The Steak thread

Skybird · 03-22-12, 12:48 PM

Wowh, I am just done with my steak today, and it was - wayyyy better than how I did it in the past. I used the method with baking it in the oven, which indeed worked wonders. I absolutely recommend to experiment with that.

It was a bit too bloody for my taste, which may be due to the piece of meat I had being bigger than the 200 gr the original recipe was scaled for. But by principle - hot, short roasting, then baking - that tip is worth pure gold.

I wonder if one can help the second stage by adding 1 minute of microwave treatement?

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To use soy sauce for steak like Polak mentioned, never came to my mind. But why not. I use to do mixed vegetable-meat-pan s Asian style a lot, mainly sweet pepper, chicken, soy bean sprouts, and for that I use to marinade the meat in a bath of soy sauce, Sherry, soup stock, sugar, hot chilli. Use Chinese soy sauce if you want to give it a more salty taste, use the lekker-lekker Indonesian soy sauce if you want it more flourish and sweet (damn god stuff, this Indonesian Ketjap Manis or Ketjap Asin, I consume it by truckloads). Good Curry powder also is a good ingredient in that sauce. The marinade later can be used as the main sauce aqdded to the pan/Wok.
So, why not using soy sauce as marinade for steaks. However, I assume the taste is not the typical taste of what I imagine to be the typical taste of "steak".

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Joe, thnaks for the explanation of "sous vide". Never heared of that, but it sounds interesting. I just doubt that I am willing to make that the method of choice, since it takes quite some time in advance preparation. But i will at least try it out.

But I wonder about the hygienic aspect. If the meat never gets warmed above 60°C in the inside, then this makes me think.

03-22-12, 12:48 PM	#11
Skybird Soaring Join Date: Sep 2001 Location: the mental asylum named Germany Posts: 42,703 Downloads: 10 Uploads: 0	Wowh, I am just done with my steak today, and it was - wayyyy better than how I did it in the past. I used the method with baking it in the oven, which indeed worked wonders. I absolutely recommend to experiment with that. It was a bit too bloody for my taste, which may be due to the piece of meat I had being bigger than the 200 gr the original recipe was scaled for. But by principle - hot, short roasting, then baking - that tip is worth pure gold. I wonder if one can help the second stage by adding 1 minute of microwave treatement? --- To use soy sauce for steak like Polak mentioned, never came to my mind. But why not. I use to do mixed vegetable-meat-pan s Asian style a lot, mainly sweet pepper, chicken, soy bean sprouts, and for that I use to marinade the meat in a bath of soy sauce, Sherry, soup stock, sugar, hot chilli. Use Chinese soy sauce if you want to give it a more salty taste, use the lekker-lekker Indonesian soy sauce if you want it more flourish and sweet (damn god stuff, this Indonesian Ketjap Manis or Ketjap Asin, I consume it by truckloads). Good Curry powder also is a good ingredient in that sauce. The marinade later can be used as the main sauce aqdded to the pan/Wok. So, why not using soy sauce as marinade for steaks. However, I assume the taste is not the typical taste of what I imagine to be the typical taste of "steak". --- Joe, thnaks for the explanation of "sous vide". Never heared of that, but it sounds interesting. I just doubt that I am willing to make that the method of choice, since it takes quite some time in advance preparation. But i will at least try it out. But I wonder about the hygienic aspect. If the meat never gets warmed above 60°C in the inside, then this makes me think. __________________ If you feel nuts, consult an expert.