/ck/ - Food & Cooking

>LOOK AT ME I HAVE A GIRLFRIEND SHES SO AWESOME OMG XDDDD

Can you fuck off with your blog posts, nobody gives a shit

>>6442593
gb2/r9k/
He only mentions her girlfriend in a single fucking sentence.

>>6442606
his*

>>6442572
>since when did /ck/ start referring to themselves as cu/ck/s
>>6442593
>angry nigger shit posting because of an explanation as to where he got steaks

im goin back to /pol/ you guys are faggots

heres some meat so im still on topic

>>6442612
/ck/ is a fairly slow board. Be patient.

>>6442572
Wagyu isn't that hard to cook. The biggest advice to make sure the Wagyu isn't fucked up is to make sure the core is hotter that 70 Degrees C. Wagyu has these fat strains inside. They increase the taste of the steak, but only if they are hotter than 70 degrees.

>>6442572
idk about those steaks in particular OP but me and my friends usually leave them in the fridge until its their turn on the grill (about 10 minutes before hand) get them lubed up with a little bit of worcestershire sauce and then season them. usually a 5 min sit on one side and a 3 - 4 on the other depending on how hot the grill is.

>>6442636
So you are a shit cook I see

>>6442649
just preference i guess

>>6442649
Agreed. 10 minutes is too short, and Worcestershire on steak? Just kill yourself already.

>>6442649

>sez the guy who couldn't make fried eggs to save his life

fuck off shitposter

>>6442631

>>6442665
>Worcestershire on steak? Just kill yourself already.

I'm not the guy you're replying to. I agree it would be a waste on really good meat as OP claims to have. But what's the problem with worcestershire on basic steaks? It's an ideal flavor combination, and the little bit of sugar in the worcestershire helps with the caramelization during searing.

>>6442572

butterfly each one and pound flat under some wax paper until no more than 5cm thick. carefully slice into long strips and cut those across the grain into a chiffonade

stirfy in a hot pan with a mix of soy sauce, ginger, garlic and pepper with some fresh broccoli florets. finish with a drop of black bean sauce (or oyster sauce, one is sweet the other savory)

serve with rice.

Honestly, OP? I have alway's liked well marbled and "fatty" aged porterhouse, prime rib, or rib eye. Kobe or wygu is a bit much, even for me. (rather have the beer massaged on me, eat the steaks later) Do What you will,(going to anyways) but if me, I'd trim those hunks of fat off, and feed to the birds. They might need it, chances are, you don't. Get a good sizzle going in a pan, s&p, some cannola, rapeseed, or even gasp, corn oil, flip it once, then into the the oven, untill YOU like it. not me, nor others. You.(Although, a pretty good guy.. b.s, like everyone else, try to leave a dish rag on the oven door handle, nor burn the place down. You won't forget that twice which I guess is the point. though we forget..

>>6442593
butthurt single detected.

>>6442728
paying 200 bucks for grade 8-9 steaks to then cut the fat off

come on nigga

>>6442690

>and the little bit of sugar in the worcestershire helps with the caramelization during searing.

no, it just adds caramelisation, which is a different reaction to the maillard reaction that you want from the beef.

>>6442931
well you are really paying for the fat in the muscle, not around it.

still, that guy you are replying to is dumb

>>6442941
>no, it just adds caramelisation
Yes, that's the point.

>which is a different reaction to the maillard
Yes, that's the point.

>>6442951

that wasn't the point and you know it.

>>6442572
>which sounds fucking mental to me
It's a bastardization of french technique for cooking steaks. You are supposed to sear it, then put it in the oven.

>>6442964

No, I really don't follow what you are trying to say?

Are you trying to say that there should be no caramelization at all when cooking a steak? That's silly, because even without adding anything meat contains natural sugars which caramelize on their own. Of course you don't want to overdo it, but that's what is so nice about worcestershire sauce--it contains just a little sugar, so it doesn't overdo the caramelisation--it adds just the right amount in my opinion.

Caramelization and the malliard reaction are two different things. Both of them occur during the process of browning/searing meat. They are both key to developing good flavor.

>>6442970
45 minutes though?

