/ck/ - Food & Cooking

>>11111282
>How do the fancy steakhouses do it?
they have access to better quality meat than consumers

>>11111282
They probably pan fry it about 30 seconds longer on each side than you'd like. When you use multiple methods, that's just trying to finds way to make the center more done, which is stupid, because if i wanted done eat ground hamburger

>>11111282
Reverse sear. Bake, then sear. You will get less of an overdone section if you do it this way, and the crust will be much better.

>>11111318

This.

>>11111364
It's the non-meme version of Sous Vide. Sous Vide machines just add training wheels to the process of a reverse sear.

>>11111396

I just find it results in a much better cooked piece of meat where the inside is almost completely uniform, unlike what you get by just searing alone.

>>11111282
sous vide

you can not screw it up.

>>11111491
Do you mean Sous Vide, or Reverse Sear?
I'm not really shitting on Sous Vide, it's just that the Reverse Sear technique is more available and a little more versatile overall. Some of the best carnitas I've ever made were a 36-hour sous vide finished in an oven for 10 minutes on a cleaning cycle.

>>11111501
I'm a little confused. Why sous vide and then oven? I get sous vide and then pan to sear it but the oven doesn't really add any sear and just cooks it more.

>>11111501
>>11111505

You are both confused. Bake and then sear. No sous vide.

>>11111505
Carnitas are traditionally a slow-cooked oven or smoker dish. The ultra-high heat oven at the end, paired with a crust applied to the pork shoulder that is loaded with smoky flavors, creates a better texture and flavor balance in the finished carnitas.
The crust wouldn't hold up to a pan, and the texture wouldn't be right due to too little moisture loss. Carnitas are a form of pulled pork, so consider what adding a dried, smoky exterior to spoon-tender pork ready to pull will do for the meat.

hey guys, do you eat the vegetation next to the stake or is it just pure faggotory decoration?

>>11111548
The stuff in the OP is a garnish. If it's meant to be eaten, you'll know.

I fry it in sunflower oil until it is grey in the centre.