Cooking myths and other common misconceptions

[Gonzo]

Rest it
Don't rest it

Doesn't matter with enough ketchup

 

[JP4CY]

I think the vast majority of people think cooking seafood is difficult but it really isnt.
We love to grill shrimp. Ill pan sear scallops frequently.

 

[StratCY]

Rest it
Don't rest it

Doesn't matter with enough ketchup

BOO THIS MAN

 

[StratCY]

I think the vast majority of people think cooking seafood is difficult but it really isnt.
We love to grill shrimp. Ill pan sear scallops frequently.

Grilled Salmon when done correctly is phenomenal.

 

[alarson]

I don't care for sous vide steak. It's way more work and the finished product isn't any better unless you're doing round steak or something.

Reverse sear does the same thing without having to break out the vacuum sealer. You also don't have to worry about trying to dry the steak for a good sear, and you don't get the weird gray edges. I've learned that my steaks end up more done than I want with sous vide unless I do an ice bath or throw it in the fridge for a bit. I could use a lower temp but then it's not going to break down the connective tissue or render the fat.

Not sure how its much more work to put something in a bag and then just let it sit there for an hour or two. You can also just use a ziplock bag and let the water displace the air around the steak.

 

[KnappShack]

BOO THIS MAN

 

[Gonzo]

Grilled Salmon when done correctly is phenomenal.

It's not grilled but I make a honey/soy glazed salmon that never fails.



Tricky part about grilling fish is you need to make sure your grill grates are uber clean and well oiled to avoid it sticking.

 

[Nader_uggghhh]

Not sure how its much more work to put something in a bag and then just let it sit there for an hour or two. You can also just use a ziplock bag and let the water displace the air around the steak.

I have to wrangle the foodsaver and sous vide from the basement is all, so 2 machines. The sous vide gets relegated to fareway charcoal steaks and chicken breasts for me. 145 chicken breast is phenomenal

 

[alarson]

I have to wrangle the foodsaver and sous vide from the basement is all, so 2 machines. The sous vide gets relegated to fareway charcoal steaks and chicken breasts for me. 145 chicken breast is phenomenal

Its great for chops as well tbh, really helps retain the moisture.

 

[BigTurk]

The older I get, the more I gotta let the meat rest.

They make pills for that.

 

[HititHard]

I don't overcook anything. Four minutes on one side, four on the other at high temp for the thickets steaks. Slightly less time on each side depending on thickness of the steak.

You say you don’t over cook and proceed to say how horribly you overcook. 8 minutes is an eternity at high heat.

 

[Mr Janny]

100%.

Also, you can grill pork chops at lower heat, like 350, and they come out way more tender.
Another pork tip is to bring to room temp before throwing on the grill.

Those are probably really basic and everyone knows them, but I didn't so maybe there is some other noob who needs to know.

I am a reformed meat-overcooker. So worried about foodborne disease I turned everything into jerky...

Pork and chicken really benefit from brining in the majority of applications, but especially grilling. A 6-12 hour soak in a flavorful saline solution makes a big difference in the cooked product, both in flavor and juiciness.

My kids know not to ever pour even a single drop out after they eat the last pickle in the jar.

 

[StratCY]

View attachment 152819

It's not grilled but I make a honey/soy glazed salmon that never fails.

View attachment 152820

Tricky part about grilling fish is you need to make sure your grill grates are uber clean and well oiled to avoid it sticking.

That's a thing of beauty for sure

 

[ISUCyclones2015]

Wait till people hear they should be boiling their bacon

 

[Acylum]

By the time you take your steak off the grill, take it inside, put all the other sides on your plate, grab your 3rd beer, guess what. You’ve just let it rest. Such a stupid argument.

 

[Cyclones_R_GR8]

You say you don’t over cook and proceed to say how horribly you overcook. 8 minutes is an eternity at high heat.

I cook a steak in a skillet, 2 minutes each side to sear then 1 minute each side until it passes the finger poke test

 

[CloneFanInKC]

I like to slice mine for plating so I always let it rest. You can also take it off earlier and come to temp while resting.

I pull steak to account for final temp during rest.

 

[Clone1992]

I think the vast majority of people think cooking seafood is difficult but it really isnt.
We love to grill shrimp. Ill pan sear scallops frequently.

For crab (dungeness, blue, king, snow, stone, etc) it is essential to heat in a steam pot and to not boil directly in the water. Flavor profile is way better steamed than boiled.

 

[BCClone]

They make pills for that.

Not at that point by a long ways.

 

[BCClone]

I think the vast majority of people think cooking seafood is difficult but it really isnt.
We love to grill shrimp. Ill pan sear scallops frequently.

Do a boil.