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 ...
I always let my steaks assume room temp before grilling them - I like them rare and nuking them doesn’t allow for that. I also use salt as my only “condiment” on my steaks - but never until the meat is on the plate...
If you want a steak cooked Well Done, cook it Medium and finish it in the microwave
Yup- I used to start it in the afternoon, and let it cook till dinner time- take it out, sear it, and serve. Thye only real,Hassel was cleaning the all in one spouse vide machine. Wish I had gotten the wand type I stead.
Garlic is a no go,for me. I’m allergic to it I guess, even a little makes me shaky, sweat, dizzy and just feel awful till it wears off. I gotta be careful,when buy8ng food as lots of food has garlic in it already. I do love it though and used to eat it just fine with no issues until 9ne day I got sick from it- and haven’t been able to eat it since.
Why does everybody say the steak should be at room temp?
Seems like searing it while it’s cold out of the fridge keeps the inside juicy.
Some sear their frozen steak on high on a cast iron skillet to achieve a nice caramelized outer which keeps it juicy inside.
I’ll admit to trying this microwave technique years ago to get my steak warmed up before grilling it. However, my preferred method of making steak is now sou vide. I vacuum seal my steak with some olive oil, garlic and black pepper in a plastic bag and cook in a constant temperature water bath at 140 degrees for an hour or so then remove the steak and sear both sides in a hot cast iron pan. Perfect medium rare every time.
Remove steak from fridge and let it get to room temperature. Then cook it however you like. I’ve been sing the air fryer lately. Browned on the outside and pink all the way through. Evenly tender.
Yep, it never ceases to amaze/amuse me!
You sound like my dad.
My sister says she likes to slow cook her steak.
First she buys the cheapest cut then slow cooks it so long it comes out like shoe leather.
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