EE Chats - September - BF2S Forums

2012-09-26 03:52:27

#601

Jaekus: I'm the matchstick that you'll never lose; +957|5565|Sydney

Yeah I've cooked a steak like he does, it was amazing but you have to plan two days in advance

I take out the time consuming elements and do the rest. It's certainly improved my cooking and understanding of cooking.

2012-09-26 04:32:00

#602

Cybargs: Moderated; +2,285|7103

I just stick to the flipping every 15 second rule, cbf prepping 2 fucking days for a steak lol. one day for a roast chicken was worht it lol

https://cache.www.gametracker.com/server_info/203.46.105.23:21300/b_350_20_692108_381007_FFFFFF_000000.png

2012-09-26 06:29:01

#603

globefish23: sophisticated slacker; +334|6711|Graz, Austria

Speaking of cooking:
Although I probably wouldn't be using it much, I would really love to have this cookbook:
http://modernistcuisine.com/books/modernist-cuisine/

Modernist Cuisine, made by an ex-Microsoft guy and some scientists, cooks and photographers has taken several years to make.
A very scientific approach to cooking with very unusual methods and machinery to do it.
Also, incredibly awesome photos in there!

Oh, yeah, and it's only $460.

Last edited by globefish23 (2012-09-26 06:30:51)

2012-09-26 06:46:58

#604

Adams_BJ: Russian warship, go fuck yourself; +2,055|7010|Little Bentcock

Made a rump tonight, 2 mins one side, 2.5 the other as it was a little thick. Delicious medium rare.

2012-09-26 06:50:11

#605

Jaekus: I'm the matchstick that you'll never lose; +957|5565|Sydney

Should try Heston's method Adams. Very hot frying pan, room temp steak, place it on and turn every 15-20 seconds until cooked the way you like. Rest it for 5 minutes or so. End up with a nice crust on the outside but still tender and juicy in the middle.

2012-09-26 06:57:12

#606

Jaekus: I'm the matchstick that you'll never lose; +957|5565|Sydney

2012-09-26 07:25:04

#607

Jay: Bork! Bork! Bork!; +2,006|5745|London, England

Cybargs wrote:
I just stick to the flipping every 15 second rule, cbf prepping 2 fucking days for a steak lol. one day for a roast chicken was worht it lol

Why would you flip a steak every fifteen seconds? You won't get a sear and you fuck up the heat conduction.

"Ah, you miserable creatures! You who think that you are so great! You who judge humanity to be so small! You who wish to reform everything! Why don't you reform yourselves? That task would be sufficient enough."
-Frederick Bastiat

2012-09-26 07:39:17

#608

Jaekus: I'm the matchstick that you'll never lose; +957|5565|Sydney

Jay wrote:
Cybargs wrote:
I just stick to the flipping every 15 second rule, cbf prepping 2 fucking days for a steak lol. one day for a roast chicken was worht it lol
Why would you flip a steak every fifteen seconds? You won't get a sear and you fuck up the heat conduction.

See above video.

2012-09-26 07:45:07

#609

Jay: Bork! Bork! Bork!; +2,006|5745|London, England

Jaekus wrote:
Jay wrote:
Cybargs wrote:
I just stick to the flipping every 15 second rule, cbf prepping 2 fucking days for a steak lol. one day for a roast chicken was worht it lol
Why would you flip a steak every fifteen seconds? You won't get a sear and you fuck up the heat conduction.
See above video.

Everything else was correct, he just fucks up the sear by flipping so much.

"Ah, you miserable creatures! You who think that you are so great! You who judge humanity to be so small! You who wish to reform everything! Why don't you reform yourselves? That task would be sufficient enough."
-Frederick Bastiat

2012-09-26 07:45:57

#610

Jaekus: I'm the matchstick that you'll never lose; +957|5565|Sydney

I've tried his method and it worked brilliantly. One of my mates did too and he said it was the best steak he ever cooked.

Seeing as he is one of the best chefs in the world, and his restaurant Fat Duck is three Michelin stars, I'll take his word for it.

Last edited by Jaekus (2012-09-26 07:47:07)

2012-09-26 07:55:59

#611

Jay: Bork! Bork! Bork!; +2,006|5745|London, England

[Video] http://www.youtube.com/watch?v=t4aI_O8kcN8[/video]

"Ah, you miserable creatures! You who think that you are so great! You who judge humanity to be so small! You who wish to reform everything! Why don't you reform yourselves? That task would be sufficient enough."
-Frederick Bastiat

2012-09-26 07:57:03

#612

Cybargs: Moderated; +2,285|7103

Jay wrote:
Jaekus wrote:
Jay wrote:

Why would you flip a steak every fifteen seconds? You won't get a sear and you fuck up the heat conduction.
See above video.
Everything else was correct, he just fucks up the sear by flipping so much.

Try his method jay, shit fucking works and the steaks are VERY VERY juicy. You lose most of the juices when you eat a steak that hasn't been allowed to rest.

2012-09-26 08:00:05

#613

DrunkFace: Germans did 911; +427|7068|Disaster Free Zone

Jaekus wrote:
http://www.youtube.com/watch?v=5-9NgOZuUXM

Thought you meant this one.

