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/ck/ - Food & Cooking

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12524391 No.12524391 [Reply] [Original]

What should I do with it, /ck/?

>> No.12524398

>>12524391
sous vide moron

>> No.12524407

>>12524391
Leave it under a cab drivers seat, unwrapped.

>> No.12524409

>>12524398
speak english doc

>> No.12524412

That looks amazing

>> No.12524415

>>12524391
Dry marinade in sea salt/kosher salt, cracked black pepper, minced garlic, anise, cumin, and rosemary overnight. Also mix up some softened butter with minced garlic, oregano, sage, and thyme and leave it overnight. Wipe the steak dry with paper towels, get a stainless or cast iron smoking hot, grease it with clarified butter aka ghee, then sear it for 2 minutes to a side. Also sear the edges by holding the steak sideways with a pair of tongs and pressing it to the pan. Put it on a plate with your favorite sides(I recommend mashed potatoes and blackened Brussels sprouts) and top it with about a teaspoon of your herbed butter.

>> No.12524441

steak seems cheap in America

>> No.12524443

>>12524441
Factory farming, government subsidies, and shit food quality standards are a hell of a drug.

>> No.12524456

>>12524391
chili con carne. i'd stew it no matter what

>> No.12524463

>>12524456
Oh yeah, how did I just now notice that shit is 7 days past the sell by date?

>> No.12524478

>>12524443
>shit food quality standards

Our meat quality standards are incredibly high you dumbass. That steak is clean, real meat. It's oxidizing in some parts but that's because it was just artificially reddened, it's still normal. Go eat Chinese meat and then come back.

>> No.12524506

>>12524478
Bombing your meat with chemicals to kill of bacteria does not make it clean friend.

>> No.12524528

>>12524415
>dry marinade

That's a rub you stupid fuck face. How about you take all the dicks out of your mouth before you say something so retarded. Stay off this board if you can't add to the conversation you little bitch

>> No.12524551

>>12524391
>>>>>>>>STEAK
That's some prime meat you got there.

>> No.12524554

>>12524391
i think i bought those same steaks a few days ago. fat looks the same too.

>> No.12524564

>>12524528
Isn't a marinade just a wet rub though, moron? If you let the liquid evaporate you could rub the remaining solids on meat as a dry marinade.

>> No.12524567

>>12524506
What chemicals?

>> No.12524575

>>12524463
It's been in my freezer since last week. Besides, the sell by date is just cya protocol for grocery stores.

>> No.12524576

>>12524567
You know, chemicals. It has chemicals in it. Don't be stupid.

>> No.12524586

>>12524576
Your body makes chemicals. Are you a poisonbro?

>> No.12524604

>>12524576
You can't just say something has chemicals and expect people to believe it's poisonous. Please explain which toxic chemicals are in American beef.

>> No.12524610

>>12524604
You don't know what chemicals are? Are you fucking retarded?

>> No.12524614

>>12524610
YOU'RE A WALKING CHEMICAL FACTORY, RETARD

>> No.12524622

>>12524614
Well there's a reason nobody eats human meat isn't there?

>> No.12524629
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12524629

>>12524622
>you

>> No.12524658

>>12524391
>choice
Eh, make a stew or a braise?

>> No.12524668

>>12524622
For one it's unethical. For two it would collapse our species. Nothing to do with "chemicals."

>> No.12524851

>>12524391
Boil it and eat with ketchup.

>> No.12524862

>>12524576
https://en.wikipedia.org/wiki/Transglutaminase
>meat glue

DO AMERICANS REALLY?

>> No.12524865

>>12524862
Americans literally don't care what chemicals you put in their food as long as it has copious amounts of fat or sugar.

>> No.12524871
File: 189 KB, 1462x1462, 1454020764312.jpg [View same] [iqdb] [saucenao] [google]
12524871

>>12524391
>3 different prices
>font getting smaller with every price increase

>> No.12524873
File: 719 KB, 1704x997, american food.jpg [View same] [iqdb] [saucenao] [google]
12524873

>>12524604
>American beef
Let's just say Europeans wont even let it through customs

>> No.12524877

>>12524604
>defending hormone and glue ridden "beef"

Amerilards, everyone.

>> No.12524882

Reverse sear it:
Oven as low as possible until steak is 125F. Rest for 15 minutes. Sear it on high for 1 minute on both sides.

