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/ck/ - Food & Cooking

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15366584 No.15366584 [Reply] [Original]

How does ck rate my steak au poirve?

Viva la France

>> No.15366588
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15366588

>>15366584
Before the cut

>> No.15366590

>>15366588
Who can guess the cut of meat?

>> No.15366593

>>15366590
I think it's beef

>> No.15366606

>>15366593
tenderloin.

>> No.15366610

looks like you did boil in bag

>> No.15366612

god dammit
you try hard au poivre fags always fuck up the sauce

>> No.15366613

>>15366584
This looks perfectly done :) i hope it tasted as good as it looks

>> No.15366620

>>15366613
it looks like mushy boiled beef

>> No.15366623

>>15366584
Looks good, would look better with like parsley or something green on the plate. wa lah.

>> No.15366626

>>15366620
you mean sous vide?

>> No.15366632

>>15366588
Not bad anon, but the sauce looks splitted

>> No.15366636

>>15366584
>eats le meme raw meat

>> No.15366641

>>15366606
Bingo

>> No.15366645

>>15366626
what's that? does it cause mushy boiled beef?

>> No.15366650

>>15366645
>what's that?
Oh so you're new to cooking.

>> No.15366651

>>15366610
OP here. Yup. How did you know?

>> No.15366657

>>15366651
by the smell

>> No.15366660

>>15366651
It looks like shit and doesn't have zones. Sous vide is a terrible crutch and tenderloin doesn't need sous viding, it's already tender as all shit.

>> No.15366663

>>15366657
Damn. I’m not worthy.

>> No.15366664

ITT: Brainlet Sous Vides tenderloin that literally takes 2 mins each side to cook perfectly.

>> No.15366667

>>15366660
a lean and tender cut like beef tenderloinjust needs to be seared as hot as possible for about 2 minutes per side and served rare

>> No.15366669

>>15366664
OP here. One minute each actually. If you do it in a ripping hot smoking pan. I live in New York and the fire department came while I was browning this bad boy. Worth it.

>> No.15366670

>>15366663
you ever smell a plastic bag?

>> No.15366677

>>15366669
You're so oblivious and retarded
If you're actually trolling 9/10

>> No.15366678

>>15366669
Depends on the thickness and if you do 2 mins you don't have to pay the fire department fine.

>> No.15366680
File: 2.09 MB, 2644x2904, 72E8D769-EFAC-4CBC-855E-A46A2B11C440.jpg [View same] [iqdb] [saucenao] [google]
15366680

>>15366670
No but I smelt ya mothas crotch big boy

>> No.15366685

>>15366680
yeah gross my mother fucks niggers all day

>> No.15366687

>>15366677
Not even trolling. Could’ve taken the 9/10 but I was disgusted at the prospect. That’s how serious I am.

>> No.15366695

>>15366680
>cooklet that can't even do roast potatoes right
>sous vides tenderloin

Go back to watching your Ragusea and Jacks Cooking.

>> No.15366697

>>15366685
OP here. Sir, this is a basket weaving forum thread.

>> No.15366699

>>15366626
>sous vide
>the same as boiled
Are you retarded?

>> No.15366701

>>15366695
I masturbate to Big Jack but I shun Ragusa. I like that Big Jack would top me but with Ragusa he would surely be a bottom and therefore just a worthless cumdumpster.

>> No.15366703

>>15366697
my mom weave baskets between sucking nigger cock and this looks as gross as what happens when she's not weaving

>> No.15366706
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15366706

>>15366584
Potatos look crispy, good sear on the steak, sauce might be too thin? idk, 8/10
Unrelated note, I know from an academic standpoint that is the proper color and texture of a properly cooked med. rare steak, but having grown up with boomers who cooked the shit out of everything I still cannot avoid a visceral nagging thought in the back of my mind: that's too raw. Like, I know, no it's OK the meat doesn't have to have a ring of brown, but my brain screeches NO IT'S RAW

>> No.15366714

>>15366706
if that looks like 8/10 to you...like 2 points off of 10/10...you need to go to outback steakhouse right fucking now and prepare to get your mind blown

>> No.15366721

>>15366706
>too rare
That shit is overcooked because it's boiled in bag, eat shit tastelet.

>> No.15366724

>>15366699
Huh?

>> No.15366731

>>15366724
Sous vide does mean boiling the meat you fucking twat

>> No.15366738

>>15366714
is outback good? the only chain steaks i've had are keg and ruth's chris

>> No.15366743

>>15366731
well to be fair it's boiling the meat in a plastic bag

>> No.15366742

>>15366699
Yes, boiling in bag at 69 degrees and boiling in bag at 100 degrees is functionally the same thing.

