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/ck/ - Food & Cooking

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File: 68 KB, 650x520, flay minion.jpg [View same] [iqdb] [saucenao] [google]
9979655 No.9979655 [Reply] [Original]

how do prepare flay minion

>> No.9979669

Let it rest to room temp. Generous amount of salt on both sides, bit of pepper on both sides.

>> No.9979670


>> No.9979758

Spice it, Hot pan 2_5 minutes in side, flip. Same

>> No.9979825

Surely this is trolling.

>> No.9979851

Prepare my anus

>> No.9979858

cook it to well done to make sure you don't get any parasites or food poisoning

>> No.9979875

just say Wala at it and it will sear itself to a perfect medium-rare

>> No.9979878

spray the shit out of it with cooking spray, boil it in salt water and garnish with ketchip and ranch

>> No.9979924


>> No.9980028 [DELETED] 

>coat one side with fresh cracked pepper and crushed beef stock cubes
>pan nice and hot with a lot of butter
>sear uncoated side, add chopped shallots
>flip to other side
>add worcestershire, then cognac and flombay it
>take steak out
>add demi glace, beef stock, or water to pan sauce
>add cream and parsley
>wala, steak awe pooave

>> No.9980032


>> No.9980034

>>9979655 (OP)
>coat one side with fresh cracked pepper and crushed beef stock cubes
>pan nice and hot with a lot of butter
>sear uncoated side, add chopped shallots
>flip to other side
>add worcestershire, then some cone yac and flombay it
>take steak out
>add demi gloss, beef stock, or water to pan sauce
>add cream and parsley
>wala, steak awe pooave

>> No.9980042
File: 518 KB, 1600x1040, 1309117232001.jpg [View same] [iqdb] [saucenao] [google]

My sister orders filet mignon well done every single time we go out for this exact reason. I tell her if she's going to get it well done just save 20 dollars and get a fucking sirloin but she never listens.

>> No.9980050

fillet mignon is one of the few cuts that will not be extremely tough well done. sirloin on the other hand is shit regardless of temp. If I were forced to eat well done steak I'd go with fillet.

>> No.9980054

More like 45 seconds a side unless you like toast.

>> No.9980058

That's incorrect.

>> No.9980060

you don't like toast?

>> No.9980166
File: 62 KB, 298x400, ts_cliche_frenchman.jpg [View same] [iqdb] [saucenao] [google]

>flay minion

The absolute state of anglos.

>> No.9980499

Dice it up, make a stew.

>> No.9980503

You little devil, you.

>> No.9980549
File: 1.70 MB, 263x172, 1278g13f40817gfh34817fo842y7g34ghf6782gfb34g0824.gif [View same] [iqdb] [saucenao] [google]


>> No.9980566
File: 48 KB, 616x616, flay.jpg [View same] [iqdb] [saucenao] [google]

Here you go, Flay minion

>> No.9980569
File: 64 KB, 605x550, smoochiesmoochiesmooch.jpg [View same] [iqdb] [saucenao] [google]

I'd say let that bitch marinate in buttermilk for a good 4 hours
Heat the grill up nigga. And turn that fucking stovetop up to over 9000
Sear the shit out of that bitch for a good minute on each side
Grab some aluminum foil and a bunch of your choice of veggies
Wrap it all up and throw it on the grill
pair with a nice baked potater and red wine if you're looking to fuck, white wine if you're looking to get fucked

>> No.9980575

You don't salt and pepper until it's finished. Everyone knows this.

>> No.9980583

Really? How can you be so sure?

>> No.9980585

marinate it in soy sauce, worcestershire sauce, sesame oil, garlic powder, onion powder, paprika, cumin, turmeric, chili powder, salt, pepper.
cook on high heat 15 minutes per side
cover with catsup

>> No.9980590

it is trolling. and don't call me shirley

>> No.9980597

This. I had some friends over to grill out and I decided to be extra and do filet mignon. This lanky fucker dumped a bunch of that ready mix Montreal steak seasoning on it. Ruined everything.

>> No.9980603

sous vide

>> No.9980615

No you salt meat early like the night before.

>> No.9980618

I've gotten into this. It brings out the proteins or whatever helping the meat to get a much better crust.

>> No.9980622

Touche (too lazy to figure out the correct accent mark in SwiftKey, apologies).

