Let’s talk food tips

Thread: Let’s talk food tips
Epic Nemesis

Epic Nemesis

Needs No Introduction
This is the thread wherein we discuss food tips.

If you are a big meat cooker my tips might sound obvious but for the @TaySan 's of the world:

  • Dry brine (salt and refrigerate) your steaks at least a few hours, preferably over night. Just throw salt on that bitch and put them on a plate and in the fridge, I'll also sometimes put them in a ziplock if my fridge is packed and I don't have space for a plate. (Plate is better for airflow though.
  • Denver Steaks. It's a hard to find steak that was actually recently discovered. If you can find it it's by far the best bang for your buck. I put it up there with ribeye and ny strips but much cheaper.
  • Picanha: you've likely had this if you've been to a Brazilian steak house, but it's also cheaper than the primes and is actually my favorite steak on a cow. Just remember when you are eating it to cut against the grain in thin bites so that it's tender
  • Non steak advice: when you make smash burgers keep the first side on the grill longer to really develop a crust and then flip it for only enough time to melt the cheese. It's better to have 1 side with a good crust than 2 sides with a weak crust.
  • Reverse sear thicker steaks: if you have a thick steak, cook it in the oven at 225-250 Fahrenheit until about 15 degrees below where you want it to finish, let it sit for a little then finish on a super hot pan or grill to desired temp.
  • Don't cook your steaks in butter. Butter has too low a smoke point to do an entire cook. Use a neutral high smoke point oil like avocado, grape seed, or just regular canola to cook your steaks, finish by basting butter on it.
  • Play with your seasoning. I'm old fashioned and like salt, pepper, garlic powder for the majority of my steaks, but if I'm cooking filet I feel like it needs to be carried more so I'll use Montreal seasoning.

Those are my tips off the top of my head.
 
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Steam eggs 15 minutes instead of boiling them. Always perfect result. For hard-"boiled" eggs of course.
 
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You can also microwave eggs. Just crack em on a plate pop em in for 30 seconds stir, put em back in until cooked etc



This kinda blew my mind
 
p_xavier said:
Steam eggs 15 minutes instead of boiling them. Always perfect result. For hard-"boiled" eggs of course.
Click to expand...

Counter point to this for the same result:

1. Boil water
2. Put Eggs in
3. Once water comes back to boiling turn off stove and cover with a pot lid
4. Pull eggs in 12 mins, NO MORE, and you will have velvety soft cooked yolks with supple egg whites
 
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TaySan said:
Pay attention to the ingredients list and nutrition labels before buying. Companies sneak a lot of bad shit under the label "natural flavors". "Organic" doesn't necessarily mean "good for you".
Click to expand...

Eat only food that spoils is even a simplier tip.
 
TaySan said:
Even stuff that spoils you should always check. I was surprised how much added sugars/preservatives they are in milks and condiments like ketchup.
Click to expand...

US is worse rhan Canada for food. It's like they want people sick from fake food. Ketchup here can be 4 ingredients.
 
Epic Nemesis said:
This is the thread wherein we discuss food tips.

If you are a big meat cooker my tips might sound obvious but for the @TaySan 's of the world:

  • Dry brine (salt and refrigerate) your steaks at least a few hours, preferably over night. Just throw salt on that bitch and put them on a plate and in the fridge, I'll also sometimes put them in a ziplock if my fridge is packed and I don't have space for a plate. (Plate is better for airflow though.
  • Denver Steaks. It's a hard to find steak that was actually recently discovered. If you can find it it's by far the best bang for your buck. I put it up there with ribeye and ny strips but much cheaper.
  • Picanha: you've likely had this if you've been to a Brazilian steak house, but it's also cheaper than the primes and is actually my favorite steak on a cow. Just remember when you are eating it to cut against the grain in thin bites so that it's tender
  • Non steak advice: when you make smash burgers keep the first side on the grill longer to really develop a crust and then flip it for only enough time to melt the cheese. It's better to have 1 side with a good crust than 2 sides with a weak crust.
  • Reverse sear thicker steaks: if you have a thick steak, cook it in the oven at 225-250 Fahrenheit until about 15 degrees below where you want it to finish, let it sit for a little then finish on a super hot pan or grill to desired temp.
  • Don't cook your steaks in butter. Butter has too low a smoke point to do an entire cook. Use a neutral high smoke point oil like avocado, grape seed, or just regular canola to cook your steaks, finish by basting butter on it.
  • Play with your seasoning. I'm old fashioned and like salt, pepper, garlic powder for the majority of my steaks, but if I'm cooking filet I feel like it needs to be carried more so I'll use Montreal seasoning.

