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blackjack68 wrote:Anyone know how to best "Pitsburgh" a steak?
(Although I don't want full Black and Blue, but a pretty decent rare to medium rare is good.)
canaan wrote:i think you have some killer components to make a solid plating work. a literal pie shape, for one example. it would be a, for lack of a better term, whimsical play on a contemporary pie where the pea gel, in a triangular shape, would rest on a flowers/mint/sprout crust (would a sear ruin the sprout/flowers?--getting that extra crunch factor would be awesome). on top of the pea gel would be your sous vide protein and topped off with the mash potato "whipped topping" slightly toasted to give that meringue look.
i think it would turn out pretty killer.
your other option would be to completely mess with the eater of the meal and make it look like a spaghetti/meatball dish. a twisted mound of pea noodles with a protein ball with a stock gravy. if you boil potatoes (season obvs) and shred them, you could make a "grated cheese" look to the faux-ghetti.
mac5155 wrote:blackjack68 wrote:Anyone know how to best "Pitsburgh" a steak?
(Although I don't want full Black and Blue, but a pretty decent rare to medium rare is good.)
Blow torch.
blackjack68 wrote:mac5155 wrote:blackjack68 wrote:Anyone know how to best "Pitsburgh" a steak?
(Although I don't want full Black and Blue, but a pretty decent rare to medium rare is good.)
Blow torch.
Leaves it too black and blue.
I'm thinking 700-800 degree grill but I'm wondering should it be coated in olive oil or butter to help it char.
blackjack68 wrote:mac5155 wrote:blackjack68 wrote:Anyone know how to best "Pitsburgh" a steak?
(Although I don't want full Black and Blue, but a pretty decent rare to medium rare is good.)
Blow torch.
Leaves it too black and blue.
I'm thinking 700-800 degree grill but I'm wondering should it be coated in olive oil or butter to help it char.
mac5155 wrote:I need some new chicken flavors. Lately I've been on a chicken cook but I find I either grill it up and eat it with a side, bread and bake it with egg (or light mayo if i'm out of eggs), or just bake it with some stuffing and gravy. I tried garlic last night and it wasn't horrible, but it only had garlic flavor.
Rylan wrote:If I ever become rich, tif will become my private chef?
mac5155 wrote:I need some new chicken flavors. Lately I've been on a chicken cook but I find I either grill it up and eat it with a side, bread and bake it with egg (or light mayo if i'm out of eggs), or just bake it with some stuffing and gravy. I tried garlic last night and it wasn't horrible, but it only had garlic flavor.
Shyster wrote:Try it Cuban-style marinated in a 50/50 blend of orange juice and lime juice with salt, garlic, cumin, and oregano.
tifosi77 wrote:Have you ever experimented with this imitation sour orange mix?
mac5155 wrote:I picked up some top round roasts, and want to try Italian beef sandwiches. Think that will work? With some bouillon, and a spice rub, at 400 for about an hour (to medium-ish).. It's about 1.6 lbs each, I'll just make 1 at a time. Never done top round before.
Shyster wrote:tifosi77 wrote:Have you ever experimented with this imitation sour orange mix?
Can you get Badia spices out there in Cally-fornia? They're a Hispanic-leaning spice company based in south Florida. They sell bottled Seville orange juice, and I usually use that.
mac5155 wrote:I went with some semi boneless strip steaks on the grill today. After brushing off all the stink bugs under the grill cover, I tried some of that indirect cooking method you outlined Shyster. Results weren't horrible but I got impatient and finished them off with direct heat.. Lol
I picked up some top round roasts, and want to try Italian beef sandwiches. Think that will work? With some bouillon, and a spice rub, at 400 for about an hour (to medium-ish).. It's about 1.6 lbs each, I'll just make 1 at a time. Never done top round before.
blackjack68 wrote:Steaks should be cooked directly to sear in the juices.
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