/ck/ - Food & Cooking

I prefer well done, medium is a lot more tasteless

>>11831270
this is the scientific version with explanations.

>>10661767
>You ever notice that nobody actually posts pictures of the food they have made?

you've clearly never been on Instagram. It's almost exclusively Millenials posting food they have either cooked or bought.

also, I don't see you posting any pictures. So I guess you can't cook. XD

>>9698736
It looks like the tail end of the chuck section, where it meets the rib section. maybe one or two steaks away from being a ribeye, but the fact that there are three distinct muscle groups make me doubt that it is actually a ribeye

>>9643539
>use the reverse sear bible.

nah. that shit takes too long and does not significantly improve the end result c.f. the sear-first method.

An hour to cook a steak? fuck off. I can sear a steak in a pan in 4 minutes, rest it for 10, finish it a 450F oven in a few min, and then serve it hot. Basically, in less than half the time, I can accomplish the same result by simply doing the same actions in the right order. "Reverse sear method" is just the proto sous vide method for cheapskate buffoons.

Bottom line: if it takes you more than 20 min to cook a steak, you're doing it wrong.

>>9627918
the most triggering part of that image is the constant mis-use of the word "toppings." Like, how the fuck do not realize that TOPPINGS are called TOPPINGS because they go ON TOP of a thing. If the TOP of the sandwich is a piece of bread, then anything underneath that bread is categorically not a topping, it's a FILLING.

9/10 triggering effect

>>9269057
>You shouldn't just be able to write a menu and call yourself a chef

you seem to not understand how the food industry works. Once a chef proves their technical abilities, there is nothing wrong with delegating cooking tasks to their sous chefs. This usually frees up the head chef so they can focus on creating novel dishes, which in turn can lead to awards, such as Michelin stars.

If a head chef writes a menu full of new dishes, and then tells their sous chef to cook them, those new dishes are still the ideas of the head chef. In fact, all a chef really needs to do is just create a new idea, delegate cooking & prep, and then inspect the final product before serving it.

What dumbasses like you seem to have a hard time with is that the value a head chef brings to a restaurant is their ability to create, delegate, and inspect. Any grease monkey can cook on the line, but it takes a visionary to oversee the operation and consistently turn out greatness on a plate.

>>9240439
that's the best looking shit on a shingle I've ever seen in my entire life, and I spent 24 years moving from one US Army post to the next. Well done, my nigger

for the uninformed:
http://www.cooksinfo.com/shit-on-a-shingle-recipe

that is God-tier chow, sir. HOOOAAAHH!!!

>>9221200
look up Denver steak next time you go to buy a chuck roast. Denver steaks aren't that popular yet, but they are likely going to have the same rise to fame that skirt steak and flatiron steak had.

Most grocery stores in the USA don't sell Denver steaks, but you can cut one yourself if you buy boneless chuck shoulder roast. The meat itself comes from just behind the shoulder blade, near the start of the rib section.

When looking at the shoulder roast through the grocery store packaging, you should be able to spot a single muscle about the size and shape of your hand that is the thickness of the whole roast. That muscle makes a great steak (or two). It will have seam of connective tissue and fat on one side, holding it to several smaller bits of muscle like the roast in your picture. The outer side of the Denver steak should be connected only to one or two small muscles that can be easily trimmed off. Cutting it away from the rest of the roast should be trivial with a good deboning knife. Depending on the thickness of the roast, and the marbling, it may be necessary to use your best slicing knife to portion it into two 1" (~2.5 cm) thick steaks.

No need to marinate, but mind which way the muscle grain runs when you cut into it after plating.

>>9085092
Fuck you and fuck your god damned face. this is the official USDA approved steak cooking guide. get rekt, faget.

>>9026413
your chart is objectively wrong. pic related is the real chart.

>>8916987
>muh roomie shat in the turlet and I saw some residue
>i moved out because muh autism

you sound like a stupid fucking baby. the toilet is a place for shitting. occasionally, it does not function properly, and some shit or shit residue might be left behind, despite flushing the toilet. If you don't live alone, then you might occasionally see someone else's shit or shit residue in your home turlet. Get over it. or kys, your call.

>>8648229
kek butthurt rarecuck

you literally eat dog food

>>8647968
>overcooked
*perfectly cooked

>>8628764
>she cooked them well done with a dark crust
nice and crunchy on the outside, perfectly cooked on the inside...sounds delicious, your wife deserves more credit than you give her

it's called well-done for a reason

the man has good taste

>>8608973
>completely grey steak
the ONLY way to cook it

just face it, steak is shit tier

>anything less than medium well

>>8571811
the nigs have good taste in meat

>>8531390
>I've tried marinating it in plain yogurt
>uses plain yoghurt
>complains that end product tastes plain

think it through, champ. Maybe if you added some fucking FLAVORS to your marinade, your marinated chicken would have more flavor. Funny how that works, eh?

kys

>>8499786
your confirmation bias is showing, Monica