Recipes you should have on file.

[Anonymous No.4551961]

This is my recipe for steak. This is easy and straightforward and I have even included an option for worcestershire since my FIL insists on having it on his steak (the rest of the family are purists, we like our steak without it).

What are some of your family's signature recipes?

[Anonymous No.4551965]

>>4551961

[Anonymous No.4552221]

Are you a woman or something? Stop using butter to cook steak. Never use Worcestershire sauce. Ever. Just cook your steak like a normal person on the stove. Why complicate things. 4/10

[Anonymous No.4552227]

>>4552221
Gordon ramsay finishes his ribeye with some butter

[Anonymous No.4552230]

>Needing a recipe to cook steak

[Anonymous No.4552231]

i like to bake mine in white wine.

[Anonymous No.4552237]

>2013
>Not using the superior cast iron grill to cook your steak.

[Anonymous No.4552238]

>>4552230
Oh no a recipe on a cooking board! Worse yet it appears to be O.C.

[Anonymous No.4552244]

>>4551961
Thanks.

[Anonymous No.4552289]

>>4552231
could you lend your recipe please?

[Anonymous No.4552422]

>>4552238
You don't need to be here at all if you need a recipe for steak. Mommy blogger pls take your shit back to Pinterest.

[Anonymous No.4552435]

>>4552237

Why on earth would you use one of those? Sure, it creates grill marks but it's actually worse than a flat pan or flat griddle for cooking on. Why? Because the raised ribs only contact the meat over a relatively small area. the gaps in between provide very poor heat transfer. A flat pan makes full contact over the entire steak.

Grill pans are great if you want the food to have grill marks. They're not so good if you actually want to cook it properly.

[Anonymous No.4552438]

>>4552435
Did you not notice it has a flat side and a grill side? You CAN use either. Sounds like you're just a complainy faggot who's mad because all you have is your precious skillet.

[Anonymous No.4552457]

get a regular ass can of cream of mushroom soup and some assorted cheap chicken cuts. Plus whatever vegetables you want.

Melt some butter, add soup, water, and milk and veggies you want. cook the chicken innit. Serve over rice.

my mom would make this for dinner, it's cheap, easy, and tastes pretty good.

[Anonymous No.4552480]

>>4552438

Nah, I'm just trying to explain to people who don't know how to cook a steak that using a flat pan gets better results than a ribbed pan.

And sure, you can flip your griddle over, but you still have the same problem, just in a different spot: now the ridges are preventing proper heat absorption between the range top and the pan. Those things are great for camping or use over flames, otherwise not something I'd recommend for a steak when a simple frying pan or ordinary skillet will work better.

[Anonymous No.4552477]

>>4552457
Your mom sounds nice.

[Anonymous No.4552492]

>>4552480
I have a small kitchen, the cast iron skillet gets more mileage than a griddle would, but it is a nice thing to have if you have the space for it. Do they work well on electric stove tops? I would assume they would be better on a gas top.

[Anonymous No.4552513]

>>4552480
Okay, now you're just talking smack.
The ridges don't hinder heat absorption. Cast iron is cast iron. Cast iron pieces all have excellent heat retention and delivery, regardless of shape. That's like saying the embossed pig on my cast iron bacon press prevents my bacon from cooking properly, which is just blatantly not true. As long as you let your cast iron get to temp before adding your food you wish to sear, it's going to do exactly what it should.

[Anonymous No.4552520]

>>4552492
Well, needless to say, it does work better on gas stovetops. However, when I first bought mine, I had an electric, and it still worked great. You can't use it on flat tops, though, it would scratch them.

[Anonymous No.4552564]

>>4552520
why do people by flat tops anyway? do they have any advantages?

[Anonymous No.4552608]

>>4552513

Conduction, not absorption.

When you put a ribbed object on a flat burner the heat is only transmitted through the ribs--where there is contact with the burner--and not through the gaps between the ribs, where there is no such contact.

Will it work? Yes. Will it work as well as a plan flat pan? No. That makes the conclusion pretty simple: don't buy a griddle pan. Why spend more money to buy something that doesn't work as well as what you have already (a normal flat frying pan or skillet)?

>>4552492
>Do they work well on electric stove tops?
Like the other anon said, yes they work but not as well as with gas.

>>4552513
Perhaps you are misunderstanding me. I never said it wouldn't work, I simply said it wouldn't work as well as a flat skillet because the ridges in the "grill pan" or "grill griddle" are worse for heat transfer than a plain flat pan/griddle.

Sure you can heat it up and then sear with it, but it will take longer to preheat due to the aforementioned gaps. It will also not work as well for prolonged cooking for the same reason. Can you do it? Of course. But it's disadvantageous compared to a flat pan.

>>4552564
They look nice and they are very easy to clean.

[Anonymous No.4552621]

>>4552608
As someone who also owns a cast iron griddle, I call bullshit. You're just arguing personal preference. There's no basis behind your argument.
I have and do cook steaks on my cast iron griddle (which is perfect for when I'm cooking for two or three people), my cast iron skillet, and my outdoor bbq. All work great, all produce a fantastic steak. But that's because I understand how to cook, and I don't just rely on my utensils to do it for me.

[Anonymous No.4552648]

>>4552621

No, I'm arguing heat transfer. It's physics bro.

Again, I didn't say they didn't work, I was simply jumping in to comment on someone's recommendation to buy a ridged grill pan for steaks. In my opinion that's silly because you're spending spending more money on a device which is less efficient than something OP probably already has. No more, no less.

Obviously any cook should know his tools and work accordingly. But that doesn't change the simple reality that air gaps are poor conductors of heat, and therefore a flat griddle or flat pan cooks more effectively than a ridged one.

