Food
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Sam.I'm.Not
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Gulab Jamun. If you have had it before you are salivating, if you have not.. read.
I used maple syrup instead of sugar syrup. The stuff literally grows in trees here.
I used maple syrup instead of sugar syrup. The stuff literally grows in trees here.
The heartbreaking necessity of lying about reality and the heartbreaking impossibility of lying about it.
― Kurt Vonnegut, Cat's Cradle
― Kurt Vonnegut, Cat's Cradle
I am going to do a pan seared rib eye (beef), with roast brussel sprouts.
The plan is to season the meat with black pepper and sea salt.
The questions are:
* how hot should the pan be for searing?
* does it need to be cast iron?
* what kind of oil do I need to use, peanut?
I'll be googling, but if anyone has any input ... feel free!
The plan is to season the meat with black pepper and sea salt.
The questions are:
* how hot should the pan be for searing?
* does it need to be cast iron?
* what kind of oil do I need to use, peanut?
I'll be googling, but if anyone has any input ... feel free!
Last edited by SquidInk on 12-27-2013 01:06 AM, edited 1 time in total.
For if it profit, none dare call it Treason.
Season steak well on both sides with S+P, rub it in.
Pan should be just smoking, I think cast iron is best since it holds heat so well, as well as improves taste IMO.
I use olive oil (not too much! just enough to lube). Put the oil in, get it smoking lightly, gently place steak in (laying it away from you so as not to splash back), and leave it. About 1-2 minutes, then lift a corner to make sure it has a nice sear. Flip. 1-2 min on other side. At this point it may be done enough for you. Feel the thickest part with your finger for doneness (great trick - http://www.simplyrecipes.com/recipes/th ... s_of_meat/).
It will cook a little more while resting, so get it out before it is at the final doneness you want.
I could have just posted this, Gordon has a ton of good instructional videos on youtube, and he doesn't f-around, just gets it done.
Pan should be just smoking, I think cast iron is best since it holds heat so well, as well as improves taste IMO.
I use olive oil (not too much! just enough to lube). Put the oil in, get it smoking lightly, gently place steak in (laying it away from you so as not to splash back), and leave it. About 1-2 minutes, then lift a corner to make sure it has a nice sear. Flip. 1-2 min on other side. At this point it may be done enough for you. Feel the thickest part with your finger for doneness (great trick - http://www.simplyrecipes.com/recipes/th ... s_of_meat/).
It will cook a little more while resting, so get it out before it is at the final doneness you want.
I could have just posted this, Gordon has a ton of good instructional videos on youtube, and he doesn't f-around, just gets it done.
The heartbreaking necessity of lying about reality and the heartbreaking impossibility of lying about it.
― Kurt Vonnegut, Cat's Cradle
― Kurt Vonnegut, Cat's Cradle
Cast iron lasts forever, so go to a thrift shop or flea market and grab a dingy dirty one. Take some steel wool to it, then soap and hot water, dry it and coat it in oil and bake it for an hour. Brand new pan. You can probably get one for a buck somewhere.
In reality you can use any sort of pan, but I stay far away from non-stick.
In reality you can use any sort of pan, but I stay far away from non-stick.
The heartbreaking necessity of lying about reality and the heartbreaking impossibility of lying about it.
― Kurt Vonnegut, Cat's Cradle
― Kurt Vonnegut, Cat's Cradle
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Raggedyann
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Sam.I'm.Not
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