|
Searing
Mar 18, 2008 7:12:33 GMT 12.75
Post by Toby Benoit on Mar 18, 2008 7:12:33 GMT 12.75
Alright fellers, I need ya'll to s'plain something for me.
I know that lots of cooks sear ther meat to hold in the juices so tht it doesn't dry out terribly, right? Do you do that before you put it on the grill or for oven baked groceries.
I just got a pack of steaks on sale, but they're cut real thin. I was gonna stick them on the gas grill, but I don't wanna dry them out. Should io sear them first, or just forget the grill and go ahead and chicken fry them?
|
|
|
Searing
Mar 18, 2008 10:08:32 GMT 12.75
Post by Paws on Mar 18, 2008 10:08:32 GMT 12.75
Your friend and mine Alton Brown did extensive studies on the affects of searing and determined that it has no a :-*ffect on retaining juices . It does however improve the flavor and develop carcinogens in the process. If you want it juicy, get it young (pink in color) and cook it quick, rare to medium rare. Else pour gravy on it!
|
|
|
Searing
Mar 18, 2008 15:19:36 GMT 12.75
Post by Toby Benoit on Mar 18, 2008 15:19:36 GMT 12.75
Developes carcinogens??? Phukk Dat!!! I expect it'll be beatn up and tossed in the skillet and gravied up! I got a sack of taters ready to turn into home fries and a big can of Pillsbury biscuits to toss in the oven too. Alright, HOW does it turn carcenogenic?
|
|
|
Searing
Mar 18, 2008 15:22:15 GMT 12.75
Post by azslim on Mar 18, 2008 15:22:15 GMT 12.75
Let your grill get real hot before you throw your steaks on, especially for thin ones. That way it is just a couple minutes at most on each side before they are done.
Another thing for thin steaks and the grill is fajita's. I will put a cast iron skillet or griddle on the grill to heat up, then cut up my meat, peppers and onions, give a light coat of olive oil and seasonings. About the time I have all the prep work done the cast iron is really hot and ready to cook. Doesn't take long and the stuff is done, pull the cast iron and put it on the table and cook your tortilla's on the grill should you desire it.
|
|
|
Searing
Mar 18, 2008 15:27:14 GMT 12.75
Post by Paws on Mar 18, 2008 15:27:14 GMT 12.75
Developes carcinogens??? Phukk Dat!!! I expect it'll be beatn up and tossed in the skillet and gravied up! I got a sack of taters ready to turn into home fries and a big can of Pillsbury biscuits to toss in the oven too. Alright, HOW does it turn carcenogenic? I can't remember all those multisylabic words. The charring creates altered proteins and acids wich foster inflammations, polyps, etc. Goes for virtually all meats, especially ground meats. Oh, good news all that stuff that eliminates "free radicals" is supposed to wipe out those affects. That includes cilantro.
|
|
|
Searing
Mar 18, 2008 19:06:23 GMT 12.75
Post by Two Tales on Mar 18, 2008 19:06:23 GMT 12.75
I disagree with Mr Brown on the searing..due to experimentation and creative cooking for the last 10 million years..we'll leave it at that, however I have seen him do a couple of things that I can't believe recently..like plopping his pork ribs into a pot of boiling water and par cooking them for 30 min prior to grilling them...ok for those tasteless Chinese things you can get at the Peking Moon..but most definitely not for good Ol' BBQ...
|
|
|
Searing
Mar 19, 2008 0:22:15 GMT 12.75
Post by Paws on Mar 19, 2008 0:22:15 GMT 12.75
You don't par boil ribs for BBQ, to grill them maybe but not BBQ; that's just plain dumb. By the way the source for the development of carcinogens was not Alton, some doctor. He says that grilling to black or charring does the same thing. He recommended not eating meat at all but if you do eat it raw or rare. p.s. You can disagree with Mr Brown but not his method of study because it was pure science. He took various cuts of meat and seared them having weighed them before and after searing for moisture retention/loss. In every case the cut of meat seared lost as much moisture as did the unseared sample. There was virtually no difference.
|
|
|
Searing
Mar 19, 2008 0:47:13 GMT 12.75
Post by Lt Colonel Bruce Reynolds on Mar 19, 2008 0:47:13 GMT 12.75
I don't know about you guys , but when it comes to meat such as a steak, I want mine medium , It's hard to gum a well done steak if you ant gots no teeth
|
|
|
Searing
Mar 19, 2008 0:54:27 GMT 12.75
Post by Paws on Mar 19, 2008 0:54:27 GMT 12.75
I had me a lady up in Columbus many years ago who wanted her steak; "Black on the outside and red on the inside" She was a black lady and I think it was sexual but none the less I slapped that porterhouse on the grill and added a propane torch to it!
|
|
|
Searing
Mar 19, 2008 1:17:44 GMT 12.75
Post by Snake Eyes on Mar 19, 2008 1:17:44 GMT 12.75
I just got a pack of steaks on sale, but they're cut real thin. I was gonna stick them on the gas grill, but I don't wanna dry them out. Should I sear them first, or just forget the grill and go ahead and chicken fry them? Toby, What is very thin?Less than a 1/2" + or -.Slice and stir-fry. I like my steaks rare so a 3/4 to 1 " sear on high heat for maybe 2 or 2 1/2 minutes per side is about right for me.... I personally feel that searing helps with a piece of tough meat that will be used in a pot roast or stew. Also a fine steak as long as you don't order or grill it beyond medium rare/medium.IMHO snake-eyes
|
|
|
Searing
Mar 19, 2008 4:49:10 GMT 12.75
Post by OLKoot on Mar 19, 2008 4:49:10 GMT 12.75
I just got a pack of steaks on sale, but they're cut real thin. I was gonna stick them on the gas grill, but I don't wanna dry them out. Should I sear them first, or just forget the grill and go ahead and chicken fry them? Toby, What is very thin?Less than a 1/2" + or -.Slice and stir-fry. I like my steaks rare so a 3/4 to 1 " sear on high heat for maybe 2 or 2 1/2 minutes per side is about right for me.... I personally feel that searing helps with a piece of tough meat that will be used in a pot roast or stew. Also a fine steak as long as you don't order or grill it beyond medium rare/medium.IMHO snake-eyes I think thats the only way to handle a pot roast or stew.....It definitely adds to the flavor.....I knew a woman a couple of years ago that when she and her husband would come to one of my BBQ's, she insisted I cook her steak till it was shoe leather.....
|
|
|
Searing
Mar 19, 2008 10:53:52 GMT 12.75
Post by Bro. Freddie on Mar 19, 2008 10:53:52 GMT 12.75
I don't know about you guys , but when it comes to meat such as a steak, I want mine medium , It's hard to gum a well done steak if you ant gots no teeth I like my steak weel done, so thats why I got store bought teeth ;D
|
|
|
Searing
Mar 19, 2008 11:48:54 GMT 12.75
Post by Paws on Mar 19, 2008 11:48:54 GMT 12.75
Make sure you don't get the wife's by mistake next Sunday now!
|
|
|
Searing
Mar 20, 2008 7:23:49 GMT 12.75
Post by Toby Benoit on Mar 20, 2008 7:23:49 GMT 12.75
They was less than half an inch and I ate them rascals last night! I whomped on 'em pretty good with a tenderizer and rolled them fellers in seasoned flour and fried them up. Then I made a gravy with the leavin's in the pan and poured that over the steaks and a small pile of mashed taters. Damn good eats! I normally eat my steaks rare to medium anyway, but when they're so thin, I just didn't want to dry them out. gonna get me a couple of nice thick ones for the grill this weekend maybe. I loves my beef!
|
|