Cooking Tips

[qtlaw]

Didn't find an all purpose thread so thought I'd start one.

Broiled a steak with cast iron skillet in oven last night. Was wondering how does broiling differ from pan frying? Your suggestions?

 

[Driftwood]

I can't speak to that because I am a low and slow outdoor cooker, but I have done several blackened steaks hot and fast on cast iron, and they are good.

 

[sgreenwell]

Didn't find an all purpose thread so thought I'd start one.

Broiled a steak with cast iron skillet in oven last night. Was wondering how does broiling differ from pan frying? Your suggestions?

Broiling is typically a much higher heat - Like around 500, 525 at minimum, and maybe higher depending on your oven. You usually can't get that kind of temperature from a cast iron on the stove top. However, the pan frying allows for more control, at the "cost" of having to babysit the dish more. IIRC from America's Test Kitchen or Alton Brown, with a stove top cast iron you want to flip every minute or two minutes, so that you get a nice, even caramelization / browning. (Ideally, you would also flip often with oven or grill cooking, but "every minute" means you're letting all the heat out, so usually the interval is longer.)

An instant read or a probe thermometer are both very helpful for steak, since it's very easy to go under or over temperature. It also really helps if you can wait that 5 minutes after cooking. When you cut into the steak, it'll be noticeably less messy and taste better, because the juices will remain inside. For similar reasons, don't puncture the steak before cooking, unless you're doing something like a marinade or a rub.

 

[sgreenwell]

It's basic, but I'm a huge fan of America's Test Kitchen, especially the website subscription. I have the book to use as a reference, but it's an 800-page behemoth, so I'm usually only pulling it out for Thanksgiving or similar larger meals, when I'm doing multiple items at once. The website has a recipe and technique for pretty much anything you would want to cook, along with letting you filter based on dietary issues. (i.e. You can search for "chicken" and then "dairy free," which is very useful for me to just get an idea for the dishes I can cook for my wife right now.)

I use other cookbooks to kind of get inspiration for meals. Ruhlman's 20 is a great book when it comes to different techniques. For grill stuff, love Steve Reichlen, who has a PBS show as well that I love. It's like if Bob Ross had a cooking show, just a grey haired guy that loves to throw stuff on the grill. His grilled French toast, sans the brandy, is something I make for breakfast whenever I have time.

 

[qtlaw]

Thanks Greenwell; very helpful. I did wait the 5 mins and that does help. I only broiled it and think I'll do the sear on the stove at the end next time.

 

[2muchcoffeeman]

The best way to cook steak is sous vide style.

https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak

Finish it on the grill, 60 to 90 seconds per side.

 

[FileNotFound]

The best way to cook steak is sous vide style.

https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak

Finish it on the grill, 60 to 90 seconds per side.

I have had serious success with sous vide for steak and pork. Can highly recommend.

 

[BurnsWhenIPee]

I'm more of a traditionalist when it comes to cooking, but after a recommendation, tried salmon in the air fryer last week.

Couple of 4-ounce skinless filets. A little olive oil, a lemon, dill and sesame seed rub, then 10 minutes in the air fryer at 400 degrees, no flipping. Turned out pretty amazing.

 

[John]

There are a ton of really good cooking/food channels on YouTube. Here are some that I subscribe to that have helped me get a lot better over the past few years:

Food Wishes
Food52
Sorted Food
NYT Cooking
LifebyMikeG -- including lots of really good info on cooking with an air fryer
America's Test Kitchen

 

[Scout]

Get the book Salt, Fat, Acid, Heat…

It looks at cooking with a lot of the science behind it. You start to understand the science, you stop needing a cookbook.

I also love watching Notorious Foodie on Instagram. His process is amazing.

 

[BurnsWhenIPee]

TasteMade is another great channel to watch on various platforms.

They have shows that are what used to be on Food Network - how-to and recipe shows where chefs show you how to cook. They have series with Gordon Ramsey, Jamie Oliver, a ton of BBQ shows and one called "Struggle Meals" that I've gotten into lately.

Makes me long for the days gone by for the Food Network, before they became the Guy Fieri Channel and everything was a ridiculous competition.

 

[DanielSimpsonDay]

The "stand and stir" format is something I wish would make a comeback.