>> No.9980632
File: 14 KB, 192x197, 4L_PGBsbIW1.gif [View same] [iqdb] [saucenao] [google]

Nothing to see here, bait thread, move along.

>> No.9980635

stick it in a cold pot with about 1/2 inch water, slowly bring it up to a slight simmer, then use an immersion blender to puree it a bit. serve over rice

>> No.9980640

Deep fry it

>> No.9980641

it is not though. aside from the room temp (you could do it sous vide) he is correct. crust crust crust

>> No.9980677
File: 1.87 MB, 352x283, 1515863664047.gif [View same] [iqdb] [saucenao] [google]

You sound like fat people trying to fight scientific evidence
Salt and pepper just falls off the fucking meat if you go flipping it
At least salt and pepper it shortly before pulling it off the fucking heat source
Salt and pepper has an actual taste, and unless you're preserving the meat, don't salt or pepper it until yo know the salt and pepper will stay on the damn thing, or you know how to utilize oil as an adhesive agent

>> No.9980684

>salt doesn't dissolve
You salt the night before.

>> No.9980699
File: 105 KB, 200x227, 1392647199942.gif [View same] [iqdb] [saucenao] [google]


>> No.9980705

I don't know. I figured if this was truly a bait thread the OP would have a picture of those meat glued filets you get in individually wrapped vacu packs for 5 bucks.

>> No.9980730

No you don't. And dissolution was not what I was implying.
You can salt before, there are certain benefits, yes.
But you salt and pepper after cooking every time for the salt and pepper's actual flavor to come out AND accentuate the meat's taste and aromas.

>> No.9980737
File: 169 KB, 1200x1200, leslie-nielsen-9542322-1-402.jpg [View same] [iqdb] [saucenao] [google]


>> No.9980743

>No you don't.
Yes you season the night before. And you finish with wet salts like maldon/fleur de sel.

I can cite herold mcgee and Thomas keller who recommend doing this.

>> No.9980781

Salt itself doesn't have a flavor, but is instead a flavor enhancer. It does have texture, though, if that's what you're going for. The pepper does have flavor and many chefs are coming around to the idea of peppering after cooking due to the possibility of it burning in the pan or on a grill.

>> No.9980784

Next time, be more specific then.
My point was, in my example, not to salt in a marinade (which should be heavily aromatic herbs, if any) and salt after cooking, as with pepper as generic iodized salt and black peppercorns have little-to-no aromatic qualities and serve little to no function in preparing meat.
Setting up an argument for failure is the equivalent to you preparing a different argument since the beginning. It's a fallacy, and next to time you wanna play that game you can go fuck yourself.

>> No.9980793

You salt meat the night before, that is what I said.
You're just retarded and can't read.

>> No.9980803

Fuck off fatass

>> No.9980811
File: 226 KB, 834x818, 2FD130AC-3335-4424-B45B-A8AEFCD47462.png [View same] [iqdb] [saucenao] [google]

>flay minion
idc if this is a troll. You’re retarded

>> No.9980816
File: 19 KB, 330x189, 88064164-6E12-40E5-BEC9-0961586D10A6.png [View same] [iqdb] [saucenao] [google]

Not an argument

>> No.9980820

Salting before is a waste of salt.
Prove me wrong.

>> No.9980822
File: 51 KB, 701x256, fuckoffretard.png [View same] [iqdb] [saucenao] [google]

what is the literacy rate of your shithole?

>> No.9980830
File: 43 KB, 754x325, provedwrong.png [View same] [iqdb] [saucenao] [google]

consider yourself proven wrong.

>> No.9980835
File: 48 KB, 860x413, thomaskeller.png [View same] [iqdb] [saucenao] [google]


>> No.9980864

wtf is this from and who gives a shit?
taste is subjective Anon, you and your tendy childhood should know this better than anyone

>> No.9980872

>wtf is this from and who gives a shit?
It's you being proven wrong.

