First time steak cooking?
R Reid
Like a lot of people I like my steaks now and then.
Is there a way to make them tender when cooking or whats the best piece
to buy in the food stores?
Thanks for helping a "young lady" learn things from experienced people.
I will try to come back here or feel free to email:
RACHEL :)
@
Bobo Bonobo®
First invest in three things:
1. A Weber Smokey Joe http://www.amazon.com/Weber-40020-Smokey-Charcoal-Grill/dp/B00004RALP
OR a full size Weber http://www.amazon.com/Weber-741001-2-Inch-One-Touch-Silver/dp/B00004RALU/ref=pd_sim_ol_4
2. A Weber chimney http://www.amazon.com/Weber-87886-Chimney-Starter/dp/B00004U9VV
3. A bag of lump charcoal
Do *not* use that nasty charcoal light fluid.
Go for a T-Bone steak.
>
> RACHEL :)
>
--Bryan
Steve Pope
>I am new to cooking in a way LOL I am 24 just getting my own place.
>Like a lot of people I like my steaks now and then.
>Is there a way to make them tender when cooking or whats the best piece
>to buy in the food stores?
Here's my opinion:
If you are in the U.S., and wish to spend the money on a really
good steak, there are basically two ways to go: a New York steak
(also called a strip steak), or a rib-eye (sometimes called
a Market Steak). The rib-eye has larger areas of fattiness
and for this reason many people prefer a New York, but the
rib-eye also has a little more flavor.
If you go with either of the above, and they are USDA choice
or better, then you're in good shape and you do not need to
tenderize them.
There are other options, such as grass-fed beef, if you want
to fine-tune your selection -- the grass-fed is even more
flavorful but not as tender. And there are other cuts
of steak, including filet mignon, T-bone, porterhouse, and
bavette, but for an initial foray into doing this I'd
stick with New York or rib-eye.
Any good-quality U.S. supermarket with a meat counter that's
doing decent turnover will be able to sell you exactly what
you want.
There are of course different ways to cook a steak but pan-frying
in a cast iron (or other heavy) skillet works perfectly.
Good luck!
S.
Kswck
"R Reid" <b13_...@msn.com> wrote in message
news:25883-4A5...@baytvnwsxa001.msntv.msn.com...
Start here:
http://www.recipetips.com/kitchen-tips/t--906/beef-cooking-times.asp
http://www.virtualweberbullet.com/meatcharts.html
http://www.fsis.usda.gov/Fact_Sheets/Inspection_&_Grading/index.asp
http://www.askthemeatman.com/beef_cooking_times.htm
cshenk
>I am new to cooking in a way LOL I am 24 just getting my own place.
> Like a lot of people I like my steaks now and then.
> Is there a way to make them tender when cooking or whats the best piece
> to buy in the food stores?
Hi Rachael.
Best item to cook it in for a single: Heavy cast iron pan. Takes time to
cure them totally but just use to cook fatty things and wipe with a towel to
clean (not dishwasher) an it's good.
Next up is a habatchi which is sized right for a single to use.
Tender meats are ones that have a fair amount of fat running through them.
Those lovely all red packs with no visible fat, do not make for good steaks.
T-bone is the classic one for tender good meat.
Bobo Bonobo®
"Perfectly?" Pan frying is this thing you do when for one reason or
another it is not practical to grill over wood, lump, or even gas.
Would you *really* just as soon have a pan fried steak as one grilled
over wood?
I pan fry steak when it is raining, or at work. I cooked a sirloin
today under the electric broiler. The best I can say is that it was
pretty good.
>
> Good luck!
>
> S.
--Bryan
Dave Smith
>
> "Perfectly?" Pan frying is this thing you do when for one reason or
> another it is not practical to grill over wood, lump, or even gas.
> Would you *really* just as soon have a pan fried steak as one grilled
> over wood?
Personally, if it is too wet or cold for me to grill steaks, lamb or
pork chops on the grill, I prefer to use a cast iron grill pan.
Dimitri
Here's one place to start:
http://www.reluctantgourmet.com/steak_information.htm
The go here:
http://bbq.about.com/cs/steaks/a/aa091397a.htm
Finally start exploring:
http://www.beef.org/
Dimitri
Steve Pope
>On Jul 5, 3:41�pm, spop...@speedymail.org (Steve Pope) wrote:
>> There are of course different ways to cook a steak but pan-frying
>> in a cast iron (or other heavy) skillet works perfectly.
>"Perfectly?"
Yes and James Beard agrees with me.
>Pan frying is this thing you do when for one reason or
>another it is not practical to grill over wood, lump, or even gas.
>Would you *really* just as soon have a pan fried steak as one grilled
>over wood?
Not on average, but it can be just as good, in its own way.
I do feel that steak (e.g. New York, ribeye) benefits from an infusion
of smoke, but it is not essential like it is for ribs or
pork shoulder, and a few people might actually prefer no smoke.
Neither does steak need, or want, a slow cooking technique.
Steve
sf
<Knews...@gmail.com> wrote:
>On Sun, 5 Jul 2009 15:07:14 -0700 (PDT), Bobo Bonobo�
><clas...@brick.net> wrote:
>
>
>>Would you *really* just as soon have a pan fried steak as one grilled
>>over wood?
>
>HELL yes!!
>
I like steak both ways and don't complain when hubby pan fries a steak
for me. They are sublime.
--
I love cooking with wine.
Sometimes I even put it in the food.
Christine Dabney
Pope) wrote:
>Bobo Bonobo� <clas...@brick.net> wrote:
>>"Perfectly?"
>
>Yes and James Beard agrees with me.
Yes, James Beard recommended this technique. And he was a master of
grilling as well. And for him to suggest this method, it has to be
good.
And I totally agree. It is very, very good this way.
Christine
--
http://nightstirrings.blogspot.com
Bobo Bonobo®
That was exactly what I suggested. Pan frying does not get as good
results, but it may be worth it not to stand out in 40F with drizzle.
--Bryan
Bobo Bonobo®
> On Sun, 5 Jul 2009 23:29:52 +0000 (UTC), spop...@speedymail.org (Steve
>
> Pope) wrote:
> >Bobo Bonobo® <class...@brick.net> wrote:
> >>"Perfectly?"
>
> >Yes and James Beard agrees with me.
>
> Yes, James Beard recommended this technique. And he was a master of
> grilling as well. And for him to suggest this method, it has to be
> good.
>
> And I totally agree. It is very, very good this way.
*As* good? Perfect, as in ideal?
>
> Christine
--Bryan
Bobo Bonobo®
>
>
> Next up is a habatchi which is sized right for a single to use.
>
Joe, and it can do so much more. Chicken thighs on a hibachi?
--Bryan
Bobo Bonobo®
> On Sun, 5 Jul 2009 13:39:44 -0700 (PDT), Bobo Bonobo®
>
>
>
> <class...@brick.net> wrote:
> >On Jul 5, 3:24 pm, b13_bi...@msn.com (R Reid) wrote:
> >> I am new to cooking in a way LOL I am 24 just getting my own place.
>
> >> Like a lot of people I like my steaks now and then.
>
> >> Is there a way to make them tender when cooking or whats the best piece
> >> to buy in the food stores?
>
> >> Thanks for helping a "young lady" learn things from experienced people.
>
> >> I will try to come back here or feel free to email:
>
> >First invest in three things:
> >1. A Weber Smokey Joe http://www.amazon.com/Weber-40020-Smokey-Charcoal-Grill/dp/B00004RALP
> >2. A Weber chimney http://www.amazon.com/Weber-87886-Chimney-Starter/dp/B00004U9VV
> >3. A bag of lump charcoal
>
>
> A simple frying pan works FINE if you're not a
> caveman forced to cook on an open fire.