2012-09-26 08:01:18

#614

Jaekus: I'm the matchstick that you'll never lose; +957|5565|Sydney

Jay wrote:
[Video] http://www.youtube.com/watch?v=t4aI_O8kcN8[/url]

Can't watch the video in this country.

I'm going with Heston. I've tried the traditional method and a few variants and Heston's wins hands down, no questions.

2012-09-26 08:01:26

#615

KEN-JENNINGS: I am all that is MOD!; +2,990|7019|949

yeah that's common knowledge. You also lose the juices if you cut meat before letting it rest. You shouldn't need a michelin-starred chef to tell you that.

2012-09-26 08:03:25

#616

Jay: Bork! Bork! Bork!; +2,006|5745|London, England

Cybargs wrote:
Jay wrote:
Jaekus wrote:

See above video.
Everything else was correct, he just fucks up the sear by flipping so much.
Try his method jay, shit fucking works and the steaks are VERY VERY juicy. You lose most of the juices when you eat a steak that hasn't been allowed to rest.

I know you have to rest any meat, I just don't understand fiddling with the meat every fifteen seconds.

"Ah, you miserable creatures! You who think that you are so great! You who judge humanity to be so small! You who wish to reform everything! Why don't you reform yourselves? That task would be sufficient enough."
-Frederick Bastiat

2012-09-26 08:04:32

#617

Jaekus: I'm the matchstick that you'll never lose; +957|5565|Sydney

KEN-JENNINGS wrote:
yeah that's common knowledge. You also lose the juices if you cut meat before letting it rest. You shouldn't need a michelin-starred chef to tell you that.

Did you just read half a dozen words out of so many posts and run with it? That's unlike you to be so obtuse.

2012-09-26 08:05:06

#618

Jay: Bork! Bork! Bork!; +2,006|5745|London, England

Jaekus wrote:
Jay wrote:
[Video] http://www.youtube.com/watch?v=t4aI_O8kcN8[/url]
Can't watch the video in this country.

I'm going with Heston. I've tried the traditional method and a few variants and Heston's wins hands down, no questions.

If you like cooking shows with a scientific approach search for Alton Browns' show Good Eats.

"Ah, you miserable creatures! You who think that you are so great! You who judge humanity to be so small! You who wish to reform everything! Why don't you reform yourselves? That task would be sufficient enough."
-Frederick Bastiat

2012-09-26 08:05:10

#619

Cybargs: Moderated; +2,285|7103

Jay wrote:
Cybargs wrote:
Jay wrote:

Everything else was correct, he just fucks up the sear by flipping so much.
Try his method jay, shit fucking works and the steaks are VERY VERY juicy. You lose most of the juices when you eat a steak that hasn't been allowed to rest.
I know you have to rest any meat, I just don't understand fiddling with the meat every fifteen seconds.

You flip it every 15 seconds to get that nice caramelized outside without cooking/drying out the insides too much.

2012-09-26 08:05:44

#620

Cybargs: Moderated; +2,285|7103

KEN-JENNINGS wrote:
yeah that's common knowledge. You also lose the juices if you cut meat before letting it rest. You shouldn't need a michelin-starred chef to tell you that.

I did well I just started out cooking xD

2012-09-26 08:06:29

#621

Jay: Bork! Bork! Bork!; +2,006|5745|London, England

Cybargs wrote:
Jay wrote:
Cybargs wrote:

Try his method jay, shit fucking works and the steaks are VERY VERY juicy. You lose most of the juices when you eat a steak that hasn't been allowed to rest.
I know you have to rest any meat, I just don't understand fiddling with the meat every fifteen seconds.
You flip it every 15 seconds to get that nice caramelized outside without cooking/drying out the insides too much.

Le sigh. One flip is all you need.

"Ah, you miserable creatures! You who think that you are so great! You who judge humanity to be so small! You who wish to reform everything! Why don't you reform yourselves? That task would be sufficient enough."
-Frederick Bastiat

2012-09-26 08:07:10

#622

Jaekus: I'm the matchstick that you'll never lose; +957|5565|Sydney

Jay wrote:
Jaekus wrote:
Jay wrote:
[Video] http://www.youtube.com/watch?v=t4aI_O8kcN8[/url]
Can't watch the video in this country.

I'm going with Heston. I've tried the traditional method and a few variants and Heston's wins hands down, no questions.
If you like cooking shows with a scientific approach search for Alton Browns' show Good Eats.

Ok I'll give it a look sometime when it's not 1am

2012-09-26 08:09:45

#623

Cybargs: Moderated; +2,285|7103

Jay wrote:
Cybargs wrote:
Jay wrote:

I know you have to rest any meat, I just don't understand fiddling with the meat every fifteen seconds.
You flip it every 15 seconds to get that nice caramelized outside without cooking/drying out the insides too much.
Le sigh. One flip is all you need.

its a bitch but you should give it a try

2012-09-26 08:11:27

#624

Jaekus: I'm the matchstick that you'll never lose; +957|5565|Sydney

lol ITT someone telling others their method is superior when they haven't tried the different method, and the others have tried both.

2012-09-26 08:12:19

#625

Cybargs: Moderated; +2,285|7103

i think its the flipping every 15 seconds is turning people off about the idea xD

BF2S Forums EE Chats - September

Cybargs wrote:

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