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  #21  
Old 11-12-2015, 06:07 PM
W. Hilditch W. Hilditch is offline
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Default Re: Real Cooks

The back strap is the only one I would not consider overcooked. If it was reverse seared it does not appear to have been taken to much over room temperature before being seared as it is still 120 or below in the center.

Oven searing is great. That is why it is used in the steak lovers post below. It is not used in the Delmonico post due to the thinness of the steak. It is the pre-cook that can cause overcooking issues for a smaller piece of meat.

Hilditch
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  #22  
Old 11-12-2015, 06:16 PM
Dan Farmer Dan Farmer is offline
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Default Re: Real Cooks

I prefer my red meat to be medium-rare. You seem to prefer it just a shade beyond blue. But the idea behind reverse searing isn't a matter of if the steak is over or undercooked to your preference... its about creating only a very thin "twilight zone", or gray area between the crust and the preferred doneness for the interior, while still getting an awesome crust.

I take the interior to around 100F before searing it, because I still prefer more sear than many cooks seem to.

(sigh... we've done it again... let's try to get this back on-topic, and not a thread about how to cook a steak. Sorry, DougD)
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  #23  
Old 11-12-2015, 06:49 PM
W. Hilditch W. Hilditch is offline
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Default Re: Real Cooks

You might be a cook if you know that if you cook it, it will be better than what a restaurant serves.

Hilditch
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  #24  
Old 11-12-2015, 08:28 PM
JMoss JMoss is offline
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Default Re: Real Cooks

Quote:
Originally Posted by W. Hilditch View Post
You might be a cook if you know that if you cook it, it will be better than what a restaurant serves.

Hilditch
Amen.

I fish. I will not eat seafood at a restruant
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  #25  
Old 11-12-2015, 08:51 PM
EdgarLopez EdgarLopez is offline
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Default Re: Real Cooks

Quote:
Originally Posted by William J View Post
When I was in second grade I was given a cookbook for kids (50+ years ago). One day when I got home from school I picked up the telephone and asked for number 52 and the operator connected me to the place my mom worked and she answered the phone. I asked her,"If I wanted to make a triple batch of chocolate chip cookies would I take the amount of all the ingredients times three and then mix it together?" She said "yes." "OK, thanks mom." Then I proceeded with the work of making a triple batch of chocolate chip cookies.

After a while mom started wondering why her eldest son wanted to know about a triple batch of cookies? Then I am certain terror struck! Undoubtedly, she was visualizing, flour strewn all over the kitchen, broken eggs on the floor, broken dishes and then the horror of trying to get a match through the tiny little hole in the floor of the oven after turning on the gas and trying to get the oven lit with a match!

She raced home!

Upon her arrival, she immediately headed for the kitchen and found me getting the third cookie sheet out of the oven and the fourth one going in. I can still see the relief on her face! She calmly told me she didn't mind that I was wanting to bake some cookies, but, Please do it when she was home ... just in case.
It is a good story for thanks given diner
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  #26  
Old 11-12-2015, 11:46 PM
Stan D Stan D is offline
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Default Re: Real Cooks

Okay, so when I started this thread, I thought I may actually be a real cook. But now I know the truth. I'm gettin' there, though.
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  #27  
Old 11-13-2015, 12:04 AM
Dan Farmer Dan Farmer is offline
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Default Re: Real Cooks

You may be a cook when you enjoy eating what you have cooked.


Even better when you find yourself licking the plate.
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  #28  
Old 11-13-2015, 12:27 AM
W. Hilditch W. Hilditch is offline
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Default Re: Real Cooks

Quote:
Originally Posted by Mark H View Post
A person cannot call him or herself a cook. Only through your efforts will someone else see your talent.
But beware. When people call me a chef; at least I know they don't know what the hell they are talking about.

Hilditch

PS: When this thread started I sad to myself: "Oh s***, here we go." Fun.

Last edited by W. Hilditch; 11-13-2015 at 12:36 AM. Reason: Addition
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  #29  
Old 11-13-2015, 08:22 AM
William J William J is offline
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Default Re: Real Cooks

Quote:
Originally Posted by Stan D View Post
I wasn't necessarily looking for humor. And as disappointment goes, I've had more than my fair share. I got hooked on homemade bread with a bread machine and store bought mixes, but soon tired of the shape of the loaf that one of those things makes. So I started doing the dough only mode, and finish in a glass bread pan. I finally wore out the machine, and had just gotten a stand mixer, so I decided to do it from scratch. After a dozen or so "disappointments", I finally found what the problem was. A simple 1/8 of a cup of water. The recipes I was using all either said 1 cup, or 1 1/2 cup of water. The final recipe that said 1 1/8 cup water was perfect, and have been using it ever since.
Stan-One thing I learned the hard way when I first used the dough hook on my Kitchen-aid mixer for bread.

Be very careful of the speed and duration. Too fast and/or too long can create enough heat in the dough to kill off the yeast prematurely and stop your rise from happening or stunt it.
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  #30  
Old 11-13-2015, 12:15 PM
Sharon Shuman Sharon Shuman is offline
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Default Re: Real Cooks

Thanks for the humor Stan--just now saw your first post. In my OSHO every time you try to fix food, there is a 50/50 chance for success or failure! My hubby is a good cook, I think, but where he excels is in presentation and the items he puts together in a meal. We never eat in restaurants--too expensive, and food at home is fun--although I hate doing dishes I agree with Hilditch in his comment that making breads or any items with flour, you really need to have a feel for the texture and moisture of the food. Now to haul out the DO and make some chili. (Which my husband says is really some sort of Tex-Mex flavored soup.)
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