>
It's "FINE" in the sense that a parent tells a spoiled child who is
complaining that something is not up to standard, "It's fine," meaning
that it is within parameters of acceptability, and that the child
should quit being so particular.
>
> A little seasoning, to YOUR taste (salt, pepper, season salt
That's right. Throw some cheap season salt on it. Don't have
standards. Dump some off brand catsup on it afterward.
--Bryan, aka Food Snob
R Reid
RACHEL USA :>)
Michael
> First invest in three things:
> 1. A Weber Smokey Joe
> http://www.amazon.com/Weber-40020-Smokey-Charcoal-Grill/dp/B00004RALP
> OR a full size Weber
> http://www.amazon.com/Weber-741001-2-Inch-One-Touch-Silver/dp/B00004RALU/ref=pd_sim_ol_4
> 2. A Weber chimney
> http://www.amazon.com/Weber-87886-Chimney-Starter/dp/B00004U9VV
> 3. A bag of lump charcoal
>
> Do *not* use that nasty charcoal light fluid.
Webers are hard to get hot enough to cook a steak properly as the coals are
so far away from the grill, especially if you only use the amount of coals
you can fit in a chimney. They're much better suited to indirect cooking.
A castiron ridged grill does a better job, whether on a barbie or inside.
Steve Pope
> Webers are hard to get hot enough to cook a steak properly
> as the coals are so far away from the grill, especially if
> you only use the amount of coals you can fit in a chimney.
> They're much better suited to indirect cooking.
I agree. I have had several experiences with my 18-inch Weber
in which I failed to achieve hot-enough conditions for
cooking a steak. Part of the problem is the separation as
you mention, another is the limited air-flow in the Weber design.
The best procedure I have found to avoid this is to
use a seemingly excessive amount of charcoal.
I can't really recommend that Smokey Joe in general, as
it is useless for many grilling and barbecuing tasks, but
it may do a slightly better job on steaks than the larger
Webers.
Steve
Bobo Bonobo®
wrote:
> Bobo Bonobo® wrote:
> > First invest in three things:
> > 1. A Weber Smokey Joe
> >http://www.amazon.com/Weber-40020-Smokey-Charcoal-Grill/dp/B00004RALP
> > OR a full size Weber
> > 2. A Weber chimney
> >http://www.amazon.com/Weber-87886-Chimney-Starter/dp/B00004U9VV
> > 3. A bag of lump charcoal
>
> > Do *not* use that nasty charcoal light fluid.
>
> Webers are hard to get hot enough to cook a steak properly as the coals are
> so far away from the grill, especially if you only use the amount of coals
> you can fit in a chimney. They're much better suited to indirect cooking.
A Smokey Joe can get very hot, and a small amount of wood can produce
serious flames, even in a large Weber Kettle.
>
> A castiron ridged grill does a better job, whether on a barbie or inside.
Give me a grill with wood.
--Bryan
Paul M. Cook
>
> Like a lot of people I like my steaks now and then.
>
> Is there a way to make them tender when cooking or whats the best piece
> to buy in the food stores?
>
Get the good cuts of meat suitable for grilling with plenty of marbling in
them. Choice is the grade to look for. Get a thick cut, 1.5 to 2 inches.
That way they will not dry out and you can control the doneness easier. My
favorite is the Spencer steak, also called a rib eye. It's a beautiful cut
of meat, lots of flavor and very tender. Expensive, but well worth it. The
New York strip is a great cut. Get it thick, 2 inches. Do not overcook,
medium rare is the most well done you want it. Undercook the meat and let
it rest before serving so it is not too well done. This will finish the
cooking and set the juices. Cook to an internal temp of about 135, then
rest for 10 minutes for a 150 finish. This will give you a nice, medium
rare. I love rare steaks, and cook to about 125 which finish at about 140.
As for cooking - use cast iron. Season the meat with kosher salt and pepper
(or just seasoned salt) and rub with peanut oil. Use a well seasoned cast
iron skillet brought to screaming heat then add peanut oil and then the
meat. Ignore the smoke, it is a sign the pan is hot enough. Sear on one
side, flip, sear on the other then under the broiler for 2-3 minutes per
side. Remember, the thicker cuts yield the best results. Then remove from
the broiler and then, this is the secret, a pat of butter on top and let
rest under foil for 10 minutes.
Those are some of the secrets to a good steak. The more fat in the meat the
better. You do not want fat around the meat, but in it. That makes for a
tender steak. Ultra lean steak is tough and chewy.
Paul
jmcquown
news:9536b18f-eae4-4184...@o6g2000yqj.googlegroups.com...
*As* good? Yes. Different from grilled? Also yes. Perfect, as in ideal?
I suppose that depends on your idea of ideal. It certainly can be, yes.
And equally delicious. It starts with the cut of beef, not with the grill
(or lack thereof).
Jill
Tom Royer
news:7bdsr6F...@mid.individual.net...
Both methods result in good steaks. It is, however, difficult to make a
decent pan sauce for a steak cooked on a grill.
Mr. Bill
<don'ta...@donttell.huh> wrote:
>> grilling as well. And for him to suggest this method, it has to be
>> good.
>>
>> And I totally agree. It is very, very good this way.
This thread is about as ridiculous as how to boil eggs. You know
your method is perfect...the problem is that every one else believes
THEIR method is perfect.
Why waste your time and energy?
Bobo Bonobo®
> On 06 Jul 2009 00:10:48 GMT, "Michael \"Dog3\""
>
> >> grilling as well. And for him to suggest this method, it has to be
> >> good.
>
> >> And I totally agree. It is very, very good this way.
>
> This thread is about as ridiculous as how to boil eggs. You know
> your method is perfect...the problem is that every one else believes
> THEIR method is perfect.
>
> Why waste your time and energy?
Really. Everyone knows that you put the small end of the egg into the
water first.
--Bryan
PeterL
news:h2sec1$uq1$1...@news.eternal-september.org:
>
> "R Reid" <b13_...@msn.com> wrote in message
> news:25883-4A5...@baytvnwsxa001.msntv.msn.com...
>>I am new to cooking in a way LOL I am 24 just getting my own place.
>>
>> Like a lot of people I like my steaks now and then.
>>
>> Is there a way to make them tender when cooking or whats the best piece
>> to buy in the food stores?
>>
>
> Get the good cuts of meat suitable for grilling with plenty of marbling
> in them. Choice is the grade to look for. Get a thick cut, 1.5 to 2
> inches. That way they will not dry out and you can control the doneness
> easier. My favorite is the Spencer steak, also called a rib eye.
Rib fillet???
I just bought some recently and even though some of my mates liked them
BBQ'd, I've cooked the rest up in a red wine casserole.
> It's
> a beautiful cut of meat, lots of flavor and very tender. Expensive, but
> well worth it. The New York strip is a great cut. Get it thick, 2
> inches. Do not overcook, medium rare is the most well done you want it.
The best cut is eye fillet.
http://www.youtube.com/watch?v=sNPH_85WOh0
Once you've had a heap of that, it's hard to go back to Rib, or Rump
steak.
