Posted on 11/21/2023 4:59:21 PM PST by dynachrome
This is high steaks cooking.
Got beef? Nuke it: A scientist says it’s best to pop that bad boy directly into a lazy chef’s preferred household appliance.
“It’s always a good idea to heat the meat first in a microwave,” explained physicist George Vekinis on BBC podcast “Instant Genius.”
“When you cook it directly from the fridge, essentially what you’re doing is not heating up the meat from the inside,” said the researcher, who authored October 2023 tome “Physics in the Kitchen” as a wowing window into the world the food sciences.
Vekinis, too, discouraged gourmands from salting the cut prior to frying it, telling podcast listeners: “Salt has this osmotic ability to drag out as much water as possible from the meat and you’re going to get tough and inedible … salt must never be put on a steak before frying.”
(Excerpt) Read more at nypost.com ...
It makes the meat tough. If you like a fast lazy tough steak, have at it. It’s charcoal all the way for me.
if you like microwaved steak, you’ll love lutefisk!
“...heat the meat first in a microwave”
Sounds very painful. I’ll stick with foreplay, thank you very much.
Not a chance: I grill mine over lump hardwood coals.
Idiot
That’s a stupid idea. Bring it to room temp then throw the heat to it.
It’s a steak, not an eggo..,treat it with the respect you paid for.
And, yes...charcoal all the way.
[Tho I am wondering if a pizza oven like an ooni might work too]
He’s right about the salt and always cook any meat at room temperature. Salt and pepper meat on the grill, never before unless you want a dried steak as salt draws out moisture. Mesquite is better than charcoal as it does not flare up. Hey, it’s your steak, cook it the way you want and suffer the consequences.
You can warm a steak up quicker if you hold it in your armpit.
I would try an immersion cooker if I had one, but steak would cook very uneven and very tough in a microwave.
in after 6 posts from people that only read the click-bait headline
I cook my steak in the oven for a half hour at 370F wrapped in tinfoil.
It comes out very soft.
I find the best way to handle steak is to defrost it in water brought to a boil. Then wrap it up in tinfoil and put in the over at 370F for thirty minutes if the steak is thin.
Sous Vide for me. 90 minutes at about 132 degrees, followed by a quick sear in a cast iron pan. Perfect every time. LIterally impossible to screw up.
LOL! Just no.
I grill mine over lump hardwood coals.
This is the way.
Some say just carry the steak past the stove and call it good..
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