• Hi, I am the owner and main administrator of Styleforum. If you find the forum useful and fun, please help support it by buying through the posted links on the forum. Our main, very popular sales thread, where the latest and best sales are listed, are posted HERE

    Purchases made through some of our links earns a commission for the forum and allows us to do the work of maintaining and improving it. Finally, thanks for being a part of this community. We realize that there are many choices today on the internet, and we have all of you to thank for making Styleforum the foremost destination for discussions of menswear.
  • This site contains affiliate links for which Styleforum may be compensated.
  • We would like to welcome House of Huntington as an official Affiliate Vendor. Shop past season Drake's, Nigel Cabourn, Private White V.C. and other menswear luxury brands at exceptional prices below retail. Please visit the Houise of Huntington thread and welcome them to the forum.

  • STYLE. COMMUNITY. GREAT CLOTHING.

    Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.

    Click Here to join Styleforum's thousands of style enthusiasts today!

    Styleforum is supported in part by commission earning affiliate links sitewide. Please support us by using them. You may learn more here.

OFFICIAL THREAD: General Cookery and Discussion

Lizard23

Distinguished Member
Joined
Dec 30, 2009
Messages
1,659
Reaction score
2,421
I'm method agnostic. Deliver me steak that's browned on the outside and pink on the inside and I don't give a **** how you got there.

I think a good crust entails more than just browned bits. It also provides a nice textural contrast. Butter basted meat tastes like, well, butter, and tends to sog up the crust a bit. Sometimes that is very nice. Sometimes I want a harder sear.
 

Lizard23

Distinguished Member
Joined
Dec 30, 2009
Messages
1,659
Reaction score
2,421
Also - there IMO, there is not much that is “bad ass” about the reverse sear. In fact, just the opposite. Sometimes it feels like cheating.
 

Piobaire

Not left of center?
Joined
Dec 5, 2006
Messages
81,722
Reaction score
63,070
Also, has been alluded to a few posts ago, sous vide allows for a certain ease when orchestrating a dinner party. Not only that, there is a nice serving window. Unless you host this will be meaningless, but I like to be able to plate in 15 minutes, within a large window. Conversations are organic so imposing a schedule on them based on your proteins is a little suffocating. I'd much rather let the evening unfold and having plating dinner just a brief caesura.

YMMV and I'm not here to tell anyone that if they're happy with their product that it's "no good cooking."
 

Blake Stitched Blues

Distinguished Member
Joined
Jul 30, 2016
Messages
1,836
Reaction score
1,903
@Piobaire I didn't mean that as a knock on your kitchen gear, more that the maximum temperature is of no real use to you. I could heat a cast iron pan to 900+ degrees fairly easily but any food inside would be cremated.
 

Piobaire

Not left of center?
Joined
Dec 5, 2006
Messages
81,722
Reaction score
63,070
@Piobaire I didn't mean that as a knock on your kitchen gear, more that the maximum temperature is of no real use to you. I could heat a cast iron pan to 900+ degrees fairly easily but any food inside would be cremated.

I'm going to disagree. Again, the picture I just posted, was reverse seared at 800-900 degrees. Please tell me what appears cremated in that picture. I've posted literally dozens of pics on StyFo of steaks I've finished at high temp.

You don't like sous vide. You don't like reverse sear at high temps. That's fine. Great food is created without those two techniques. Great food is also created with those two techniques and I do it on the reg. ;)
 

Lizard23

Distinguished Member
Joined
Dec 30, 2009
Messages
1,659
Reaction score
2,421
What's wrong with 900 degrees? Those salamander ovens get over 1600 degrees and the steaks look great.

It should also be noted that while the IR gets to 900 degrees, the burner itself is not touching the food... air and all that.
 

Omega Male

Stylish Dinosaur
Supporting Member
Joined
May 30, 2013
Messages
16,751
Reaction score
38,302
I'm with Piob. Convenience counts, too. This was sous vide to 137 degrees, then ice bath, then hard sear in the AM while the kids were at school. Into fridge for rest of day, bring back to temp for dinner in 350 degree oven while making the rest of the meal. Easy peasy.

IMG_0020.jpg
 

Lizard23

Distinguished Member
Joined
Dec 30, 2009
Messages
1,659
Reaction score
2,421
I'm with Piob. Convenience counts, too. This was sous vide to 137 degrees, then ice bath, then hard sear in the AM while the kids were at school. Into fridge for rest of day, bring back to temp for dinner in 350 degree oven while making the rest of the meal. Easy peasy.

View attachment 1256793

That is a perfect crust. What did you use to sear?
 

Omega Male

Stylish Dinosaur
Supporting Member
Joined
May 30, 2013
Messages
16,751
Reaction score
38,302
30,000 BTU propane grill and hit the sides with a Searzall at the same time.
 

Blake Stitched Blues

Distinguished Member
Joined
Jul 30, 2016
Messages
1,836
Reaction score
1,903
I'm with Piob. Convenience counts, too. This was sous vide to 137 degrees, then ice bath, then hard sear in the AM while the kids were at school. Into fridge for rest of day, bring back to temp for dinner in 350 degree oven while making the rest of the meal. Easy peasy.

View attachment 1256793

That looks borderline burned to me and the fond in the pan almost certainly was. I also don't see much easy peasy in the long-winded cooking process you described. Each to their own I guess.
 

Omega Male

Stylish Dinosaur
Supporting Member
Joined
May 30, 2013
Messages
16,751
Reaction score
38,302
My point was simply that I was off doing other stuff during 95% of the cooking process, despite the multiple steps involved. Do we really need to turn this into a pissing contest?
 

edinatlanta

Stylish Dinosaur
Joined
Nov 17, 2008
Messages
42,948
Reaction score
17,261

Featured Sponsor

How important is full vs half canvas to you for heavier sport jackets?

  • Definitely full canvas only

    Votes: 55 36.7%
  • Half canvas is fine

    Votes: 59 39.3%
  • Really don't care

    Votes: 15 10.0%
  • Depends on fabric

    Votes: 26 17.3%
  • Depends on price

    Votes: 26 17.3%

Forum statistics

Threads
505,124
Messages
10,578,694
Members
223,880
Latest member
EdvardHelene
Top