>> No.9980878
File: 542 KB, 528x608, 1466274337518.png [View same] [iqdb] [saucenao] [google]

Who the fuck do you think you're arguing with? Until you can prove me wrong personally, with examples (timestamps), then you can go get salmonella poisoning. As a matter of taste, over preservation of supplies, salting in a marinade is a waste of salt and pepper.
It's the oil that soaks in all the spices, liquids, and herbs you add to a marinade. And without an oil and/or vinegar, marinading with salt and pepper only is a waste. You salt and pepper when the bitch is cooking, or after it has finished cooking. Just like how you add squeezes of lemon or lime to a dish afterwards.

Period. There is no argument. Spoiler alert, no one wins this argument, kid. Internet arguments are like the special olympics, no one wins. Even though I've come in first place. Because, salting and peppering after cooking would actually bring out the taste of salt and pepper with compliments to the buttery meat. Why in the fucking hell would ever salt and pepper before cooking the steak? WHY? What fucking purpose is there. In your own damn words. Type it out. Tell me, with your own personal experience, how salting and peppering as a marinade is better than salting and peppering the steak after it's finished cooking. Then go and tell me why every restaurant in the world salts and peppers their meats AFTER it's finished cooking.

I'll wait.

>> No.9980891

Oh, when someone says salt you think marinade. Gotcha, now I know why you are so incoherent.

>> No.9980897
File: 1.03 MB, 268x274, 1506032562763.gif [View same] [iqdb] [saucenao] [google]

You can't; that's why. You're a fucking faggot. And that's why you're wrong, and will always be wrong. You think a few pages of someone's beliefs towards what is right and wrong in cooking and taste is the high seat of all that is tasteful and correct in the kitchen, with regards to all manners of cooking and preparation.

Next time I want a book to tell me what is right over personal experience, I'll avoid fucking your mother in the ass because the bible and a million others' told me so.
Get the fuck out of here bitch. You wanna learn to cook? Try it sometime.

>> No.9980909

>be wrong
>get btfo by food scientists and one of the most respected chefs ever
>double down on your wrongness

>> No.9980911

>You can't; that's why.
Nobody gives a shit how you cook grand slam breakfasts served to drunks.

>> No.9980915
File: 15 KB, 405x384, ....jpg [View same] [iqdb] [saucenao] [google]

Bring it. You think pretending to be right makes you right? Get on my level.

>> No.9980922
File: 48 KB, 640x960, oh shit.jpg [View same] [iqdb] [saucenao] [google]

>let's just make up rules as we go along
>we win!

>> No.9980929
File: 5 KB, 528x434, niggers tongue your anuii too -question mark-.png [View same] [iqdb] [saucenao] [google]

>If I change the argument, then I'll have won something, at least!

>> No.9980940

You're the idiot that misreads salting with marinade

>> No.9980949

hahaha okay, kid, whatever you say
it's not like I won anything, you made damn sure of that

>> No.9980957


>> No.9980975
File: 54 KB, 780x282, steak.jpg [View same] [iqdb] [saucenao] [google]

Go ahead and tell me then, what benefits lie with salting and peppering the steak either during the marinade, or after marinading but before cooking it.
Then tell me how different the benefits would be with you salting and peppering the steak after it's finished cooking, as opposed to salting and peppering before.

>> No.9981077
File: 505 KB, 612x845, saltbefore.png [View same] [iqdb] [saucenao] [google]

If you salt before then the salt goes deeper into the meat. I'll let kenji tell you...
As for after, people like salty crunch; that is why maldon sea salts are great to sprinkle on steak right before cutting into it.

>> No.9981096

Salt does not soak into the meat. This is a Jewish marketing scheme set to sell salt. Kosher salt? Coincidence?

>> No.9981127

give me the source on this lewd image please

>> No.9981134

Pumpkin Sinclair Alexis

>> No.9981147

>Salt does not soak into the meat.
The fuck you on about? You've never heard of dry brining?

>> No.9981163

The salt pulls water out of the meat, salt dissolves in this water, meat reabsorbs salty water

>> No.9981180


>> No.9981199


>> No.9981204

anon I...

>> No.9981209

Then what's the point of adding pepper.
Unless you sear the meat, that salty soaked meat would be pointless. But not if you just add salt after it's finished cooking.

>> No.9981228

you must be getting some really shitty sirloin if that's the case

>> No.9981258

That's not how osmosis works, dildo.

