/ck/ - Food & Cooking

>>6242910
You need better ventilation in your kitchen.

>>6242913

an industrial exhaust system may have contained it

do you have an exhaust fan for your stove?

>>6242910
why did you coat your ribeye in oil? if ab told you to do that shit then he's fucking retarded

>>6242910
>How the hell is that supposed to work?!

You used the wrong oil bro. It doesn't take a rocket scientist to figure that if you heat oil beyond it's smoke point then it will smoke. You want to cook at 500 degrees? Then you need an oil which has a smoke point that high.

>>6242925

I shouldn't have said i coated it, i didn't. I used a moderate amount

Here's the recipe
http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe.html

On that page there is a video of him making it and he gets hardly any smoke at all. How?

>>6242933

I used canola oil as stated in recipe

>>6242936
>On that page there is a video of him making it and he gets hardly any smoke at all. How?

The oil you use must have a smoke point higher than your cooking temperature.

>>6242946

Well, there's a fairly obvious problem, now isn't there?

Canola oil has a smoke point around 400F.
Your oven was set to 500F.

I wonder what happened???

>>6242958

It's from the recipe bro, no reason to get mad

>>6242968

Who's mad? I'm simply surprised there is so much confusion over such an obvious thing.

>>6242968
Use clarified butter. Higher smoking point = less smoking. Pic related.

>>6242975
>Recipe calls for Canola
>AB shown making the recipe without clouds of smoke
>No fan on in clip

Its a legitimate questions man, I actually ran into this last night with a sirloin and was curious myself. Unless AB is using some kind of camera trickery it doesn't make much sense because HIS oil should be smoking a hell of a lot more.

>>6243128
>it doesn't make much sense because HIS oil should be smoking a hell of a lot more.

Yes. So the obvious explanation is either:

a) Alton is using a different oil than what his recipe says.

or

b) Alton is heating the pan less than you did.

I mean, it's not rocket science here: If you heat oil beyond its smoke point then it smokes. So if you don't want it to smoke, then you either lower the heat or you use an oil with a higher smoke point.

The smoking hot pan thing is long since debunked. You don't need to do that to get a nice crust and pros don't do it which tells you all you need to kmow.

Alton Brown.is good for some things but what he doesn't know about cooking could be seen from space.

>>6243190
Debunked how? It's the dry high heat that produces the crust

Yeah, it makes smoke. That's supposed to happen. Especially if you use canola. Try clarified butter or lard next time.

>>6243745

It's not, a medium high pan will do just fine without all the smoke. just takes a few seconds longer.

http://dinersjournal.blogs.nytimes.com/2008/12/16/no-grill-no-vent-no-problem/?_r=0

tl;dr if you want high heat, do it on a grill (800deg) stop smoking out your kitchen for a good steak

I had a similar experience many years ago, the first time I tried to make a hamburger on a cast iron grill pan.

I was not aware that the level of smoke that occurred was completely normal. It scared the piss out of my and I don't think I let the burger finish cooking.

Open a window and use your stove vent, and maybe put your smoke alarm on standby or temporarily unplug it.

>>6243763
What are you even talking about? Yeah everyone knows a pan is not ideal, but some people don't have a grill. The point of the recipe is to show you how to cook a steak when a grill isn't an option. Also, if you use an appropriate oil, you won't get as much smoke.

>>6243779

a pan is ideal.

pan fried steak is the best steak.

you just don't need to heat your pan up to 500 degrees and smoke your fucking kitchen out to get a good result.

You have to consider the smoking point of the ribeye's fat which is what's causing all that smoke since it has a lower smoke point than most oils. Also whether the meat is at room temp will greatly effect the smoke created.

It would be better for next time if the steak was rested to a temperature a bit above room when searing it with a scorching hot cast iron, it will reduce the cooking time which in turn reduces the amount of smoke generated.

Why so much animosity ITT?

>>6243763

I'd love to hear from someone who can make a nicely seared medium rare ribeye in cast iron. Is that you?

Mind sharing?

>>6243834

there's like two OC ribeye threads going use the catalog m8

>>6243834
see
>>6242981

>>6243870

That's a terrible example

>>6242910
Been fiddling with the best way to cook a steak in a cast iron frying pan for a couple of years now. My go to method is leave steak out to get to room temp, heat frying pan with just a teaspoon of lard, and then throw steak onto searing hot pan, and place top (or if you are me, a piece of tinfoil that covers the pan). Let it sear for about two minutes, or until it breaks free from the pan, flip, cover and go for another two minutes or until it breaks free.
Remove steak from pan, cover, allow pan to cool down a bit. After about five minutes, put pan back on heat, high, and wait until it is fiery hot. Throw steak on, no cover/top and let cook for a minute to a minute and a half, flip, repeat.
Remove steak and allow to cool for five minutes uncovered.
This tends to be a rare steak, with a crispy, crunchy outer shell, and red, red steak inside.