What's for dinner? Here's mine...

[Stewie]

A black bean and chorizo soup with focaccia to dip. Lots of great ingredients in the soup and a fresh-baked focaccia to slice and dip. The chorizo is soy and really spicy.

What you got?

[Fire Me Boy!]

Originally Posted by jspchief

Hey FMB, I've seen you reference thinly sliced chicken a couple times in this thread. Care to expand upon that a bit? I've been hating the roided up breasts I've been getting lately and am looking for new ways to deal with them besides pounding them out.

Sure. Two ways to handle it. Sometimes I just take a regular breast, butterfly it and then slice in strips across the grain. This is what I did for some lemony garlic chicken I made a week or so ago. Think what you'd do for chicken fajitas.

But usually I'm talking about what I buy, which are called thinly sliced breasts. This is a thin slice taken across the top of the breast. Think like this: Put the breast down flat on the board, and cut maybe a 3/8-inch slice parallel with the board across the top of the breast. Do this until there aren't any slices left. Usually one breast will be 3-4 slices. They cook in about 3 minutes per side (and they're extremely easy to overcook).

Usually look about like this:

[BucEyedPea]

Originally Posted by lewdog

I thought the same thing, BucEyedPea. These fellows told me it wasn't so. It definitely flavors the meat a tremendous amount more and with less seasoning than I used to use for a better taste.

Interesting. I used to salt first. It's just I saw a chef say not to for the reason I mentioned. Gonna do it this way now to see.

[Fire Me Boy!]

Originally Posted by BucEyedPea

Interesting. I used to salt first. It's just I saw a chef say not to for the reason I mentioned. Gonna do it this way now to see.

If you're salting immediately before cooking, then yes, it's a problem. But if you salt more than 30 minutes, then the meat has had time to reabsorb the moisture and salt.

[BucEyedPea]

Yeah, I did it before.

[BucEyedPea]

Originally Posted by GloryDayz

It's dry brining... And not if you do it right...

Interesting. Cornstarch huh? I rarely, if ever, use it but okay. I do use a thick strip steak. I get the NY strip. Filet Mignon for special times.

Only thing, is my man does not like steak grilled nor the dry surface. He prefers when I do it in a cast iron pan with my wine sauce made in the same pan...then finished under the broiler. He says it's moist and not dry.

I like it both ways though. So still gonna try it.

[Fire Me Boy!]

Originally Posted by BucEyedPea

Interesting. Cornstarch huh? I rarely, if ever, use it but okay. I do use a thick strip steak. I get the NY strip. Filet Mignon for special times.

Only thing, is my man does not like steak grilled nor the dry surface. He prefers when I do it in a cast iron pan with my wine sauce made in the same pan...then finished under the broiler. He says it's moist and not dry.

I like it both ways though. So still gonna try it.

If it's getting dry, it's not searing fast enough. I make steaks all the time without any hint of dryness But I'm searing in a cast iron at 500+ degrees or on the grill at 600+.

[In58men]

The first two videos are interesting. I'll be trying Alton's method soon. I'm feeling like fajitas are in the works for this week.

http://blog.foodnetwork.com/fn-dish/...to-make-steak/

[In58men]

I have a ribeye getting the salt treatment. I'm suing some smoked salt I picked up at Lengthwise. It smells amazing and I have heard nothing, but good things about it. The smell and taste is incredible.

[BucEyedPea]

Originally Posted by Fried Meat Ball!

If it's getting dry, it's not searing fast enough. I make steaks all the time without any hint of dryness But I'm searing in a cast iron at 500+ degrees or on the grill at 600+.

He doesn't even like it on the outside only. I don't dry it out inside when I grill. So does this apply to the outside too?

[Fire Me Boy!]

Originally Posted by BucEyedPea

He doesn't even like it on the outside only. I don't dry it out inside when I grill. So does this apply to the outside too?

Good lord, what does he like, boiled meat with sauce on top? The outside is supposed to seared. For me, the harder the sear the better.

[Pablo]

Originally Posted by Fried Meat Ball!

Good lord, what does he like, boiled meat with sauce on top? The outside is supposed to seared. For me, the harder the sear the better.

No doubt. Just make the dude a nice meatloaf instead of a steak if he likes a grey, mushy exterior.

[Fire Me Boy!]

Originally Posted by Inmem58

I have a ribeye getting the salt treatment. I'm suing some smoked salt I picked up at Lengthwise. It smells amazing and I have heard nothing, but good things about it. The smell and taste is incredible.

Put it in the pan, don't raise it up. You don't want moisture dripping off, or it won't be able to reabsorb.

[In58men]

Originally Posted by Fried Meat Ball!

Put it in the pan, don't raise it up. You don't want moisture dripping off, or it won't be able to reabsorb.

I thought it needs air flow? Can you just start a thread on how to cook a steak lol. I removed it

[Fire Me Boy!]

Originally Posted by Inmem58

I thought it needs air flow? Can you just start a thread on how to cook a steak lol. I removed it

I'm confused, why would it need airflow?

Once you've given the steak time to take the salt and you're prepping to cook, I'd put it on a rack about an hour beforehand to come to room temp. That will get the steak's exterior to dry and you'll get a better sear.

You'd want them on a rack if you were doing a home dry age.

I usually salt and throw 'em on a plate or even in a zip bag.

[Fire Me Boy!]

Originally Posted by Inmem58

I thought it needs air flow? Can you just start a thread on how to cook a steak lol. I removed it

Someone would come along bitching about the food threads.