--
Peter Lucas
Brisbane
Australia
"As viscous as motor oil swirled in a swamp, redolent of burnt bell
peppers nested in by incontinent mice and a finish reminiscent of the
dregs of a stale can of Coca-Cola that someone has been using as an
ashtray. Not a bad drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
Dave Smith
You suggested a frying pan. I suggested a grill pan..... a cast iron pan
with ridges.
blake murphy
but beard is dead!!! some say pan-grilling is what killed him!!!
your pal,
blake
blake murphy
pan-grilling eggs is better.
your pal,
blake
Bobo Bonobo®
Either can be fine. The grill pan makes it look prettier. Still, I'd
rather grill over wood or lump, or even briquets than cook a steak on
the stovetop.
--Bryan
brooklyn1
"Mr. Bull" wrote:
> "Michael \"Dog3\"" wrote:
>
>
>>> grilling as well. And for him to suggest this method, it has to be
>>> good.
>>>
>>> And I totally agree. It is very, very good this way.
>
> This thread is about as ridiculous as how to boil eggs. You know
> your method is perfect...the problem is that every one else believes
> THEIR method is perfect.
>
> Why waste your time and energy?
>
subscribed to a newsgroup... and you of all peoplem Mr. Bull, need to learn
and can certainly use improvement... to date you've contributed absolutely
nothing to RFC but discontent.
brooklyn1
On Jul 6, 9:15 am, Dave Smith <adavid.sm...@sympatico.ca> wrote:
> Bobo Bonobo� wrote:
> > On Jul 5, 5:25 pm, Dave Smith <adavid.sm...@sympatico.ca> wrote:
> >> Bobo Bonobo� wrote:
>
> >>> "Perfectly?" Pan frying is this thing you do when for one reason or
> >>> another it is not practical to grill over wood, lump, or even gas.
> >>> Would you *really* just as soon have a pan fried steak as one grilled
> >>> over wood?
> >> Personally, if it is too wet or cold for me to grill steaks, lamb or
> >> pork chops on the grill, I prefer to use a cast iron grill pan.
>
> > That was exactly what I suggested. Pan frying does not get as good
> > results, but it may be worth it not to stand out in 40F with drizzle.
>
> You suggested a frying pan. I suggested a grill pan..... a cast iron pan
> with ridges.
Either can be fine. The grill pan makes it look prettier.
~~~~~~~~~~~~~~~
No prettier than a grill grate... or a magic marker.
The grill pan is a sham, offers nothing to cooking other than something
difficult to clean.
Kswck
"R Reid" <b13_...@msn.com> wrote in message
news:25883-4A5...@baytvnwsxa001.msntv.msn.com...
>I am new to cooking in a way LOL I am 24 just getting my own place.
>
> Like a lot of people I like my steaks now and then.
>
> Is there a way to make them tender when cooking or whats the best piece
> to buy in the food stores?
>
>
> I will try to come back here or feel free to email:
>
>
> @
>
> b13_...@msn.com
>
>
Lemme make a suggestion to ya.
You can find any amount of websites that can give you the various cuts of
meats and how to cook them. I have several of them as well.
Take a look at some of the various cuts of steaks and what you actually want
to cook. Then buy a bunch of them,
For example, buy a whole tenderloin. Cut it up into equal sized pieces(take
off the silver skin however, it does not melt under heat and makes a steak
tough) . Try a bunch of different things to each piece-marinating, grilling,
deep-frying, skillet frying, etc. Use different coatings, flour, herbs, s&p,
etc. Keep a record of what, how, where, etc.
Use 3 or 4 pieces to cook-rare, medium, well, etc. Record your progress.
Expensive? Yes, at first. In the long run-not hardly. Once you have a cut of
steak down and a process down, you can tweak it till it's perfect. Some
folks don't like my medium-rare T-Bone with only s&p, so be it. Can't tell
you how many folks want onion/garlic powder on it-ruins the taste in my
opinion.
Everyone has their own idea of the perfect steak; the perfect cut, the
perfect way to cook it. And everyone has screwed it up once of twice-even if
they don't admit it.
Experiment on you own.
As far as I am concerned, if you want a T-Bone well done, eat London Broil.
I love London Broil-when it's 2 for 1 and I need stew meat, but that's the
only use I have for it. <And no, it's a cooking method-not a cut>
A seven-bone(that's what they call it here) steak is a chuck steak. It is a
rather tasty steak and it is cheap. But there is not a lot of meat on it.
Maybe you want to start with something like that?
Mr. Joseph Littleshoes Esq.
Kswck wrote:
> "R Reid" <b13_...@msn.com> wrote in message
> news:25883-4A5...@baytvnwsxa001.msntv.msn.com...
>
>>I am new to cooking in a way LOL I am 24 just getting my own place.
>>
>>Like a lot of people I like my steaks now and then.
>>
>>Is there a way to make them tender when cooking or whats the best piece
>>to buy in the food stores?
>>
>>Thanks for helping a "young lady" learn things from experienced people.
>>
>>I will try to come back here or feel free to email:
>>
>>RACHEL :)
>>
>>@
>>
>>b13_...@msn.com
>>
>>
>
>
> Lemme make a suggestion to ya.
Quick cooking of just about any cut of beef is not going to be tender! i
don't care what the experts say about rib eye or even a bit of shoulder
beaten to within 1/8th of its existence and quickly sautÔøΩed in hot oil.
For me "tender" is long, slow, falling off the bone, stopping just
before it turns to estouffade, tender.
There is this trick we all do with chicken but i used to work for an
Italian chef who, for certain people, if he knew they were going to
dine or saw them come in the restaurant he would start their steak (that
he had butchered that morning) often times as much as 1/2 hour or more
before serving it. So he could half cook it on a grill or pan sautÔøΩ it
(depending on sauce) then he would set it in a hot oven in a copious
amount of stock and let it simmer for an half hour or so.
After that he would take it out of the sauce, let it rest on a plate for
about 5 minutes, and when he thought nobody was looking he would dab it
with a clean cloth, plate & sauce it, it looked like a grilled steak
with a bit of sauce.
He managed to get really tender steaks. Fork tender, melt in your mouth
tender.
Not to everyone's taste i know, but my favorite way of using beef.
I became a convert to boiled beef after tossing some uncooked steak
trimmings in a stock pot and filtering it the next day i picked up the
piece of boiled beef, it looked too good to just throw away, and ate it,
and very tasty it was.
Not only do i like the taste of long, slow cooked beef but i don't like
'chewy' meat, and again, IMO, any quick cooking of beef is going to be
"chewy".
I think the best one can do is to beat it very thin, but there are also
marinades of an highly acidic nature that alter the flesh and make it
tender but again, that takes time and is not done quickly.
Roast beef is as good, i wont say better than, boiled beef, each has its
charm. But the long slow cooking of beef, especially if one cares to
air dry it for a week or so before cooking, well, that's tender.
Now if im sounding arrogant in your mind, let me say, i have never
really understood the concept of a 'tough' chicken or boiled egg, but i
have been warned about both! i mean its chicken! how tough can it be?,
even old roosters i have cooked & eaten were not tough in the same way
quickly cooked beef is tough. So when i hear the idea of "tender beef
steak" it gives me pause.
> Everyone has their own idea of the perfect steak; the perfect cut, the
> perfect way to cook it. And everyone has screwed it up once of twice-even if
> they don't admit it.
> Experiment on you own.
>
There you go....the way to be is to do? get in the kitchen and start
cooking!
> As far as I am concerned, if you want a T-Bone well done, eat London Broil.
> I love London Broil-when it's 2 for 1 and I need stew meat, but that's the
> only use I have for it. <And no, it's a cooking method-not a cut>
Are you familiar with the "London - House" form of a large filet de boeuf?
