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Old 02-14-2012, 11:17 PM   #41
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Quote:
Originally Posted by Gourmet Greg View Post
No HF, I wasn't turning my steak. I was jiggling it, prying it up from the pan, just to prevent it from sticking to my cast iron skillet. I'm sure it was hot enough and maybe it was even too hot.

Maybe I'll try your advice some time and just leave it there, sticking and all. I'll be pretty disappointed if it won't come unstuck.
Here's my searing story from tonight. Two pork ribeye roasts. Needs some long cooking, but I sure like a real brown crust that has to be installed before they go into the slow cooker. Heated up oil in a big stainless pan and set them in. It probably kind of dropped the temperature a little, getting two big roast dropped in, so it took a while for the first side. But I thought it was going a little long and tried to shift one of them. Stuck fast. Plus, in tugging at it with the tongs, I got a good splatter going by prodding from liquid out of it. After a while, it lifted right up. The other three sides went quickly. Reminding again, patience in getting that first side browned and released. But yes, if left strictly alone, they always release.
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Old 02-15-2012, 12:13 AM   #42
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Thanks for your advice GLC. In my real life I hardly ever meet people who cook. It's fun for me to not be the expert and be surrounded by many people who know more than me. I'll give it a try soon.

Here's my copyrighted recipe for tonight:


Steak recipe

Ingredients:

1 steak

Method:

Cook it in a cast iron skillet. Patiently. Turn only once.


Everybody please give me authorial credit if you quote my recipe.
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Old 02-15-2012, 09:21 AM   #43
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Quote:
Originally Posted by Gourmet Greg View Post
Thanks for your advice GLC. In my real life I hardly ever meet people who cook. It's fun for me to not be the expert and be surrounded by many people who know more than me. I'll give it a try soon.

Here's my copyrighted recipe for tonight:


Steak recipe

Ingredients:

1 steak

Method:

Cook it in a cast iron skillet. Patiently. Turn only once.


Everybody please give me authorial credit if you quote my recipe.

If it's copyrighted, we can't post it, we'll just have to provide a link.
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Old 02-15-2012, 10:28 AM   #44
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there is a bit of science at work with flipping meat vs not touching it

The whole idea behind flipping the meat once is that when the meat hits the pan, there is a heat transfer between the meat and the pan. once you lift or flip the meat, you lose that transfer, and need to start the process over again, making it take even longer for the heat to get to cook more towards the center of meat.

if you keep flipping it, the meat wont get a chance to get as hot, and you will be left with an unevenly cooked piece of meat that is very charred outside and very raw in the middle.

best results for pan frying at home:
-very hot pan with oil
-season beef well, both sides
-preheat over 325
-meat in pan 1-2 minutes on first side, flip 1 to 2 minutes on second side
- into oven for 4-6 minutes, flip in over, another 4-6 minutes
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Old 02-15-2012, 10:38 AM   #45
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Originally Posted by jerseyjay14 View Post
...

best results for pan frying at home:
-very hot pan with oil
-season beef well, both sides
-preheat over 325
-meat in pan 1-2 minutes on first side, flip 1 to 2 minutes on second side
- into oven for 4-6 minutes, flip in over, another 4-6 minutes
So, you flip more than once!
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Old 02-15-2012, 10:41 AM   #46
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40+ posts on how to turn a steak. Is this a great board or what?
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Old 02-15-2012, 10:44 AM   #47
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40+ posts on how to turn a steak. Is this a great board or what?
You think this is bad? Go count the posts on hot to hard boil an egg!!!
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Old 02-15-2012, 11:21 AM   #48
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Originally Posted by Andy M. View Post
You think this is bad? Go count the posts on hot to hard boil an egg!!!

Well... the obvious answer is....
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Old 02-15-2012, 11:23 AM   #49
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Well... the obvious answer is....

Don't start!!
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Old 02-15-2012, 11:36 AM   #50
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You think this is bad? Go count the posts on hot to hard boil an egg!!!
There's an app for that!
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