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 ...
Pretty much.
Should the meat be allowed to come up to room temperature? Probably.
Should you do that by putting it in a microwave that will partly cook it?
No.
And as for the not salting it?
Of course not.
I don’t own a microwave
Air frying a steak is the way to go.
No, just, no. Microwave doesn’t taste as good as a conventional oven or grill.
I’m not too particular about this kind of thing, because the only steak I can afford these days is tube steak, and even that is expensive.
There is something to the idea of salting after the flip. Salt can impede browning. Also I agree one should not put cold meat on a hot grill, but you let it sit on the counter for a bit to come to room temp. Not in the microwave, for heavens sake!
He likes a "slight aroma and pleasure of the taste"
Normal people like lots of aroma and flavor.
He probably dilutes his water because other wise it is just too strong.
I like grilling frozen steaks
When cooking for a group I ask each individual his doneness preference the day before. I dry brine all the steaks in the fridge with kosher salt, then sprinkle with garlic powder, black pepper, and a dash of umami before sous vide-ing them in doneness batches to the perfect individually preferred doneness, followed immediately by an ice water chill before putting them in the fridge. A short while before it’s time to eat I sous vide them all at 131F to warm them back up, brush them with Wagyu tallow, and sear them with an actual blow torch (sears without cooking).
Many guests have told me it was the best steak they ever had.
Cancel the order for the hotdog!
>salt must never be put on a steak before frying.
Glad to see that the Brits no longer boil their steaks and now microwave them before they fry them. Soon, they’ll discover fire and charcoal.
Why would you want to heat your meat from the inside?
You best steaks are charbroiled on the outside and medium rare on the inside.
Oh well...
Consider the source - the NY Post. The delirious Delusional Leftist media can’t even get relaxing and cooking right...
“When you cook it directly from the fridge, essentially what you’re doing is not heating up the meat from the inside.”
Only a scientist could be this stupid.
L
Oh, yeah!
I have had one of those Weber grills that uses gas to light the charcoal lumps (not briquettes!) and I love it. I bought my first one back around 1995, and it lasted me up until about 2020! Heh, it was rotted out on the dome with the handle when it gave up, and I had it wired on with twisted aviation safety wire...:)
I used to be strictly a T-Bone guy, but graduated to a NY Strip Sirloin. I pound it out just a little to texturize the surface and make the steak a tad thinner, but wider and longer.
I rub garlic paste into both sides with my fingers, then I sprinkle some Tabasco sauce and paint over it with a thin coat of Gravy Master using a brush. I have some special spice called “Richard’s Delicious Seasoning” from somewhere in Louisiana. It is a nice and understated mix of spices. Lots of crushed black pepper, all rubbed in strenuously with my fingers.
I get the grill up as high as I can, just north of 400 degrees, and the grill maybe two inches above the hardwood coals.
Turn four times to get a great looking crosshatched sear pattern!
Love to cook my own steak! Just how I like it. Steak from a restaurant now is like a crap shoot. You never know what you will get. Sad. I used to love going out to eat. Well...probably just that getting older thing...:)
Many say let the uncooked steak come to room temperature before putting in a hot pan or on a grill.
Crushed Salt, and pepper coated... Pan Fried in like 1/8 cup of butter... with some Thyme and rosemary... Sautee some onions in it... Oh yeah that’s the way to cook a ribeye.
That’s what I like to do, but with all the kneading and pounding, it gets close if I don’t pull it out of the fridge in time.
Yessssss!
I only recently started brining with the kosher salt, but I think I only have to do it for 15 min. 30 min was still a bit too salty for my taste.
Who wants their steak cooked from the inside out? Sear the outside to kill the germs, cook it long enough that the inside is warm.
How long does that take and how do you keep from overcooking the steak if you like it medium rare but a bit charred on the outside?
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