>>6442988

>Caramelization and the malliard reaction are two different things.

why the fuck are you telling me this, it is abundantly clear that i know.

if you add sugar to the outside of a steak when you sear it you are asking for burning, if you add water to it you are asking for a shitty sear. the worcester sauce doesn't 'help' the steak caramelise it just caramelises on its own. if you want to brown the steak, deliver enough heat to it. unless you're raising its pH or something you aren't 'helping' it brown by adding shit you're just putting stuff in the way and browning that instead.

>>6442572
ive had pretty good results with the sous vide -> sear method with waygu steaks. seems to render close to the right amount of intramuscular fat

>>6442999
>if you add sugar to the outside of a steak when you sear it you are asking for burning,

Sure, if you dunked it in a bowl of powdered sugar. But the small amount in worcestershire sauce won't burn.

>> you're just putting stuff in the way
Perhaps you're used to a strange sort of worcestershire? The stuff that I use--lea and perrins--is very thin, watery consistency. It soaks into the meat very quickly. It doesn't leave a thick coating or layer around the outside. There's nothing whatsoever getting between the meat and the heat. The steak does not drip liquid and is dry to the touch when it goes onto the grill.

>>6442572
>buying fake kobe
>ever
*tips fedora*

>>6443029
explain your fedora tip fat man

unpopular opinion time

just cook them how you normally like your steak, you'll tell the difference, you're less likely to fuck up some new recipe you might not like, and you'll know for sure you'll like it

i like mine blue rare bc im a fag and i just pop the ole cast iron pan on super high and cook both sides till brown and call it good

if you want to cut it up and make another meal,

>>6442714
this dude has a good idea. i usually do basically this with leeks and daikon strips

In my opinion you're better off not putting your trust into 4chan. Most (not everyone) here likely wants to see you fuck these up.

>>6443029

there is no such fucking thing as kobe beef.

>>6443257

not an unpopular opinion at all, first thing you wanna do with a new meat product is pan fry it and give it a taste. i think the japanese often just boil it in a broth thinly sliced though and it looks pretty fucking great

>>6443280
there is:
> refers to beef from the Tajima strain of wagyu cattle, raised in Japan's Hyogo Prefecture according to rules as set out by the Kobe Beef Marketing & Distribution Promotion Association but you've probably never had it unless you have had it in japan

>>6442714

you monster

you do that shit to cheap meat

not expensive meat

just put salt on it and cook it over charcoal, medium heat, until the last moment at which any pink would be left in it.

there is no other answer.

i'd eat it with worcestire sauce and a baked potato

>>6443286
err didnt mean to greentxt this part:
but you've probably never had it unless you have had it in japan

>>6443271
where better? I's easy, always easy, but for a colosol (don't worrie, will be corectted, fast) f'up like me), not always easy.. there are dangerous psydopaths and rabid dogs or dawgs. and you cannot always be sure.. some pig, loke eb white said. or stewart litttle. Iknow rnough toknowI am not so certain. and some deserv death, unecivicully, not so easy to take it. but I have. and will. the other is worse, worst or wusst..

>>6443344
Are you drunk? Or perhaps English isn't your first language?

>>6443288
Isn't it supposed to be a culinary sin to cook steaks (especially good ones) well done?

>>6442672
Who said anything about eggs?

https://www.youtube.com/watch?v=AmC9SmCBUj4

>>6442572
Season, grill for 2-3 minutes a side, eat

Don't treat these like you would a normal steak, they're not. The amount of fat in these makes them super rich, like foie gras or berkshire pork. Treat the portion sizes as such or you'll get sick of it fast. Those two filets are probably enough for 4 servings. For cooking, keep your seasoning minimal. Some salt is really all you need. Aim for medium rare, and err on the side of rare. Make sure you let it rest. I like to slice it thin afterwards.

>>6443288
>until the last moment at which any pink would be left
What the fuck does that even mean? Well done? You're telling him to cook a $40 dollar steak well done?
Throw those fucking ROOM TEMP steaks on a 600-700 degree grill for 3-4 minutes per side, totaling 6-8 minutes. 6 is medium rare and 8 is medium. Season however the fuck you like but use DRY seasonings. Those shitty marinades and liquids cause the steak to have a grey nigger texture. You want a nice crust on those mother fuckers with a nice red interior. Fuck everyone else who says otherwise. They are either A) dumb as fuck or B) 12 years old

>>6443344
oh man I'm loling so hard

>>6443344
10/10 post

>>6442572
Marble has nothing do with quality it's fat tells story....your girlfriend is $5 whore.

