Hit me with your best dish

Bam!

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If anyone here (preferably South American) can post a authentic enchilada recipe I'd love to try it. The one I use is pretty good, basicallymince, onion, kidney beans, cumin, cinnamon, chili powder, coriander powder and tomatoes for the filling but would like to try something else.
 
faustian said:
This is actually all wrong. First of all that's not blood, it's called myrogoblin and it's borderline poisonous to human beings. Why do you think so many people get cancer these days.

Secondly, the only way to safely destroy all the myoglobrins irl is to cook the steak in actual fire. A grill will usually suffice but pans just don't get the job done properly. You can't get the center of the steak well done when using a pan. It's simple physics 101. Forget about it.

Thirdly of all you didn't even talk about sauce. Any lowbrow pseudochef can make a steak, but to truly make a steak feast you need to have a signature dipping sauce. Most mainstream steak chefs will use A1 because of its patented fancy flavor. Not me. My steaks that I make are bold enough on their own, adding A1 would be way over the top. Instead I accentuate the crunch smoldering texture with a cool bowl of fresh ketchup straight from the refrigerator. The flavor isn't as flamboyant as A1 sauce, but that's not a problem for me. Because for me it's not really just about the flavor. It's about the texture of the dish and the soothing temperature as it falls in your mouth. For me, I guess it's really just about the feeling. The attitude. The lifestyle.
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I fucking hate you so much lol

I may quit the internet over this one.
 
Da Speeit said:
I fucking hate you so much lol

I may quit the internet over this one.
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It's not that big of a deal. You can still make the steak indoors Foreman style so long as you have a solid microwave and you're versatile enough to handle multiple chef stations.
 
faustian said:
It's not that big of a deal. You can still make the steak indoors Foreman style so long as you have a solid microwave and you're versatile enough to handle multiple chef stations.
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Can't wait to see D-Wade in a Nuggets jersey.
 
Da Speeit said:
Can't wait to see D-Wade in a Nuggets jersey.
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I'm not gonna take this outburst personally. I get it. My statements regarding A1 are highly controversial within the chef community right now. No one is more aware of this than me. But while I forgive you, I won't apologize for offending you. Because I'm actually enlightening you and you don't even know it yet.
 
Da Speeit said:
it all depends on the meat. Personally, I think pan sear is superior to grilling, where a lot of the moisture, fat and blood will just drip into the fire. You know how done your steak is by the blood letting. As the protein fibers coagulate, the blood will be pushed out. Once you see a bit of blood, you're right at med rare and must take it off immediately. When blood has permeated, you're at about medium or med rare+. When blood envelops the steak, you're at medium well. Brown color change with no blood, you're at a medium.

This is going to be harder with a good sear on the pan, so you really must pay attention. You can press the meat sure, but you shouldn't HAVE to. Like I mentioned before, a strip is a very dense cut of meat, and is not going to change much in its feel until you get to medwell terriroty. Ribs are very tender, and will feel very tender until that medwell area; a lot of people think they have a good medium on a rib, and lo and behold, it's close to well done. My father and law is a professional chef and still has this issue.

I'm just annoyed at all of the Food Network "Rules" and "Tricks" people type and spout out without actual practice or knowledge. Are you sure your steak is supposed to rest? Are you sure the Olive Oil "Will Burn"? It doesn't and it wont. A rare steak that rests is going to cook too far into itself, and the protein hasn't even cooked long enough to release any blood or water (Muscle is predominately water, which is what encourages dry-aging), so why are you resting it? If you cook a perfect blue steak, sure, it can and may rest, but why?

I'm sure a lot of you have cooked a good or even great steak, but that doesn't mean you know how.

Culinary rules are for the most part just loose guidelines. Different cuts of meat react and respond differently to different levels of heat. Different pans and grills get hot in different spots. If you KNOW how to cook a good steak, you shouldn't have a guideline already set it place. You should be able to receive a cut of meat you're unfamiliar with in a pan you're uncomfortable with, and cook a proper medium. Most of what you call "med rare" is medium anyway.

