Random Jabber Jibber thread

ANC

ANC

Well-Known Member
neosapien said:
I'm no expert, but I think it turned out really fucking good. The little one likes it. The recipes called for a little rarer than we're both use to eating. In China, you cook it until it can't kill you. But I guess this is meant to be eaten a bit rare. So I did a happy medium of 19 minutes in the oven at 425. Still pretty rare, unless that's just the color but damn it's good. My wife would be freaking out lol.

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Bit rare? That looks like you could say " Cow goes..." then poke it with a fork to hear it go "Mooooooo"
 
neosapien

neosapien

Well-Known Member
ANC said:
Bit rare? That looks like you could say " Cow goes..." then poke it with a fork to hear it go "Mooooooo"
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So then comes another question for the foodies.… It was a bit gray on the outskirts but pretty damn pink on the inside. I surmise it was a bit thicker than most filet type things. So if I did want to make it a little more medium next time would I just increase cooking time? Or decrease temp and increase cooking time? How's that work? Purely academic of course.
 
curious2garden

curious2garden

Well-Known Mod
Staff member
neosapien said:
So then comes another question for the foodies.… It was a bit gray on the outskirts but pretty damn pink on the inside. I surmise it was a bit thicker than most filet type things. So if I did want to make it a little more medium next time would I just increase cooking time? Or decrease temp and increase cooking time? How's that work? Purely academic of course.
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Increase cooking time, another thing, grey as opposed to brown usually means you didn't set it out of the fridge long enough to reach room temp, doing that will allow for quicker cooking and a better Maillard reaction
 
ANC

ANC

Well-Known Member
neosapien said:
So then comes another question for the foodies.… It was a bit gray on the outskirts but pretty damn pink on the inside. I surmise it was a bit thicker than most filet type things. So if I did want to make it a little more medium next time would I just increase cooking time? Or decrease temp and increase cooking time? How's that work? Purely academic of course.
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Just teasing... I was a bit late taking my meds tonight so, my mouth is loose.. I also had half a cookie again.
 
Singlemalt

Singlemalt

Well-Known Member
neosapien said:
So then comes another question for the foodies.… It was a bit gray on the outskirts but pretty damn pink on the inside. I surmise it was a bit thicker than most filet type things. So if I did want to make it a little more medium next time would I just increase cooking time? Or decrease temp and increase cooking time? How's that work? Purely academic of course.
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Your steak was at my outer limits of doneness ; however you want more done then increase oven time not temp. It's a chuck so that means either braising(liquid) or long and slow or it gets tough
 
SSGrower

SSGrower

Well-Known Member
neosapien said:
So then comes another question for the foodies.… It was a bit gray on the outskirts but pretty damn pink on the inside. I surmise it was a bit thicker than most filet type things. So if I did want to make it a little more medium next time would I just increase cooking time? Or decrease temp and increase cooking time? How's that work? Purely academic of course.
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Thermodynamically speaking, allow me at to reach room temp then begin cooking. I'm no expert in food safety though.

Edit or cooking for that matter, eating I'm pro.
 
I

iamnobody

Well-Known Member
Every time I smoke I use either a handcuff key or my pocket knife to stir the bowl. Anybody else have any wierd smoking habits?
 
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