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visits member for 1 year, 6 months
seen Apr 17 at 3:32

Mar
27
comment What makes a moist steak (or roast)?
It sounds like your problem here is that you're overcooking your steaks. I've had similar problems with dry steaks until I decided to make them medium instead of well done. SAJ14SAJ's answer is accurate - but I'd like to highlight that temperature of the steak made most of the difference in my own steak's moisture.
Mar
27
answered Best way to cook lentils?
Mar
9
awarded  Famous Question
Mar
2
awarded  Popular Question
Feb
9
comment Induction vs. propane gas expense?
Do note the main drawback of an induction cooktop! The vessel must be ferromagnetic - steel and iron. No copper/bronze/aluminum. So you'll likely have to own a second cooktop anyway if you choose induction.
Feb
9
comment Induction vs. propane gas expense?
It's not at all off topic. Let's just say a banker or power engineer is less likely to answer the question than a cook.
Feb
9
comment How much is a knob of butter?
Looks more like he sliced a bit of butter off the stick. Precision is actually bad for these kinds of cooking, because the amount of butter also depends on things like the size of the pan, type of butter, or the other ingredients it's going with. Much like herbs and spices, you'll have to practice winging it.
Jan
27
comment Can I still use meat left out in the trunk
There shouldn't be any issue if the temperature drops? It'd be different if the meat was left out in hot weather.
Jan
27
asked How do I make good chimichurri?
Jan
27
comment How do you peel garlic easily?
Thanks. I saw one of these in the local store but didn't think they were useful.
Nov
20
comment How do you properly cook a steak?
Yeah, to be exact, rare is a temperature range roughly around 49-55 C. But a bit too close to blue IMO
Nov
17
comment How do you properly cook a steak?
Oh, there's also a bit of miscommunication here. The thinner the steak, the higher the fire should be and the less often you should turn it. If you're going for > 2 cm thick steaks, use a low fire and flip more often. I normally do roughly 1 cm steaks.
Nov
14
comment How do you properly cook a steak?
You're probably right, but just saying what's worked for me so far. I usually don't use non-stick pans when making steak, so sometimes the oil dries up on multiple flipping and the steak sticks to the pan. I've heard multiple flipping recommended on many grills.
Nov
12
answered Food safety concerns regarding cooked steak stored in the fridge
Nov
12
comment How long can I leave an uncooked steak out?
This. Health regulations in most countries allow 4 hours as that's the amount of time it takes for bacteria to grow to dangerous levels. Note that freezing preserves bacteria and doesn't kill them, so this is the total time that steak can be safely left warm.
Nov
12
answered How do you prepare a steak to be rare and very rare (blue)?
Nov
12
comment How do you properly cook a steak?
Searing doesn't actually keep in juices. This has been debunked.. but you can test it yourself. Sear one meat and not another and compare the juices. It still tastes great, so a lot of people sear the steak after it's cooked.
Nov
12
answered How do you properly cook a steak?
Nov
12
comment How do you properly cook a steak?
50 C is considered "blue"! 68 is the proper temperature for medium-well done.
Nov
12
comment How do you properly cook a steak?
Sous vide oven steaks are excellent! Drawback is the time and oven temperature accuracy. Keep your steak in the oven at about 60-65 C for medium or medium-well, but keep it from going above 70 C or it starts to become well-done, tough, or dry.