/ck/ - Food & Cooking

[Anonymous No.17467105]

You do know that butter-basting doesn't actually accomplish anything that simply pouring melted butter over your cooked food doesn't accomplish, don't you?

[Anonymous No.17467111]

Just make your herb/garlic/whatever butter separately and then pour it on top of your cooked steak. Better yet just make a pan sauce with it then pour that on top of the cooked steak just before serving.

[Anonymous No.17467119]

>>17467105
Based retard

[Anonymous No.17467226]

>>17467119
meat doesn't absorb fat when it cooks.

[Anonymous No.17467228]

>>17467226
lmao retard

[Anonymous No.17467232]

>>17467226
>meat stops absorbing fat when it's hot
this is what /ck/ actually believes

[Anonymous No.17467244]

>>17467105
the hot butter fries the surface of the steak it's for texture

[Anonymous No.17467284]

>>17467105
I really don't like butter basted steaks. The sweet butter and rich beef isn't a good combo. I like butter on vegetables, starches like pasta or bread, chicken or seafood, but for steak I like to keep it simple with just a hard sear, black pepper, and maybe some steak sauce or citrus. I could see bearnaise if you need the butter, but it still has the herb/acid thing going on

[Anonymous No.17467296]

>>17467105
stfu adam your so fucking gay

[Anonymous No.17467431]

whenever I see someone on tiktok/youtube basting their steaks I know for a fact they are retarded

[Anonymous No.17467495]

>>17467226
that's not the point of basting, retard

[Anonymous No.17467511]

>>17467105
Basting the meat w butter and herbs adds a tiny bit of flavor but youre mostly doing it for the aromatics and how it perfumes the steak. It makes it smell beautiful. So no its not useless unless youre a mouthbreathing knuckle dragging double nigger

[Anonymous No.17467538]

Once my steak is done I plate it then add butter, garlic and a sprig of rosemary to the pan and lap the butter over the garlic and rosemary to flavour it then spoon it over my steak.

[Anonymous No.17467543]

>>17467284
>sweet butter
Do Americans really?

[Anonymous No.17467550]

I don't care if basting doesn't do anything for my steak, I do it because it makes me feel like a little chef

[Anonymous No.17467573]

>>17467296
adam butter bastes his steaks lol you moron

[Anonymous No.17467587]

>>17467105
thats a stupid opinion you have

[Anonymous No.17467597]

>>17467550
based, nothing wrong with rituals

[Anonymous No.17467646]

>>17467511
>racism
Opinion discarded

[Anonymous No.17467659]

>>17467244
that's what the oil already accomplishes.

>>17467495
then what is the point of butter basting?

>>17467511
yes, that's what herbs do. the herbed butter can be made separately, even before the steak cooks. it does not need to be done with the cooking steak and there is no difference than if you just poured it on top of the steak after it's been cooked.

[Anonymous No.17467700]

>>17467659
Not those anons but I'm pretty sure the butter basting shit only came into practice from restaurant cooks whose education and experience in cooking is in restaurant kitchen settings where they regularly find ways to cut corners, save time, and rush through things because they're under time pressure.

So rather than use a separate pan to make the herb butter separately, they do it all at the same time in the same pan to save time even if it means burning the butter and the herbs in the searing hot pan lmao.
Then these fags rather than teach the appropriate techniques for home cooks, are just encouraging home cooks to do as restaurant cooks do which is such autistic lack of awareness of who you're talking to. Shitty restaurant techniques rarely work for the home cook.

[Anonymous No.17467708]

>>17467105
That's what I butter baste my cutting board and not my steak

[Anonymous No.17467775]

>>17467659
>then what is the point of butter basting?
Basically what everyone in the thread has mentioned. Better aroma, makes the steak cook faster and more evenly, helps the taste. I find that it also helps the meat retain it's juice.
>there is no difference than if you just poured it on top of the steak after it's been cooked.
The difference is that most of the fat stays in the pan instead of sitting on your plate.

[Anonymous No.17468739]

>>17467550
Facts don't care about your feelings

[Anonymous No.17469171]

>>17467775
>Better aroma
That comes from the herbs, which are separate from butter-basting. If you mean the butter aroma, well then pour melted butter on top of your steak. There's your aroma.

>makes the steak cook faster and more evenly
How does this make any sense at all? The oil and the hot pan is what cooks the steak. "Faster" comes from using higher heat, and "more evenly" comes from how much heat you're using combined with how often you flip the steak. Butter has nothing to do with this.