>> No.12524885

>>12524862
>Banned in EU
>Dont even have to be declared in US
BWAHAHAHAHAHAAHAH

>> No.12524889

>>12524882
This is how you seal in the juices and make it moist and tender. Good technique

>> No.12524890
File: 23 KB, 760x380, glue.jpg [View same] [iqdb] [saucenao] [google]
12524890

>>12524885
Omm nom nom nom! This beef sure is packed with flavour!

>> No.12524911

>>12524890
Amerifats are retarded.

>> No.12524918

>>12524911
They'd have to be to believe that "meat glue" is actual glue.
Don't get me wrong; if I buy a steak I expect it to be one piece of meat cut from the animal, but if cheap meat gets "glued" into larger pieces and the packaging clearly states this I really don't see the problem with it.

>> No.12524922

>>12524918
>and the packaging clearly states this
>>12524862

>Transglutaminase remains allowed and is not required to be declared, as it is considered a processing aid and not an additive which remains present in the final product.

>> No.12524923

>>12524918
>and the packaging clearly states this

It doesn't and never will. Enjoy your glue.

>> No.12524924
File: 25 KB, 600x450, health-wellness_balanced-living_healthy-living_super-glue-for-first-aid_1440x1080_119732108-600x450[1].jpg [View same] [iqdb] [saucenao] [google]
12524924

>>12524918
Eat up, fatty.

>> No.12524940
File: 57 KB, 1100x734, meatglue.jpg [View same] [iqdb] [saucenao] [google]
12524940

>>12524918
PROPER STEAK! Medium rare--just like the chefs told me to.

>> No.12525171

>>12524409
under empty

>> No.12525498

>>12524391
You spent $6.99/lb for that shitty cut of meat?

>> No.12525546

>>12524441
they are. In price and in quality.

>> No.12525551
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12525551

>>12524478
>it was just artificially reddened, it's still normal

>> No.12525555

>>12524441
Steak here can be cheap or expensive. OP's steak is overpriced for the shitty quality. It should be about $4.99 per pound if not cheaper.

>> No.12525563

>>12524610
nice reading comprehension, Shakespeare.
Anon was specifically asking about toxic chemicals.
What TOXIC chemicals are in american beef?

>> No.12525649

>>12525563
You name it, it's there. That's why it's banned for import in most 1st world countries. After brexit bongs will be forced to enjoy the delights of it, though.

>> No.12525668

>>12524415
>>12524415
>kosher salt
good meme goy

>> No.12525716

>>12524873
euros love to pretend it's because they have such noble standards for food but it's literally just protectionist policy for their own farmers

>> No.12525957

>>12524478
Nigger I worked in a meat plant. 99% of the carcasses that came through would have air pumped into the cuts to make it more fuller/red.

Some cattle would come through, the meat was so fucking red and juicy the air wouldn't do anything to it, I believe they were free range cows.

>> No.12526068

>>12525716
sad

>> No.12527118

>>12525498
Yeah, and it tasted like shit too. Honestly I'm considering never going back to that store again.

>> No.12527398
File: 2.99 MB, 3680x2761, 123418FE-3446-4C60-A09F-0D43C25FE270.jpg [View same] [iqdb] [saucenao] [google]
12527398

About to make my first steaks today bros, any tips?

>plan on seasoning it with salt and pepper
>putting olive oil on a stainless steel pan on high heat
>Drop the steaks in and flipping once every 30-45 seconds (steaks are only about 6 inches long) while basting it with butter and herbs
>then I’m taking them out and letting them rest for about 5-10 minutes before I eat them with potato I got in oven.

>> No.12527426

>>12527398
get an instant read thermometer so u dont fuck it up

>> No.12527526

>>12524391
sous vide but shove it up your ass to cook it

>> No.12527598

>>12524922
The thing with transglutaminase is not that it's considered unhealthy but the process of putting together pieces of meat that have potentially been exposed to bacteria. These days many people will not cooking meat well done because everyone has learned that bacteria are only on the outside of the meat (exceptions are rare). You can't be really sure about that with glued meat anymore and that's the reason it's forbidden to sell raw glued meat in the EU

>> No.12527601

>>12527398
reverse sear them for ez mode

>> No.12527622

>>12524391
microwave it before it goes bad

>> No.12527623
File: 2.03 MB, 4032x3024, 1BC49B97-3C6B-4A3A-AA7F-AFCD76C4EA97.jpg [View same] [iqdb] [saucenao] [google]
12527623

>>12527398
>>12527426
>>12527601
Just finished it bros, not great, not terrible.

