Chef Jean Pierre: How to cook the perfect steak - Page 2

Skybird · 02-01-22, 10:12 AM

BTW

https://www.subsim.com/radioroom/sho...ighlight=steak

ET2SN · 02-01-22, 10:23 AM

Quote:

Originally Posted by Skybird

Bin stur, esse pur.

I tried to translate that, and I think I just broke Google.

No idea what it means, but it might look good on a patch for a new submarine.

mapuc · 02-01-22, 10:31 AM

Quote:

Originally Posted by ET2SN

I tried to translate that, and I think I just broke Google.

No idea what it means, but it might look good on a patch for a new submarine.

Bin Stur = I'm stubborn or being stubborn
Esse pur = Eating pure food

Meaning if you're stubborn you eat pure food.

Markus

Skybird · 02-01-22, 10:48 AM

It rhymes!

It means:

"I am stubborn, I eat simple/pure/clean/unmixed".

ET2SN · 02-01-22, 10:52 AM

Quote:

Originally Posted by ET2SN

No idea what it means, but it might look good on a patch for a new submarine.

Have I got good instincts or what?

Before I forget, Sky, also a good call on the herb butter.

Its very simple, as long as you have access to fresh herbs.

Leave a tub of sweet butter out until it gets soft.
Cut a generous handful of herbs and chop finely.
Stir into the butter.

I had great results using the fresh Basil that grew in the kitchen and would sometimes add some fresh Oregano from the bush that was growing in the living room (Maybe that explains why those high school kids were always hanging around?

).

Place a (rounded) tea spoon of the herb butter on the steak as soon as its done cooking, allow to melt.

Also works well as a topping for bread and rolls.

Skybird · 02-01-22, 11:01 AM

Honestly said, lazy sock that I am, I use a supermarket product which happens to have right the taste I want from a herbal butter, the brand is Meggle. It may not be special, but it is what I like. Different to you I am no kitchen hockey, and I notoriously shy away from any unnecessary additional workload.

I need an automatically self-cleaning kitchen, that would be ideal. Then I would cook away that it bring stears to your eyes.

(I do not even have a dish-washer, kitchen's size and even more: the geometry recommends strongly to do without it. Windows, heating and sink are in the most unsuitable places, costing a lot of wall-space. Beyond that, it all works well).

Jimbuna · 02-01-22, 11:03 AM

The pan I'm currently using for my steaks

https://jean-patrique.co.uk/products/the-whatever-pan

ET2SN · 02-01-22, 11:42 AM

Well, speaking of "simpler is better-er", I came up with a great glaze for cooked pork (chops, boneless chops, tenderloins, etc.).

Start out at the store and find the cheapest jar of Apple Jelly they have on the shelf. In the US, this stuff is translucent yellow in color and is thick enough that it won't pour (I'm adding the details because you European's have some funny ideas when it comes to Jams, Jellys and fruit butters).

Smash half the jar into a mixing bowl. Add one or two cloves of crushed garlic, fresh ground pepper, some chopped herbs, and a pinch of salt to taste. You can throw a splash of Soy, Teriyaki, or Wooster Shire at it if you're into living dangerously. Spoon over roasting pork for the last ten minutes of cooking time.

If you want something even simpler, find the cheapest bottle of Italian Salad Dressing at your store (in this case, the cheaper the better). Pour over pork as a 6 hour marinade or brush on while cooking or grilling. That's it, it just works.

The trick is the really cheap salad dressing relies on cane sugar as a binder plus it already has all the good stuff in it you associate with cooked pork (garlic, bell pepper, onion, etc.). as well as something akin to Olive Oil

. The vinegar acts just like vinegar in a really good BBQ sauce, it helps the flavors penetrate into the meat.

Seriously, try this out some night. If you have guest's over, tell them its complicated when they ask why the pork tastes so good.

Its also funny if they're chomping on a salad when they ask.

Platapus · 02-03-22, 05:01 PM

Does the broken glass from the jar make it crunchy?

Skybird · 02-03-22, 05:35 PM

Good rubs or ingredients for marinades, is a mix of Tandoori (best by Sharwood) and sweet or hot Curry (again, Sharwood).

I am currently experimenting with mixing Tandoori with Magic Dust. Works good, too. Especially if adding something sweet, like honey or sugar. I use coconut oil as base. Not to be fried in the pan, than just blackens it all, but put it in the electro-grill (me) or onto the Weber grill (you, if you have something like that). Works best with chicken, but also beef. I assume also pork, but cnanto say, i dont eat pork except in form of Nürnberger Rostbratwürstchen - and rarely only. Sacrileg! I put curry and ketchup on these, too.

