Now that the dust has settled, where do we stand on this one?

Now that the dust has settled, where do we stand on this one?

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  1. 1 month ago
    Anonymous

    that one thermostat chef said deep frying the steak has best end result

    • 1 month ago
      Anonymous

      Who cares about that gay? I only care about what Jack says.

  2. 1 month ago
    sage

    >dust has settled
    did I miss something or OP is just your typical homosexual trying to stir up shit?

    • 1 month ago
      Anonymous

      >stir up shit?
      certainly not after the dust has settled

      • 1 month ago
        Anonymous

        understandable have a okay-ish day

    • 1 month ago
      Anonymous

      steak threads and ragusea threads took a huge plummet around then

  3. 1 month ago
    Anonymous

    Although I've never tried it, I do believe sous vide + a hard sear results in a good piece of meat. I just haven't been able to convince myself to drop $200-odd on yet another kitchen machine that's going to spend most of its life in a cupboard or someplace.

    • 1 month ago
      Anonymous

      It's like 50$.

      https://i.imgur.com/9awxIhl.png

      Now that the dust has settled, where do we stand on this one?

      For steaks it's a meme. I'd say it's only good if you need to cook a lot of steaks for a party or something. A 1 or 2 person meal just put it in the oven. For 10 min with a thermometer in there. For braising cuts it's actually pretty good you can get results you wouldn't be able to get with traditional methods. Probably useful for mealpreppers too to cook in portions and freeze or just generally reheating something like bbq stuff if you froze leftovers.

      • 1 month ago
        Anonymous

        >it’s a meme

      • 1 month ago
        Anonymous

        >it’s a meme

        I far prefer sous vide. It's a much more flavorful and even outcome every time.

        sous vide chads, how long do you like to boil your steaks for?

        • 1 month ago
          Anonymous

          My local grocer always gives weirdly thin cuts of meat so I tend to have to keep the temperature lower than I normally would so I can get a sear without cooking the damn thing all the way through.

          I do 129F for 1.5 hours after doing a seasoned dry brine (in the vacuum bag) for ~30 minutes.

        • 1 month ago
          Anonymous

          Depends on thickness but without cutting up a 10-15cm thick piece maybe up to two hours. The great thing about sous vide is that it's not picky, you're not going to overcook it because the temp is always stable.

    • 1 month ago
      Anonymous

      You can do an adequate sous vide in a basic pot on your stove, even without a thermometer.

  4. 1 month ago
    Anonymous

    the left looks bloodier but the right looks poopier

  5. 1 month ago
    Anonymous

    ive had sous vide steak before and it is pretty miraculous ngl but i would never eat a filet so thick, that would be hell. I generally like to smash my steaks with a hammer to get it nice and tender, then i slap that b***h on the cast iron till it sears up good. hit it with a bit of lemon on the plate, damn that is good. just a bit of pepper completes it all. even some a1 sauce. I don't like meat so fatty though. Probably corn fed beef in your image, typical supermarket sloppa. You should try venison if you get the chance. Very lean, it is good for athletes.

  6. 1 month ago
    Anonymous
    • 1 month ago
      Anonymous

      What do you get out of posting these images, if I may ask? Do you genuinely find amusement in them or just in the act of posting them or is it something else entirely?

      • 1 month ago
        Anonymous

        I find them sexually exciting.

      • 1 month ago
        Anonymous

        We get new friends from random corners of the net every day. They post for (you)s, attention, boredom, and sometimes for shilling/time wasting purposes. Best to ignore the kid and report it as spam. Which it is.

        • 1 month ago
          Anonymous

          If there's no room for shit posting on 4chins, what kind of troll den free for all is this?

          I'm honestly just confused by the effort they put into it. Having to edit a frog pic to put a certain type of food on its head seems like a much larger waste of energy than simply being here.

          • 1 month ago
            Anonymous

            the more you talk, the more I'm starting to believe you're the one behind ALL of it.

            • 1 month ago
              Anonymous
        • 1 month ago
          Anonymous

          Sorry it's in the better interest of the board to report you instead.

          • 1 month ago
            Anonymous

            Do you think you can frick me in a fair fight

      • 1 month ago
        Anonymous

        It's a crypto token, PWIF (Pepe wif Food?). I don't know what they intend to accomplish since it's entirely esoteric if you don't already know about the thing

        t. Culinaly tourist

        • 1 month ago
          Anonymous

          I guess they are trying to make us want it somehow?

          • 1 month ago
            Anonymous

            Yeah that's pretty much the point, to get people interested. The thing about crypto is it attracts gambling addicts who'll join a token's Telegram and within days be so huffed up on its "community" that they think spamming an image of a frog with food on its head and no other context or will make for the marketing edge they need to win. The fast-moving nature of Base chain memecoins (this is one of them) exacerbates this manic behavior too. It's honestly fascinating.