Stuffed & after browning, braised in Madeira & veal gravy with a
mirepoix that has mushrooms added. I have never done the exact recipe,
but its very good with beef gravy. And i have never lined the dish its
braised in with foie gras or used the amount of truffles called for in
the dish, but other wise, stuffed with a nice mushroom stuffing, and
braised in red wine and beef gravy, it turns out very nice, i often use
the "London broil" sold in markets, although i have used a
"Chateaubriand" as well.
>
> A seven-bone(that's what they call it here) steak is a chuck steak. It is a
> rather tasty steak and it is cheap. But there is not a lot of meat on it.
> Maybe you want to start with something like that?
I have recently got hooked on "English short ribs" boneless. Not quite
$3.00 per pound and for some reason i don't understand, when quickly pan
fried they make the best pan drippings with which to make a sauce!
I put some butter and grape seed oil in a pan, sautÔøΩ the boneless ribs
till they are nicely browned on the out side, remove them, catch &
preserver any juices that the meat gives off while they rest.
And i then proceed to make a roux out of some rice flour and pan
juices, adding wine, stock or milk or cream depending on what im using
the sauce for.
The partly cooked ribs get either put in the refrigerator for later use,
or set to braise in a pan in the oven for a couple of hours till they
are fork tender.
Cause other wise, they are a tough piece of meat to chew.
--
Mr. Joseph Littleshoes Esq.
Domine, dirige nos.
Let the games begin!
http://mac.easthouston.net/thehound/19901103/mp3s/start32.mp3
Dave Smith
>>> That was exactly what I suggested. Pan frying does not get as good
>>> results, but it may be worth it not to stand out in 40F with drizzle.
>> You suggested a frying pan. I suggested a grill pan..... a cast iron pan
>> with ridges.
>
> Either can be fine. The grill pan makes it look prettier. Still, I'd
> rather grill over wood or lump, or even briquets than cook a steak on
> the stovetop.
So true. Grilling over a charcoal is the best. Even gas grills are good.
Frying them is one of my least favoured modes of cooking a steak,
except that a pepper steak can be pretty good.
Mr. Joseph Littleshoes Esq.
Dave Smith wrote:
Im quite fond of the various schnitzel's & 'chicken fried steak' to say
noting of 'tournedo's' & medallions.
--
Mr. Joseph Littleshoes Esq.
Domine, dirige nos.
Let the games begin!
Victor Sack
> Is there a way to make them tender when cooking or whats the best piece
> to buy in the food stores?
You'll find some comprehensive, illustrated instructions here:
<http://bbq.about.com/od/steaks/ss/aa071507a.htm>.
Victor
Cheryl
"Paul M. Cook" <pmc...@gte.net> wrote in message
news:h2sec1$uq1$1...@news.eternal-september.org...
> As for cooking - use cast iron. Season the meat with kosher salt and
> pepper (or just seasoned salt) and rub with peanut oil. Use a well
> seasoned cast iron skillet brought to screaming heat then add peanut oil
> and then the meat. Ignore the smoke, it is a sign the pan is hot enough.
> Sear on one side, flip, sear on the other then under the broiler for 2-3
> minutes per side.
I have never pan fried a steak with oil -- in fact I learned from others
that it gives a better sear to use a dry hot pan. I've never used cast
iron, though, so maybe that's the difference. Same goes with salting the
steak before it's cooked. Doesn't that draw the juices out? I agree with
the final cooking being done in the oven ) broiler, or just really hot).
Michael O'Connor
a cube steak and fried it in some oil, which is how one makes Country
Fried or Chicken Fried Steak. I live in an apartment, and it is
impractical to grill outside, as my apartment complex has rules
against grilling on your back patios, you have to set up the grill in
the parking lot to reduce the risk of the building catching on fire.
I love a grilled steak on a gas grill, but broiling it in the oven is
a suitable substitute.
If you have never broiled before in the oven, it is simple, the trick
is to keep an eye on it and set a timer. You want to set up the oven
rack so it is the first one below the broiler area, and if your stove
has an exhaust fan you will want to turn it on as it will generate
some smoke. Another tip is to always cook on a piece of heavy duty
foil on a pie pan or cookie sheet for easy cleanup; one advantage to
folding up the edges of the foil is that it also catches all the
juices. As far as doneness, I like a medium rare steak, and if the
steak is one inch thick; I usually broil it 6-4-2, meaning four
minutes on one side, then flip it and four on the other side, then
flip again and two more minutes. The thicker the steak, the longer it
has to cook. The more done you want the steak to be, the longer it
has to cook. The trick it to get it to the temperature or color you
want in the middle without burning the steak.
As far as prepping a steak for the broiler, I find fat free italian
dressing makes a simple marinade; just pour some dressing (1/2 cup or
so) into a one gallon ziploc bag, put the steak in and seal the bag,
and move the bag around in your hands to get the steak coated, then
put it in the fridge for an hour or so. You may want to add a little
worchestershire sauce and or soy sauce and or tabasco sauce to the
dressing and mix before adding the steak. Dry marinades (also known
as dry rubs) are good too; I recommend Montreal Steak Seasoning, which
you can get in any supermarket spice area. I find they make a low
sodium MSS now, which I use along with a pinch of Kosher Salt so I can
control the sodium easier. You shake the seasoning on the steak and
rub it in with your hands on both sides of the steak. If you do this,
wrap the plate in some plastic wrap and refrigerate for an hour or so.
One trick to cooking steak is the more well done you want it, the
closer to room temperature the steak should be when it meets up with
the broiler or grill. If you like a steak rare or medium rare, you
can take it right from the fridge into the broiler. If you like
medium well or well done, let the steak sit out covered for 15-30
minutes before putting it in the broiler or on the grill so the steak
warms up a little but not too much. If you want to cook a steak well
done, and go straight from the fridge to the heat, it will probably
burn on the outside before it heats up to well in the middle. If
using thicker steaks (1 1/2 to 2 inches), you should let those warm up
close to room temperature (say, 1/2 hour covered on the counter)
before putting them in the grill or broiler.
If you are a novice cook, I would start with thinner, cheaper steaks
and learn how to cook them before buying a thick, expensive cut of
meat. Ribeye is a good steak, as it has a good marble or fat if you
like fat (and I do) and is ideally suited to a grill. New York Strip
is also good. I like T Bone, but always felt the T Bone is a little
overrated because you're paying a lot of money for bone.
Bobo Bonobo®
> "Paul M. Cook" <pmc...@gte.net> wrote in messagenews:h2sec1$uq1$1...@news.eternal-september.org...
Paul M. Cook
"Cheryl" <jlhs...@NOSPAMhotmail.com> wrote in message
news:eRu4m.13177$bB1....@newsfe30.ams2...
Nope, it does not. Peanut oil has a high smoke point and is ideal for
steaks. A cast iron pan holds the heat so you get a real sear. You want a
crisp exterior. The salt does not draw out the juices at all because the
meat is seared so quickly. If you used just the broiler you'd not get that
nice crisp crust.. You do not transfer the steaks to the broiler you put the
whole pan in. Then when you flip, use tongs only so you don't piecer the
steak.
Paul
Pete C.
Broil, the inverse of grill, works pretty well.
Bobo Bonobo®
>
> > As for cooking - use cast iron. Season the meat with kosher salt and
> > pepper (or just seasoned salt) and rub with peanut oil. Use a well
> > seasoned cast iron skillet brought to screaming heat then add peanut oil
> > and then the meat. Ignore the smoke, it is a sign the pan is hot enough.
> > Sear on one side, flip, sear on the other then under the broiler for 2-3
> > minutes per side.