>>6443673
I keep reading this post as if some yellow skinned Asian is speaking.
>huuuuuuh rearry tasty
>me ruv you rong time

>>6443029

Where does the OP say Kobe? Maybe you're the idiot that thinks all wagyuu = Kobe.

>>6443282

Shabu shabu is meaningless without an equally good dip, and even then it's probably underwhelming for westerners.

Also >>6442572

OPs pic looks nothing like a good wagyuu. Nobody in Japan cuts a steak that thick, certainly not for wagyuu. Even if it is Japanese beef, it's certainly not even A3.

Also big and fat is hardly descriptive of properly trimmed wagyuu filets.


It seems like every single week, some dumbass posts a thread about wagyu or Kobe beef, accompanied with a pic that resembles nothing like real wagyu beef.

And after I question the authenticity of the OPs beef, I get called out for being "kensama."

I see cu/ck/s being equally smug about non Japanese food, so damnit, why can't I rant about my specialty?

Or am I being trolled?

>>6443952
>OPs pic looks nothing like a good wagyuu. Nobody in Japan cuts a steak that thick, certainly not for wagyuu. Even if it is Japanese beef, it's certainly not even A3.
>It seems like every single week, some dumbass posts a thread about wagyu or Kobe beef, accompanied with a pic that resembles nothing like real wagyu beef.
settle down you spastic, i just grabbed a pic off google, those aren't my steaks. look at the filename.

>>6443625
>this entire post

>>6443952

>>6442612
>im goin back to /pol/ you guys are faggots

>>6443023
>There's nothing whatsoever getting between the meat and the heat.
but which do you prefer to taste?

>>6443288
>charcoal

>my very awesome girlfriend
>hey guys i have a girlfriend
>dudes my GIRLFRIEND
>my GIRLFRIEND is so AWESOME
>hey guys my GIRLFRIEND
go
back
to
reddit

I'm glad u kids like my thread

I am steak king

>>6444979
one day you might have one and then you'll realise it's not that big a deal

>>6445076
not him but it's not about having gf or not. you have misunderstood completely; a consummate normal. just...just get the fuck out and never return

>>6445081
>muh secret club for weirdos
4chan is not what you think it is

>>6445091
>implying I'm implying that

I know what this place is and isn't. I'll even pull the gaudy oldfag card: I've been here a very long time, likely much longer than you

please defer to my original suggestion

>>6445094
>I've been here a very long time, likely much longer than you
not him but jesus christ, are you 12?

>>6442941
All a decent steak needs to be its best is salt and pepper. 1:2 ratio of it, rubbed in before right before you throw it on the grill. Anything else is just distracting you from the meat. Salt and Pepper are great because they activate the flavor receptors that matter for red meat.

>>6445123
if you're going to lecture me on what 4chan is and isn't, sure, I'm 12

>>6445142
Salt also assist in the searing process, allowing a more even sear by absorbing the moisture on the exterior of the steak while allowing the interior to stay juicy and flavorful.

>>6445145
shh, we're talking about steak

>>6445145
>sure, I'm 12
Enjoy your b&.

>>6442572

cook em up well done and be sure to have plenty of this magical sauce (bottled is best) when you dig in

bon apetite!

>>6442572
Well OP, where are the pics? Let me guess, you fucked those steaks up and were too embarrassed to show us?

He probably didn't even have the steak, or the girlfriend.

>>6442593

I wish I had a girlfriend being alone sucks.

>>6442572
>so my very awesome girlfriend

OP with balloons

>>6442572
Too done.
>ruined
>shoe leather

>>6443344
Is OP kill?

op here. haven't cooked them yet, i'm gonna do them on sunday i think. i'll post pics for you faggots with no girlfriends or awesome steaks.

