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/ck/ - Food & Cooking

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14394448 No.14394448 [Reply] [Original]

I’ve been reading other people threads here on /ck/ for a while now and I think I’ve learned so much that it’s time to show you my results. Please rate.

Let’s start with my pride and joy: the tomahawk

>> No.14394453
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14394453

>>14394448
Popped this baby in the oven for 2 hours and seared in a pan with butter.

>> No.14394454

What are you asking?

>> No.14394460

>>14394453
>meme bone

>> No.14394466
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14394466

>>14394453
My girlfriend was so proud of me, she took this picture and shared it with her friends on Facebook.

>> No.14394479
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14394479

It tasted so good and plenty of juice too.
Would recommend a nice quality Tomawhack to anyone at least once.

>> No.14394491
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14394491

The first one was so good I bought an even thicker one.

>>14394454
If you like my work of course!
I’m here to improve not to show off.

>> No.14394498
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14394498

>>14394491
Here’s how it came out

>> No.14394505
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14394505

Now let’s take a break from Thomashacks and have pork ribs

>> No.14394511

>>14394466
Looks good my dude. I would fucking love to chew on that fat chunk (it's my favorite part of the steak).

>> No.14394514

>>14394479
Wow, it’s as well done as my fucking 4 hour beef stew
You should be ashamed of yourself

>> No.14394515
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14394515

>>14394505
Splendid, amazing crust on the seasoned one.

>> No.14394519
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14394519

>>14394514
Please don’t bully me, I’m here to learn.

Back to bone in ribeye.

>> No.14394525

>>14394519
It looks grey and sad. What did you do? Steam it? There's no crust.

>> No.14394527
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14394527

>>14394519
I know that I said I didn’t want to show off but lurking in the knife thread allowed me to buy this fantastic piece of equipment. It goes through the meat like if it’s butter.

>> No.14394538
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14394538

>>14394525
I always cook my steaks in a hot non stick skillet like you told me

>t-bone

>> No.14394549

>>14394519
Did you seriously buy like a kilo of nice beef and fuck it up just to le epic troll on 4 channel? Or are you legitimately too retarded to sear a piece of meat in butter for 3 minutes on each side and cut it with grain?

>> No.14394551
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14394551

This one was so tasty, it’s picanha.
I did this sous vide that’s why it’s perfectly cooked from side to side.

>> No.14394563
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14394563

>>14394549
Huh what do you mean?
I reckon that my phone camera sucks maybe the pictures don’t look that good?

>> No.14394580

Where's your ketchup or A1 for the well done meat?

>> No.14394588

How do I convert a video to webm? I recorded myself torching fish

>> No.14394590

>>14394563
I hope so, because from the pics all of your beef looks well done, meaning basically inedible.
Srsly, you’re Italian and this is the best you can come up with? Ffs man.

>> No.14394592
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14394592

>>14394588
Nevermind my cousin did it for me hahah

>> No.14394594

>>14394466
>>14394479
>>14394515
>>14394519
>>14394527
woah woah
your board doesnt have your seasoning on it, what are you doing anon?>>14394538

>> No.14394600

>>14394590
I’m not Italian, I’m from Slovenia and I live near the border. I buy my meat in Italy because the quality is higher.

>> No.14394607

>>14394600
Daj a fukas s tem prekuhanim mesom, saj pa te ne delas golaza jebote bog.

>> No.14394608

Stop ruining all this meat you piece of shit, have some respect for the animal. Wanker.

>> No.14394610

Looks good OP great job!

>> No.14394616
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14394616

>>14394607
>Daj a fukas s tem prekuhanim mesom, saj pa te ne delas golaza jebote bog.

Kako se prekuhava? Na deski je veliko soka.

>> No.14394635

>>14394453
Please be real.
I’m laughing so hard

>> No.14394642
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14394642

>>14394592

>> No.14394644

>>14394616
Daj pridi ti kaj v maribor, bomo ti pokazali meso pect, tvoji babi pa VŠK (veliki štajerski kurec), ker to zgleda prav zalostno.
Zunaj ga moras prepect, noter mora biti na pol surovo. Napisi mi malo postopek kaj delas s totim bogim mesom

>> No.14394657
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14394657

>>14394498

>> No.14394664

>>14394644
Nehajte pisati v našem jeziku ali pa bomo prepovedani!

I patted the steaks dry and fried in the skillet you see in the pictures with butter and herbs on high heat.