My favorite cut is a NY Strip. I take a pan, get it smoking hot, add Olive Oil, sit for 10 seconds, add steak, sear to medium rare or medium rare+, let rest for maybe two minutes. When the steak is an entree or a large cut, I place it on a plate and wrap the plate in foil. Steak cooked to an internal temperature of, say, 135, is going to cook best with 135 degree temperature. That is going to take an awfully long time. Your body is made of the same amino acids and proteins that are in that steak; if you take a cold bath, you seize up. If you take a hot bath, you sweat and release moisture. If you take a bath at your body temperature, however, you are more incllined to absorb water. By "resting" as too many of you call it, you're taking a steak that you are cooking at 500 degrees for 4 minutes, and placing it on a plate in a 74 degree room. You're basically blanching the damn thing. By covering it and letting sit in a room of its own steam and exertion, that muscle will retain more of its water and blood rather than seize up. Keep in mind a lot of the people telling you to "rest" your meat are using heat lamps, hot plates and working in a 100 degree kitchen.
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I'm self taught but I cook every single day and am always open to advice to improve what I'm doing. My understanding is when you don't rest a cut of meat, whether it's a steak, a pork chop, veal chop,chicken breast whatever, the juices are released when you cut into it too soon. I never really considered the external/kitchen temp when "resting" (not really clear about what your issue is with that term) but I will try your covered approach to see if it makes a difference in what I'm doing.

I'm curious how your olive oil is not burning in a smoking hot pan? I've accidentally grabbed olive oil instead of canola and put it in a smoking hot pan and it goes up in smoke and turns black almost instantly. I've read about different smoke points for different oils and olive oil has one of the lowest. Any insight on that?

I do rely a lot on things I've learned from Food Network shows like Good Eats, Anthony Bourdain's and Bobby Flay's shows along with reading recipes and such online for new dishes I want to try out. So, I don't consider myself an expert by any stretch but I do make a lot of good, tasty food and am always looking to expand my knowledge base as I rarely eat out due to dietary restrictions.
 
Gorack said:
I'm self taught but I cook every single day and am always open to advice to improve what I'm doing. My understanding is when you don't rest a cut of meat, whether it's a steak, a pork chop, veal chop,chicken breast whatever, the juices are released when you cut into it too soon. I never really considered the external/kitchen temp when "resting" (not really clear about what your issue is with that term) but I will try your covered approach to see if it makes a difference in what I'm doing.

I'm curious how your olive oil is not burning in a smoking hot pan? I've accidentally grabbed olive oil instead of canola and put it in a smoking hot pan and it goes up in smoke and turns black almost instantly. I've read about different smoke points for different oils and olive oil has one of the lowest. Any insight on that?

I do rely a lot on things I've learned from Food Network shows like Good Eats, Anthony Bourdain's and Bobby Flay's shows along with reading recipes and such online for new dishes I want to try out. So, I don't consider myself an expert by any stretch but I do make a lot of good, tasty food and am always looking to expand my knowledge base as I rarely eat out due to dietary restrictions.
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You get the pan hot first. No oil. Just get the pan shit hot, oil in, 5-10 seconds, meat in. That meat will have a drastic drop in temp once you apply it and all of the moisture it secrets will drop the temp even more. Different oils have different smoke points, yes, but if you apply your raw material at the right time before the oil itself is smoking, then you're in moneyville. I catered a dinner party for my friends last week and the chicken i was using had way too much water content; my pan was at full smoking capacity and even olive oil was not enough to stop it from blonding rather than searing; i had to throw in butter, very low smoke point, just to get caramelizationon the skin.

Biggest mistake most people make with cast irons is not noting the drop in temp from the meat. I cook my spinach in a wok that is shit hot with a big heap of olive oil, and it doesn't burn. Know why? That spinach is giving off so much water. Get the pan hot first then worry about the oil. Unless you're deep frying, which isn't even recognized in French Culinary by standard.
 
