h a l f b a k e r yA riddle wrapped in a mystery inside a rich, flaky crust
add, search, annotate, link, view, overview, recent, by name, random
news, help, about, links, report a problem
browse anonymously,
or get an account
and write.
register,
|
|
|
Sometimes, no matter how hard you try, you can't cook a steak at home as well as a restaurant. Unless you have a gas grill with commercial grade burners or are willing to to set off every smoke alarm in the house, you just don't have the heat necessary to sear a steak on the outside to seal in the juices
on the inside. You end up with dry grayish meat. This idea is not about pre-cooked ready to eat meat dishes. It is about being able to go to a section of the grocery store meat department and purchase steaks that have been pre-seared at intense heat, but are uncooked inside. At home you'll be able to use most cooking methods to cook the rest of the steak as you like, but the tricky part will have been done by the meat company for you. You end up with steaks that look nice and grilled on the outside and are flavorful and juicy on the inside in less time. Of course, if you are really good at grilling and have the equipment, go buy the regular meat.
Red Arrow
http://www.redarrowusa.com/newstuff.htm
Sells additives to simulate grill marks and flavour. They can even simulate gas grill taste! [Cedar Park, Oct 04 2004, last modified Oct 21 2004]
Hot Air Cooker
http://www.tvproduc....com/04-hwca-6.html
Steaks look and taste broiled, without all the skeeters biting outside or the heat/smoke from an oven. [thumbwax, Oct 04 2004, last modified Oct 21 2004]
Here's the real issue
http://www.evergladesseasoning.com
For the best steaks ever, no matter how you cook them. The locals call this "monkey dust". [lintkeeper2, Oct 04 2004, last modified Oct 05 2004]
Please log in.
If you're not logged in,
you can see what this page
looks like, but you will
not be able to add anything.
Annotation:
|
| |
Baked by 'food stylists': they use irons to brand grill stripes into raw meat before a photo shoot. |
|
| |
I suppose you could take the meat home and broil it after, but I wouldn't risk it, with the meat being under hot studio lights for several hours. |
|
| |
Yuk. You'd never make a decent steak this way. I don't want to seem unsympathetic [wombat], but you really should just go buy a griddle and learn how to cook. |
|
| |
judging the quality of the meat might prove tricky too, sorry. |
|
| |
I like this idea... it might be tricky to get right, but it's a product that the world needs! |
|
| |
Thanks for the comments. I'd like to clarify that the appearance of grill marks and color and smoke flavor is definitely baked, but the issue of searing in the inside of the steak with high heat still remains to prevent that dull grey-all-through George Foreman Grill look. A precooked steak would have the proper searing but it may get overdone inside on reheat. I have done some great steaks with a gas grill with big burners outside, and I have almost burned the house down with a white hot skillet to blacken a steak. The thinner the steak the harder it is.
How do you get charred on the outside, pink inside using normal cooking methods? |
|
| |
Use a very hot, thick cast-iron griddle [wombat]. It retains the heat when the steak is put on it. And it sears the outside quick enough to prevent the horrible greying you get when the steak is actually cooked by steam coming off the pan. For the same reason, it is a good idea to dry the steak with kitchen towel before cooking, so there's nothing dripping on the griddle. And move the steak only once to turn it. After that, its just a question of getting the timing right, which you manage with a bit of practice. Once you know how to do it, you'll find yourself avoiding restaurant steak, because they don't cook it *just* the way you want it. |
|
| |