>> No.12527629

>>12524873
That's because Euros are all pro-green, Earth-friendly, pro-sustainable faggots.

>> No.12527640

How come they dont have any usda choice meat at stater bros?

>> No.12527667

>>12527398
>olive oil
>high heat
how do people still not understand this
olive oil is not for high heat cooking

>> No.12527682

>>12525649
Alright, I'm gonna name off every single toxic chemical that exists, and then you have to give me proof. That's how this works right?

>> No.12527691

>>12527398
that ribeye looks awful
zero marbling

>> No.12527695

>>12524407
based

>> No.12528051

>>12527623
did you at least dip it in some a1 or ketchup?

>> No.12528075

>>12524415
>dry "marinade"
>overnight
WHY

>> No.12528101

>>12524871
the font got bigger with every price decrease

>> No.12528107

>>12524391
post this pic on /pol/ to trigger the leafs

>> No.12528363

>>12528107
this!

>> No.12528388

>>12524658
What would be the point of buying a prime Chuck steak?

>> No.12528705
File: 33 KB, 480x712, 1545518964305.jpg [View same] [iqdb] [saucenao] [google]
12528705

>>12524415
YOU ARE A MORON

THAT IS A CHUCK STEAK, WHICH IS JUST A CHUCK ROAST CUT INTO THINNER CUTS

THE CHUCK IS ONE OF THE TOUGHEST CUTS ON THE COW

JUST BECAUSE IT SAYS "STEAK" ON THE PACKAGE, DOESN'T MEAN IT SHOULD BE COOKED LIKE A STEAK

THE WAY YOU DESCRIBED TO COOK IT WOULD YIELD A TOUGH AND CHEWY PLATE OF FOOD

TOUGH CUTS LIKE THE CHUCK/BRISKET/RUMP/ROUND NEED A MOIST AND SLOW COOKING PROCESS LIKE A BRAISE.

YOU THINK YOUR A CHEF BECAUSE YOU WATCHED SOME FOOD NETWORK SHOWS AND SOME YOUTUBE VIDEOS, BUT YOURE A FREAKING IDIOT. STOP GIVING YOUR OPINONS ABOUT FOOD ONLINE AND KEEP YOUR MOUTH SHUT

>> No.12528713
File: 114 KB, 635x1031, That's not the Pork Broth.jpg [View same] [iqdb] [saucenao] [google]
12528713

>>12524415
legit good recipe

>> No.12528812

>>12524391
>American beef
Throw it in the trash

>> No.12528893

>>12528107
BASED

>> No.12528943

>>12528713
good if >>12528705 wasn't true

>> No.12528962

>all these butthurt "professional" chefs
Lmao, no wonder most chefs are alcoholics

>> No.12528971

>>12524918
>all these butthurt euro replies
>>12524924
>>12524940
RENT FREE

>> No.12529055

>>12528705
He's half right. It's a tougher cut of steak no doubt. Spend some time poking lots of holes in it witha fork, on both sides. Rub with meat tendizer, or rub with slat and pineapple or papaya. Let it break down some of those fibers for about but not more than 30 minutes. This should make it much more steak worthy.

>> No.12529060
File: 1.02 MB, 750x1334, 1548454129864.png [View same] [iqdb] [saucenao] [google]
12529060

>>12529055
>rubbing a tough cut of meat with pineapple or meat tenderizer for 30 minutes will make it steak quality like a sirloin or ribeye!!

God damn /ck/ is full of actual retards

>> No.12529063

>>12529055
Chuck is NOT a cut of steak

The butcher is only marketing it to the customer as a steak to sell it to fucking retards who dont know what a steak is or how to cook in general

This is a inch thick cut of tough chuck roast. It's not a steak. Stop calling it a cut of steak, you fucking morons

>> No.12529102

>>12529060
Woah now, I never said ribeye or even sirloin, just said more steak worthy. I grew up eating a lot of smaller cuts of chuck steaks from the grill, tasted just fine, and I don't mind tougher cuts cause I enjoy chewing grisle anyway.

>> No.12529172

eat it raw

>> No.12530654

>>12524564
A rub is just a rub. You rub it on the meat. You don't use it to "marinade" overnight because you are dealing with solids, which don't magically soak into the meat overnight.