>my awesome girlfriend
FUCKYOU

>>6442572
Salt+pepper both sides, put on a rack for at least 40 minutes. Heat pan on high heat, add a stick worth of margarine and a whole bulb of garlick cut in half, cut side down. The bulb halves must stay together. Cook for 3-4 minutes total, flip every 30 seconds.

>>6442631
>hotter than 70 C
>hotter than 55 C
Enjoy your leather.

>>6446209
About the cooking time, that's 3 min for a 4/5" medium-rare steak. Results may vary with heatsource, steak thickness and starting temperature.

Get one of those instant-read thermometers and stop cooking at 55 C. Cover loosely with aluminum foil for 5 minutes to rest.

>all these turds supporting OP

Mentioning a girlfriend adds literally nothing to the post. It does not matter his girlfriend bought him the steaks. His question is about how to cook the steaks. So his question should be "how do I cook these steaks?" Not, "Hey guys I have a girlfriend and how do I cook these steaks?" Fundamentally, that is exactly what he said. It was superfluous information for no reason other than broadcasting that he has a girlfriend. Pushing /r9k/ faggots aside, are girlfriends rare? No. Are they rare on 4chan? No. Does normie need to get out because he has a girlfriend? No. Normie needs to get out because he thinks having a girlfriend means he has to mention it before he fucking says anything.

There is no reason to bring up girlfriends. It is him trying to brag. There is no other excuse for it. Whether he meant to brag about it is another thing entirely. Whether he did it subconsciously or not is irrelevant. He's a gargantuan faggot for doing it, whatever the reason may be.

Get a fucking education, all of you.

>>6446209
>a stick worth of margarine

straightintothetrashitgoes.jpg

Not even once, dude. 2 TBSP of butter is hat you need, or a mix of butter and good olive oil at most

>>6446238

>>6446238
>spaghetting THIS hard over half a sentence

>>6446238
>It was superfluous information for no reason other than broadcasting that he has a girlfriend

Nope. It's called establishing context. Nobody is doing it to piss you off or rub your nose in not having a GF/BF, it's called having a conversation. You are the one getting all butthurt over an innocuous comment.

>>There is no reason to bring up girlfriends.

sure there is. It conveys the fact that the steaks are to be served to more than one person. That tells us that we need to take into account not only his taste, but his GF's tastes as well when we give him advice. Also because it might be for a date we know to avoid things like tons of garlic which could make for an unpleasant meal together.

>>It is him trying to brag.
Brag? About what? You already mentioned that's GF's aren't rare, so what's there to brag about? You're just getting upset over nothing.

>>6446258

Exactly. What is there to brag about? So why is he bragging? This is why you're stupid.

>>6446271

He's not bragging.
You incorrectly think he is because there's something wrong with you.

>>6446271
Why do you think he's even bragging? Like >>6446258 said, it's fucking context. Maybe you need to stop browsing /r9k/ for a while, you fucking turbonerd.

>>6446258
I'm not who you're responding to but you're full of shit

The context of his post was he has expensive steaks and he wants to cook them. That's it. These are OP's explicit questions:

>anyone cooked wagyu before? do you do it differently to normal steaks?

He didn't ask anyone to take into account any specific preferences with regard to the preferences of anyone else

>Also because it might be for a date we know to avoid things like tons of garlic

Who the fuck makes these assumptions? He never mentioned it. He never wanted to avoid garlic

>>6446282
>He's not bragging.

>>6446282
>Why do you think he's even bragging?

>>6446185
>>6446185
>>6446185
>>6446185
>>6446185
>op here. haven't cooked them yet, i'm gonna do them on sunday i think. i'll post pics for you faggots with no girlfriends or awesome steaks.

in before "well OF COURSE he'd say that after everyone threw a fit!!"

fuck yourselves

>>6446287
>He didn't ask anyone to take into account any specific preferences with regard to the preferences of anyone else

That's true, but we'd be stupid not to do that on our own valition.

>>Who the fuck makes these assumptions? He never mentioned it.

Someone who uses their brain and thinks for a moment. OP said that his GF bought the steaks for his birthday. Sounds like a nice romantic dinner might be in order. Two steaks = two people. If him and his GF are having a nice meal together then it's reasonable to assume there may be some making out, etc, after the meal. Who wants to play tonsil-hockey with garlic breath?

mite b cool

>>6446246
Why so little? It's not like the meat is going to absorb that fat and especially with this marbling fat is the last thing you should worry about.