>
> I have never pan fried a steak with oil -- in fact I learned from others
> that it gives a better sear to use a dry hot pan. I've never used cast
> iron, though, so maybe that's the difference.
If I'm going to pan fry a T-Bone, I trim the fat and render it.
That's the fat I use in the pan. I'm not a cast iron person but I do
understand its uses. It compensates for the low BTU output of average
home stoves. The iron stores heat.
> Same goes with salting the
> steak before it's cooked. Doesn't that draw the juices out?
If you're putting an inch thick Porterhouse onto a blazing grill,
there's not enough time to "draw the juices out." assuming you're not
going beyond medium. Dry salting the steak an hour before cooking
would indeed be bad
> I agree with
> the final cooking being done in the oven ) broiler, or just really hot).
--Bryan
Dimitri
"Michael O'Connor" <mpoco...@aol.com> wrote in message
news:75e8a755-41ac-4df9...@d32g2000yqh.googlegroups.com...
>I would never cook a steak in a skillet atop a stove, unless I breaded
> a cube steak and fried it in some oil, which is how one makes Country
> Fried or Chicken Fried Steak. I live in an apartment, and it is
> impractical to grill outside, as my apartment complex has rules
> against grilling on your back patios, you have to set up the grill in
> the parking lot to reduce the risk of the building catching on fire.
> I love a grilled steak on a gas grill, but broiling it in the oven is
> a suitable substitute.
Grilling in a cast iron pan is VERY acceptable as is using a cast iron grill
pan.
>
> If you have never broiled before in the oven, it is simple, the trick
> is to keep an eye on it and set a timer. You want to set up the oven
> rack so it is the first one below the broiler area, and if your stove
> has an exhaust fan you will want to turn it on as it will generate
> some smoke. Another tip is to always cook on a piece of heavy duty
> foil on a pie pan or cookie sheet for easy cleanup;
That is an invitation for disaster - if you use foil cut slits so the fat
can drain off into the broiler pan that comes with the broiler/oven - there
is a reason for those pans with the slits. Use it or set your oven on
fire -it will happen!
<snip>
No comment on the other misinformation.
Dimitri
Stu
I picked up a steak button thermometer, gives rare/med/well done
settings, damned invaluable if you can't tell doneness.
http://www.leevalley.com/garden/page.aspx?c=1&p=51127&cat=2,40733,40996
Paul M. Cook
"The Other Guy" <Knews...@gmail.com> wrote in message
news:9995551gbmpm1h0tn...@4ax.com...
> On Mon, 6 Jul 2009 17:24:55 -0700, "Paul M. Cook" <pmc...@gte.net>
> wrote:
>
>> You want a crisp exterior.
>
You do. But the butter trick does soften that up.
Paul
Bobo Bonobo®
> On Mon, 6 Jul 2009 21:22:09 -0700, "Paul M. Cook" <pmc...@gte.net>
> wrote:
>
>
>
> >"The Other Guy" <KnewsKg...@gmail.com> wrote in message
> they know BETTER than me, what I want.
>
It's just like that time you said, "NO, I REALLY DO like cleaning the
cat's litter box. Why won't you believe me?"
--Bryan
blake murphy
but some of us unfortunates have access to neither gas nor charcoal grills.
your pal,
blake
blake murphy
...whereas i hear you're up for the nobel prize in bullshit.
blake
sf
A regular CI pan (no ridges required) works just fine. However,
you'll need a hood fan that can suck the fillings out of your teeth if
you don't want the smoke alarm to go off or the fire department to
knock on your door. Well, either that or 900-1000 CFI.
--
I love cooking with wine.
Sometimes I even put it in the food.
Bobo Bonobo®
suck the chrome off-an-a trailer hitch. One a those work?
--Bryan
Andy
> A regular CI pan (no ridges required) works just fine.
That reminds me. An acquaintance who was a cook at Outback Steakhouse once
told me that they cooked their steaks on a steel grill and would use branding
irons to apply bbq grill marks. I never ate there again.
I did stop in and buy a box of their large wood-handled semi-serrated steak
knives that are still "near mint" and the "go to" knives for most things
meat, some 10 or more years later.
Andy
Omelet
sf <s...@geemail.com> wrote:
> A regular CI pan (no ridges required) works just fine. However,
> you'll need a hood fan that can suck the fillings out of your teeth if
> you don't want the smoke alarm to go off or the fire department to
> knock on your door. Well, either that or 900-1000 CFI.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.
Ever since I've started CI pan frying steaks in Grapeseed instead of
Olive Oil, that problem has gone away. :-) Coconut oil works pretty
well too.
--
Peace! Om
Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.
recfood...@yahoogroups.com
Subscribe: recfoodrecip...@yahoogroups.com
sf
<clas...@brick.net> wrote:
> <in my best slow, backwoods yokel voice> I heard of a gal what could
>suck the chrome off-an-a trailer hitch. One a those work?
Only if she smokes. I wouldn't want her to ruin her lungs just for a
steak. ;)
sf
wrote:
>Ever since I've started CI pan frying steaks in Grapeseed instead of
>Olive Oil, that problem has gone away. :-) Coconut oil works pretty
>well too.
This is worse than olive oil... we dot the steak with buttah!
Christine Dabney
>This is worse than olive oil... we dot the steak with buttah!
You are talking my language!!
The only thing better is Bearnaise....
Christine
--
http://nightstirrings.blogspot.com
Andy
> On Tue, 07 Jul 2009 20:32:07 -0500, Andy <a@b.c> wrote:
>
>>sf said...
>>
>>> A regular CI pan (no ridges required) works just fine.
>>
>>
>>That reminds me. An acquaintance who was a cook at Outback Steakhouse
>>once told me that they cooked their steaks on a steel grill and would
>>use branding irons to apply bbq grill marks. I never ate there again.
>
> So you DID eat there BEFORE you knew that,
> and ONLY quit eating there, NOT because of the taste,
> but because they DIDN'T use a 'real' grill??
>
> That sounds, well, STUPID!!
You forgot "imho." ya BUM!!!
Even the boomerangs on the walls were fake, just for decoration. I
inspected them, being a professional boomerang thrower and they had no
leading and trailing edges. They were nothing more than painted sticks.
I don't know about you but I can't stand that much fake!
Outback sponsored a competition and used "tabletop" gas bbq grills. The
problem was that the steak "chunks" were seasoned with a spicy hot dry rub.
Might not have been a problem normally except it was 115� F. on the field.
At least we had our other sponsor Fosters (brewed in Canada) beer to wash
it down.
brooklyn1
"sf" <s...@geemail.com> wrote in message
news:lqp755hcgc7ct4s97...@4ax.com...
everyone who has a kitchen range has a grill... it's called a *broiler*.
DUH
sf
<arti...@ix.netcom.com> wrote:
>On Tue, 07 Jul 2009 22:14:39 -0700, sf <s...@geemail.com> wrote:
>
>
>>This is worse than olive oil... we dot the steak with buttah!
>
>You are talking my language!!
The butter goes on the steak before it hits the pan, not after.
>
>The only thing better is Bearnaise....
>
<slobber!> That's what goes on a great restaurant filet mignon for
me. Haven't done that in ages though. I always like to save some
things as restaurant treats... but ordering beef in a restaurant is
less than seldom anymore, so maybe making B�arnaise at home isn't a
bad idea.
blake murphy
yeah, i'm still trying to get the hang of the cast iron method. making a
little progress, though.
your pal,
blake
blake murphy
> On Tue, 07 Jul 2009 20:32:07 -0500, Andy <a@b.c> wrote:
>
>>sf said...