>> No.15366746

>>15366731
It does? I thought sous vide was below boiling.

>> No.15366749

>>15366746
Yeah turning your stove down doesn't make it any less boiling in the bag does it?

>> No.15366756

>>15366743
now that people aren't getting their government mandated daily bpa dosage from water bottles sitting at home we can sit around boiling our food in a plastic bag for 3 days before we eat it.

what an excellent idea

>> No.15366759

>>15366746
Most immersion circulators don't even go up to the boiling temp of water.

>> No.15366772
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15366772

>>15366731
>>15366742
>>15366743
>>15366749
God you guys are fucking stupid, yes there’s the obvious fact that sous vide is in a bag this retaining juice.
But what’s even more retarded is that you mongoloids don’t realize that water boils at 100c or 212f, sous vide cooks MUCH MUCH LOWER, you’re not “boiling” the meat IF THE WATER ISNT FUCKING BOILING, I know this website has quite a few brainlets but this really takes the fucking retard cake

>> No.15366780

>>15366772
>that you mongoloids don’t realize that water boils at 100c or 212f,
mine doesn't. I don't live at sea level.

>> No.15366783

>>15366772
ok sorry i meant to say meat cooked in a plastic bag in hot water that's not boiling

>> No.15366790

>>15366780
You’re right, I live on Mt.Everest and I am in a similar situation in terms of boiling points, how could I have forgotten

>> No.15366794

>>15366772
the boiling point of water is 100
the boiling point of meat is much lower

>> No.15366797

>>15366772
>>15366772
>>15366772
>>15366772
>>15366772
Why the fuck are you faggots saying. Fucking faggott ass degenerate cooks being awakened by the fact they are full of fiddle fudge packin shit

>> No.15366820

>>15366783
Even that is somewhat inaccurate, sous vide temp is somewhere around 120-130f, which more like “warm” water rather than hot. If you wanna make that generalization you could say that boiling, poaching, and sous vide are all the same thing. And you could keep going and apply that to other mediums as well, you could say that roasting, braising, and broiling are all the same thing as well.
The fact is that all these methods yield drastically different results, if you boiled a ribeye for 30 min it would taste like absolute shit, vs. if you sous vide it. Saying they are the same is a drastic overstatement

>> No.15366821

>>15366584
>Viva
The roasted potatoes look good and the steak looks tasty. Learn to speak proper Français though.

>> No.15366830

>>15366772
>It isn't boiling
It's called boil in bag because there's lots of boil in bag supermarket products you ignorant fucking retard. We are making fun of the fact that sous vide is just fancy hipster giberrish about boil in bag at lower temps.

Jesus fuck your autism is off the charts.

>> No.15366836

>>15366797
based skitzo

>> No.15366847

>>15366820
>if you boiled a ribeye for 30 min it would taste like absolute shit
right that's what i'm saying

>> No.15366872

My favorite part of this thread is where the boil in bag cucks are feverishly smashing their keyboards and making obvious typing errors out of rage.

>> No.15366874

>>15366584
Steak looks gud, potatoes are dry as fuck.

>> No.15366891

>>15366830
>fancy hipster gibberish
Sous vide has literally been a culinary term since before boil in bay meals even existed you dumbass, and you say I’m the ignorant one lel. And boil in bag products are shitty premade items like uncle Ben’s rice, and garbage supermarket pre-cooked meals. Sous vide is used as a preparation medium for cooking raw foods, primarily meat. Not every popular cooking term is a hipster concept pioneered by redditors

>> No.15366900

>>15366891
>le ancien cooking methode
>uncle ben's is not hipster if you call it sous vide

>> No.15366902

>>15366584
m or f?

>> No.15366905

>>15366891
So basically you're saying it's boil in bag.

Ok.

Proptip: sous vide is useful in a restaurant setting because you control the temperatures absolutely which is essential in large batch food production.

Sous vide at home is a meme for cooklets who don't have enough skills.

>> No.15366950

>>15366830
>>15366905
>sous vide is the same as boil in bag
kek the autism of /ck/ never ceases to amaze me
the literal translation of sous vide is “under vacuum”, the vacuum sealed bag forces the juice to remain clung to the meat thus making it ideal for steaks. And like the other anon already said, sous vide takes place at a wayyyyy lower temp, almost half that of boiling thus causing a longer cook time. Anyone who calls sous vide “boil in bag” is either trolling or is an actual cooklet who doesn’t understand the benefits of using different cooking techniques

>> No.15367025

>>15366950
>the literal translation of sous vide is “under vacuum”
LOL

>> No.15367076

>>15366584
m/f?

