties up the grill). Some people say seasoning 40 minutes before will let it suck some moisture out and then re-absorb as kind of a brine... but that sounds like some wishful thinking. If you want brine, marinate your steak. But if you have good beef, you don't need a marinatde, so you don't need the 40 minutes.
Try not doing this next time.
> sear for 3 minutes in olive oil and butter on high temperature
olive oil?? use canola or vegetable. Olive oil has its own smell that permiates through everything. You don't want to use olive oil for a steak (unless you love that olive oil taste...) Its not a salad... you want to concentrate and bring out the flavors of the fat within the meat, and with a filet thats not a lot (filets are lean).

> pic is the result
well, it doesn't look as bad as you described. To be honest, it looks like you cooked it pretty much as well as you could. It did come out at medium, you should have cooked it just a little less.

Honestly - the first step of good steak is good beef. Was it USDA Prime? USDA Choice? USDA Select (regular supermarket) ?

You gotta know these things.

Since it seems to be loosing moisture too fast, I am adding a cup of water into the refrigerator. This should raise the humidty closer to my goal of 70%.

I got the idea from this guy who is doing a similar thing with cheese.
http://www.instructables.com/id/How-to-Make-a-Cave-to-Age-Cheese/step6/How-to-Increase-the-Humidity-in-your-Refrigerator/

>>5430967
> humidifier
I mean a Hygrometer. That's the tool that measures humidity. A humidifier is a household appliance that rips off old people on the home shopping network (pictured here)

god im dumb

>>5430959
> barometer
meant.. humidifier... why did my grandparents have a barometer in their living room then?? crazy people

>>5430938
> * does the rate of drying seem to be in line with what you expected?
I am now afraid that the fridge's humidity is too low... i think it is turning my meat into jerkey instead of dry aging it properly. I don't think turning down the temperature would help, since that could potentially make it start rotting.

> * did you ever get a thermometer rigged up?
no...and i didn't get a humidifier, either. I'm doing it totally in the blind, like the people that invented dry aging ... I guess I'm ready to make their same mistakes. No, I'm just bullshitting... I will try to get a thermometer and barometer as soon as i can.

> * are you checking it every other day now?
yeah, you know, i figure since im afriad of the humidty being too low, opening the fridge for a couple minutes every day would introduce moisture, as i know my room is probably about 70-80 humidity, as the meat needs about 70.

I'm very afriad, but that makes me excited. I hope I don't ruin this delicious piece of meat. If by day 14 it doesn't looks scump-diddly-uptious, I'll just take it out and trim it and save what i can.

Slideshow:
>>5430880
>>5430876
>>5430906
>>5430908
>>5430910

>>5430876
It's day #5, and the outside has become dry, and the fat, too is receding in a way. There is no fungus growth, which alarms me, but then again... the point of this is in moisture loss and also the internal enzymes that break down the meat.

So far, so good.