Those are my tips off the top of my head.
Click to expand...

Ghee is probably the best oil for searing. It even has that brown butter taste to complement basting.
 
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If you wanna zazz up a grilled cheese, throw a slice of provolone on the outside and get that bitch crispy.

I tried muenster once but it was too melty and just stuck to the pan. The provolone did exactly what I wanted it to do and it tastes good what you don't like provolone what's wrong with you
 
ExpandKong said:
If you wanna zazz up a grilled cheese, throw a slice of provolone on the outside and get that bitch crispy.

I tried muenster once but it was too melty and just stuck to the pan. The provolone did exactly what I wanted it to do and it tastes good what you don't like provolone what's wrong with you
Click to expand...

There is a place near work that has a short rib grilled cheese that does this with Parmesan. It's amazing.
 
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ExpandKong said:
If you wanna zazz up a grilled cheese, throw a slice of provolone on the outside and get that bitch crispy.

I tried muenster once but it was too melty and just stuck to the pan. The provolone did exactly what I wanted it to do and it tastes good what you don't like provolone what's wrong with you
Click to expand...
Good tip. If you put high quality cheddar cheese on top of the bread as well with the butter then that tastes great too when fried and crispy. Monster grilled cheese sandwich. I use a cast iron pan when cooking it
 
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teezzy said:
You can also microwave eggs. Just crack em on a plate pop em in for 30 seconds stir, put em back in until cooked etc



This kinda blew my mind
Click to expand...


So I recently discovered this on my own through one of those Scramble kits you can buy at the grocery store where you just add an egg. Stir up egg w/contents microwave 30, stir again, microwave 40.....

In an effort to find ways to not-cook while eat healthy the scramble kit blew my mind and i went and bought shredded parm/cheddar with bacon bits and now everyday make my own quick scramble kit breakfast.

Nothing like cheesy egg in morning with a simple bowl and fork to wash, this is legit evolution in my life!
 
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For cheese sauces, skip out on screwing around with a roux or béchamel sauce as the base. It takes away from the cheese flavor and (at least for me) comes out grainy half the time. Especially if reheating.

Do things the right way and shred cheese off the block, water/milk/cream/beer for liquid, then use some sodium citrate to emulsify it. It's such a magical ingredient. I've been using it for years. Used it for mac and cheese last night and currently have a queso dip going for football. You get the consistency of Velveeta with any cheese that you use minus all the extra "ingredients" in Velveeta.
 
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Showdown said:
For cheese sauces, skip out on screwing around with a roux or béchamel sauce as the base. It takes away from the cheese flavor and (at least for me) comes out grainy half the time. Especially if reheating.

Do things the right way and shred cheese off the block, water/milk/cream/beer for liquid, then use some sodium citrate to emulsify it. It's such a magical ingredient. I've been using it for years. Used it for mac and cheese last night and currently have a queso dip going for football. You get the consistency of Velveeta with any cheese that you use minus all the extra "ingredients" in Velveeta.
Click to expand...

My roux doesn't really ever make my cheese sauce grainy, but that still sounds like something I want to try.
 
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Don't butter your grilled cheese, put butter on a cast iron pan. Much better result. And fuck that mayo high omega 6 thing.
 
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Grinchy said:
My roux doesn't really ever make my cheese sauce grainy, but that still sounds like something I want to try.
Click to expand...

I've only run into it half the time. Though on reheat, it's 100% of the time. Grainy may not be the right adjective to describe it. Too thick? Either way, switch to sodium citrate and thank me later. Smooth as Velveeta, you only taste pure cheese, and it's fantastic on reheat.
 
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