/ck/ - Food & Cooking

Here they go.

>>5452295

I doubt that they feel a thing.

King in action stand back+nobody gets hurt

By the way this thread is no retard zone.if per chance you r a tard please move along.

I was told to use 100% virgin olive oil .probably the only virgins it's ever been on this site .lol

>>5452315
I hope your wife uses the warmed steak gravy to lube your cock and give you a fantastic blowjob for making such a delicious meal.

I have to admit, I was expecting...
worse.

>>5452331

>>5452345
>using that image for anything other than "you must be new here"

>>5452347

>>5452345
>>5452347
>using that image at all

i can dig it. good call OP

>>5452409
>>5452409
Sorry...not

Let's face it OP, you only made this thread so people would comment on your bike.

>>5452295
I am better at BBQ than your Indiana ass.

>>5452295
>>5452298
>>5452305
>>5452307
>>5452315
>>5452321
>>5452323
>>5452345
>>5452356
>>5452435
Why do you post here? Every thread you have ever made has been terrible and your post quality is even worse than the retards that debate of what to get at Wendy's. Truly namefags are worse than tripfags by far.

>>5452307
Veggie kebabs from fresh and easy jackwagon

>>5452435
>saving a screenshot of a thumbnail
You really are even worse than Zed.

>>5452323
Andrew Luck is not impressed

>>5452443
Not sure how you found out he was from Indiana other than you live in Indiana like myself and know the type of terrible people who live here and would make a thread like this one.
>>5452345
>>5452356
>>5452435
>using old reaction images from 2006
Seriously?

Please post your portabella mushroom recipe

I just got a pack of 3 and think I might try it tomorrow

>>5452455
Andrew Luck is very impressed.

>>5452922
I can feel the seismic tremors from Andrew Lucks sphincter clenching all the way from Texas. Prepare your ass, you're getting DP'd this time.

>>5452295
pretty poor marbling on those steaks. How much you pay?
>>5452315
lol you sick bastard... i thought you got a HUGE porterhouse.. you did that shit on purpose. Lokos good though.

Post pics of the inside of the steak King

>>5452305
>>5452298

stop moving the grill to show your shitty bicycle

>>5453074
> shitty bicycle
> top kek

its a hyaBUSTA

>>5453122
>dose chins and dose flapjack titties enveloped in plaid
hnnng all I need is dat finger cleavage

>>5452445
You forgot to take your name off, friend.

>>5453148
...dare I ask what finger cleavage is?

>>5453151
Is that the place I need to send ricin to?

>>5453178

>>5453207
I refuse to believe his real name is Willy Gaybert. It's too obvious.

When you guys can afford something more than a quarter inch steak, make sure you reverse sear it. 280 degree oven, put a wireless probe into your meat, let it get to 125. then sear it on a 500+ degree grill or iron pan.

>OP getting BTFO for not removing EXIF data
lel

>>5453228
But doesn't searing it first "Lock-In(tm) The juices?"

>>5453440
That's a misconception. If anything, searing actually dries the meat more.
The purpose of searing is to form a crust.

>>5453228
>wanting your steak 125º inside
What are you a vegetarian or some shit?

>>5453493
plus its continues cooking the the pan and while resting

>>5453481
Does Searing Meat "Seal In" Juices?
For years, the idea that searing meat helped prevent moisture loss was a cherished and oft-cited piece of culinary doctrine. It made sense and seemed consistent with people's experiences, so it was accepted, largely unquestioned, for nearly a century.

In recent years, however, the pendulum has swung the other way, with large numbers of people now declaring the theory to be pure nonsense — a myth, like fairies or leprechauns. It's been "debunked," they say, by "science."
Introducing the "Debunkers"
You can easily identify one of these "debunkers" by the distinct air of superiority they adopt in chat rooms, message boards and blogs — anywhere the topic of searing and moisture loss is being discussed.

Ironically (though not, perhaps, surprisingly), they've bought into this supposed debunking with the same blind credulity they attribute to those on the other side of the argument: They've simply heard or read that searing doesn't seal in juices, found the argument to be compelling, and then just filed it away under "things I've decided to believe."

The only trouble is, they're wrong.

And we're about to see why. But before we do, let's take a more detailed look at the theory that searing yields juicier meat, so we can have a better idea of exactly what the debunkers think they've debunked, and on what basis they think they've debunked it.

> http://culinaryarts.about.com/od/cookingmethods/a/sealinjuices1.htm

your debunking has been debunked, bunkhead!

>>5453497
dayum son, i hope you ctrl+v'd that shit

>>5453481
>If anything, searing actually dries the meat more.

That may explain why when I cook a hamburger (about 1 1/2 inches thick) with bacon wrapped around the perimeter in the oven at 350 F until done and then turn on the broiler to finish it off is better than doing the broiler first.

It could also explain why cooking a steak in a pan medium heat or less while basting it in butter results in some of the best that I've ever eaten.