>helps the taste.
Pour melted butter on top of the cooked steak. Same taste.

>helps the meat retain it's juice.
This isn't true. Meat loses its juice as it cooks causing the muscle fibers to tighten and squeeze out its juices. Covering it with more fat doesn't stop that from happening.

>difference is that most of the fat stays in the pan instead of sitting on your plate.
if too much fat on your plate is the issue then simply pour not as much butter on top. Less wasteful that way.

[Anonymous No.17469812]

>>17469171
>That comes from the herbs
The butter absorbs all of the aroma and flavor from the herbs. It's not about which is better on it's own, basting is just juice/fat mixed with whatever the fuck is in your pan to keep the outside of your meat moist and smelling good.
>How does this make any sense at all?
Fat holds heat, butter is just fat. By dropping that hot fat on the end of the steak you aren't searing, you're making it so that both sides are hot at the same time (Faster) and you're keeping the not-searing end of the steak from cooling off (more evenly). Having both sides hot also helps the meat hit a higher internal temperature faster. Better crust too.
>Pour melted butter on top of the cooked steak. Same taste.
Not the same, since it's not sucking up all of the flavor from the herbs and the meat drippings. Maybe if you do a butter sauce, but it's still different from butter-basting.
>This isn't true
This is what my pa told me. Ya keep the whole steak hot so that it dunny cool down an start restin, ya keep slapping the butter jooce on top, you slap the steak an da jooce down and let it rest, an the steak sucks all tha jooce back up. You callin my pa a fuckin liar?
>then simply pour not as much butter on top
It wouldn't be baste if I couldn't put all the butter I fucking wanted, now would it. It's still less fat than just plopping the butter down like I've got a slice of toast in front of me, and it's more flavorful.

[Anonymous No.17469817]

>>17469171
How hot is the butter you tried basting with?

[Anonymous No.17469820]

>>17467543
No, they probably mean it's unsalted butter, which is definitely not the best to cook a steak in
>>17467659
>then what is the point of butter basting?
IDK, superchief, what's the point of frying food in oil? Maybe to cook it? Anybody ever thought of using hot oil to cook things?
>>17469171
please stop, you went past based retard straight into full blown downie drooler about 30 minutes ago.

[Anonymous No.17469846]

>>17468739
Yeah and he said he doesn't care. That fact doesn't care about your feelings.

[Anonymous No.17469859]

>>17467284
I can tell that you cooked one side longer than the other

[Anonymous No.17469869]

>>17469859
So? Gonna do something about it?

[Anonymous No.17469924]

>>17469859
>>17469869
Yeah, didn't think so

[Anonymous No.17469949]

>>17469869
YEAH LIL FAGGOT
I TOOK A SHIT IN MY SINK AND NOW IM RUBBING MY TOOTH BRUSH IN IT
IM GIVING MYSELF A SHIT EATING GRIN
BET YOU LIKE THAT YOU LIL FAGGOT

[Anonymous No.17469971]

>>17469949
Good, you have a poop mouth anyways

[Anonymous No.17471118]

>>17469812
>The butter absorbs all of the aroma and flavor from the herbs
All fat does that. You fry the steak in oil. Oil is a fat that absorbs aroma and flavor. So does water-based liquids and alcohol.

>both sides are hot at the same time and keeping the not-searing end of the steak from cooling off
For this then it would make way more sense to baste with more oil, deep fry it, or cook it entirely in the oven. Butter can't get as hot as oil without burning, plus butter is about 20% (15% for higher quality butters) and that water would interfere with any maillard browning. The hot pan and the oil in it are what will give you a crust and cook the steak fast and evenly more than butter can. You also have to consider that by lifting the pan slightly off the flame in order to tilt the pan to baste it, the pan is then cooling off ever so slightly.

>sucking up all of the flavor from the herbs and the meat drippings
again, that's the property of all fat including oil.
>butter sauce, but it's still different from butter-basting.
making a butter sauce is what should be done instead of butter-basting for all the reasons you speak of absorbing flavor.

>steak sucks all tha jooce back up
I like your dad, he sounds like a cool guy. But that's just not how protein and muscle fibers work. They can only lose juice when cooked.

>>17469820
>butter and oil behave the exact same in every application.
smooth brain.

