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Old 03-20-2006, 06:02 PM   #31
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thanks Hopz will let you all know how it turns out. I personally use that little test you are talking about and find it to be nice but when you are talking about 2" thick steaks i wasn't sure if you could properly impliment it.
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Old 03-21-2006, 07:43 AM   #32
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Quote:
Originally Posted by Hopz
do not puncture those steaks with a probe... just give the feel-test
Yes the feel test is a great way to go if you are skilled at doing it. Kobe beef is not where I would want to test that to see if I really know how to tell the internal temp by touch though. If I was 100% sure in my abilities then yes, but this is expensive meat and I would not want to ruin it by overcooking. A probe thermometer ensures that will not happen.
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Old 03-21-2006, 09:17 AM   #33
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OK leg, I am dying to know. How did it turn out?
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Old 03-21-2006, 09:34 AM   #34
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and when will you repeat the meal for us...we're all stopping by for a taste !
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Old 03-21-2006, 12:33 PM   #35
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you guys arent going to believe this crap. Okay the meal turned out awesome. i did not bother with the red sauce / mushrooms as i had been drinking a good deal and got lazy. so i just made the kobe filets as is and topped them with garlic parsley butter. served with baked potato. the filets were OUT OF THIS WORLD they tasted like a filet you would get served at mortons or ruth's chris. i seared for 2 minutes a side and 6 minutes in 450 degree oven.

here is the downside.

Guess where i spent the second half of last night?

FOUR HOURS IN THE EMERGENCY ROOM.

On accident i PICKED UP the skillet that had been in the 450 degree oven. Not touched mind you, i PICKED IT UP. Im not used to handling skillets like that plus i had been drinking. I was in excruciating pain any second i didnt have a huge icepack on it and i have blisters on my finger tips.

i finally saw the doc and he gave me some cream and some vicodin and im OK just some pain.

im not putting that **** skillet in the oven anymore.
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Old 03-21-2006, 12:47 PM   #36
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Big,

I am soooooooo sorry!

I have done that too, but not actually picked it up firmly.

Next time......

When you put it in the oven, direct the handle away from the oven door so that you will have to use a hotpad to pull the rack out to get the pan out. And a silicone mitt can go over the handle once it is out of the oven to remind you that it is hot.
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Old 03-21-2006, 01:21 PM   #37
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thanks for the concern jen. aye, it really sucked.
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Old 03-21-2006, 01:22 PM   #38
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Oh man leg that sucks!!! I did that once too, although like Jenny I did not firmly grasp it. It only takes once and then you will never make that mistake again. I know everytime I go to grab a skillet I think of that time now.

Well at least your Kobe came out great
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Old 03-21-2006, 04:01 PM   #39
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omg, legs, that supersucks! i gotta wholeheartedly agree with the crew: get one of those silicon mats. they ROCK as multipurpose jar openers/pot holders/rack puller-outers/trivets. got mine at walmart for about $5, it's just a 7" square of silicone with big quarter-size bumps on both sides.

someday i'm going to test drive this idea of cooking steaks inside the house, but i've never been brave enough to put the whole pan into the oven. i know that's why there's no plastic bits on the handles of my beloved ss cookware, but apparently i have it in my head that pots and pans are for stovetop, baking dishes are for oven...
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Old 03-21-2006, 04:11 PM   #40
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WOW! Sorry to hear about your burns, man. I've done that, too.

I now have some little potholder sleeves that slide onto the handle of a skillet. They're more heat resistant than pot holders. I slip one on to take the pan out of the oven and it stays on until after dinner.

Glad you enjoyed the steaks. They sound awesome.
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