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Oxtail and broccolini
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- Jun 27, 2007
Made surf/ turf and creamed spinach for v-day.
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california burrito
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- Aug 10, 2012
I cooked ribeye steak this evening with mushrooms, onions, and garlic. I decided to go with those because I preferred to finish the mushrooms sooner to prevent spoiling. I actually had gold sweet potatoes sliced and stored already, but I can use that later with another steak I cook.
The experimentation continues for me. I intend to use the same temperature and exact time to cook my steaks because I think I have it down to a science so to speak. Perhaps I should have stopped using the cast iron press earlier during the cooking because it heated up to well done temperature really fast with these ingredients. I hope this one wasn't overcooked.
The experimentation continues for me. I intend to use the same temperature and exact time to cook my steaks because I think I have it down to a science so to speak. Perhaps I should have stopped using the cast iron press earlier during the cooking because it heated up to well done temperature really fast with these ingredients. I hope this one wasn't overcooked.
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Beautiful charghs.
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- Mar 5, 2005
Same.Made surf/ turf and creamed spinach for v-day.
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- Aug 10, 2012
The ribeye steak I cooked this evening ended up coming out thinner than I prefer. It was definitely well done, perhaps too well done based on the thinness.
I think I'll always be safe with the specific temperature and exact time I use to cook steaks on the cast iron skillet, but I think I just have to know when to stop using the cast iron press on the steak during the cooking depending on the ingredients I cook with.
I need to utilize the digital meat thermometer more so I know when to stop using the press if it reaches the well done temperature.
I think I'm noticing the steak will heat up much faster if I cook with mushrooms, onions, and garlic since they have juices leaking out on the skillet with it which accelerates the heating. I noticed steak doesn't heat up as fast if I cook with sweet potatoes since they're dry by default with really little juices, so that necessitates that I need to use the press a little longer.
Cooking is definitely an experimental process because you will have to f up foods to figure out how to cook particular things properly.
I think I'll always be safe with the specific temperature and exact time I use to cook steaks on the cast iron skillet, but I think I just have to know when to stop using the cast iron press on the steak during the cooking depending on the ingredients I cook with.
I need to utilize the digital meat thermometer more so I know when to stop using the press if it reaches the well done temperature.
I think I'm noticing the steak will heat up much faster if I cook with mushrooms, onions, and garlic since they have juices leaking out on the skillet with it which accelerates the heating. I noticed steak doesn't heat up as fast if I cook with sweet potatoes since they're dry by default with really little juices, so that necessitates that I need to use the press a little longer.
Cooking is definitely an experimental process because you will have to f up foods to figure out how to cook particular things properly.
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- Mar 31, 2011
Why are you using a press?
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- Mar 19, 2013
Seafood paella
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- Jul 19, 2012
I'm not Indian but my Biryani game on point. Made it with slow cooker roasted beef and pork loins.
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It actually helps it cook through more thoroughly which I prefer.
If I just cook the steak without the press while I still turn it to get both sides cooked, it won't cook thoroughly because the heat won't seep through strongly. I would also have to use more time to cook.
I think the press helps the consistency with temperature and timing. I just have to time when to stop using it early during the cooking now for whatever I cook.
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- Mar 31, 2011
It should only take like 6-10 minutes (depending on thickness) to cook that steak perfectly in the cast iron. No need for a press whatsoever.
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- Aug 31, 2012
The only advantage I could see a press providing is making sure the steak doesn’t start to curl up when it cooks, but you can prevent that by making a few cuts into the fat band.
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Jersey Miguel's
sonoftony
Supporter
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- Apr 3, 2005
This is from yesterday obviously
Heart shaped supreme pizza w/pineapple (I'm anti-pineapple on pizza but it's not bad on a supreme pie tbh)
Lemon Pepper wangs
Oreo cannoli
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- Feb 2, 2014
No need for a press. How do you like your steaks cooked?
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- Jul 7, 2006
Yesterday's Valentine's meal: NY strip, seared scallops, roasted potatoes, squash, and asparagus
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- Apr 2, 2007
Made Italian lemon cookies and Asparagus, Roasted sweet potatoes and steak
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- Aug 14, 2012
Chicken bacon tomato spinach ranch sauce.
Cheesey bread sticks.
Not pictured was the salad, alfredo and lasagna.
Cheesey bread sticks.
Not pictured was the salad, alfredo and lasagna.
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- Aug 6, 2012
B Sox
DCAllAfrican
Garlic butter donuts stuffed with authentic real deal Maryland crab cakes
Y’all eating this?
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- Apr 2, 2007
Where is it!
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- Mar 31, 2011
Garlic butter donuts stuffed with authentic real deal Maryland crab cakes
Y’all eating this?
Assuming the doughnut isn't sweet, yeah absolutely.
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- Apr 30, 2010
Even if it were mildly sweet, it sounds fire, and I see crab.
