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Hm, I'm willing to pay hundreds of dollars to buy a special pan that doesn't preheat, so I could cook the steak through first, then sear. Maybe I've been doing

Hm, I'm willing to pay hundreds of dollars to buy a special pan that doesn't preheat, so I could cook the steak through first, then sear. Maybe I've been doing this wrong! Or maybe there's a Cinder Grill rep here that can get me a special deal for shilling their product :) "The Food Lab" is also a good book, if you like diving deeper on this sort of thing.

barney54 7y ago
Also wanted to say that The Food Lab by Kenji Lopez-Alt is great.
ineedasername 7y ago
> pay hundreds of dollars to buy a special pan that doesn't preheat, so I could cook the steak through first You don't need hundreds, just ~$100 for an inexpensive sous vide cooker with integrated thermometer & temp regulation [0] You can put the meet in a zip lock bag and suck the air out with a straw and have it work just fine if you want to avoid the added expense of vacuum bags. When the meat hits the desired temp, remove, unwrap, sear the outside, and voila! [0] https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B07C7PW3PC/ https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-In...
- IanCal 7y ago
  Heartily recommend sous vide. > You can put the meet in a zip lock bag and suck the air out with a straw You can stay safer by leaving just he corner not zipped and pushing the rest of the bag slowly underwater, it'll squeeze the air out for you.
- basch 7y ago
  The oven has a couple benefits. Everybody has one. Most ovens can get down to 200-275 degrees and stay fairly consistent in temperature. You can take the internal temperature of the meat while its cooking, instead of waiting a set amount of time. The meat comes out dry, which saves you having to dry it coming out of the bag before you sear.
semi-extrinsic 7y ago
Just do a reverse sear. It's incredible if you're doing a whole tenderloin or similar. https://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html https://www.seriouseats.com/2017/03/how-to-reverse-sear-best...
- basch 7y ago
  The Food Lab is the serious eats book.
lmilcin 7y ago
If you really want to pay to make better bread I suggest you save your money and spend a little time researching designing bread recipes instead. I did and I can recreate almost any bread just by looking at it or by person describing what they want to get. It is not at all difficult once you learn how different processing steps and different ingredient ratios influence the result. The best investment is to learn how to do it right. Every home that has an oven and a weighing scale has essentially everything that is needed to make artisanal breads. Of the tools that make life easier but are in no way essential: - pizza stone - thermometer (to measure water temperature) - thermometer (to measure oven temperature) - _a_ razor - dough knife - dough whisk - bread proofing basket
- Xplosiveoctopus 7y ago
  Would you be so kind as to share a few resources? Thank you

barney54 7y ago

Also wanted to say that The Food Lab by Kenji Lopez-Alt is great.

ineedasername 7y ago

> pay hundreds of dollars to buy a special pan that doesn't preheat, so I could cook the steak through first You don't need hundreds, just ~$100 for an inexpensive sous vide cooker with integrated thermometer & temp regulation [0] You can put the meet in a zip lock bag and suck the air out with a straw and have it work just fine if you want to avoid the added expense of vacuum bags. When the meat hits the desired temp, remove, unwrap, sear the outside, and voila! [0] https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B07C7PW3PC/ https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-In...

IanCal 7y ago
Heartily recommend sous vide. > You can put the meet in a zip lock bag and suck the air out with a straw You can stay safer by leaving just he corner not zipped and pushing the rest of the bag slowly underwater, it'll squeeze the air out for you.
basch 7y ago
The oven has a couple benefits. Everybody has one. Most ovens can get down to 200-275 degrees and stay fairly consistent in temperature. You can take the internal temperature of the meat while its cooking, instead of waiting a set amount of time. The meat comes out dry, which saves you having to dry it coming out of the bag before you sear.

semi-extrinsic 7y ago

Just do a reverse sear. It's incredible if you're doing a whole tenderloin or similar. https://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html https://www.seriouseats.com/2017/03/how-to-reverse-sear-best...

basch 7y ago
The Food Lab is the serious eats book.

lmilcin 7y ago

If you really want to pay to make better bread I suggest you save your money and spend a little time researching designing bread recipes instead. I did and I can recreate almost any bread just by looking at it or by person describing what they want to get. It is not at all difficult once you learn how different processing steps and different ingredient ratios influence the result. The best investment is to learn how to do it right. Every home that has an oven and a weighing scale has essentially everything that is needed to make artisanal breads. Of the tools that make life easier but are in no way essential: - pizza stone - thermometer (to measure water temperature) - thermometer (to measure oven temperature) - _a_ razor - dough knife - dough whisk - bread proofing basket

Xplosiveoctopus 7y ago
Would you be so kind as to share a few resources? Thank you