a thread full of my cooking misconceptions.

[Dantrag]

looks good Dantrag. Been wanting to try wagyu or kobe forever... anyone know a place in/near toronto for it?

I ordered it for my dad on father's day from http://1-800-kobebeef.com/ And i just looked @ the prices and holy fuck they went up. I got the 12 oz steaks for 149 each, now they're 249 <_____>;

[Daydreamer]

I really don't give a shit how you like your steak cooked. The only thing I meant by my first post is that if you are complaining that it's dry, then it is because it has been overcooked.

What doesn't piss me off - ordering a steak well done
What does piss me off - ordering a sirloin well done and complaining that it's dry and tough.

[Colenzo]

Isn't sirloin a very lean cut of meat?

[Daydreamer]

Isn't sirloin a very lean cut of meat?

Yes, and it's cheap. Which is why it's always one of the cheapest things on the menu at chain steakhouses. Basically if cooked well done it's going to be dry. I'm sure there's some crazy scientific experiment way around it, but good luck getting a chain steakhouse to do it.

[Colenzo]

ew why would anybody order a sirloin

[Daydreamer]

Because people want a steak without knowing anything about steak and don't realize why the meat is so inexpensive.

On that same note, ever really looked at the steaks at whole foods? Sometimes they do have reallllly gorgeous prime cuts in, however a lot of the time since they focus so much on organic farm raised extra lean stuff even the ribeyes have no marbling, and they are still much more expensive than other places.

[Dantrag]

I like cooking my own sirloin for stuff like salads or stir fry.

[Colenzo]

I like to throw some sirloin in the crockpot with some mushroom soup and some cut up mushrooms and cook it all day then take that shit and make some mashed potatoes. Talk about fat assery but its tasty.

[Daydreamer]

I like to throw some sirloin in the crockpot with some mushroom soup and some cut up mushrooms and cook it all day then take that shit and make some mashed potatoes. Talk about fat assery but its tasty.

And this is basically how you should cook a tough piece of meat to make it tender.

Also doing what Dantrag said since usually sirloin for salad is cut super thin.

[Dantrag]

But yeah, even then it's super easy to over cook. Takes a few minutes tops to cook, and by a few i mean like 2.

[Colenzo]

fuggin, brown it then cook it the rest of the time covered

[Dantrag]

Steak?

[Colenzo]

the sirloin brah

[Dantrag]

Talking about regular sirloin, not ground D;

[Colenzo]

dont be afraid man

[Dantrag]

Covering steak... not sure about that one.

[Colenzo]

cmon man, dont you like your steak all soggy ?

[Priran]

It raises the boiling temp of the water apparently and therefore cooks 'faster' because salt is a conductor. I don't know how much I believe that though, that's just what I've read. Personally I add salt to my water, never hurt and it's how I learned from cooks I respect.

salt being an electrolyte has nothing to do with why it raises the boiling point of water. impurities in water raise its boiling point by diluting the water's vapor pressure, which makes the water need more energy to boil. it doesn't matter what the impurity is, so long as it doesn't form a gas anywhere near water's boiling point. sugar, for example, would do the same thing (but you'd need almost 12 times more by weight).

[TheTaru]

It is not about class. Some people just can't take anything that is not cook well at all. I knew some people will get some sort of stomach upset if they accidentally eating non well cook steak, or like those japanese sashimi, but while others don't.

This. I personally prefer my steak well-done anyway, but eating anything less than well-done gives me horribly painful diarrhea for about three hours. People at the table always sort of give me a dirty look when I order that way but I just don't care. If anyone thinks I'm unrefined for not wanting hours of diarrhea, they can go fuck themselves. Preachin' it.

lol'd @ title change

[Daydreamer]

Covering steak... not sure about that one.

It's braising, a common technique. Nom nom nom beef stew. Hell it's how I cooked this a few days ago -
http://sphotos.ak.fbcdn.net/hphotos-..._3744207_n.jpg