>> No.14394668

>>14394453
>>14394466
>>14394498
I'm not trying to be a cunt, it might just be your camera. But all of these steaks looks like dry aged steaks before you slice off all the garbage. What the hell did you do to them?

>> No.14394673
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14394673

>>14394594
I season my steaks every time

>> No.14394679
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14394679

>>14394668
It’s a troll thread.
>>14394664
Google translate doesn’t work for slovenian, retard.

>> No.14394691
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14394691

>>14394668
Why are you telling me this? I cook it in the pan.

>> No.14394703
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14394703

These are the ribs I made the other day, the bones slide away from the meat so easy.

>pic related

>> No.14394710
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14394710

>>14394703

>> No.14394726

>>14394479
>>14394466
>>14394453
you're supposed to dry them off before you sear
bruh, you straight up boiled your steaks my dude

>> No.14394763

>>14394726
I dry them, also as I said it has been reverse seared and the oven dried it.
If this isn’t enough consider that it’s a dry aged steak so it’s drier outside to begin with.

>> No.14394778
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14394778

This is the last one I have. It’s veal.

>> No.14394779

janez jesi stvarno potrosio ovoliko para da trolujes /ck/ koji kurac

>> No.14394783

>>14394779
Go away fucking gypsies

>> No.14394785

all these steaks looking fucking terrible. is this a troll thread or what the hell is going on here? i cant imagine anyone spending hundreds of dollars to troll

>> No.14394798
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14394798

>>14394785
Dude it’s the camera, the next thing I will buy is a new camera phone.

>> No.14394909

Put me in the screencap

>> No.14395161

How lighting fooled nearly every anon: The Thread

>> No.14395171

>>14395161
Based and irradiation pilled

>> No.14395230

>>14394691
>Cooking your steak poorly on purpose
Fuck just buy hamburger instead.

Render your fat you faggot

>> No.14395246

>>14395230
>poorly

Anon sorry but there’s a Maillard reaction crust, the fat could’ve been cooked better but it’s not that you eat it right?

>> No.14395522

OP, these all look pretty bad, considering how pricey the meat looks. Not sure if you're overcooking them in the oven or not getting enough heat to properly sear or what. They look mostly overdone, not seared well, fat isn't rendered.

Maybe invest in a cast iron griddle or pan and use more oil when you sear so it gets crusty. Longer in a lower heat oven, smoker, or sous vide prior to searing.

>> No.14395538

>>14394448
Good looking steak. I'm about to read your thread and hope you don't fuck it up.

>> No.14395539

>>14395522
Thank you wholesome hearted anon, I will definitely do that.

>> No.14395553

>>14394515
I’m in pieces

>> No.14395554

>>14394479
>>14395538
OK so you managed to both overcook the protein and barely cook the fat when salty, browned fat on a Ribeye is one of the best things in the food world. You fell for the reverse sear meme. 3/10. Good job ruining the steak.

>> No.14395563

>>14395554
I always cut the fat and throw it in the trash can, it’s not healthy

>> No.14395588

if you're gonna go all out on your cuts of meat you should really be doing these steaks on a flame grill, do you not have one available?

>>14394453
>>14394466
>>14394498
>>14394519
I'm not trying to be mean but these all look vile

>> No.14395592

>>14395588
I live in an apartment sadly.

>> No.14395600

>>14395588
do you have a cast-iron pan? I'm only asking because it looks like these were seared on something else that was nowhere near hot enough

I get the best sear on a cast iron, with a shitton of butter to baste it with, just give it plenty of time to get as hot as possible

>> No.14395606
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14395606

>>14394505
>Thomashacks

>> No.14395610

>>14395600
meant for >>14395592

>> No.14395611

>>14395563
Leave this board

>> No.14395617

>>14395600
I have a stainless steel pan

>> No.14395635

>>14394778
Before you ask: quail eggs

>> No.14395643

>>14394778
Why did you boil your veal?

>> No.14395694

>>14395643
I admittedly cooked that one on lower heat because I was scared of burning the garlic.

>> No.14396221

Don't sear with butter. Butter burns, and If your butter isn't burning then the pan wasn't hot enough which is what I suspect.

>> No.14396254

>>14396221
that's why you only throw it in the last 30s or so to baste

>> No.14396300
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14396300

>>14394673
terrible looking steak

>> No.14396338

>>14394453
>>14394498
>>14394691
>>14394466
something doesn't look right about this. almost like they were boiled in butter or something