Cooking advice

General Chat
1

I just had Claire’s leftover steak. Wanting it hot, I sliced it thinly (about 5mm), and quickly fried the pieces for about half a minute each side.

While it was good, I did want a bit of crispness to it, whereas actually the oil made it a bit, well, oily.

What should I have done? Got the oil even hotter? It wasn’t smoking. Used a thicker pan to retain the heat better?

I did think afterwards of freezing it then frying it, so I could cook it for longer without overdoing the inside. Anyone tried that?

2

Steak should only be eaten bleu (except ribeye blah blah blah)

My suggestion would be to fuck off to america where they will do your steak nice and crispy.

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3

Hotter, heavy pan.

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4

It was that last night! Being a 12oz thick sirloin Claire cut half of it off immediately as just too big. Naturally I shall use this strategy again.

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5

As JB hotter heavier pan will effectively just sear the outside.

I’m not a fan of freezing meat and most definitely not fish as I think it doesn’t taste as good when cooked.

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6

She’s obviously not used to large portions of meat. :roll_eyes:

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7

Not in her mouth, it’s true :expressionless:

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8

Quite simply … heat.

I was told an old chefs trick of massaging in balsamic vinegar before frying.

9

:thinking: i usually season steak before searing with Thai fish sauce…

10

Pervert :rage:

11

To which part of your anatomy? :thinking:

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12

Maybe I shouldn’t have been lazy and got out the cast iron then.

Oil or not?

13

You should have got the barbeque going, changed into shorts and sandals and cooked it outside

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14

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15

Try coating with cornflour and shallow frying. Crispy but rare :+1:

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16

image

:smiley:

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17

Why are you eating Weetabix with a fork?

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18

Chicken fried steak :metal:
That looks like a portion for me, what are you going to eat?

19

I saw an interesting programme that was a cook-off between Marcus Wareing and some scientist dude. Using real molecular chemistry, the scientist cooked the steak sous-vide, then in order to brown it he froze it for a while, then deep fried it. The idea being that just the outside froze, which allowed the inside not to cook during the deep-fry.

Although Wareing’s steak was better, due to copious quantities of butter!

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20

You can never go wrong with copious quantities of butter :grinning:
The only steak I’ve ever had deep fried was a ribeye, where a bit of extra cooking is actually desirable.