Da Speeit said:
You get the pan hot first. No oil. Just get the pan shit hot, oil in, 5-10 seconds, meat in. That meat will have a drastic drop in temp once you apply it and all of the moisture it secrets will drop the temp even more. Different oils have different smoke points, yes, but if you apply your raw material at the right time before the oil itself is smoking, then you're in moneyville. I catered a dinner party for my friends last week and the chicken i was using had way too much water content; my pan was at full smoking capacity and even olive oil was not enough to stop it from blonding rather than searing; i had to throw in butter, very low smoke point, just to get caramelizationon the skin.

Biggest mistake most people make with cast irons is not noting the drop in temp from the meat. I cook my spinach in a wok that is shit hot with a big heap of olive oil, and it doesn't burn. Know why? That spinach is giving off so much water. Get the pan hot first then worry about the oil. Unless you're deep frying, which isn't even recognized in French Culinary by standard.
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That's actually what I do, I never put oil in an unheated pan. But olive oil seems to smoke and blacken almost immediately when I'm super heating a pan to sear steaks or for stir frying. Though, I guess if I'm just oiling up a steak and not the pan itself I can see how that would work out the way you're saying. I'll have to play with it a little and maybe just get my timing down more with stir frying and other applications.

I also sauté spinach with olive oil and haven't had the issue with burning but I use medium-high heat whereas with steaks and stir frying I'm heating the pan to screaming hot. Thanks, I'll mess with it a bit as I typically prefer using olive oil over canola if I can.

As for resting a steak sealed in foil doesn't that ruin the sear? I would think the moisture/steam inside would eliminate some of that crusty goodness that's formed by the sear. No? I've never wrapped anything while resting, instead always putting a piece of foil loosely over the top or leaving it uncovered depending on what it is.
 
Gorack said:
That's actually what I do, I never put oil in an unheated pan. But olive oil seems to smoke and blacken almost immediately when I'm super heating a pan to sear steaks or for stir frying. Though, I guess if I'm just oiling up a steak and not the pan itself I can see how that would work out the way you're saying. I'll have to play with it a little and maybe just get my timing down more with stir frying and other applications.

I also sauté spinach with olive oil and haven't had the issue with burning but I use medium-high heat whereas with steaks and stir frying I'm heating the pan to screaming hot. Thanks, I'll mess with it a bit as I typically prefer using olive oil over canola if I can.

As for resting a steak sealed in foil doesn't that ruin the sear? I would think the moisture/steam inside would eliminate some of that crusty goodness that's formed by the sear. No? I've never wrapped anything while resting, instead always putting a piece of foil loosely over the top or leaving it uncovered depending on what it is.
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That sear is the caramelization of the sugars and basically the death of the muscle. The sear will remain. Marco Pierre White would wrap his meats in clingwrap while they rested and they would basically poach themselves after their first cooking.
 
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the key to Joy is oxtail and rice and fried plantain.
 
OMGstreetfight said:
Looks like a homemade vanilla wafer, but softer.
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The layers are a cake type recipe, but rolled out very thin before being cooked, so they end up somewhat biscuity/hard due to the thinness. Then when you start putting the filling (mostly condensed milk a little cream cheese, cream/butter/milk/eggs/honey) in-between the layers the layers absorb the filling and inflate a little making them soft again. You leave it in the fridge overnight or at least 8hours for the layers to full absorb the filling, so when you spread the cream you have to make sure you do it fairly thick as a lot gets absorbed.

Anyway yeah It's fuckin delicious haha deffo my fav recipe
 
If you want to impress a sloot, learn how to make wontons.

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@Gorack


Had some thighs sitting in my fridge and put some on to show you
hot pan, even used extra virgin which isn't a "Cooking" oil just to show that if you time things right they don't burn. Notice all of the crackling when i first drop the chicken? Shit ton of moisture, that pan got cold as hell and i had to add butter again to brown it.
 
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