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Is it possible to stop by and check out the lab?
brine for the pastrami I am confused as to the amount of water cannot convert kg to liter or quarts.would 9 kg = 9 liter??
Where can we buy the smoker or pit you guys are using? and what kind? Thanks in advance ...
Thoughts on brining before the drying step?
I asked this same question in the salmon section, as the CS Team has heavily advocated brining in the past and I am in agreement with them. I did not cook the salmon using the tender cuts method, but rather just on the stovetop. I did however cook a pork chop last night that I "dry brined" (by coating the surface with salt) over night, and then followed the tender cuts method to the T for a medium rare chop. I think it might have been the best pork chop I've ever had, so I will continue to add this step for pork chops unless I hear it is somehow pointless or undesirable.
Interesting! After the overnight salting, do you rinse and go through a period of drying/chilling? I've generally had positive results with pre-cooking brining/salting, but it does seem to take extra care to ensure dryness before touching the heat.
I've used slow cooking methods, both sous vide and low temp in oven, and have had good results overall. I do have a question about searing. Typically I've seared after the meat is cooked, either in a pan or using a propane torch. (I'm waiting for my Searzall to arrive!) I've never seared the protein before bringing it to the desired core temp. Is there an advantage to searing first rather than after? Thanks!
What temp should the meat be when chilled,
I did not rinse the chop post "dry brine", just patted it as dry as possible with paper towels (it was pretty dry before I patted though).
Mnemonic device for these steps. C-D-O-S-T-T-T-B-S...
Chefs Don't Over Season Their Thought To Be Steaks
Where did you purchase those oven safe plates used in this class?
I cooked the steak at about 90 degrees for one hour and it came out perfectly medium rare but was very dry. how do i prevent this?
You sould sear before, to seal all the juices inside
ChilD Oiled Sea water Transfered to Breakdown the Oven running in Low temp to the Core .. wait what? ahhh....
CiDiOS u STTTuBbornS
....
my brain stormed.
alright forget it.
In the case of water specifically, 1 kg = 1 liter. Note that this would not be true for oils or milk necessarily, but water.
Do you think a truffled tomato sauce recipe is gonna be available? I heard that my friend ate it while he was in downtown LA. I really want to eat it after he described it
Assuming you're just cooking for yourself and want a quick meal rather than a 90 min cooking session and aren't too concerned with getting perfect doneness, what tips do you have for having the steak seared and finished on the pan, skipping the oven all together? I tend to do this at home since I don't have a decent oven and usually end up with medium steaks in about 7 minutes.
Hi! Great class and easy to follow. I have a few questions though:
1- The strip-loin steak I usually get is about an inch thick. Searing for 2 minutes on each side usually concludes the cooking for me. I would end up with Rare/Medium-Rare cooking. From the images above, I am assuming the steaks used are about 2 inches thick. Is my cooking method and timing correct?
2- How would you cook a tender-loin cut via pan? I do not have a thermometer or an oven, just an infrared cooker (that's what it says on the box) and would be happy if I just got the timings right for a Rare/Medium-Rare piece of meat via pan. Temperatures are measured by watts on cooker.
3- Using the same cooker, how would you go about boneless-skinless chicken breast without it turning dry?
4- Salmon fillet?
Thanks again!
On the topic of salmon; In the past when I have cooked salmon I have noticed that the salmon releases a white fatty tissue when cooked. Is this a sign of inferior quality salmon or is it more of bad cooking technique? Am I cooking at too high of a temperature or is it just that the salmon is crap.
Anyone?
Hi! I tried with round cut filets on 250gr of beef. I cooked it for 1:30 h 58ª, 6h 58ª and 24h 58ª. But the texture was the same with all the combos. I was looking for really soft texture.
Someone could help me?
Thanks
Just wanted to correct the notion that a pre sear seals in juices. It is well agreed that this is not the case.
Is this method preferable to cooking sous vide and then searing?
How can i set temperature and time manually?
Is there a general time (sous vide) per weight ratio for Meats / Roasts and Fish ? Would love to see a chart of some sort
ie: I have a 2lb (Bone Out) Leg of Lamb Roast. I cant imagine it would take the 24 hour cook time that chef Steps uses for a full bone in Leg
check this out https://www.chefsteps.com/activities/a-map-of-sous-vide-cooking