>>
>>> A regular CI pan (no ridges required) works just fine.
>>
>>
>>That reminds me. An acquaintance who was a cook at Outback Steakhouse once
>>told me that they cooked their steaks on a steel grill and would use branding
>>irons to apply bbq grill marks. I never ate there again.
>
> So you DID eat there BEFORE you knew that,
> and ONLY quit eating there, NOT because of the taste,
> but because they DIDN'T use a 'real' grill??
>
> That sounds, well, STUPID!!
>
bingo.
you pal,
blake
Andy
HA! At least I'm not Blake "no legs" stupid.
Bobo Bonobo®
> The Other Guy said...
>
>
>
> > On Tue, 07 Jul 2009 20:32:07 -0500, Andy <a...@b.c> wrote:
>
> >>sf said...
>
> >>> A regular CI pan (no ridges required) works just fine.
>
> >>That reminds me. An acquaintance who was a cook at Outback Steakhouse
> >>once told me that they cooked their steaks on a steel grill and would
> >>use branding irons to apply bbq grill marks. I never ate there again.
>
> > So you DID eat there BEFORE you knew that,
> > and ONLY quit eating there, NOT because of the taste,
> > but because they DIDN'T use a 'real' grill??
>
> > That sounds, well, STUPID!!
>
> You forgot "imho." ya BUM!!!
>
> Even the boomerangs on the walls were fake, just for decoration. I
> inspected them, being a professional boomerang thrower and they had no
> leading and trailing edges. They were nothing more than painted sticks.
>
Please explain.
--Bryan
Andy
> "Professional boomerang thrower"????
>
> Please explain.
Andy
Bobo Bonobo®
That doesn't explain "professional." Are there sponsorship deals or
what?
>
> Andy
--Bryan
Cam in Toronto
wrote:
> Webers are hard to get hot enough to cook a steak properly as the coals are
> so far away from the grill, especially if you only use the amount of coals
> you can fit in a chimney. They're much better suited to indirect cooking.
>
> A castiron ridged grill does a better job, whether on a barbie or inside.
Use lump charcoal instead of briquettes and you might change your
mind.
Cam
Andy
We pay entry fees to play for money prizes and trophies.
Andy
Omelet
sf <s...@geemail.com> wrote:
> On Tue, 07 Jul 2009 20:37:59 -0500, Omelet <ompo...@gmail.com>
> wrote:
>
> >Ever since I've started CI pan frying steaks in Grapeseed instead of
> >Olive Oil, that problem has gone away. :-) Coconut oil works pretty
> >well too.
>
> This is worse than olive oil... we dot the steak with buttah!
Recent research shows a ton of health benefits using coconut oil, and
it's delicious. ;-d
Talk about a turn of events...
If I eat steak with butter, it's after it's cooked. <eg>
John Kane
> On Jul 5, 3:41 pm, spop...@speedymail.org (Steve Pope) wrote:
>
>
>
> > R Reid <b13_bi...@msn.com> wrote:
> > >I am new to cooking in a way LOL I am 24 just getting my own place.
> > >Like a lot of people I like my steaks now and then.
> > >Is there a way to make them tender when cooking or whats the best piece
> > >to buy in the food stores?
>
> > Here's my opinion:
>
> > If you are in the U.S., and wish to spend the money on a really
> > good steak, there are basically two ways to go: a New York steak
> > (also called a strip steak), or a rib-eye (sometimes called
> > a Market Steak). The rib-eye has larger areas of fattiness
> > and for this reason many people prefer a New York, but the
> > rib-eye also has a little more flavor.
>
> > If you go with either of the above, and they are USDA choice
> > or better, then you're in good shape and you do not need to
> > tenderize them.
>
> > There are other options, such as grass-fed beef, if you want
> > to fine-tune your selection -- the grass-fed is even more
> > flavorful but not as tender. And there are other cuts
> > of steak, including filet mignon, T-bone, porterhouse, and
> > bavette, but for an initial foray into doing this I'd
> > stick with New York or rib-eye.
>
> > Any good-quality U.S. supermarket with a meat counter that's
> > doing decent turnover will be able to sell you exactly what
> > you want.
>
> > There are of course different ways to cook a steak but pan-frying
> > in a cast iron (or other heavy) skillet works perfectly.
>
> "Perfectly?" Pan frying is this thing you do when for one reason or
> another it is not practical to grill over wood, lump, or even gas.
> Would you *really* just as soon have a pan fried steak as one grilled
> over wood?
Yes, and I prefer my pork chops fried as well. I've never really
understood this passion for grilling everything. In fact, grilling a
hot dog is an excellent way to ruin a good hot dog.
sf
wrote:
>Recent research shows a ton of health benefits using coconut oil, and
>it's delicious. ;-d
I need to look for it again. Where do you buy yours? The one time I
bought it, it was hard to find and expensive. I kept it around
practically forever but didn't use it because it was considered
"unhealthy" at the time. Hard/hydrogenated coconut oil makes an
excellent hardener for chocolate coatings, btw.
Hubby is worried about saturated fats and hydrogenated coconut oil
might have trans fats too.
brooklyn1
>
> Yes, and I prefer my pork chops fried as well.
> I've never really understood this passion for grilling everything.
Do you really believe these people light off a grill to cook two burgers,
two chops, even a couple small steaks.
> In fact, grilling a hot dog is an excellent way to ruin a good hot dog.
Agreed... more often than not no matter how careful one is fiddling moving
them about, flipping and turning, the heat from a grill is too intense and
bursts the dog. I much prefer dogs slooowly simmered (removes substantial
curing salts and fat) then browned a bit in a pan... flavor is not lost
because dogs are overly seasoned, in fact they were originally meant to be
simmered, until some cubscout stuck them with a stick and burnt them over a
campfire. And again, no normal brained person is going to light a grill to
cook a couple three dogs.
Omelet
sf <s...@geemail.com> wrote:
> On Wed, 08 Jul 2009 14:04:42 -0500, Omelet <ompo...@gmail.com>
> wrote:
>
> >Recent research shows a ton of health benefits using coconut oil, and
> >it's delicious. ;-d
>
> I need to look for it again. Where do you buy yours?
Grocery Store (HEB). Lou Ana Coconut oil. Wal-mart often sells it too.
Like with Olive Oil, there are supposed to be better benefits from extra
virgin cold pressed. <g> But I don't buy in to that (YMMV).
> The one time I
> bought it, it was hard to find and expensive. I kept it around
> practically forever but didn't use it because it was considered
> "unhealthy" at the time. Hard/hydrogenated coconut oil makes an
> excellent hardener for chocolate coatings, btw.
>
> Hubby is worried about saturated fats and hydrogenated coconut oil
> might have trans fats too.
I understand, totally. :-) But at the moment at least, its' very
google-able for heart healthy benefits:
I first ran across the concept from one of Dr. Ben Kim's Newsletters:
I subscribe. :-) And was not too surprised considering my leaning
towards Atkins.
<https://www.drbenkim.com/sunshop/index.php?l=product_detail&p=60>
Before that, I mostly used Olive or Grapeseed oil, but Coconut has a
higher smoke point. Not bad for shrimp and other seafood too. I still
tend to use Grapeseed for expensive steaks.
I do not generally do a lot of frying anymore tho', but Coconut (the
brand I mentioned) is cheaper than a good Olive Oil by about $2.00 per
Liter around here.
I honestly don't go thru maybe 3 liters of oil per year anymore,
including Olive, Grapeseed, Coconut and Peanut. Most of my food is
Electrogrilled, steamed, or microwaved. Butter is used at the rate of
about 1 lb. maybe every 2 months and dad eats most of it. I hardly
touch the stuff except for flavoring from time to time in small amounts.