I would use it too rarely, and for that a coal grill is too much work afterwards. I would prefer a bread and pizza oven (fired with wood) to a grill anyway, but that too would cost a lot of time.

mapuc · 02-03-22, 05:44 PM

A good question marinade a Steak shall or shall not ?

Markus

Skybird · 02-03-22, 06:06 PM

Quote:

Originally Posted by mapuc

A good question marinade a Steak shall or shall not ?

Markus

To me its two different worlds. As I said earlier, when I say "steak", I mean just salt, pepper, herbal butter, and fried in a pan. But BBQing you can just any slice of meat, and then marinades or dry rubs are allowed, of course. I currently kill for grilled lamb with a dry rub of so-called Magic Dust. And the Americans, they seem to love sauces and mariandes to their barbecues.

Magic Rub is a dry rub, a mix of several spices and sugar. The meat gets coated thickly with it, and get hours of resting in it, like a marinade. Think of it like a breadcrump coating as you would use for Wiener Schnitzel. Dry Rubs best are not fried in the pan with oil, but get grilled. The coating then melts and forms a crust. That is wanted. Recipes for Magic Dust can vary slightly, but the basics are the same. Often the main difference seems to be the degree of sweetness. I have tried four German brands, only one I emptied into the bin, the other three all were different a bit, but all were delicious. I love it. Especially the mild sweetness in the good onces, and a mild hotness.

https://www.thespruceeats.com/magic-...ice-rub-335886

Key is to always use plenty and plenty of it, this is not to be used like any spice, but is used excessively. Cover the meat with some oil, just so to make it moist so that the powder sticks, and then turn it in a bowl with the powder, like if adding coating made of breadcrumps: first into the egg jolk, then into the bowl with the crumps. Then give it a rest, several hours is not wrong. Or put it over night in the refrigerator.

A tip: some so-.calle dliquod smoke mionto the oil you initially use. the essenc eneeds to be ahndled with utmost care, you only use one or tw drops per slce of meat, it is hilariously mintense and can ruin the whole meal with just one drop too much. Many even recommend to wear gloves. Have a bowl with little pil and add two or three dorps of the essenc,e stirr, then turn the meat in it so that it gets moiost with it and so that poweder can stick.

DO NOT ADD LIQUID SMOKE AT THE TABLE, OR ON THE READY MEAL!!! Really, utmost caution is the mother of the porcellaine chest. Best result is if you do not really taste the presence of liquid smoke, but would taste the absence if it would be absent. Then it is perfect! Thats what all smoked sauces in the supermarket always get terribly wrong: way too intense, very artifical in taste. Until today, whenever I tried any of them, I threw them away.

ET2SN · 02-03-22, 06:11 PM

IMO, that's a tough call.

If you're talking a flank steak (wide and thin cross section), yeah-try it. The marinade can penetrate into the beef but you're getting most of the flavor baked into the surface.

Otherwise (and again, this is IMO), I find it better to use dry seasonings or maybe a rub.

ET2SN · 02-03-22, 06:13 PM

Quote:

Originally Posted by Platapus

Does the broken glass from the jar make it crunchy?

Glass??

No, no, no, we're talking cheap. Plastic bottles only.

Commander Wallace · 02-03-22, 06:15 PM

Quote:

Originally Posted by mapuc

A good question marinade a Steak shall or shall not ?

Markus

Marinades are good if you are making venison steaks and or roasts. The marinades minimize the " Gaminess " or the wild taste of the meat which is leaner than beef.

If you are making a steak, I prefer nothing on it except a little salt and pepper to not cover up the taste of the beef.

02-01-22, 10:12 AM	#16
Skybird Soaring Join Date: Sep 2001 Location: the mental asylum named Germany Posts: 42,716 Downloads: 10 Uploads: 0	BTW https://www.subsim.com/radioroom/sho...ighlight=steak __________________ If you feel nuts, consult an expert.

02-01-22, 10:48 AM	#19
Skybird Soaring Join Date: Sep 2001 Location: the mental asylum named Germany Posts: 42,716 Downloads: 10 Uploads: 0	It rhymes! It means: "I am stubborn, I eat simple/pure/clean/unmixed". __________________ If you feel nuts, consult an expert.

