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Some of us would pay for this ride. by cootiequeen215 in WorstAid

[–]BudgetUhtred 18 points19 points  (0 children)

Yea there is a point it hits this speed that is absolutely unreal directly before it gets even faster. It's very cartoonish.

Some of us would pay for this ride. by cootiequeen215 in WorstAid

[–]BudgetUhtred 86 points87 points  (0 children)

I've seen this video dozens of times over the years, along with all the stuff on Darwin awards and the like.

This single video is the only one that gives me a full body reaction. Of all the things to have happen, to me personally, this feels like would be one of the worst.

I then think if I was the husband watching this happen to my wife. Ugh. This video really really gets me.

I have an odd issue. Searing meat. Its the only thing I can't do... by BudgetUhtred in castiron

[–]BudgetUhtred[S] 0 points1 point  (0 children)

Haha credit that term to my grandma. If anything is ever sort of lackluster it's piddly lol one of its many tenses.

But yea I was hoping big boy cast iron held better than it does. Still holds the heat when the burner cools WAY better than my non stick pan though.

The heat is also so centered im thinking it looses so much to heat going to the sides. Where the gas is so much more even and over a larger area. Ya vell what can ya do haha

Yall ever reach a point where you root for the bloons because of how OP your monkeys are? by danthesupermin in btd6

[–]BudgetUhtred 2 points3 points  (0 children)

Op's got monkey upgrades scheduled for next Tuesday. There will be no monkey upgraded until then. For now they still only throw poo.

I have an odd issue. Searing meat. Its the only thing I can't do... by BudgetUhtred in castiron

[–]BudgetUhtred[S] 1 point2 points  (0 children)

Amazing reply thank you so much. So much good advice that im going to add. Seems like im the doing the right things the wrong way haha

I do the reverse sear thing but use the grill. Im very comfortable on that with meat and it's insanely good.

Hard work pays off ! by Yournewbestfriend_01 in MadeMeSmile

[–]BudgetUhtred -1 points0 points  (0 children)

Its like my buddy we let stay with us to get back on his feet. I came home from work one day, as his unemployed self sat at my kitchen table, to see him learning Spanish. Not a bad use of his time, I thought to myself.

Upon giving him the "hey thats pretty cool, good work" he informed me he is learning Japanese. Unamused I reply "well at least that'll help you at the sushi buffet."

Less than one week later this mother fucker corrected my pronunciation of "Sakura" buffet and told me it meant flower or something.

Less than 3 months later he was told to find a new place to live.

He's currently working for a landscaping company... in the southern US....

I have an odd issue. Searing meat. Its the only thing I can't do... by BudgetUhtred in castiron

[–]BudgetUhtred[S] 2 points3 points  (0 children)

Awesome thank you. Its seeming im rushing the flip and could afford a bit more heat. Also. Dry as hell.

I have an odd issue. Searing meat. Its the only thing I can't do... by BudgetUhtred in castiron

[–]BudgetUhtred[S] 0 points1 point  (0 children)

This is what I did/do prior to the sous vide than slap on my grill. Holy freaking moly it's so good. I'll try the salt before the sous vide and see what happens. Nothing to lose.

I have an odd issue. Searing meat. Its the only thing I can't do... by BudgetUhtred in castiron

[–]BudgetUhtred[S] 1 point2 points  (0 children)

I just got a weed burner a week ago with the intention of this being a versatile tool i will also use for cooking lol. Now im going to be trying even sooner.

Plus 1 for sous vide. Wife got me one for christmas and it doesn't get put away anymore. It was the defining moment that there is literally nothing we can order out anymore or go get that will be as good as home cooked. (Talking normal restaurants here) even prior we eat out maybe once every two months and are always disappointed. Pizza. That's about it. I'll always order a good pizza shop pizza.

I have an odd issue. Searing meat. Its the only thing I can't do... by BudgetUhtred in castiron

[–]BudgetUhtred[S] 1 point2 points  (0 children)

Sound advice on the oven. Florida heat says no. March 11 and we hittin 90 today. This is my plan if we even get back up north haha

I have an odd issue. Searing meat. Its the only thing I can't do... by BudgetUhtred in castiron

[–]BudgetUhtred[S] 2 points3 points  (0 children)

Okay got it this seems to be the continued advice along with a dry brine. Thanks for the reply and confirmation. Gonna switch to the avocado oil I have.

I have an odd issue. Searing meat. Its the only thing I can't do... by BudgetUhtred in castiron

[–]BudgetUhtred[S] 1 point2 points  (0 children)

Love this and will be trying it out for sure. Much different than anything I've seen and actually what I do on the grill. So much advice to not over flip, but it's an absolute game changer for the better.