>> No.9981269
File: 1.10 MB, 1050x1400, 2017-06-30 10.12.09 1-1.jpg [View same] [iqdb] [saucenao] [google]

the cheapest sirloin I've had is prime grade from costco. Tried 50 day aged sirloin from a steak house in seattle and it was still tough. ribeye from the same place was amazing. never had good sirloin except ground up for meatballs...

>> No.9981275


>> No.9981286

>meathead goldwyn
>use kosher salt
Yeah okay.

>> No.9981308

Goldwyn isn't jewish, poltard.

>> No.9981321

>Jewish: Americanization of a like-sounding Ashkenazic surname.
Literally the first google result.

>> No.9981331
File: 6 KB, 728x55, anglo.png [View same] [iqdb] [saucenao] [google]

it's anglo. Literally the first definition.

>> No.9981336

Read the second sentence and then sit down little boy.

>> No.9981346

Read the first sentence and goback2pol.
Fuck you don't even know which names are jewish or not.

>> No.9981351

Just give it up, we all know who is responsible for this post.

>> No.9981359

A Jew would know a Jewish name, wouldn’t they?

>> No.9981364

You don't know how to cook, go back to /mlp/ or whatever other degenerate board you came from.

>> No.9981376

I agree. Some people might like it but I've never had one that I thought was anything but mediocre.

>> No.9981477

is this anon saying you can't pickle meat because salt won't penetrate?

>> No.9981573

it is 100% incorrect and you ruin the steak by doing that.

>> No.9982209
File: 2.90 MB, 200x200, 1514723675796.gif [View same] [iqdb] [saucenao] [google]

>salt water marinade

>> No.9982255

Yes. If you stick around long enough you'll notice that there is a merry prankster on /ck/ who likes to post single questions in mangled English.

>> No.9982261
File: 60 KB, 662x393, 1512324769109.jpg [View same] [iqdb] [saucenao] [google]

well there's your fuckin problem right there mate

>> No.9982268
File: 84 KB, 540x542, 12678tdsjyhg9867gfr3e490yfug19673g4ft7893gfgyfjuey23g78r34e67834f9233334g10834gf1.jpg [View same] [iqdb] [saucenao] [google]

holy shit that entire piece of land is a floating mass of dirt that needs to stop existing.

>> No.9982275
File: 624 KB, 900x900, arhgaerg.png [View same] [iqdb] [saucenao] [google]

nah eat a dick cunt

>> No.9982280
File: 34 KB, 500x265, 14215631423412.jpg [View same] [iqdb] [saucenao] [google]


>> No.9982296

>Replies in Anglo

>> No.9982305

Put in in salted water on a rolling boil. Take it out after 1 minute and immediately put in a plastic bag full of black pepper and seal air-tight. Leave it on a counter/room temp for 2 hours to ferment, then remove excess seasoning and broil each side for 30 seconds. Serve with some pureed tomato relish reduction.

>> No.9982310

The nutritional content is identical to sirloin or rump

It's all fucking bullshit

>> No.9982342

Goddamn I miss Leslie Nielsen.

>> No.9982869
File: 657 KB, 882x882, 2017-03-29 05.15.34 1-1.jpg [View same] [iqdb] [saucenao] [google]

sure buddy, keep eating sirloin

>> No.9983053
File: 404 KB, 962x1086, Screen Shot 2018-01-14 at 10.17.20.png [View same] [iqdb] [saucenao] [google]

>thinking the only quality that defines food is ita nutritional content

>> No.9983059

shut up dyel

>> No.9983468

I am not gonna lie. I want to run that through a bacon slicer and make some amazing sandwich steaks.

I am not gonna lie. That looks like fatty puke central.
You can keep that m8.

>> No.9983480

>Seasoning food

>> No.9983695
File: 33 KB, 318x633, 1490274899444.jpg [View same] [iqdb] [saucenao] [google]

>not understanding marbling
eat your ramen and watch your anime, faggot

>> No.9983698

On dit filet mignon, fils de pute va.

>> No.9983713

You are now the biggest newfag ever.

>> No.9984209

You're a fucking retard.

>> No.9984216

wa la

>> No.9984360

You are so unfathomably stupid to think salt applied the night before will "fall off". A process called "dry brining" where you salt the meat hours ahead to overnight is a common industry practice. The moisture in the meat will dissolve the salt creating a brine that is then osmotically absorbed into the meat.

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