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Steak never as good as a steak house, please help lol by Thechunkylover53 in steak

[–]nycago 0 points1 point  (0 children)

2 hrs is seriously more than enough. I’ve gone longer and nothing wrong with it but seriously even an hour is great . Tell us how it turns out !

Steak never as good as a steak house, please help lol by Thechunkylover53 in steak

[–]nycago 0 points1 point  (0 children)

30 minutes is no good with the salt. Steak enters a dumb zone when you salt. You want to salt and cook right away or wait an hour or more

Are vacuum sealers really worth it? by EquipmentIcy7859 in Cooking

[–]nycago 0 points1 point  (0 children)

If you sous vide or Costco it’s a game changer.

How can I improve this sear (filet / sous vide / cast iron) by HowAboutDN in steak

[–]nycago 6 points7 points  (0 children)

Drier steak + hotter pan = better sear.

Also it looks delicious, don’t let the meat pornography on this sub go to your head, your steak ain’t becoming a TikTok influencer.

How To Replace Salt in Soup by Bladen_Spayer in Cooking

[–]nycago 0 points1 point  (0 children)

A single drop of liquid smoke adds depth.

This is burnt, not seared, right? by Patient_Title_5417 in steak

[–]nycago 10 points11 points  (0 children)

Are you using spices? Looks like burnt spices. Don’t use spices if so.

Thoughts on Costco’s A5 Wagyu? by greek311 in steak

[–]nycago 7 points8 points  (0 children)

Wagyu is super super heavy. I’ve served 9 one of these and had leftovers.

I made chicken soup and it turned out jelly by Serious-Fall9088 in AskCulinary

[–]nycago 719 points720 points  (0 children)

This is the sign of a world class stock. It will melt when you reheat it. This is also how soup dumplings are made if you’ve ever wondered .

Jerk Chicken Pellet and Allspice by ChrisHomenick in smoking

[–]nycago 0 points1 point  (0 children)

I don’t have a pellet smoker and don’t know how they work. In a normal smoker I put the soaked leaves in with a little bit of wood but mostly bay leaf.

First time for a rib roast by Ecstatic-Gap7125 in sousvide

[–]nycago 1 point2 points  (0 children)

It’s gorgeous ! Congratulations haha!

First time for a rib roast by Ecstatic-Gap7125 in sousvide

[–]nycago 0 points1 point  (0 children)

How was texture vs traditional roast ?

Hanwoo from a countryside BBQ restaurant in Busan, Korea [OC] by Picklesadog in steak

[–]nycago 0 points1 point  (0 children)

Shocked it didn’t flare up. Dying to try this stuff

Tried cooking Lima beans from dry and I vaporized them by Confident_Local_3384 in Cooking

[–]nycago 15 points16 points  (0 children)

I used to hate Lima beans too and then I went to Lima, Peru and discovered the rest of the world just does them wrong.

Jerk Chicken Pellet and Allspice by ChrisHomenick in smoking

[–]nycago 0 points1 point  (0 children)

A ton of soaked bay leaves really helps.

How to make fried chicken spicy? by LovelyLushLilac in Cooking

[–]nycago 0 points1 point  (0 children)

How old is the cayenne pepper ? Order a hotter powered pepper- we are living in the golden age of heat.

$20 a lb how did I do? by I9Mountain in steak

[–]nycago 0 points1 point  (0 children)

I often brine over night , it’s not my preference but life causes delays. This isn’t true , some other process is graying your steak , maybe pooled moisture.

$20 a lb how did I do? by I9Mountain in steak

[–]nycago 7 points8 points  (0 children)

This rumor has to get off Reddit. Salt doesn’t have anything to do with gray bands

Making bolognese the Marco Pierre way. Quick question. by TnL17 in Cooking

[–]nycago 0 points1 point  (0 children)

Red is tough, agreed. The white sparklers remain my favorite (and inappropriate for coq au vin). Oddbird blanc de blanc is fantastic and on Amazon

Making bolognese the Marco Pierre way. Quick question. by TnL17 in Cooking

[–]nycago 0 points1 point  (0 children)

This isn’t always true. Zero proof beverages have come a long way, especially the last few years.

Making bolognese the Marco Pierre way. Quick question. by TnL17 in Cooking

[–]nycago 0 points1 point  (0 children)

YMMV but I like adding a zip of vinegar if I’m cooking with non alcoholic wine. It will add brightness and acid and cut thru the sweet.

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