Food you started eating after the shutdown

SuspectCorner

SuspectCorner

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as much garlic and onions as i can stomach, kale spinach and other green leafies. no beef or pork - wild-caught fish and ground turkey. turmeric black pepper ginger cayenne and ground clove, plain yogurt and avacodo. no dairy. lots of water and green tea in place of coffee.brown rice.

oh, and beans... lots of beans
 
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CouchCoach

CouchCoach

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Rockport said:
The secret to cooking a steak is high heat initially to sear the steak so the juices don't come out. Cooking it in a pan on the grill? Come on man......
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That's the old method, the sear. They found out that because of the water in beef, you are actually steaming the inside and making it tougher. Unless you're cooking dry aged steaks. I always order wet aged. Dry aged beef has a funk to it I don't like. When JB sang "make it funky", he wasn't talking about my steak.

The reverse sear came about for larger steaks and those with ample fat. Start it on the cool side of the grill, indirectly, and use a meat thermometer until it reaches the temp shy of where you want it, power up the hot side and sear the hell out of it. Or use a cast iron skillet for the searing works just as well and you can add flavorings like butter, rosemary, garlic, blue cheese, etc

The other thing that changed was how the steak was salted. Salt it well if it's a thick cut and well ahead of time and let it sit in the fridge for 12-48 hours. The surface salt will draw the moisture out and allow it to go back into the meat only this will take it deeper into the steak for better flavor within the steak, not just on the surface.

Another thing changed about cooking steaks. The rule used to be flip it once and now it's flip it every minute whether on the grill or in the skillet. Forget the cross grill marks, shoot for total crust.

Now, you want something gooooood if you cast iron skillet a steak? Parboiled your taters and pearl onions, pat them dry and deglaze that skillet and toss them in there with some garlic cloves and salt and pepper over high heat on that grill. It's a tie which taste better. I am going to try that with asparagus next time.
 
CouchCoach

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I haven't changed what I eat as much as I think more about food and drink than usual. I think I need something to look forward to because of the monotony and eating or having cocktails is more of an event instead of just a part of the day.

I have noticed more of a hankering for desserts though and I've noticed my hanker weighs about 5 lbs more than BC, Before Covid.
 
Rockport

Rockport

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CouchCoach said:
That's the old method, the sear. They found out that because of the water in beef, you are actually steaming the inside and making it tougher. Unless you're cooking dry aged steaks. I always order wet aged. Dry aged beef has a funk to it I don't like. When JB sang "make it funky", he wasn't talking about my steak.

The reverse sear came about for larger steaks and those with ample fat. Start it on the cool side of the grill, indirectly, and use a meat thermometer until it reaches the temp shy of where you want it, power up the hot side and sear the hell out of it. Or use a cast iron skillet for the searing works just as well and you can add flavorings like butter, rosemary, garlic, blue cheese, etc

The other thing that changed was how the steak was salted. Salt it well if it's a thick cut and well ahead of time and let it sit in the fridge for 12-48 hours. The surface salt will draw the moisture out and allow it to go back into the meat only this will take it deeper into the steak for better flavor within the steak, not just on the surface.

Another thing changed about cooking steaks. The rule used to be flip it once and now it's flip it every minute whether on the grill or in the skillet. Forget the cross grill marks, shoot for total crust.

Now, you want something gooooood if you cast iron skillet a steak? Parboiled your taters and pearl onions, pat them dry and deglaze that skillet and toss them in there with some garlic cloves and salt and pepper over high heat on that grill. It's a tie which taste better. I am going to try that with asparagus next time.
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You're making me hungry.
 
morasp

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SuspectCorner said:
as much garlic and onions as i can stomach, kale spinach and other green leafies. no beef or pork - wild-caught fish and ground turkey. turmeric black pepper ginger cayenne and ground clove, plain yogurt and avacodo. no dairy. lots of water and green tea in place of coffee.brown rice.

oh, and beans... lots of beans
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good list.
 
morasp

morasp

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Green Lentils
Oatmeal
Millet
Coconut
coconut milk
Green Smoothies
Pinto Beans, Black Beans, Cannellini benas
Wild Alaskan Salmon
ground turkey
Broccoli
Brussel sprouts
avacaco
Everything from our garden Collards, tomatoes, Green Beans, cucumbers, Beet greens, onions, zucchini, Bok Choy
Greek Olive oil
So Delicious Butter Pecan Ice cream
 
yimyammer

yimyammer

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Chicken thighs, I never liked them until I discovered this Clay-Pot Miso Chicken Recipe

Only change I make is to not put them back in with the broth because it makes the chicken skin soggy and they're fantastic crispy

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yimyammer

yimyammer

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speaking of steaks, the recipe below has vaulted to #1 in my book, even better than expensive steakhouses like capital grill

**Be sure to buy real horseradish root and chop It in your food processor with salt and white vinegar to create your own horseradish sauce. Also dont try to sniff the freshly chopped horseradish, it will knock you on your ***.

you can sous vide and reverse sear as well

 
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