      • 1 month ago
        Anonymous

        It's basically a forum avatar.

  7. 1 month ago
    Anonymous

    Grilled always wins it's the ultimate way to cook meat. The problem is it's time consuming and costly so not worth doing all the time. But if the option is available there is no reason not to choose grilled.

    • 1 month ago
      Anonymous

      >Grilled always wins it's the ultimate way to cook meat.
      absolutely correct

      >The problem is it's time consuming and costly so not worth doing all the time.
      total homosexualry

      • 1 month ago
        Anonymous

        Show us your grill

  8. 1 month ago
    Anonymous

    Sous vide DOES create a near-perfect cook, but the problem is that when it comes out it's still pretty moist and hard to dry it out for a better sear, so I prefer reverse sear.

  9. 1 month ago
    Anonymous

    I don't stand on steak. I put it on my head.

    • 1 month ago
      Anonymous

      For what purpose

      • 1 month ago
        Anonymous

        I like to see what happens.

  10. 1 month ago
    Anonymous

    >adding unnecessary extra steps to cooking a piece of meat

    No. Be gay elsewhere.

    • 1 month ago
      Anonymous

      You're right, cooking is an unnecessary step. Take the raw meat pill.

  11. 1 month ago
    Anonymous

    I far prefer sous vide. It's a much more flavorful and even outcome every time.

  12. 1 month ago
    Anonymous

    Just slap your meat on some hot metal guys, it's not that hard.

  13. 1 month ago
    Anonymous

    idk but i remember that one master chef episode where gordon ramsey kicked a guy out for using a sous vide machine

  14. 1 month ago
    Anonymous

    Both are raw.
    Both together is the proper choice.

    Sous vide lets you cook all of the meat until its just perfect, pink like pic related.
    Then the grilling lets you add the superb maillard reaction for maximum flavor.

    Alternatice to grill is proper gas burner for food.
    Pic related is done with sous vide and a MAPP gas burner.

    • 1 month ago
      Anonymous

      Forgot to mention sous vide allows for anyone to just follow a recipe and get a great piece of meat.
      Also cheap cuts can turn out amazing.
      Also 24/48hour cooks for butter melting meat.

      • 1 month ago
        Anonymous

        Also meat like chicken, throw in a frozen chicken breast and have it done quick and juicy, just a quick fry. Juicy shit.

        Pic related is pork tenderloin, it's like eating pussy.

  15. 1 month ago
    Anonymous

    microplastics vs carcinogens mmmm tough choice!

  16. 1 month ago
    Anonymous

    >mmmm, microplastics
    grilling all the way

    • 1 month ago
      Anonymous

      It works perfectly well with a non-plastic container either water tight or said container wrapped in plastic so it doesn't touch the meat inside it. It just takes longer for the heat to transfer to the meat inside.
      Or just be a mad lad and do without any wrapping at all.

  17. 1 month ago
    Anonymous

    I'm never going to slow cook my meat in plastic no matter how tender it is

  18. 1 month ago
    Anonymous

    Looks like the left was cut after cooking and the right was not. Not a fair comparison.

  19. 1 month ago
    Anonymous

    I don't care if the experts say it's safe and effective, I will never NEVER boil my food in a plastic bag. Reverse sear + thermometer is fricking perfect everytime

    • 1 month ago
      Anonymous

      >I don't care if the experts say it's safe and effective, I will never NEVER boil my food in a plastic bag
      what experts? there's studies that show you are eating microplastics every time you sous vide, but unsuprisingly there's not that many studies done of this yet because companies are making too much money selling you bullshit products that *might* make you ill

      It's basically a forum avatar.

      avatargayging is against the rules

  20. 1 month ago
    Anonymous

    I'd rather not eat something cooked in boiling plastic.

  21. 1 month ago
    Anonymous

    reverse sear with a probe thermometer like pic related mogs sous vide.
    >same precise internal temperature
    >dry surface = faster, better searing
    sous vide make sense only if you work in a restaurant and/or you have to cook many steaks at once

  22. 1 month ago
    Anonymous

    name a more overrated food than steak

    the best steaks are the cheap ones you marinate over night, because the fact is you don't really even like beef that much, you like garlic and teriyaki sauce

  23. 1 month ago
    Anonymous

    >Using a grill to cook meat
    >Even once

  24. 1 month ago
    Anonymous

    >oh, a sous vide thread
    >ctrl + f microplastic
    >3 results
    You're so predictable, Culinaly...

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