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/ck/ - Food & Cooking

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19811034 No.19811034 [Reply] [Original]

yum! a perfectly cooked steak using my air fryer! :)
I used a special "reverse sear" technique. That's how you know I'm a competent cook.

>> No.19811049

>>19811034
>That's how you know I'm a competent cook.
Only if you dry brined that protein, and made a sauce with some bone broth.

>> No.19811052 [DELETED] 

>>19811034
bait thread, but I'll bite
that steak you posted for us to mock is poorly cooked, which you can tell by the color gradient. the whole point of reverse searing is to get an even internal temperature.

>> No.19811068

>>19811052
I thought that's what regular searing was for

>> No.19811074 [DELETED] 

>>19811068
You're less likely to get even cooking with doing a traditional sear, because the sear happens faster when the outside is already warm.

>> No.19811125

>>19811049
>calling meat "protein" like some autismo

>> No.19811208

>>19811052
>>19811074
Protip: if you flip frequently (once every minute) and flip from one side of the pan to the other you get an extremely good sear and very even temperature gradient.

>> No.19811212 [DELETED] 

>>19811208
This is true.

>> No.19811600

>>19811034
If you knew how to cook you wouldn't be using an air fryer. Steak also looks like shit.

>> No.19811605

the reverse sear meme only works with sous vide

>> No.19811608

Shit that looks amazing

>> No.19811615
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19811615

>reverse sear
>steak freezes

>> No.19811616

>>19811605
wut

>> No.19811618

>>19811605
I went way down the sous vide rabbit hole more than a decade ago and I can confidently say that a reverse sear in a dry oven is superior to any sous vide method

>> No.19811620

>>19811616
>>19811618
I wish I could agree, every time i've tried reverse sear it comes out more well done than the last. I just gave up after the third or fourth try.

>> No.19811627

>>19811605
Worked perfectly fine with my oven. Just need a temperature probe to notify you when it reaches the right temperature.

>> No.19811639

>>19811620
Here's how I do it
Salt the steak 1.2-1.3 percent salt by weight (more fat more salt)
Put them on a cooling rack on a cookie sheet
Put the steaks in a cold oven
Pre-heat the oven to 130F and turn it off
After 1.5 hours flip the steaks over
Bring the oven back to 130F and turn it off
2.5 hours later for a total of 4 hours in the oven you cook them however you want
They will not get above 110 or even 100F internally so there's no chance of over-cooking

>> No.19811688
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19811688

>>19811639
>130F
>4 hours
dude, that's below the pasteurization temperature and a potential health hazard.
Raise your temperature of at least 10 degrees. there's no need for the temperature to be so low.

>> No.19811731
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19811731

>>19811618
the result is very similar, but unlike sous vide the steak surface comes out very dry, and that allows a better and faster searing
>>19811620
just buy a probe thermometer like pic related, they're very cheap now.
they make the whole preparation basically fool proof.

>> No.19812080

>>19811208
Hughie said flip once otherwise you're just recooking what you already cooked

>> No.19812104

>>19811049
'bone broth' is retarded buzzword speak for STOCK.
Only hipsters and zoomers would use such terminology. Certainly no one working professionally in the industry or possessing self-respect.