[Anonymous No.17471122]

>>17471118 (me)
20% water (15% for higher quality butters)*

[Anonymous No.17471944]

>>17469171
If your beef loses juices while it cooks you're doing it wrong

[Anonymous No.17471979]

>>17467105
Enjoy your flavorless dried out steak retard

[Anonymous No.17471994]

the heat from the butter cook the steak

[Anonymous No.17472019]

>>17467700
Beurre maitre d'hotel takes 5 minutes to make any amount you want

[Anonymous No.17473153]

>>17467646
>naive about race reality
Retard detected

[Anonymous No.17473220]

>>17467105
heat contact makes the butter lose heat when it touches the steak. when it's in the pan, it's constantly being heated along with the fat so it gives the surface a better crust.

[Anonymous No.17473232]

There's no difference between pouring butter sauce over your cooked meat and just eating a lump of butter on the side. It all ends up in the same place.

[Anonymous No.17473291]

I'm so fucking stupid. Please don't hit me again daddy

[Anonymous No.17473302]

>>17473232
>ends up in the same place.
The toilet

[Anonymous No.17473303]

I unironically dont understand the point of basing.

[Anonymous No.17474774]

How do I make a good pan sauce when there's always gross burnt shit with the good stuff

[Anonymous No.17474881]

>>17474774
Just don't burn shit. Manage the heat and make sure your pan is properly oiled.

[Anonymous No.17474904]

>>17473302
>that grease puddle
:(

[Anonymous No.17474949]

>>17474881
I thought you weren't supposed to oil the pan for steaks

[Anonymous No.17476114]

>>17474949
What the fuck, you always oil the pan unless you're the type of guy that oils up his meat. You need something to help the steak make a crust and keep it from sticking to the pan. If it sticks, it burns.

[Anonymous No.17476690]

>>17467105
>You do know that butter-basting doesn't actually accomplish anything that simply pouring melted butter over your cooked food doesn't accomplish, don't you?
1) Saturated fats wont become trans fats in the hot pan
2) You're telling people to pour the oil used for frying down the drain and use more oil afterwards to get the same effect as just frying it in the second oil? Wtf bro

[Anonymous No.17476727]

>>17476690
just make shit up. K

[Anonymous No.17477201]

>>17469171
Better mix that butter with some pan juices before you melt it and pour it on the steak
Not based

[Anonymous No.17477580]

>>17467226
>everyone knows butter loses all flavor once it touches meat.

[Anonymous No.17477586]

>>17467105
Yep, same with resting. Both memes.

[Anonymous No.17477605]

>>17476114
>unless you're the type of guy that oils up his meat

[Anonymous No.17477613]

>>17477586
>someone out there actually believes this

[Anonymous No.17477619]

If you baste it will butter it will come out like this. Simply delicious.

[Anonymous No.17477639]

butter basting is to give the butter a meat flavor, dumbass
why else would you buy a shitty hunk of meat, if not to flavor your delicious butter?

[Anonymous No.17477652]

>>17474904

[Anonymous No.17477657]

>buttering, peppering and herbing ur steak
Swear to god the idea disgusts me to no end, but I have to try it, just salting it is my way to go, an orange or berry sauce at best for me, but I'd love to try peppercorn sauce some day

[Anonymous No.17477658]

>>17474949
>I thought you weren't supposed to oil the pan for steaks
I don't oil the pan

[Anonymous No.17477742]

How do I integrate herb flavor into meat without butter

[Anonymous No.17477763]

>>17477742
Olive oil is very neutral when it comes to meat, just don't put too much

[Anonymous No.17477772]

i dont season my steak, i season my form before each bite

[Anonymous No.17477776]

>>17469820
>lack of salt makes something sweet for there is only sweet and salty
do Americans really?

[Anonymous No.17477779]

>>17477772
fork* fuck

[Anonymous No.17478318]

the herb flavors infuse with the butter and you are basically basting all the mixed flavors together on the steak

similarly, you can simmer heavy cream with herbs and garlic, strain, and add it to mashed potatoes

[Anonymous No.17479866]

>>17467226
>meat doesn't absorb fat when it cooks.
this is the way
https://www.youtube.com/watch?v=02tRxM_1VsE

[Anonymous No.17479879]

>>17467284
How do you sear it without butter?

[Anonymous No.17480170]

>>17467105
Yeah, generally I don't notice much difference between butter basting and just putting a pat of butter on the steak as its resting.

[Anonymous No.17480191]

>>17477776
they buy salted butter because the concept of adding an ingredient to food is alien to them

[Anonymous No.17480524]

>>17477613
I hate lukewarm food furiously compared to warm or hot. Fuck your fucking juice retention.

