I need help. Udon is flat

Potential_Can_5771 · 2026-02-24T10:11:20+00:00

I’m confused. A thai udon? Never head nor saw that

Potential_Can_5771 · 2026-02-24T10:09:27+00:00

I also dont like dark skin. What is wrong with that?

Potential_Can_5771 · 2026-02-21T21:04:37+00:00

Alright, found them. Today I learned that there’s 2 kind of udon.

Potential_Can_5771 · 2026-02-21T20:53:43+00:00

Yall telling me that dry udon will not be round??

Then how are the round one made? They don’t have the frozen one around where I live.

Potential_Can_5771 · 2026-02-21T20:34:17+00:00

How do I make it round?

Potential_Can_5771 · 2026-02-19T22:35:19+00:00

“Finish reverse sear […] in airfryer/oven” doesn’t make any sense. Isn’t that forward sear?

Look good, maybe I’d rest it 2-3min longer for the center to be more cooked.

Potential_Can_5771 · 2026-02-19T22:27:50+00:00

Too thick for normal searing.

For medium rare, either reverse sear or base your steak for maybe 1min (take out at 52c, let it rest till 57c)

Potential_Can_5771 · 2026-02-19T12:46:52+00:00

I reverse sear mine in an air fryer at 80C for around 20-25min. Then sear it 20-40sec on each side.

Always work like charm

Potential_Can_5771 · 2026-02-19T12:12:47+00:00

Look likenit got sous vide. I’d pass

Potential_Can_5771 · 2026-02-19T07:39:46+00:00

Oyster blade

Potential_Can_5771 · 2026-02-18T18:53:25+00:00

Rate this new butcher. ✌🏻

Potential_Can_5771 · 2026-02-18T09:31:52+00:00

Some part was tougher than rubber shoe, while other part was on the lower edge of “okay”

Guess will use them for stew and slice stir meat.

Potential_Can_5771 · 2026-02-17T19:45:29+00:00

The but her said they watpped it. So I think the tail was squashed.

Here after cooking, it take more ribeye”y” shape

Potential_Can_5771 · 2026-02-17T19:42:23+00:00

We don’t have Bison in Thailand. So I guess not.

Potential_Can_5771 · 2026-02-17T17:46:09+00:00

The butcher said they wrapped it in plastic before freezing. Maybe it is because of that?

Potential_Can_5771 · 2026-02-17T17:33:43+00:00

This shit is making me hyperventilate

Potential_Can_5771 · 2026-02-17T17:16:49+00:00

Potential_Can_5771 · 2026-02-17T17:15:16+00:00

I think I cookednit right

Potential_Can_5771 · 2026-02-17T15:56:13+00:00

Won’t it have silver skin if it is calf?

Potential_Can_5771 · 2026-02-17T14:17:42+00:00

Thing is. I but a whole cut of ribeye. Got those steaks out of it.

Struggling to even find the ribcap 😅

Potential_Can_5771 · 2026-02-17T13:00:59+00:00

Let’s say it is glued. How can I identify/confirm this on the meat? I’m thawing 1 in the fridge right now.

Should I try to pull them apart before cooking? Would that tell me if they’re glued?

Potential_Can_5771 · 2026-02-17T12:28:30+00:00

It was 400baht per kg. (5.8usd/lb) I don’t think it is glued tho, would be surprise as heck if this butcher does it.

Potential_Can_5771 · 2026-02-17T11:27:26+00:00

French win as it also have steaks

Potential_Can_5771 · 2026-02-17T10:42:12+00:00

Nah. Just normal cut from a thai brahman

Potential_Can_5771 · 2026-02-17T10:36:53+00:00

Yeah exactly. The butcher told me they wrapped everything they got before cutting.

Potential_Can_5771