>> No.15367404

>>15366584
https://voca.ro/1n3pVBLP4WWZ

>> No.15367442

>>15366584
steak looks fine, but goddamn those taters look dry as fuck. mummified.

>> No.15367521

>>15366584
looks pretty dope homie, 8/10?

>> No.15367538

>>15366584
>pan sauce too thin
>taters overcooked and not seared/tossed with herbs and parmesan
>no veggie

I give it 6.5/10. Slightly above average but id consoom without complaint

>> No.15367543

>>15366794
>The boiling point of meat
I chuckled out loud.

>> No.15367564

>>15366584
I like mine closer to in between medium and medium rare. Pan sauce looks tasty what else is in it besides fond and butter? I would have tried sautéing some mushrooms with it. Vitamin D helps fight Covid.

>> No.15367577

>>15366950
Isn't it like our life or something like that? It started in French hospitals i think because patients needed really soft tender meat

>> No.15367988

>>15366584
>>15366588
Not enough poivre.

>> No.15368015

>>15366584
9

>> No.15368027

>>15366584
>split sauce
lmao

>> No.15368057

>>15366584
i'd give it a 10 out of one hundred million

>> No.15368083

Your steak is "saignant"

In English you called this type of baking "bleeding"?
Blunt steak?

>> No.15368101

>>15366738
Compared to faggot ass anon Outback would be an experience... and do get the fucking blooming onion

>> No.15368131

steak looks fine, potatoes seem kinda dry
like every other fucking idiot on this board, you split your sauce, how the fuck does everyone manage to fucking destroy their pan sauces like this

>> No.15368565

>>15366584
Steak looks good OP. I'd go with some Montreal on the potatoes, and some Burgundy mushrooms to round out the meal though. I'll give it an 8/ 10.

>> No.15368720

Im a steak cook, looks rubbery

>> No.15368751
File: 38 KB, 480x360, cooking.jpg [View same] [iqdb] [saucenao] [google]
15368751

>>15366584

>> No.15368757

>>15366650
>Oh so you're new to cooking.
just because he doesn't know you new e-celed meme trend it doesn't mean he is new to cooking

>> No.15368780

Your sauce is too thin.

>> No.15368792

>>15366584
You've fucked this meal up every time you posted it, you literal retard gorilla nigger.

>> No.15368801

>>15368027
>>15368780
The sauce is not fucking split and anyone saying so has no idea how to make a pan sauce.

>> No.15368806

>>15368131
didn’t split the sauce you retard.

>> No.15369071

>>15366584
So how did the steak look after you cooked it?

>> No.15369075

>>15366584
you forgot to cook your meat

>> No.15369088

>>15366584
au sloppa/10

>> No.15369138

>>15368757
>sous vide
>new
It must be newer than you.

>> No.15369141

Looks great. Reminds me of the ones I had in Paris. I'd love to go back. When I'm back i'll see If i have any old photos. Would be worth it if it wasn't for all the machinery.

Best,
Michael-Allen

>> No.15369280

>>15368801
ok so it's not split but just a shitty watery sauce

>> No.15369290

>>15366584
looks like steak O'Poverty

>> No.15369300

>>15366588
how did you do those taters?

>> No.15369334

>>1536658
sloppa shit

>> No.15369402

>>15366584
nigga this is an AMERICAN board speak american here only

>> No.15369631
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15369631

>>15366584
>>15368801
same anon that's been posting filet au poivre recently? definitely looks split like last time

>> No.15369635
File: 217 KB, 1200x1059, Filet_mignon_au_poivre.jpg [View same] [iqdb] [saucenao] [google]
15369635

>>15369631

>> No.15369653

>>15366680
That salad is a fucking atrocity

>> No.15369870

>>15366584
Did you sous vide the steak? because it looks very stringy to me, like it's been cooked for too long, which I imagine would be mushy to eat. The sauce also looks very watery and not rich and velvety as it should be.

It's hard to go wrong with simple roasted potatoes, but they do look very dry and overcooked. I also can't see any salt.

All in all, it doesn't look amazing, but it's edible. I'd give it a 3 out of 10.

>> No.15369877

>>15369631
>>15369635
All he would to have done is mounted a bit more butter.

>> No.15369880

>>15366584
La sauce looks liquide. You should have add more crème.