I never said that you couldn't make a good steak on any of the above. I'm simply stating that a flat pan is more efficient than a ridged one, and since OP probably has a plain pan already, why buy a ridged one?

Anyway, if you want to "Call bullshit" then I suggest you start reading about thermal conductivity and insulation. You'll learn that iron has much better thermal conductivity than air, which is why you want iron touching the food and the burner rather than air.

[Anonymous No.4552665]

>>4552648
Oh, I understand conductivity, that's why I use heat sinks to defrost food.
MY point is that once cast iron comes to temp, it's going to function the same. Not only that, but those griddle are useful for much more than just steak, particularly if you are cooking for more than one person. There's three people in my house. Steaks, pancakes, eggs, hashbrowns, shrimp, chicken, veggies, etc. would all take three times as much time in a cast iron skillet as it would on the cast iron griddle. I'd say that makes it much more efficient. Unless you are a loner who only cooks for yourself, they are very useful.

[Anonymous No.4552683]

>>4552665

Oh, no disagreement about any of that. More cooking space is always nice.

My point was limited to ridged vs. plain.

[Anonymous No.4552694]

Great recipe OP, but if you wanted to make it perfect, remove the worcestershire sauce from the top as optional, and add a note at the bottom listing some extra things that people might want to ass for variance of flavour

[Anonymous No.4552732]

>>4552694
I am rather alright with the worcestershire sauce. It is only two drops and it does enhance the flavor without overpowering the steak. If he had mentioned heinz 57 or ketchup or something I would have been against the whole thing.

[Anonymous No.4552742]

>>4552648
You are one pedantic fuck. The heat loss would be minimal enough to be negligible. There's a solid iron base not even an inch away from the steak, the amount of heat emanating from that as well as the two ridges on either side is more than enough to cook it at an infinitesimally close to equal rate as any part touching the ridges themselves.

I could understand if it was just a set of iron bars with no base.

[Anonymous No.4553014]

>>4552231
how do you do that?

[Anonymous No.4553248]

>>4552422
What is you problem? Geeze.

[Anonymous No.4553257]

>>4552457

dude try that with meatballs, we grew up really poor but my mom would bust that out with sweedish meatballs every once in a while and it was amazing.

[Anonymous No.4553324]

>>4552457
>get a regular ass can of cream of mushroom soup
Stopped reading there.

[Anonymous No.4553342]

>>4551961
>recipe
>steak

whatever floats your boat, I guess

[Anonymous No.4554085]

>>4552457
Makes for pretty decent pork chops too.

[Anonymous No.4554089]

[Anonymous No.4554099]

>>4554089
this is how I cook venison backstrap.

[Anonymous No.4554101]

My Personal Favorite Recipie:
>Meat
>Onions
>Oil
>Sugar
>Salt
>Other Shit

>Cut Onions
>Throw oil into pan
>Wait until oil is hot
>Throw in Onions
>Wait
>Throw in Meat
>Wait
>Throw in Other shit
>Throw in Sugar
>Wait
>Throw in Sailt
>Wait
>Done

[Anonymous No.4555974]

>>4551961

I wish I had all my recipes on file. They're on a bunch of scrap papers and in scrapbooks ... I have so many of them.

So many notes, it's unbelievable. I think I might've found the cure to cancer.

[Anonymous No.4555985]

>>4551961
>What are some of your family's signature recipes?

Ramen, Totinos' pizza rolls, chicken nuggets/strips, etc.

[Anonymous No.4555994]

>>4551961
>What are some of your family's signature recipes?
My grandma's chicken adobo with boiled eggs is the best.

[Anonymous No.4556017]

Mexican pigs in a blanket.

>take a hot dog.
>wrap it in a yellow corn tortilla.(not to tight)
>pin it in place with a toothpick.
>deep fry until tortilla is crispy.
>drain excess oil and serve with spicy brown mustard or smother with melting cheese.
my dad would make these when we were kids.

[Anonymous No.4556611]

>>4555974
I am slowly going through mine and transferring them to a digital format. I really like finding old cook books at thrift stores with handwritten recipes and annotations tucked inside.

[Anonymous No.4558995]

>>4553342
how do you make it?

[Anonymous No.4559029]

>>4554089
>kosher salt
what the fuck is this kike shit? why cant he just say fucking salt.

[Anonymous No.4559034]

>>4559029
Pol, its that way, faggot---------->

also:
>not knowing the difference between kosher and regular salt
>doyouevencookfaggot.jpg

[Anonymous No.4559068]

>>4559029
fuck off idiot

the jews know a thing or two about salt

[Anonymous No.4559148]

>>4559034
kike salt is just regular salt blessed by a fucking rabbi you dumb fuck

i bet you love burning money

[Anonymous No.4559169]

>>4559148
gr8 b8 m8

[Anonymous No.4559189]

>>4559148

No, it's not. Kosher salt is preferred because of it's shape. It's in large flakes, which is ideal for seasoning food. The flakes stick to the food better than either sea salt or normal table salt.

Of course that's irrelevant for salting liquids (sauces, soup, pasta water, etc) but it's preferred for use on solid foods.

Nobody gives a crap if it's been blessed or not, the shape of the salt crystals is why is used.

[Anonymous No.4559201]

>>4559148
Just incase anyone reads this and believes the troll;

Kosher salt is short for Koshering Salt. It's a salt used in the process of making meats kosher. In places without a large Jewish community, it's sold as "Salt Flakes" (In Aus, Saxa and the UK has Maldon's)

[Anonymous No.4561545]

>>4551961

>needing a recipe for steak