What did you eat last night for dinner?

Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.

  1. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Both have looked better than when you had power. You should probably remove the chine bone on that chop. It'll look better.
     


  2. indesertum

    indesertum Senior member

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    brown more efficiently as in browns quicker?


    how'd you cook wo power
     


  3. mgm9128

    mgm9128 Senior member

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    It was floured. I just think the flame on my grill wasn't hot enough.
     


  4. otc

    otc Senior member

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    ftfy
     


  5. Rambo

    Rambo Senior member

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    Quicker by definition, but I think its that instead of taking 6 minutes to get a deep golden color it would take 5. The flour being a benefit in this instance if you didn't want to cook the protein for a longer period of time, e.g. fish or a rare-ish meat.

    I think MM's using a grill
     


  6. foodguy

    foodguy Senior member

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    "efficiently" as quicker but also more evenly. if there's moisture on the surface of the meat, it has to evaporate before the meat will brown (water boils at 212, meat starts to brown at roughly 280-300). also, if there are moist spots, the same applies, even though the rest of the meat will start to brown immediately. paper towels are your friend.
     


  7. mgm9128

    mgm9128 Senior member

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    A grill to cook and an iPhone to post. I may be without power until Saturday, or so they say, so it will be interesting to continue cooking this way.
     


  8. indesertum

    indesertum Senior member

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    so what's the point of flour when you can just use paper towels besides thickening your stew
     


  9. mgm9128

    mgm9128 Senior member

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    I think it may help seal in juices.
     


  10. mordecai

    mordecai Immoderator

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    Doesn't scoring it accomplish the same thing?
     


  11. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Juices cannot be sealed.
     
    Last edited: Aug 29, 2011


  12. Rambo

    Rambo Senior member

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    Outside of blow drying your steak, I don't think there is a way to "completely" eliminate moisture on the surface.
     


  13. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Foodguy might know, at what temperature does flour brown?
     


  14. mgm9128

    mgm9128 Senior member

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    OK. I almost never use flour when I cook, so I've never really asked that question.
     


  15. indesertum

    indesertum Senior member

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    this is bs science
     


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