I sometimes think I was avoiding fat too much.
And I have managed to recently accelerate my weight loss by INCREASING
the amount of fat calories in my diet. I stalled out in May for a
month. Played around with the Atkins fat fast (5 days on, weekends
protein only) the last 2 weeks in June and went from 207 to 195
as of last night. :-)
I love Atkins.
My last triglyceride reading as of last Friday night was 67. I still
have a bit of an issue with total Cholesterol (230) but my last visit to
the doc' 2 weeks ago, she advised me to try flax seed oil at 4,000 mg.
per day then re-test in 6 weeks. I'm complying...
sf
wrote:
>Before that, I mostly used Olive or Grapeseed oil, but Coconut has a
>higher smoke point. Not bad for shrimp and other seafood too. I still
>tend to use Grapeseed for expensive steaks.
>
>I do not generally do a lot of frying anymore tho', but Coconut (the
>brand I mentioned) is cheaper than a good Olive Oil by about $2.00 per
>Liter around here.
OK, I was going to ask you if you used the liquid or hard stuff...
according to what I've read, the hydrogenated stuff has a higher smoke
point than liquid.
>
>I honestly don't go thru maybe 3 liters of oil per year anymore,
>including Olive, Grapeseed, Coconut and Peanut. Most of my food is
>Electrogrilled, steamed, or microwaved. Butter is used at the rate of
>about 1 lb. maybe every 2 months and dad eats most of it. I hardly
>touch the stuff except for flavoring from time to time in small amounts.
>I sometimes think I was avoiding fat too much.
>
>And I have managed to recently accelerate my weight loss by INCREASING
>the amount of fat calories in my diet. I stalled out in May for a
>month. Played around with the Atkins fat fast (5 days on, weekends
>protein only) the last 2 weeks in June and went from 207 to 195
>as of last night. :-)
Congratulations
>
>I love Atkins.
I've been looking at South Beach lately, not very hard... but
considering it. I'm not a dieter.
>
>My last triglyceride reading as of last Friday night was 67. I still
>have a bit of an issue with total Cholesterol (230) but my last visit to
>the doc' 2 weeks ago, she advised me to try flax seed oil at 4,000 mg.
>per day then re-test in 6 weeks. I'm complying...
Flax seed oil? Sounds like it's pill form. Do you take any type of
fish oil?
Bobo Bonobo®
> On Wed, 08 Jul 2009 15:33:30 -0500, Omelet <ompome...@gmail.com>
> wrote:
>
> >Before that, I mostly used Olive or Grapeseed oil, but Coconut has a
> >higher smoke point. Not bad for shrimp and other seafood too. I still
> >tend to use Grapeseed for expensive steaks.
>
> >I do not generally do a lot of frying anymore tho', but Coconut (the
> >brand I mentioned) is cheaper than a good Olive Oil by about $2.00 per
> >Liter around here.
>
> OK, I was going to ask you if you used the liquid or hard stuff...
> according to what I've read, the hydrogenated stuff has a higher smoke
> point than liquid.
>
hydrogenated oils more than 30 years ago. Only idiots use that stuff
these days.
--Bryan
sf
<clas...@brick.net> wrote:
>Om is an Atkins fan, and Atkins pointed out the dangers of
>hydrogenated oils more than 30 years ago. Only idiots use that stuff
>these days.
It sounds like she's using the liquid form, but that one doesn't have
a very high smoke point... so I'm thoroughly confused.
sf
or use mesquite briquettes. They burn hotter.
sf
<jrkr...@gmail.com> wrote:
>In fact, grilling a
>hot dog is an excellent way to ruin a good hot dog.
I prefer my hot dogs blackened. Fire is a good a method as any.
Mark Thorson
>
> or use mesquite briquettes. They burn hotter.
Yes, but I've noticed the briquettes also emit
more sparks. Where I live, fire control is
important. When I barbeque, I always hose down
the surrounding area for 10-20 feet to ensure
sparks or burning embers don't land on any
combustible material.
Mesquite charcoal chunks, i.e. pieces of wood
that have been carbonized, do not emit these
sparks.
Omelet
sf <s...@geemail.com> wrote:
> On Wed, 08 Jul 2009 15:33:30 -0500, Omelet <ompo...@gmail.com>
> wrote:
>
> >Before that, I mostly used Olive or Grapeseed oil, but Coconut has a
> >higher smoke point. Not bad for shrimp and other seafood too. I still
> >tend to use Grapeseed for expensive steaks.
> >
> >I do not generally do a lot of frying anymore tho', but Coconut (the
> >brand I mentioned) is cheaper than a good Olive Oil by about $2.00 per
> >Liter around here.
>
> OK, I was going to ask you if you used the liquid or hard stuff...
> according to what I've read, the hydrogenated stuff has a higher smoke
> point than liquid.
I've only ever seen the solid here. I've not seen a liquid form even on
line??? Mine turns to liquid when it gets slightly warmed. I keep it
next to the stove so the ambient heat from the burner nearby will melt
it so I can pour it. Seems to have a low melting point.
> >
> >I honestly don't go thru maybe 3 liters of oil per year anymore,
> >including Olive, Grapeseed, Coconut and Peanut. Most of my food is
> >Electrogrilled, steamed, or microwaved. Butter is used at the rate of
> >about 1 lb. maybe every 2 months and dad eats most of it. I hardly
> >touch the stuff except for flavoring from time to time in small amounts.
> >I sometimes think I was avoiding fat too much.
> >
> >And I have managed to recently accelerate my weight loss by INCREASING
> >the amount of fat calories in my diet. I stalled out in May for a
> >month. Played around with the Atkins fat fast (5 days on, weekends
> >protein only) the last 2 weeks in June and went from 207 to 195
> >as of last night. :-)
>
> Congratulations
Danke. Breaking that 200 lb. barrier was a bitch. <g>
> >
> >I love Atkins.
>
> I've been looking at South Beach lately, not very hard... but
> considering it. I'm not a dieter.
Meh. Atkins and South Beach are lifestyles. A permanent change was in
order for me, and it means healthier eating over all for the most part.
Diets don't work. Period. Not on the long haul.
Funny thing too. Many seem to think low carbing is so restrictive. If
anything, I've broadened my veggie horizon and gotten more creative with
meat preparation due to sheer boredom initially. <g>
I now eat a much, much greater variety than I ever have before when my
base diet was based on starch. I love the produce section, especially
at the asian market!
> >
> >My last triglyceride reading as of last Friday night was 67. I still
> >have a bit of an issue with total Cholesterol (230) but my last visit to
> >the doc' 2 weeks ago, she advised me to try flax seed oil at 4,000 mg.
> >per day then re-test in 6 weeks. I'm complying...
>
> Flax seed oil? Sounds like it's pill form. Do you take any type of
> fish oil?
The Flax oil I take is in gelcap form, yes.
Fish oil makes me nauseous. Can't stand the stuff.
It IS better, but I can't live my life nauseated. ;-p
Omelet
<cdba2a37-a0fd-401b...@h31g2000yqd.googlegroups.com>,
Bobo Bonobo� <clas...@brick.net> wrote:
As far as I know, the coconut oil I use is not hydrogenated.
marika
"Omelet" <ompo...@gmail.com> wrote in message
news:ompomelet-3A698...@news-wc.giganews.com...
>
> The Flax oil I take is in gelcap form, yes.
> Fish oil makes me nauseous. Can't stand the stuff.