The amount of fat is kind of a guesstimate, as butter comes in big bricks where I live and I tried using something Americans might be familiar with.

In any case, enough fat to make a layer of at least 3 mm ensures even browning and flavor distribution from garlic to steak. Butter in my experience simply burns too fast and olive oil tastes nasty with steak. It also doesn't impart the buttery flavour that margarine does, nor does it have the (artificially added, lol) proteins and sugars that really kickstart the Maillard reaction.

>>6446238
>>6446186
>>6444979
>>6442593
Some impressively supreme Supreme Gentlemen ITT

>>6446318
>Why so little?

I'm not the guy you're replying to, but why so much? You don't need that much. As long as there's a layer between the steaks and the pan you're set. Adding more is not going to help with anything--all it will do is cool the pan down more, and dilute the flavor or whatever aromatics or seasoning you are using.

Margarine tastes like shit anyway.

>>6446290
It's okay, anon. You don't have to be angry anymore. The fact someone has a girlfriend may feel like an insult, like he's rubbing it in your face, but it wasn't meant that way. It may scare you that the place that once was your safe haven from the normies and the women that hurt you is being invaded. You even feel violated, like you have nowhere left to go, but we're still here for you. Please don't push us away. We love you anon. No homo.

>>6446344
>it wasn't meant that way

>>6446185
>op here. haven't cooked them yet, i'm gonna do them on sunday i think. i'll post pics for you faggots with no girlfriends or awesome steaks.

>>6446355

op here. yeah, I totally did that to piss you off. you specifically, anon.

or maybe I'm not op at all?

>>6446323
Well, firstly because here it's hard to find a butcher that cuts steaks as even and paralel as the one in the OP. Our butchers suck, so there are nooks and crannies to fill for an even sear.

Scondly, Dutch Blue Band brand margarine is a cut above everything else available. Maybe you don't have anything comparable in the states.

Granted, it doesn't taste as good as butter, but that burns too quickly. I suppose you could use a neutral oil and add butter towards the end, but that's a bit of a hassle and it hasn't produced the same results.

For me it's mostly about the sugars and proteins that help brown the steak, the creaminess of the room-temperture-solid fats and the surprisingly subtle garlic flavor.

>>6446355
After you threw a hissy fit, what did you expect? But we forgive you. Take the olive branch or not. Ultimately it is only you who suffers.

I didn't see this get mentioned, but try out the REVERSE sear method.

Oven first, seat in a pan second. It gives the meat the most even cooking.
https://youtu.be/GZ4xl7XJM08
this is kind of a douchey vid, but in followed their tups to the letter and git the best steak I have ever cooked!

Good luck!

>>6446373
>Our butchers suck, so there are nooks and crannies to fill for an even sear.

Wow that sucks. And in that case yeah, you need more fat.

>Scondly, Dutch Blue Band brand margarine is a cut above everything else available. Maybe you don't have anything comparable in the states.

Yes, I admit I've never tried that brand. Every brand I have tried has that awful imitation-butter taste.

>I suppose you could use a neutral oil and add butter towards the end

That's what I do. I have neutral oil in a speed-pour bottle next to the range. It's so little extra effort it's hardly worth mentioning. I sear the steak using a neutral oil, then put some butter on top while it rests.

The fact that you faggots lose your shit at the slightest mention of someone being a girl, or having a gf, just confirms how far gone you are.

>>6446392
>butter on top while it rests
That's not going to do much for the caramelization process. Pehaps I could try pre-melting butter for easy butter delivery in the last 60 seconds.

With solid butter the problem is it either burns when you add it too soon or it doesn't melt all the way before time's up.

>>6446433
You could also consider using clarified butter/ghee.

>>6446440
I once used ghee. It had that nasty fake butter flavor (later read on the can it came in that it had "butter flavoring"). This might be what puts you off of American margarine. Dutch margarine isn't anything like that, though it doesn't taste as good as real butter because margarine in't cultured.

