- 39,115
- 55,233
- 31,417
- 65,440
- 3,113
- 38,173
Oxtail and broccolini
- 4,474
- 11,234
Made surf/ turf and creamed spinach for v-day.
DeadsetAce
Supporter
- 107,230
- 53,409
california burrito
- 20,293
- 36,628
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.
- 72,940
- 117,141
Beautiful charghs.
- 23,961
- 15,711
Same.Made surf/ turf and creamed spinach for v-day.
- 20,293
- 36,628
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.
- 72,940
- 117,141
Why are you using a press?
- 47,258
- 96,821
Seafood paella
- 8,691
- 14,804
I'm not Indian but my Biryani game on point. Made it with slow cooker roasted beef and pork loins.
- 20,293
- 36,628
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.
- 72,940
- 117,141
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.
- 12,475
- 35,046
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.
- 9,654
- 31,020
Jersey Miguel's
sonoftony
Supporter
- 29,216
- 23,389
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
- 39,115
- 55,233
No need for a press. How do you like your steaks cooked?
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- 1,831
Yesterday's Valentine's meal: NY strip, seared scallops, roasted potatoes, squash, and asparagus
- 28,559
- 54,254
Made Italian lemon cookies and Asparagus, Roasted sweet potatoes and steak
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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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- 61,560
B Sox
DCAllAfrican
Garlic butter donuts stuffed with authentic real deal Maryland crab cakes
Y’all eating this?
- 28,559
- 54,254
Where is it!
- 72,940
- 117,141
Garlic butter donuts stuffed with authentic real deal Maryland crab cakes
Y’all eating this?
Assuming the doughnut isn't sweet, yeah absolutely.
- 69,655
- 106,243
Even if it were mildly sweet, it sounds fire, and I see crab.
