This thread is full of people who have watched to many cookies show on food network. When you start using terms like plating when giving the wife and kids food, u need to shut it down
Cooking myths and other common misconceptions
- Thread starter Bipolarcy
- Start date
Do you eat it right off the cutting board? How else do you serve food than to put it on a plate?
And food network is no good for meats. They try too hard to get creative. Stick to YouTube and bbq websites.
Ok, how about "the stuff that looks just like blood"? Lol.
Awesome to hear. I usually overnight the marinade. But, my choice is also spicy and Thai flavored. Wouldn't consider the suggested choices either
Personally, I think too many people make too much of a production out of cooking a lot of foods. Ever been to a "cook your own steakhouse"? Choose your streak, throw it on the grill, leave it alone till the moisture comes to the top, flip it over and do the same. Plate it (LOL)--perfection! At home use cast iron, graniteware, stainless or whatever for a frypan and do the same. Of course it's a different story if you are trying to make it taste like something it's not, but why?
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I have cast iron pans in 3 sizes and a heavy stainless steel omelet pan inscribed on the underside, Christmas ‘69. As it’s just the 2 of us, the big cast iron seldom gets used. I/we use the 2 smaller ones sometimes, but our All Clads are the ones we use the most.
The omelet pan disappeared into my son’s fraternity one winter where it she was forced into late night duty doing whatever the frat boys required. Fortunately I tracked her down and she’s been back home on a strictly omelet diet for over 20 years. She is, once again, well seasoned.
The omelet pan disappeared into my son’s fraternity one winter where it she was forced into late night duty doing whatever the frat boys required. Fortunately I tracked her down and she’s been back home on a strictly omelet diet for over 20 years. She is, once again, well seasoned.
My Grandpa’s fool proof grilling advice: pork chops - 1 beer per side, steak - 1/2 beer per side. He gave it to me in the 90’s and it’s legit not bad, I may have been 16 at the time…
Stand them up on the bone, if they were cut right. Make sure you get the tenderloin attached. They grill perectly take them off at 155°. I cook them at 400-500°. Never fails, unless I dont watch the thermometer.
Tony Chateras on chops, we are big fans. Steak, salty and pepper only, before cooking. Nothing after cooking.
Boy I tell you what-- after a long day at work when I'm sitting out back grilling you're going to have some rare *** meat with that rule.
^^^^^This guy cooks!
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
Natasha's my hall pass.
One thing it doesn't say to do but that I always do is soak the salmon in whole milk for 20 minutes before cooking. Helps take away the fishy smell and aftertaste.
I don't know if it counts for the steaks, but you certainly aren't resting while you walk back to the house!