>>6446238
would you have shit your pants in quite the same way if he'd said wife instead of girlfriend?

>>6446433
>That's not going to do much for the caramelization process.

Yes, that's not the point. You brown the steak first, then add the butter.

>>With solid butter the problem is it either burns when you add it too soon or it doesn't melt all the way before time's up.

Here's what I do:

Sear the first side of the steak in the pan, using a neutral-flavored oil. When the first side has a good sear on it, flip the steak over. While the second side is searing then toss some garlic, shallots, and rosemary (or whatever else you want) into the pan. By this point the 2nd side is nearly done. Toss some butter into the pan, then trasfer it into a pre-heated oven to finish cooking. At that point the searing is already done, the temp of the pan has dropped a bit, and you can add the butter safely without it burning.

>>6446472
>>(later read on the can it came in that it had "butter flavoring"

eww, that's garbage. Why even buy ghee? It's super easy to make.

>>This might be what puts you off of American margarine.
Yes, the imitation flavor is definitely what I despise about it. But how is the Dutch stuff better? You mentioned a buttery flavor earlier, so doesn't it also contain imitation butter flavor? I also dislike margarine from a health perspective. Trans-fats are never a good thing.

>>6446502
>You mentioned a buttery flavor earlier, so doesn't it also contain imitation butter flavor?

If it has, it's used very sparingly. It does contain milk solids.

>>6446729
>It does contain milk solids.

Hmm, I can see it tasting a lot better then, assuming they used a decent tasting oil.

But now I am confused. Earlier you said you wanted to cook with this instead of butter because butter burns. But if the margarine you're using contains milk solids then wouldn't it burn too? Or is it somehow processed to stop that from happening?

>>6446748
I don't know man. I just noticed it doesn't go all dark brown and bitter on me, it stays golden brown. I know ghee has a really high smoke point, so I'm kinda stumped aswell. I will have to do some side-by-side comparisons someday.

>>6446290
>anon false-flagged OP to prove his point

>>6443625
this guy gets it

>>6444959
I want to live melonpan's life.

bump

>>6446373
God, I hate it when butchers fuck up the cut. I just want a flat surface, is that so hard to ask for? Sometimes I'm tempted to just bring my own damn knife and ask them if I could cut it myself but I don't want to look like I have Aspergers.

>>6442572
Well done is best wagyu cook. No want mad cow disease.

>>6451155
Be proud of who you are.

>>6442593

He is right OP. Next time tag your posts accordingly. Some proper tags would be #happytriggers #triggerwarning #gftrigger #hitlerdidnothingwrong

Thanks for keeping Chumblr a safe place.

OP here. the steak is going to be served with roasted cauliflower and pan-fried onions, peppers, courgettes and baby corn

cauliflower's in the oven, the other veg is frying

here are the steaks. they've been sitting at room temperature for a couple of hours.

so the veg is just about done at this point, the cauliflower's nearly there too. i forgot to take a pic of it but at this point i took the cauliflower out of the oven and put a mix of cheddar and parmesan cheese on it and put it back in.

so i oiled and seasoned the meat next. just salt and pepper, nothing fancy.

dinner then hit that critical bit where i run around panicking. i had a really hot dry pan, and chucked the steaks in for about 2 minutes on each side. and it came out like this. i was mostly relieved.

>>6451597
I love your coat anon.

the roasted cheesey cauliflower was awesome too, i should have taken a picture of it really. the stake was amazing, sort of melty. i did a butter reduction type thing in the pan i cooked the steaks in, and poured it over everything so i didn't really need a sauce.

>>6442593
>nobody gives a shit
Looks like you do.

>>6451827
>>6451834
not a good enough sear

and with a steak like that you should have thrown it on the grill

>>6451827
>>6451834
Shit sear/10

>>6451929
>>6451920
yeah i got a better sear on the side you can't see which i cooked first, but then when i flipped them i starting freaking out i was overcooking the most expensive meat i'll ever own and pussied out and took them out of the pan a bit early

>>6451810
>>6451821
>>6451827
>>6451834

>>6445853
You probably shouldn't have followed up with those pics OP. Just admit that

>that's not wagyu
>you have no gf
>you fucked up