02-01-22, 11:01 AM	#21
Skybird Soaring Join Date: Sep 2001 Location: the mental asylum named Germany Posts: 42,716 Downloads: 10 Uploads: 0	Honestly said, lazy sock that I am, I use a supermarket product which happens to have right the taste I want from a herbal butter, the brand is Meggle. It may not be special, but it is what I like. Different to you I am no kitchen hockey, and I notoriously shy away from any unnecessary additional workload. I need an automatically *self-cleaning* kitchen, that would be ideal. Then I would cook away that it bring stears to your eyes. (I do not even have a dish-washer, kitchen's size and even more: the geometry recommends strongly to do without it. Windows, heating and sink are in the most unsuitable places, costing a lot of wall-space. Beyond that, it all works well). __________________ If you feel nuts, consult an expert.

02-01-22, 11:03 AM	#22
Jimbuna Chief of the Boat Join Date: Feb 2006 Location: 250 metres below the surface Posts: 190,938 Downloads: 63 Uploads: 13	The pan I'm currently using for my steaks https://jean-patrique.co.uk/products/the-whatever-pan __________________ Wise men speak because they have something to say; Fools because they have to say something. Oh my God, not again!!

02-03-22, 05:01 PM	#24
Platapus Fleet Admiral Join Date: Oct 2006 Posts: 19,397 Downloads: 63 Uploads: 0	Does the broken glass from the jar make it crunchy? __________________ abusus non tollit usum - A right should NOT be withheld from people on the basis that some tend to abuse that right.

02-01-22, 11:42 AM	#23
ET2SN Ocean Warrior Join Date: Oct 2017 Posts: 2,652 Downloads: 60 Uploads: 0	Well, speaking of "simpler is better-er", I came up with a great glaze for cooked pork (chops, boneless chops, tenderloins, etc.). Start out at the store and find the cheapest jar of Apple Jelly they have on the shelf. In the US, this stuff is translucent yellow in color and is thick enough that it won't pour (I'm adding the details because you European's have some funny ideas when it comes to Jams, Jellys and fruit butters). Smash half the jar into a mixing bowl. Add one or two cloves of crushed garlic, fresh ground pepper, some chopped herbs, and a pinch of salt to taste. You can throw a splash of Soy, Teriyaki, or Wooster Shire at it if you're into living dangerously. Spoon over roasting pork for the last ten minutes of cooking time. If you want something even simpler, find the cheapest bottle of Italian Salad Dressing at your store (in this case, the cheaper the better). Pour over pork as a 6 hour marinade or brush on while cooking or grilling. That's it, it just works. The trick is the really cheap salad dressing relies on cane sugar as a binder plus it already has all the good stuff in it you associate with cooked pork (garlic, bell pepper, onion, etc.). as well as something akin to Olive Oil . The vinegar acts just like vinegar in a really good BBQ sauce, it helps the flavors penetrate into the meat. Seriously, try this out some night. If you have guest's over, tell them its complicated when they ask why the pork tastes so good. Its also funny if they're chomping on a salad when they ask.

02-03-22, 05:35 PM	#25
Skybird Soaring Join Date: Sep 2001 Location: the mental asylum named Germany Posts: 42,716 Downloads: 10 Uploads: 0	Good rubs or ingredients for marinades, is a mix of Tandoori (best by Sharwood) and sweet or hot Curry (again, Sharwood). I am currently experimenting with mixing Tandoori with Magic Dust. Works good, too. Especially if adding something sweet, like honey or sugar. I use coconut oil as base. Not to be fried in the pan, than just blackens it all, but put it in the electro-grill (me) or onto the Weber grill (you, if you have something like that). Works best with chicken, but also beef. I assume also pork, but cnanto say, i dont eat pork except in form of Nürnberger Rostbratwürstchen - and rarely only. Sacrileg! I put curry and ketchup on these, too. I would use it too rarely, and for that a coal grill is too much work afterwards. I would prefer a bread and pizza oven (fired with wood) to a grill anyway, but that too would cost a lot of time. __________________ If you feel nuts, consult an expert.

02-03-22, 05:44 PM	#26
mapuc CINC Pacific Fleet Join Date: Sep 2003 Location: Denmark Posts: 20,563 Downloads: 37 Uploads: 0	A good question marinade a Steak shall or shall not ? Markus __________________ My little lovely female cat

02-03-22, 06:11 PM	#28
ET2SN Ocean Warrior Join Date: Oct 2017 Posts: 2,652 Downloads: 60 Uploads: 0	IMO, that's a tough call. If you're talking a flank steak (wide and thin cross section), yeah-try it. The marinade can penetrate into the beef but you're getting most of the flavor baked into the surface. Otherwise (and again, this is IMO), I find it better to use dry seasonings or maybe a rub.