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06-24-2014, 03:57 AM | #1186 | |
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If it's the Good Eat eps where he debunks searing sealing in juices, then I've seen it. And he's not actually suggesting you don't sear. He's simply proving that the act of searing doesn't seal in juices and in fact causes more moisture loss than not searing. But again, searing isn't for moisture retention or anything else besides flavor and maybe texture. If you don't want to sear, that's a little weird but whatever. Every chef in the world, AB included, sears their steaks because it means a better steak. |
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06-24-2014, 06:59 AM | #1187 | ||
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Go here for the full episode: http://www.ulive.com/video/myth-smashers At 5:10 picks up where the video link you posted stops, where they go on to say searing may not sear in juices, but it does produce flavor. Here's another quote from a food myths segment on searing, which touches on the Maillard reaction I mentioned in a previous post. Quote:
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06-24-2014, 10:36 AM | #1188 |
I'll be back.
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06-24-2014, 11:22 AM | #1189 |
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Last nights dinner leftovers from wives party at Thai friends.
The bottom was Pad Kee Mao Chicken very delicous with just the right kick. I told my wife she need to get recipe and make that mess more often. The top not so much simply to hot and spicy to me. Called Paan spicy betel nuts its like a delicacy in asian countries known for staining teeth if chewed a lot. I wont have this problem! Its almost like a stimulant like tobacco. one bite first and last! I wanted me some that crab I posted earlier but so did everyone at the party. |
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06-24-2014, 11:37 AM | #1190 | |
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06-24-2014, 01:36 PM | #1191 | |
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She said go to Viet restaurant you will find your Larb. It hotter than Thai foods Veit and Lao. Some Thai restaurants you may find it if the have some Loa in them depends on part of Thailand they are from. |
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06-24-2014, 01:41 PM | #1192 | |
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06-24-2014, 02:59 PM | #1193 |
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Strip Steak
Baked Potato Fresh corn on the cob Salad |
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06-24-2014, 04:10 PM | #1194 |
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Porterhouses, seasoned appropriately (salted yesterday, fresh cracked black pepper, and granulated garlic).
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06-24-2014, 04:28 PM | #1195 |
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Cooked.
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06-24-2014, 05:49 PM | #1196 |
**** you, you cretin.
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Doesn't have that steak color, at a glance it looks like a pork chop. Perfect grill marks, always a nice touch with butter. How was it prepared? Well done? Medium?
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Attendance Chief record 9-9 Last edited by In58men; 06-24-2014 at 05:56 PM.. |
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06-24-2014, 06:00 PM | #1197 | |
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What's for dinner? Here's mine...
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The color is bad fluorescent lighting. And I overcooked it. Medium mostly, with a touch of med rare next to the bone and some med well right at the tip of the strip. Overall, pretty disappointed. It cooked faster than I anticipated (and I cook porterhouse maybe once a year). Gimme a ribeye any day. I can't even remember the last time I screwed up a ribeye. |
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06-24-2014, 06:10 PM | #1198 |
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Really?! I just assumed he was gay. Really comes off like that. Not that I care. I watch him and read his recipes quite a bit. He knows his shit.
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06-24-2014, 06:11 PM | #1199 | |
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Like inmem, fleas be upon him and hell-no-ed be his name, I exclaimed 'that's a pork chop!!' A cow DIED for that, man!!
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06-24-2014, 06:12 PM | #1200 | |
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We all screw up sometimes. Even the best restaurants over cook a steak every now and then. I still posted, willing to accept my beatings. |
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