FOOD THREAD 1
- Thread starter pardus
- Start date
Locksteady
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- Feb 14, 2012
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I only recently became aware of what it meant to 'reverse' sear because I usually eat them blue and never used ovens for any of part of the cooking.
It does look very tender, though. I'll have to order it this way next time I'm out and feel like getting something a little less bloody.
Do you salt ahead of time? If not, next time season liberally with salt both sides around 24 hours a head of time and place it on a bake rack in your refrigerator so the juices drop out instead of letting your steak sit in it. Also, when it’s in the oven, use a baking rack too so it gets a more even cook on all sides. Stole this trick from Alton Brown.
Alton Brown is the World's greatest food resource and should be protected at all costs.
SpongeBob*24
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I do salt ahead…I’ve gone through a number of seasoning experiments but keep coming back to Montreal Steak Seasoning.
Typically I place a baking rack on top of a 9x13 pyrex glass baking pan and I’ll let rest on counter for about 45 minutes to get closer to room temp and to catch any juices and give more air circulation. When I start the cooking process I’ll put it into the oven just like that, elevated on a cooking sheet sitting on top of the Pyrex.
I’ve found that starting the oven at 225 degrees until the center is about 60 is a good temp to get it started. Then I turn down to 185 and pull at 105.
I keep seeing "Danos seasoning" on you tube. Lots of flavors.
If Puerto Rico was a flavor.
Maduro v Queso Blanco. (Fried sweet plantains and white cheese).
Maduro v Queso Blanco. (Fried sweet plantains and white cheese).
Why does it have to be white cheese? You a racists? Why not call it cheese lacking in color? or Beyaz peynir so no one knows what you are talking about.
Never had pure honey comb. Probably gonna be orgasmic. I'll post video....
You're welcome.
BZZZZZZZZ
You're welcome.
BZZZZZZZZ
It's even better freshly stolen from the bee's.
It was amazing. Maria said I moaned. No video, I'm sorry. I'm sure you're all disappointed....
To bad. Not every day you see a walrus eat honey.
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SpongeBob*24
Verified Military
Thats beautiful!!! I would love to try and recreate that if you're willing to share the recipe.
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Here you go. Redicously labor intensive.
Used a 12” well oiled cast iron skillet and used the recipe to make 1 pizza instead of 2.
The sauce was amazing, the crust was good but not as flakey or pastry like compared to Lou’s.
To transfer from the pan and onto the cutting board; I let it rest for 15 minutes after pulling from the oven and then used two spatulas to lift and slide. Large chef’s knife was easier to cut slices with.
Chicago-Style Deep Dish Pizza - Sally's Baking Addiction
