Random Question of the Day [December 23rd, 2016]

[Zaraki]

Raw

 

Get back into your coffin Vladimir

[Cam]

Seeing these comments makes me sick ):

 

Well done, NOT EVEN A TINY BIT OF BLOOD ON MY STEAK.

 

 

YES. Well done for me.

[Sniper]

medium is the best.

[CollieFlower]

I prefer my cow to be as close to mooing as possible please

[nV]

Medium rare is the way to go

[GhostTitanium]

Anything more cooked than medium rare is a sin.

[michellec]

medium

gosh i tried rare and i felt like a vegan

[Exk]

Medium rare or less. Black and blue on real good steaks. :^)

[Caution]

Seeing these comments makes me sick ):

 

Well done, NOT EVEN A TINY BIT OF BLOOD ON MY STEAK.

 

http://www.elitereaders.com/4-reasons-never-order-steak-well-done/

 

https://uproxx.files.wordpress.com/2016/02/tldr-steak-answer.jpg

 

https://uproxx.files.wordpress.com/2016/02/science-steak-answer.jpg

 

 

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How I cook my steak:

 

5h_y3svpNiw

 

Sous Vide @ 129.5 degrees then blow torched to form a crust. If you guys have never had a sous vide steak, you are missing out on an extremely good steak. I personally will never, ever cook a steak any other way from now on. You can control the exact temperature you want your steak at, so it will NEVER be overcooked. There is no other form of cooking that exists that allows you to have pin-point accuracy on temperature the way sous vide does. Even in an oven, heat does not evenly disperse as most people tend to think.

 

You can drop a steak in there for however the fuck long you want, and it's not going to overcook. Obviously you will lose moisture if it sits there for hours and hours and hours, and below 140 degrees is the danger zone if left too long. But I will throw a filet into a bag with the marinade I make, vacuum the bag (air makes the bag float to the surface), and just walk away from it for 45 minutes. If I have an errand to run I can just leave it in there for a few hours and it's just fine. If I want to have it ready for me when I get off work, I put the steak in an ice bath, and a few hours before I am off work I connect to my precision cooker through an app and turn it on. Once I pull it out, I blowtorch the outside of it to form a light crust. The best analogy I got when I was going through culinary training was to make steak just like pussy - completely pink but completely hot.

 

It's not even just steak - meats, drinks, desserts, vegetables, etc. can all be done it it. It is, by far, worth the money & is possibly the greatest culinary invention geared towards average households...next to the crock pot.

 

A big thing to bear in mind as well is that everything you know about food temperatures is probably wrong if you use sous vide. Because the entire part of your food is being cooked CONSISTENTLY at one exact temperature, it is vastly different than putting it in an oven, on a grill, on a stove, etc. 129.5 degrees on a steak sounds disgustingly rare, but it isn't. 'Rare' is typically defined as "...a cool, pink center...". Stick your hand into 129.5 degree water and tell me if you think that is cool. The water is entirely around the bag, so the entire steak is cooking at the same exact time, versus putting it onto a grill where one side is cooked, then the other, etc. The penetration of the heat can be vastly different depending on how you cook it. A big thing people usually hear is to always cook chicken to 165 degrees. I cook chicken at about 150 degrees sous vide and it is completely, completely fine. I could even go down to about 145 and still be 'safe', I'm just not really a fan of the texture at 145.

 

https://www.amazon.com/Anova-Culinary-PCB-120US-K1-Bluetooth-Precision/dp/B00UKPBXM4/ref=sr_1_1?ie=UTF8&qid=1482573560&sr=8-1&keywords=anova+cooker

[Leon Mordecai]

Medium or medium rare, sometimes well done if I feel like it