> It IS better, but I can't live my life nauseated. ;-p
> --
I'd rather have my fish oil in a good schmaltz herring which as I have said
before I just can't get here
They have been selling flax seed in large bags in my supermarket. I've
found they make really nice thickener substitutes. Eg recently where the
recipe for chili called for barley, which I have never really liked, I threw
in some flax seed. It ended up giving it a really neat texture without
changing the flavor of the dish
mk5000
"now see I'm mommy
and that makes you papi
and that makes us lovey ow
mmm papa mmm papa"==Britney spears
Paco
"Andy" <a@b.c> wrote in message news:Xns9C427FA...@216.196.97.131...
Brilliant, Andy. Absolutely brilliant.
Andy
> Brilliant, Andy. Absolutely brilliant.
Go back to alt.food.fast-food where you belong.
blake murphy
why you think this is an insult is a mystery to me. oh, right - you're
stupid.
blake
blake murphy
just where is it you belong, andy?
blake
blake murphy
yes, it's a complete and total shock that restaurant wall decorations are
not fully functional items. i suggest you call the police. there must be
an element of fraud here somewhere.
blake
Andy
"No legs" murphy,
Plain & Simple: You're a friggin' idiot!!!
If they can stamp out bogus boomerangs, it stands to reason they can stamp
out real boomerangs.
Your imperfect perceptions don't cease to amaze me.
Andy
sf
Stepping between Andy and blake.... Boys, boys - play nice!
Omelet
sf <s...@geemail.com> wrote:
> On Wed, 8 Jul 2009 14:04:53 -0700 (PDT), Bobo Bonobo�
> <clas...@brick.net> wrote:
>
> >Om is an Atkins fan, and Atkins pointed out the dangers of
> >hydrogenated oils more than 30 years ago. Only idiots use that stuff
> >these days.
>
> It sounds like she's using the liquid form, but that one doesn't have
> a very high smoke point... so I'm thoroughly confused.
Your post confused me too so I had to go re-look at my product. <g>
As far as I know, coconut oil does not come in a liquid form.
My stuff is not hydrogenated. Butter is a solid at a certain temp too
and it's not hydrogenated. <g> Not artificially anyway!
Anyhoo, I took some pics to clear up the confusion. I keep my house cold
and still bitch about my utility bills. ;-) I'm willing to pay to keep
cool! I keep the thermostat set no higher than 75.
Here is what I have and use:
Front of plastic jar:
http://i29.tinypic.com/dnlmw2.jpg
Side of Jar (not hydrogenated!):
http://i27.tinypic.com/2vs1eoo.jpg
Inside shot of product:
http://i32.tinypic.com/zog8i8.jpg
It's pretty solid at MY room temp, but melts to a lovely tasting liquid
for seafood etc.
It's remarkably inexpensive, for now at least...
sf
wrote:
>Your post confused me too so I had to go re-look at my product. <g>
>As far as I know, coconut oil does not come in a liquid form.
>
>My stuff is not hydrogenated. Butter is a solid at a certain temp too
>and it's not hydrogenated. <g> Not artificially anyway!
>
>Anyhoo, I took some pics to clear up the confusion. I keep my house cold
>and still bitch about my utility bills. ;-) I'm willing to pay to keep
>cool! I keep the thermostat set no higher than 75.
>
>Here is what I have and use:
>
>Front of plastic jar:
>http://i29.tinypic.com/dnlmw2.jpg
>
>Side of Jar (not hydrogenated!):
>http://i27.tinypic.com/2vs1eoo.jpg
>
>Inside shot of product:
>http://i32.tinypic.com/zog8i8.jpg
>
>It's pretty solid at MY room temp, but melts to a lovely tasting liquid
>for seafood etc.
>
>It's remarkably inexpensive, for now at least...
Thanks for all the information, Om! One more question... is it
refined or unrefined?
smoke points
Coconut oil Unrefined 350�F 177�C
Coconut oil Refined 450�F 232�C
Omelet
sf <s...@geemail.com> wrote:
> >Here is what I have and use:
> >
> >Front of plastic jar:
> >http://i29.tinypic.com/dnlmw2.jpg
> >
> >Side of Jar (not hydrogenated!):
> >http://i27.tinypic.com/2vs1eoo.jpg
> >
> >Inside shot of product:
> >http://i32.tinypic.com/zog8i8.jpg
> >
> >It's pretty solid at MY room temp, but melts to a lovely tasting liquid
> >for seafood etc.
> >
> >It's remarkably inexpensive, for now at least...
>
> Thanks for all the information, Om! One more question... is it
> refined or unrefined?
That information is not listed on the jar. ;-(
>
> smoke points
> Coconut oil Unrefined 350�F 177�C
> Coconut oil Refined 450�F 232�C
I went to their website:
and tried calling them with no joy...
but I do know that the coconut oil has less spatter and smoke then when
I use grapeseed oil.
Any more, I tend to use grapeseed cold as a light coating for veggies to
get herbs and/or sesame seeds to stick to the food and it's supposed to
be a good fatty acid source.
I've not played much with flax seed as I've read that it needs to be
made fresh and goes rancid fast. Hence, the gelcaps.
I also still use grapeseed for steaks. I prefer the flavor for that
specific use!
Mr. Joseph Littleshoes Esq.
Omelet wrote:
> I also still use grapeseed for steaks. I prefer the flavor for that
> specific use!
Amen & hava nagila! to that!
I don't know how or why, but grape seed oil & steaks ..... grilled,
broiled or sautÔøΩed ..... imparts a wonderful flavor to the beef.
I have found the flavor is not lost by stewing or braising if the meat
is first browned in grape seed oil and then set to slow cook. It
imparts its wonderful flavor to the stew or braising liquid.
Works well for a vinaigrette but not as a marinade, even for beef, for
some reason if i combine the grape seed oil with vinegar (even fruit
vinegar's) or citric juices and various seasonings like garlic & ginger
it seems to make no noticeable improvement.
--
Mr. Joseph Littleshoes Esq.
Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky/files/sf_anthem.mp3
Omelet
"Mr. Joseph Littleshoes Esq." <jpst...@isp.com> wrote:
> Omelet wrote:
> > I also still use grapeseed for steaks. I prefer the flavor for that
> > specific use!
>
> Amen & hava nagila! to that!
>
> I don't know how or why, but grape seed oil & steaks ..... grilled,
> broiled or saut�ed ..... imparts a wonderful flavor to the beef.
Agreed. :-)
Grapeseed is so light and, to me, ever so slightly sweet.
>
> I have found the flavor is not lost by stewing or braising if the meat
> is first browned in grape seed oil and then set to slow cook. It
> imparts its wonderful flavor to the stew or braising liquid.
I'll have to try that, thanks. Grapeseed is slightly lower in price than
Olive so it's affordable around here.
>
> Works well for a vinaigrette but not as a marinade, even for beef, for
> some reason if i combine the grape seed oil with vinegar (even fruit
> vinegar's) or citric juices and various seasonings like garlic & ginger
> it seems to make no noticeable improvement.
If I'm going to use oil in a marinade, it's usually Olive oil.
Paco
"Andy" <a@b.c> wrote in message news:Xns9C43307...@216.196.97.131...
> Paco said...
>
>> Brilliant, Andy. Absolutely brilliant.
>
>
> Go back to alt.food.fast-food where you belong.
>
No.
Paco
"blake murphy" <blakepm...@verizon.net> wrote in message
news:10xfhph9g3a7u$.c9umlghdpvme$.dlg@40tude.net...
Umm, third grade sounds about right.