Cooking myths and other common misconceptions
- Thread starter Bipolarcy
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Honey Glazed Salmon Recipe
Honey Glazed Salmon is juicy, flaky, and so satisfying. It comes together in just 20 minutes for a quick and mouth-watering meal.
natashaskitchen.com
Gets it hot and slaps the meat in it does he?
Hopefully I didn't burn up to much good will, but you teed it up had to take a swing.
Gets it hot and slaps the meat in it does he?
Hopefully I didn't burn up to much good will, but you teed it up had to take a swing.
Always best to get it hot first before you put any meat in!
All right, trying Pork chops today probably 1st time in 5 yrs I've tried. Had some pickling brine left (bread and butter type so kinda sweet) and added some soy sauce. They'll get about 90 minutes in it cause kids melted down needing snack and I had to deal with squash vine borers so that's the time they get. Probably about an inch thick, bone in. I want to that paprika spice mix I see mentioned and I can do cast iron or grill.
Tell me what to do! We will do fresh dug potatoes and fresh picked green beans. There is partially homemade peach pie too. Please feel free to drop by for dinner, I'm sure my kids will eat none of it
Tell me what to do! We will do fresh dug potatoes and fresh picked green beans. There is partially homemade peach pie too. Please feel free to drop by for dinner, I'm sure my kids will eat none of it
Cast iron in the oven at 375 for 20-24 minutes. Pull them at 145 and they'll be good, you can at 140 and they'll get to 145 after resting as well.
Perfect. I say just grill them. Don’t even mess with the cast iron
This. I cannot imagine an easier, more fool-proof way to cook a steak. It literally comes out to pristine perfection every single time. Never heard of any “gray edge” issues. It takes 10 seconds to dry it off after the sous vide, another 20 seconds to slap another layer of oil/rub/whatever, and a couple minutes to sear. Then instantly able to enjoy it.
The last step in our process is sear. Everything else is already ready, including the beer; meat goes directly to plate or cutting board for instant enjoyment.
There is no blood in steaks or any other meat. What you see is myoglobin. Carry on.
He's going to bike ride with kids and I'm afraid of the grill so we'll try cast iron tonight but I want to do grill too. We have spare ribs from the same csa I need to decide a plan for too. All meat from just 9 miles up the road. I feel very Midwest grandma tonight.
Cold. I usually do it on a baking sheet + rack at those numbers. I'll throw them in before the ovens up to temp most of the time
I Google and seared for 3 min per side first and then put it in for 10. We'll see how this goes. But now I know.
I normally smoke them, as grill is not my favorite, but I prefer grill over cast iron. Hope it was good!
Thanks @TitanClone for flavor mix and tips. Kids actually ate it! Close enough to chicken I suppose. Very edible but not something I'd hanker for? I think an overnight brine and heavier hand on the seasoning would kick it up more. And turn the pan drippings into a little sauce!