[Anonymous No.17481957]

>>17480524
Heat up your plate and then put the well-rested steak on top. Hell, you could even heat up your utensils if you're really being picky.

[Anonymous No.17481977]

>putting butter cooked in garlic and thyme doesn't impart any taste
this is what /ck/ is telling me

[Anonymous No.17481992]

>>17477619
Burnt?

[Anonymous No.17482467]

>>17481992
That’s not burnt dummy

[Anonymous No.17483204]

>>17467244
>the heat of the butter cooks the steak

[Anonymous No.17483215]

>>17480524
oven on warm setting you fucking mongoloid.
if it's a food like pancakes that dries out fast as fuck, lay a damp towel over it
I don't wanna chew a rubber dog toy sitting in a plate full of delicious meat juice, not do I have to suffer cold food. there's a third route you're just not taking here.

[Anonymous No.17483535]

>>17467119
more like basted retard

[Anonymous No.17483538]

>>17467105
I'm pretty sure everyone knows this

[Anonymous No.17483957]

>>17483538
you say that but look at the retards in the thread who think it does magic like "helps cook the steak, gives you a better crust, and the meat absorbs the butter"

[Anonymous No.17483980]

>>17467226
Thats it folks, the definitive /ck/ post. We can close this board down now.

[Anonymous No.17484407]

>>17483980
Are you saying meat does absorb fat when it cooks? Like, do you genuinely, no kidding, believe that? Did you screencap that post for one of those "best of 4chan" subreddits?

[Anonymous No.17484650]

>>17467550
underrated post

[Anonymous No.17485808]

>>17483957
>gives you a better crust
This is objectively true.

[Anonymous No.17485873]

>>17477613
So what you're saying is that resting is objectively worse because now there's no juices for my garlic bread or potatoes to soak up?

[Anonymous No.17485880]

>>17480191
Unsalted butter is for baking. Salted butter is for everything else.

[Anonymous No.17485894]

>>17485873
Fucking churl. Mashed taters or a bland ass baked potato that I'll do nothing but bitch about?

[Anonymous No.17485899]

>>17485880
> unsalted butter is for baking
Literally makes no difference.

[Anonymous No.17485909]

>>17485899
Baking is literally the one form of cooking where minute differences in ingredients like salt actually makes very noticeable differences.

[Anonymous No.17486399]

>>17485808
Untrue actually because butter contains some water which interferes with maillard reaction. Plus adding room temperature or cold fat to the hot pan lowers the temperature of the pan and the food.

Butter itself doesn’t provide better browning than any other fat so if you think it does you’re just superstitious like people who think closing doors three times every time keeps them from dying.

[Anonymous No.17486474]

>>17486399
Just admit you don't know how to butter-baste, I won't fault you for it.

[Anonymous No.17486507]

I put butter on my steak because I'm a slob who likes the extra grease. putting it in the pan instead of just dumping melted butter on lets it brown a little and pick up some fond. I don't think basting does shit aside from keeping it from burning by moving it around.

[Anonymous No.17486973]

>>17467105
This is the second time I saw this thread. Is this schizo making this thread everyday?

[Anonymous No.17487056]

>>17485880

i use salted, sugared and floured butter when i bake. its easier and saves time

[Anonymous No.17487336]

>>17486973
the thread is 5 days old man

[Anonymous No.17487416]

>>17473153
Whats the race reality about whites? Tell me that pls. That they perfume their steaks?

[Anonymous No.17487683]

>>17486973
>retard sees the same thread, thinks it’s a new thread, calls other people schizos

i cant stop laughing

[Anonymous No.17487689]

>>17487416
Das rite

[Anonymous No.17487944]

>>17467550
same here

[Anonymous No.17488021]

>>17483535
CARLOS YOU FUCKING SPIC

[Anonymous No.17488027]

>>17467543
Have you literally never had grass-fed butter? It has an entire flavor profile

[Anonymous No.17488571]

>>17488027
>entirely different.
Not really. It has a hardly noticeable difference in flavor. The real difference in flavor comes from cultured butter - butter that contains live bacterial cultures. grass-fed butter difference is mainly its color and fancier packaging and higher price which tricks people into thinking it has a better flavor and texture.

[Anonymous No.17490293]

>>17486973
You're a special one, huh?

[Anonymous No.17490303]

>>17488571
cultured butter is a load of fucking horse shit. totally useless and tastes like shit