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Home Made Food Flex Off


Mercer
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5 hours ago, NightmareOnElmStreet said:

Yo @where and any other cooking people any idea why my stainless pan gets like that mid sauté every single time? Like the sticky brown burn like residue? It actually stains the pan. Am I just a retarded and it’s normal or am I doing something wrong or just junk pan??

 

Aint that from the onions?  They sweat and caramelize the more you cook them and the brown bits are from the sugars?

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@NightmareOnElmStreet it looks like a combination of what OMB and Morton said, the ph of the pan could be on the high end and soaking it in a little vinegar for like 5 minutes after cleaning and then rinsing it off is good pan care but it could also be the Maillard reaction, when sugars attach to amino acids at +140 from those onions and a tbsp of water to deglaze the pan will help get those rich flavors off the pan and into whatever you’re cooking.

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4 hours ago, where said:

@NightmareOnElmStreet it looks like a combination of what OMB and Morton said, the ph of the pan could be on the high end and soaking it in a little vinegar for like 5 minutes after cleaning and then rinsing it off is good pan care but it could also be the Maillard reaction, when sugars attach to amino acids at +140 from those onions and a tbsp of water to deglaze the pan will help get those rich flavors off the pan and into whatever you’re cooking.

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2 minutes ago, Elena Delle Donne said:

sautéed chicken breast, roasted eggplant, tahini. could be prettier 

FF97ECA2-B762-4FD5-A634-F9C991138E72.jpeg

Good healthy food flex, if you would have put tahini over those messy spots it would be higher production value, pro tip don’t replate just cover with little amounts of sauce.b Also cook some bulgar wheat with something like that unless you have dietary restrictions because it increases the uptake of the polysaccharides and aminos in that meal.

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31 minutes ago, NightmareOnElmStreet said:

BRUHHHHHHHHHHHHHH!!!!!!! That’s the kind of shit I’d order if I was really trying to ball for the night. Never knew what the dry age steak was about till a couple years ago. They are dead ass top of the food charts. 

There is nothing like the real thing but yo try this hack, get a ribeye and brush it with Vietnamese fish sauce, wait 1 minute and pat dry and wrap tight with high quality fragrance free paper towels, store in fridge in sealed plastic bag for 24 hours. It’s really a game changers, the enzymes do a majority of the dry aged process in a day, Vietnamese people absolutely upped the seafood game, now this. This method for replicating dry aged is actually french tho, go figure. I’m over here ONLY eating buffalo wings for the next 3 years out of of my gifted air fryer.

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1 hour ago, NightmareOnElmStreet said:

BRUHHHHHHHHHHHHHH!!!!!!! That’s the kind of shit I’d order if I was really trying to ball for the night. Never knew what the dry age steak was about till a couple years ago. They are dead ass top of the food charts. 

This is my third time eating dry aged beef. 
1. Emily (the restaurant)- had a pat lafrieda 45 day dry-aged burger. Interestingly, the sauce on the burger had a hint of Vietnamese fish sauce. Best burger I’ve ever had. 
 

2. Some steakhouse in an Indian casino in AZ. Ribeye, It was bomb too!

 

3. My crib Xmas day with wifey. Shocked to find dry aged ribeye at my local butcher at $25 a lb. (very reasonable) threw it in the oven on 250 until internal was 115. Pan seared with Avocado oil and butter on cast iron for 1 min on each side. Perfection medium rare. Oh I’m still dreaming of that dry aged funk taste. 

 

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15 hours ago, where said:

There is nothing like the real thing but yo try this hack, get a ribeye and brush it with Vietnamese fish sauce, wait 1 minute and pat dry and wrap tight with high quality fragrance free paper towels, store in fridge in sealed plastic bag for 24 hours. It’s really a game changers, the enzymes do a majority of the dry aged process in a day, Vietnamese people absolutely upped the seafood game, now this. This method for replicating dry aged is actually french tho, go figure. I’m over here ONLY eating buffalo wings for the next 3 years out of of my gifted air fryer.

BREHHHHHH!!!!

 

CFB749FB-5EC3-4F23-9015-56585C6F2461.jpeg

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14 hours ago, CLICKCLACKONER said:

This is my third time eating dry aged beef. 
1. Emily (the restaurant)- had a pat lafrieda 45 day dry-aged burger. Interestingly, the sauce on the burger had a hint of Vietnamese fish sauce. Best burger I’ve ever had. 
 

2. Some steakhouse in an Indian casino in AZ. Ribeye, It was bomb too!

 

3. My crib Xmas day with wifey. Shocked to find dry aged ribeye at my local butcher at $25 a lb. (very reasonable) threw it in the oven on 250 until internal was 115. Pan seared with Avocado oil and butter on cast iron for 1 min on each side. Perfection medium rare. Oh I’m still dreaming of that dry aged funk taste. 

 

Correct me if I’m wrong but isn’t the whole point of the dry age to achieve maximum fatty tastes? What do you mean by “funk?” Not like some Japanese fermented peanut shit, right? 
 

and @where that steak in the bag with the oil hack sounds fucking incredible. I can’t wait to fuck with this giant ninja foody. Gotta get some good solid recipes! 

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