/ck/ - Food & Cooking

>>17355156
>using a 90s keyboard

SHIGGY

cram

>>17355156
What cut of steak is it? And what language is that?

>>17355163
i found it in the dumpster next to a bunch of stalker cd's including some russian mod cd's. it works great i love it

>>17355177
i have no fucking clue, i cant read estonian, i translated it it just says organic grass fed steak cuts

>>17355156
You might be buying tough cuts of meat more intended for stews than steaks.

i also regretfully only have an electric stove, how hot should i cook this anyway? ive never cooked it on full heat just 4/6

Maybe start with knowing what something is before you purchase it and try to cook it. As far as I know this is stew meat.

>>17355156
>>17355184
You probably bought stew meat, it won't be good unless you cook it for a long time with liquid under low heat

>>17355194
>>17355200

no way i didnt know that stuff even existed, i feel like a moron. i guess ill try to figure out how to make a stew with this? are there any good places to look for a recipe or a youtube thing yall think is good? ill run back to the store once i find one. just a heads up im really poor and a bit stupid so the cheapest and simplest is what im looking for

>>17355193
Try not pounding it. Make sure it's good and dry. Season. Sear on higher heat a couple minutes on each side. Try to keep it pressed into pan so you get a good sear. Then lower heat and let it finish while butter basting. There's prolly a fine line between well done and overdone also. Do you have a temp probe?

>>17355209
Try doing something like this
https://www.youtube.com/watch?v=oP7wBsbEh7M

>>17355209
>and a bit stupid
It's ok to be dumb

>>17355156
Probably marinate it in some vinegar and milk solution or something. Keep that keyboard /g/tards go crazy for ibm boards

>>17355156
Take out steak, season it generously with salt and pepper and leave it outside the fridge for at least 30 minutes or until it's at room temperature.
Take a skillet, put it on high heat and add butter.
When the butter is brown, close to the point of burning, add the steak. It should be making a lot of noise when it hits the skillet. Sear it at each side for about a minute or two. It needs to be seared well otherwise it loses moisture and becomes tough. This way it'll be rare to medium (depending on how thick the cut is).

The key is to seal the beef by searing it, keeping moisture in.

Another way is to first cook it sous-vide (beef in sealed plastic bag in 60°C water for about 30 minutes). You'll obviously need a kitchen thermometer for that. Then sear it quickly on each size on high heat. Use seasoning and butter.

>>17355212
no sorry i dont, i cook really simple things that usually dont need that, like eggs or fried rice etc. i dont even have a scale or anything like that. the most i do is mesure rice by putting it in a glass and adding 2 more glasses of water from the same one

>>17355226
What he's recommending won't work for the meat you bought anyway

ive never really cooked steak before i always just use mince and make navy pasta, bolagnase, burgers or add it to rice. steak is something new for me. but im willing to learn!

>>17355227
Only one way to find out. Test cook a piece

>>17355218
i dont have a dutch oven whatever that is, will this work with a normal steel pot?

>>17355189
This. It's stew meat op. Put it in a stew

>>17355224
>leave it outside the fridge for at least 30 minutes or until it's at room temperature
https://www.seriouseats.com/old-wives-tales-about-cooking-steak

>>17355246
oh man theres wine? that stuff is a bit out of my price range lol. ill keep looking unless i can just use water or something

>>17355209
https://www.youtube.com/watch?v=ZT3GlECfYoU&vl=en-US

>>17355259
Caramelize a bunch of onions. Add some garlic. Sear off beef.throw it all together with au jus/stock/beer/shot of brandy/whatever u got that sounds good. Let simmer till tender. Eat with crusty garlic bread. It will be an orgasm in your mouth

>>17355224
>needs to be seared well otherwise it loses moisture
are you a “seals in the juices” kinda guy?

>>17355156
ITT: A bunch of retards that dont take the time to look at OP's pic and see its cut chunks of meat and not a steak

>>17355224
>leave it outside the fridge for at least 30 minutes or until it's at room temperature
I didn’t read your whole post…you would have to leave it at room temp for a few hours to get to room temp
>sear in butter
yeah butter burns at a far lower temp than steak sears, AND is mostly water so this would steam the steak
>seal the beef
yeah you’re a fucking moron on a cooking board, did you really think you could get away with this shitpost? fuck off back to Facebook, nana

>>17355156
Sorry, your gonna need another 3rd worlder to help you with that LMAO

alright guys op here back from the store, i got some stuff and this is my game plan on winging it. so i have a metal pot thats fairly large, gonna cook my steak in that with salt and pepper, once thats done gonna take it out and cook onions with garlic in buttter, once thats good gonna add some carrots and some flour. once thats good gonna add some water with bullion cubes and cut up potatoes and add the lid and leave it on low medium heat for about an hour. anything wrong with this? this is my first time, image unrelated

>>17355470
sounds perfect, my eastern bloc bro, post results later

>>17355486
will do!
this thread is a lot nicer than my last a couple years back where i was looking for recipe places on cheap east euro food and everyone thought i was some kind of russiaboo and called me poor lmao

>>17355402
Feel free to translate it for us

>>17355470
Sounds good to me. Keep us updated. Also don't over do the flour. You can always add more if too thin. What will you be drinking while you cook?

>>17355402
So you didn't read the thread at all

>>17355226
>i dont even have a scale or anything like that. the most i do is mesure rice by putting it in a glass and adding 2 more glasses of water from the same one


That's a pretty smart hack

>>17355513
Full fat milk lmao. Sorry don't have any zhiguli on me right now

>>17355551
>Full fat milk lmao
Not my first choice but not bad. What's zhiguli?

I love everything meat and I love milk I drink 2 liters a day or otherwise my manual labour job at the factory becomes unbearable I find

>>17355557
Soviet beer, its still made today its really good, I'm not a big beer guy I like whisky, absinthe, cider and rum but zhiguli is an exception for me

>>17355570
Spasiba. Are you listening to uamee while you cook?

>>17355178
If i lived like you'd, i'd be a millionaire from all the money i save.

>>17355580
I am now lmao

>>17355551
casio, fuck yeah!
did that come with an adidas track suit?
just fucking with you, have a ton of friends from former russian slave states who moved here in the late 80’s, so I get the equivalent of the “n word pass”

>>17355163

Those IBM keyboards were the best though - the right amount of tactile feedback, a satisfying sound with each pressed key, record braeking WPM scores produced on those. If you use chiclet/island keyboard or worse, a touchscreen one' then you are a goddamned fool.

>>17355156
kek kuidas sa nii rumal oled, et sa ei suuda tavalist liha praadida?

Stew turned out great thank yalls for the help!

>>17355781
>N-word pass

It's called the Slavshit Ticket.

>>17355783
Being obsessed with sensations like the feel of pressing keys is a classic sign of autism

>>17356304
Awesome. Btw kopeika is one of my favorite songs

>>17355156
Amerifag in CZ, it's impossible to get good beef here. Make a stew

>>17356304
nice work anon. next time add a cup or so of canned tomato puree when everything starts simmering

>>17355767
Are Slavs so poor they are forced to use Ruizu’s?

>>17355156
>>>/g/

>>17355209
"stew meat" is shit, even if you slow cook it in a stew it will still end up much more tough than a regular whole cut of meat