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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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6241234 No.6241234 [Reply] [Original]

I'm baaaaack! I did the ribeye thread earlier and got a lot of shit for supposedly over cooking it, even though I explained that my camera didn't do well with pink. A generous anon in that thread suggested not using the flash. He was correct. I'll post flash, and no flash for this sirloin I cooked tonight. You be the judge.

>> No.6241238
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6241238

With flash....

>> No.6241241
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6241241

...and without.

>> No.6241247

In short, that ribeye was perfectly cooked...

>> No.6241405

that thread is still up, this is pointless.

>> No.6241407

>>6241234
sirloin, poorfag OP.
Shit tier meat for shit tier OP.

>> No.6241412

>>6241241

is that actual blood?

>> No.6241432

>>6241412
No, it's hemoglobin, the fluid present in meat once the blood is drained.

>> No.6241434

>>6241405
The point was to show that the steak was cooked perfectly. It was my camera skills that suck.

>> No.6241440

>>6241412
what kinda dumbass thinks blood is pink and extremely see through

>> No.6241443

>>6241432
I meant to type myoglobin. My bad.

>> No.6241445

>>6241440
could've been blood mixed with other fluids, also im kind of new

>>6241443
thanks

>> No.6241446

>>6241234

So you had a stake, baked potato, and asparagus twice in like 5 hours?

>> No.6241448

>>6241446
*steak

>> No.6241451

>>6241234

damn that looks delicious. would be nicer if the steak portion was larger though

>> No.6241558

>>6241446
Last night and tonight. Two different days...

>> No.6241568

Steak is perfect medium, asparagus is overcooked as fuck. Potato is standard. Picture quality is quite good. Overall fine job.

>> No.6241570

>>6241234
I had this for lunch and I'm a skinny rich guy.

>> No.6241877

>>6241234
>fire grilled asparagus cooked in the funeral pyre of your enemies
>lean red meat still dripping with the steers lifeforce
>uh, a potato

Fukken looking good, I'm not a baked potato guy but even that looks pretty tasty.

Personally, I would've gone with broccoli instead of the potato. The florets are exceptional when it comes to soaking up the remaining meat juice off the plate.

>> No.6241885

>>6241558
Slow eater.

>> No.6241889

>>6241234
should have made a nice au jus sauce with some deglazed pan drippings and wine.

>> No.6242894

>>6241434
>241434
>that thread is still up, this is pointless.
so post it in the original thread...

>> No.6245107

>>6241234
How long did you cook the steak?
How long did you bake the potato?
How long did you grill the asparges?