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What's cookin?

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Custard

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Re: What's cookin?
« Reply #180 on: November 20, 2020, 12:02:46 PM »
While PAMan might be offended by the au jus faux pas, it’s the cooking beef to 170 degrees that really grinds my gears
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Custard

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Re: What's cookin?
« Reply #181 on: November 20, 2020, 12:04:40 PM »
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ThePAMan

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Re: What's cookin?
« Reply #182 on: November 20, 2020, 12:16:40 PM »
Quote from: Mn on November 20, 2020, 10:20:37 AM
Went to the local meat market yesterday.
I didnt say a word.



Silence equals complicity
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No one in Mn

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Re: What's cookin?
« Reply #183 on: November 20, 2020, 01:38:34 PM »
Quote from: Custard on November 20, 2020, 12:02:46 PM
While PAMan might be offended by the au jus faux pas, it’s the cooking beef to 170 degrees that really grinds my gears
Due to liability concerns, wouldn't a business want to say that previously processed beef should be reheated to 165 for safety ?
« Last Edit: November 20, 2020, 02:32:02 PM by Mn »
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Custard

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Re: What's cookin?
« Reply #184 on: November 20, 2020, 02:54:21 PM »
160 I’m pretty sure. And this beef is already precooked so 170 just seems crazy.

There’s a logarithmic relationship between time and temperature for pasteurization. At 130 degrees the bacteria starts dying faster than it can reproduce. At 165 degrees all bacteria is destroyed basically immediately. Everything in between falls into that logarithmic relationship.

A sous vide held at 135 degrees internal temp for an hour will properly pasteurize chicken. At 145 degrees internal temp it is pasteurized in 10 minutes and it won’t dry out like it will when cooked to 165+.

So there’s definitely a pretty good margin built in that’s geared towards lay people cooking things quick and dirty at restaurants. After I learned this in food safety class I will never go back to overcooking meat or being afraid of a properly cooked 145 degree piece of chicken or pork.
« Last Edit: November 20, 2020, 02:58:59 PM by Custard »
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Custard

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Re: What's cookin?
« Reply #185 on: November 22, 2020, 08:34:29 PM »
Tacos al pastor

Wasn’t planning on making tacos again but saw a preseasoned pouch at Berkots that had a legit ingredient list and wanted to give it a try. Not bad. Spicier than I expected.

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ILLove1997

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Re: What's cookin?
« Reply #186 on: November 28, 2020, 02:54:53 PM »




some tasty shit, way better than turkey thats for sure, I cooked it and cut it into about 3/4" wide strips and seared on all 4 sides, and you take a bite of it and it is so rich and fatty it reminds me of eating urchin sort of, but beef fatty and delicious.  Dipped it in a soy sauce/wasabi mix and it was awesome. Can't eat too much of this though its so insanely rich it will upset your stomach, half a steak is probably near the limit of what you can eat at once.  (this was a 12oz steak)
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No one in Mn

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Re: What's cookin?
« Reply #187 on: November 28, 2020, 03:41:38 PM »
Looks good.
Is that wagyu ?
Any left ?
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ILLove1997

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Re: What's cookin?
« Reply #188 on: November 28, 2020, 04:01:30 PM »
Quote from: Mn on November 28, 2020, 03:41:38 PM
Looks good.
Is that wagyu ?
Any left ?

yep, A5 Wagyu, NY strip center cut.  Costco sells it and ships it directly to your house

no leftovers!
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Re: What's cookin?
« Reply #189 on: November 28, 2020, 05:07:26 PM »
Quote from: ILLove1997 on November 28, 2020, 04:01:30 PM
yep, A5 Wagyu, NY strip center cut.  Costco sells it and ships it directly to your house

no leftovers!
It's rich stuff.
A sear on all sides sounds like a good idea.
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Custard

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Re: What's cookin?
« Reply #190 on: November 28, 2020, 10:33:30 PM »
I want to say it was 2016, I had gotten a bunch of wagyu and the ribeye was like eating a stick of butter. The aftermath was almost like having a bad experience with tequila. It was actually about 3 years before I could even eat a ribeye again which has always been my favorite steak. It was like of like the culmination of years of obsessive barbecuing rich meats and finding richer and richer beef and heritage pork to cook up put me over the edge. I burned myself out on high test craft beers at some point too. Then I got into the whole super hot pepper and sauce thing. The system was crying uncle. I’ve been doing 16-18 hour fasts for quite a while essentially eating one meal in the evening. Have found my appetite for the finer things in life returning.
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Miniditka

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Re: What's cookin?
« Reply #191 on: November 29, 2020, 11:39:00 AM »
Quote from: ILLove1997 on November 28, 2020, 02:54:53 PM




some tasty shit, way better than turkey thats for sure, I cooked it and cut it into about 3/4" wide strips and seared on all 4 sides, and you take a bite of it and it is so rich and fatty it reminds me of eating urchin sort of, but beef fatty and delicious.  Dipped it in a soy sauce/wasabi mix and it was awesome. Can't eat too much of this though its so insanely rich it will upset your stomach, half a steak is probably near the limit of what you can eat at once.  (this was a 12oz steak)
Weakling! You are not worthy of that steak!

Seriously though, that looks delicious.
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Re: What's cookin?
« Reply #192 on: November 29, 2020, 12:27:18 PM »
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Custard

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Re: What's cookin?
« Reply #193 on: November 29, 2020, 03:52:35 PM »
I had you pegged as more of a cat guy
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Custard

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Re: What's cookin?
« Reply #194 on: November 29, 2020, 08:43:19 PM »


Sous vide ribeye at 122* quick sear in garlic butter at high temp. Served with sautéed mushrooms that were marinated in Cajohn’s Black Garlic Sauce


https://unitedsauces.com/collections/cajohns-fiery-foods/products/cajohns-black-garlic-hot-sauce
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