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02-15-2012, 11:46 AM
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#51
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Head Chef
Join Date: Jan 2011
Location: Los Angeles
Posts: 1,842
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Quote:
Originally Posted by Andy M.
If it's copyrighted, we can't post it, we'll just have to provide a link.
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I meant that I'm offering unlimited permission to reuse this recipe provided original credit is stated. 
permalink
I'm currently working on my personal recipe for boiled water...
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temporary notice: member name changed, still the same Greg
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02-15-2012, 01:22 PM
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#52
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 28,926
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I'm overwhelmed by your boundless generosity.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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02-15-2012, 03:39 PM
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#53
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Head Chef
Join Date: Jan 2011
Location: Los Angeles
Posts: 1,842
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Andy, nothing is too good for you and my other DC chef friends!  You folks are the best bunch of cooking experts I've ever met! And friendly too! 
I have an additional thought on multiply turning steaks. AFAIK when you heat meat the meat tenses up and drives juices out of the meat cells (muscle tissue cells) and into the spaces between. Then as the meat cools down (rests) the fluids are reabsorbed back into the cells. If you keep repeating this process by turning the steak over and over I surmise that the cells toughen up and are less able to reabsorb the juices, so I speculate that the end result of multiple turns is a dry, tough steak.
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temporary notice: member name changed, still the same Greg
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02-15-2012, 04:19 PM
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#54
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Assistant Cook
Join Date: Jan 2012
Location: Pullman, WA
Posts: 26
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For me it all depends on how I am cooking my steak. If I want a nice sear on it, I flip 3 times. Twice in the pan, once in the oven. This is really just to keep my 600 degree iron skillet from burning the outside of the meat. If I am cooking on a grill I just flip once.
Burgers, brauts, etc are a whole other thing for me.
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02-15-2012, 04:29 PM
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#55
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Senior Cook
Join Date: Dec 2011
Location: WV
Posts: 402
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Quote:
Originally Posted by Andy M.
You think this is bad? Go count the posts on hot to hard boil an egg!!!
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Well since I'm a bit new here I had to go look that thread up, it was quite entertaining :/ and locked so I better not start on it!
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"Omit and substitute! That's how recipes should be written. Please don't ever get so hung up on published recipes that you forget that you can omit and substitute."
Jeff Smith, The Frugal Gourmet
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02-15-2012, 04:41 PM
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#56
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Master Chef
Site Moderator
Join Date: Mar 2008
Location: Maryland
Posts: 5,803
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Quote:
Originally Posted by Andy M.
You think this is bad? Go count the posts on hot to hard boil an egg!!!
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Don't go there....... 
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Quoth the chicken, "Fry some more."
AB - Good Eats: Fry Hard II
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02-15-2012, 08:27 PM
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#57
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Chef Extraordinaire
Site Administrator
Join Date: Jul 2009
Location: Montana
Posts: 18,041
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Quote:
Originally Posted by DaveSoMD
Don't go there.......
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I got apology roses once over boiling eggs... 
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My doctor told me to stop having intimate dinners for four. Unless there are three other people. ~~Orson Welles
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02-15-2012, 08:58 PM
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#58
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Chef Extraordinaire
Join Date: Aug 2004
Location: joisey
Posts: 15,246
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i would imagine they wilt quickly that way, fee...
back on topic: if i'm used to the cooking device, such as my broiler or gas grill, i only flip once since i'm used to when it needs to be done. but if i'm cooking on an unfamiliar device or over/in something that can be variable such as the coals of a campfire, i'll flip 3 times or more if needed. i know by doing the finger poke method to test doneness.
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in nomine patri, et fili, et spiritus sancti.
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02-15-2012, 09:13 PM
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#59
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Chef Extraordinaire
Site Administrator
Join Date: Jul 2009
Location: Montana
Posts: 18,041
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Quote:
Originally Posted by buckytom
i would imagine they wilt quickly that way, fee...
back on topic: if i'm used to the cooking device, such as my broiler or gas grill, i only flip once since i'm used to when it needs to be done. but if i'm cooking on an unfamiliar device or over/in something that can be variable such as the coals of a campfire, i'll flip 3 times or more if needed. i know by doing the finger poke method to test doneness. |
I learned the finger poke method well over 20 years ago and it has never failed me.
Sometimes I miss those uncomplicated jobs... 
__________________
My doctor told me to stop having intimate dinners for four. Unless there are three other people. ~~Orson Welles
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