On the plate
- Thread starter Bruno
- Start date
As for steaks I have changed my way of cooking steaks. A while back, my youngest and I were home alone and one day we decided to eat a kind of steak that is called 'cote a l'os' which is basically a 2 inch thick steak with bone and fat. The way to cook it is to season it, let it sit for several hours / a day in the fridge, and then let it sit for an hour at room temperature. Then you wrap it in tinfoil and put it in an oven at 120 F for an hour and a half to two hours, and then sear it on a hot plate.
I started doing this for regular steak too, using 1 hour in the oven. The results are excellent. The meat becomes very tender, and the biggest difference is the slow cooking keeps all the moisture inside so after it's seared, you can put it on a plate and there won't be juices leaking out.
I started doing this for regular steak too, using 1 hour in the oven. The results are excellent. The meat becomes very tender, and the biggest difference is the slow cooking keeps all the moisture inside so after it's seared, you can put it on a plate and there won't be juices leaking out.
Gasman
Show me that again!
I'm not big into steak. I know, I'm one of a very few men. But I think they call that aging the steak. Even if you cook it well done as I'd eat it, it still turns out nice when aged.
The wife loves to do this.
A brat or hotdog or chicken or burger or pork is more in line with what I'd rather eat.
The wife loves to do this.
A brat or hotdog or chicken or burger or pork is more in line with what I'd rather eat.
32t
Active Member
I wanted something that wasn't every day to me today. I went to the neiborhood grocer and they had lamb chops.
In the picture here I had the thought that I wanted to limit the salad to a small portion just like a fancy resturaunt. I offered her more!
This plate was about $4.00 USD.
In the picture here I had the thought that I wanted to limit the salad to a small portion just like a fancy resturaunt. I offered her more!
This plate was about $4.00 USD.
Currently in Italy in a 4 star hotel. The restaurant here has a culinary menu everyday with 2 or 3 options per course.
Yesterday I had grilled bluefin tuna. It was coated in black pepper and char grilled quickly on each side. The inside was still raw. It was one of the best things I ever ate. Extremely tasty and butter soft.
Yesterday I had grilled bluefin tuna. It was coated in black pepper and char grilled quickly on each side. The inside was still raw. It was one of the best things I ever ate. Extremely tasty and butter soft.
32t
Active Member
I will have to do a thread on my ULU in the picture. I did an experiment with a hamburger grinder blade and a piece of stainless steel I had handy. I tossed it into the kitchen drawer to see how it would be used. It has its issues and ahould be changed but that was close to 30 years ago and it still gets used on an average of at least once a week. I am trying to remember and it may have been sharpened once in that time.