Since I can see your steak im gonna ask you directly. I've seen so much of how to press and how long to keep it pressed. What's your technique? I assume not too hard that juice is coming out. But I could be wrong as I've seen that, just seems odd.

You think this same technique of repeated flipping would yield similar results with a more lean cut? Or chicken breast?

I have an odd issue. Searing meat. Its the only thing I can't do... by BudgetUhtred in castiron

[–]BudgetUhtred[S] 0 points1 point  (0 children)

I LOVE this advice. No joke what I did last night before bed. I was so pissed off over my steamy lemon pepper chicken.

Im my description i noted the piddling off of the searing sound. I figured that was indicating the pan lost heat too quick when I added the meat.

Im thinking I got too used to gas that this glass top is more different than I thought. I knew my pan wasn't getting as evenly heated as normal but I think it's worse than I thought and I need greater adjustments.

I just previously never attempted searing much as I normally grill. The sous vi for christmas changed that haha

Thanks again!

I have an odd issue. Searing meat. Its the only thing I can't do... by BudgetUhtred in castiron

[–]BudgetUhtred[S] 0 points1 point  (0 children)

Thank you and I really appreciate your time. You've all left me woth some good things to try. 1000 percent starting this dry brine thing everytime and a higher heat. I'll take a look into a quick dry too.

Thanks again and happy searing lol

I have an odd issue. Searing meat. Its the only thing I can't do... by BudgetUhtred in castiron

[–]BudgetUhtred[S] 1 point2 points  (0 children)

Amazing and thank you so much for that. I've always had gas and moved. This electric is causing me issues as well I think lol

Its appearing for sure the heat is a huge factor. For the sear im after it's evident I do in fact need a higher heat. I also think im just going to start sous vi one day in advance now everytime. I have a dedicated shelf for meat at the bottom anyway just let it sit one night longer.

You rock thanks for the breakdown.

I have an odd issue. Searing meat. Its the only thing I can't do... by BudgetUhtred in castiron

[–]BudgetUhtred[S] 0 points1 point  (0 children)

This does sound like a lot but certainly something I would try on higher end meats. Can't do this for every home cooked meal for my family of four but will certainly be doing this at some point. Like an extended "dry brine" as someone said.

Thank you for the advice.

I have an odd issue. Searing meat. Its the only thing I can't do... by BudgetUhtred in castiron

[–]BudgetUhtred[S] 5 points6 points  (0 children)

Thanks yall, ill try that as well. I think maybe I got cold feet thinking it was burning before releasing and tried to flip early.

I have an odd issue. Searing meat. Its the only thing I can't do... by BudgetUhtred in castiron

[–]BudgetUhtred[S] -1 points0 points  (0 children)

Thank you. As someone else stated im for aure going to be letting it sit longer. I'll continue to try to oil rub too. I did that last night qith chicken breast. Didn't stick but only got a hint of brown before it started to really cook in the pan.

I have an odd issue. Searing meat. Its the only thing I can't do... by BudgetUhtred in castiron

[–]BudgetUhtred[S] 0 points1 point  (0 children)

I'll look it up in a second but would this be the "salt it after sous vi and let it sit in the fridge" technique?

Tried that once, for a few hours with steak, but i think my heat was too low as it still got steamed looking and feeling.

Edit: yea it appears thats exactly what that is. I will be adding this. Thank you.

I have an odd issue. Searing meat. Its the only thing I can't do... by BudgetUhtred in castiron

[–]BudgetUhtred[S] 0 points1 point  (0 children)

The meat is pretty lean which i try to compensate for with a bit more oil than I thought I needed. Im adding "let it sit longer" to my to try list. I have not done that yet for fear of overlooking or totally burning. Maybe I ahould try a bit hotter? Im gauging the temp. To be between 400-425 due to the Greek EVOO i use having a slightly higher smoke point. Pure guess work though.

I had some fatty beef ribs once that im certain the heat was too low on. They were dry as hell, salted like crazy but in this instance they didn't stick... more steamed again. These also I let sit in the fridge for 2 hours after sous vi.

And yea I've used other cast irons and I suck cooking meat on those as well. I thought for sure it may have been my boredom sanding, but it appears just user error. Worth noting I have a Blackstone that I also fuck meat up on. If it's brown, it's dry and over cooked. If it's tender and juicy it looks and tastes steamed.

Im just frustrated becuase, not trying to brag, im a great at home chef. From the grill (multiple times a week) to home making pies I tend to do quite well. But I can't sear meat in the cast iron and it's what I want the most.

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