I don’t think I’ve ever had one, but if they’re very sweet couldn’t you match em with a natural pairing like very salty cheese or a spicy sauce topping a burger? Sweet is fine by me if you have a contrasting flavour.
To be fair, I’ve only had them once. We don’t get them here in Canada. They seemed so sweet though. Almost like donuts.
Fired up the Traeger smoker yesterday and smoked a Cider Can Chicken. 75 minutes at 325F.
Today I smoked a half brisket for 12 hours, came out great considering the minimal amount of effort invested. It was the flat end, so leaner and inevitably more dry.
Also made BBQ Sauce inspired by Adam Perry Lang, tangy and thicc.
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They are sweet. I think they only work for certain sandwiches. Probably not most burgers – I don’t think that’s commonly done.
There is an extremely spicy chicken sandwich that I used to get about once a month pre-corona. Those rolls go perfectly with that.
Well, to be fair, you can make a perfectly good steak without reverse sear.
Over on 22 I don’t think any of the cool kids in the steak thread are reverse searing anymore. It’s seems like doing it all in pan is where it’s at.
I’m still a reverse sear guy. It’s the most idiot-proof way, which is appropriate for my general skill level.
I don’t know if I’ve mentioned it here or not but if you haven’t tried microwaving some potato chips for 10 seconds or so you are missing out. Warm chips are very good.
But not as good as putting some shredded cheese on them and microwaving them for 20ish seconds. Don’t do a lot because in about 8 minutes the cheese is going to set and you’ll have 1 potato chip. One goddamned big cheesy warm potato chip, but still.
The principle of an oven based reverse sear and an all pan reverse sear are basically the same. First low to get to near temperature, then high to sear and finish.
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I’m sure that’s more or less true. I guess I should have clarified that by saying I was referring specifically to oven reverse sear.
Even if you’re in the pan on low heat, the fact that the surface is in direct contact with the hot pan, changes the game a little, imo.
Also I don’t know anyone who sticks a meat thermometer in their all pan masterpieces. Maybe some do and I’m unaware.
So even though the general principle of low heat to cook interior followed by high heat sear is basically the same, pan reverse sear is a different technique. Related but different.
Don’t forget the Ducasse method
I guess you’d hate a Luther burger.
either way, I’m fairly sure most randoms think the only way to cook a steak is on the grill. The fact that using a pan/oven is even possible blows their minds.
I reverse sear 95% of my steaks in a pan and always check the temp with a thermometer towards the end, why wouldn’t you?
I sear first in my cast iron then put it in the oven at 200 to finish. Works really well.
Made some avocado toast on local bread (Old World Rye), tried to use Kenji’s extra crispy Fried eggs to top them but I think I did something wrong - they were great but not particularly “crispy”.
Bought some New York strips to make for my wife on Mother’s Day. Normally I just throw them on the grill and they come out fine but I’d love a better method if people have one. I own a grill and a cast iron pan but no sous vide.
May as well include a picture of the bread, seeing as how it’s from a James Beard nominated baker. He used to be a gym teacher who baked bread in his garage at home, now is like world renowned.
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How thick are the steaks? The above-mentioned reverse sear (oven) method doesn’t really work well with anything thinner than ~1.5", but you can pan sear pretty much anything. Just google “how to cook steak in a pan” and a million results will pop.
If the steaks are thicker, you might want to use your oven as well. You can do it either before or after you sear them in the pan. In that case, just google “how to cook steaks in pan and oven”.
However, if you’re comfortable with grilling, then by all means, do that!
That’s what I do if I’m cooking a steak inside. Sear one side, flip it, and then the entire pan in the oven for about 6 minutes.
This works good for me, but I have to admit I haven’t spent any time or effort trying to improve my steak cooking chops.
I often do the same. Honestly, steak cooking is one of those 80/20 things where you can get most of it right by applying the basics, and then a lifetime trying to get the additional improvement. If you don’t enjoy the perfecting exercises, there’s a good argument that it’s not worth it.
Yeah, I mean, that’s a fine way to cook a steak, and it’s going to be delicious every time, mostly because it’s a steak. But if you want to experiment a bit, try doing the opposite, put it in the oven for a bit until it’s ~110-115 F, and then sear it in the pan. Done well, you can get a better crust and a more uniform temperature through the steak.
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I bought a pork roast from a local farm. The only date on it is a packaged date of 4/28. What’s the shelf life on something like that?