Episode 2: Succulent Fillet Steak, Super Spicy Wedges and Ice Cold Beer [DISCUSSION]

[rob_cumiskey]

Hey guys, love to hear your thoughts on episode 2, just gone live today :-)
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We're back for another episode of Food Mob, the best interactive cooking show that the web has ever seen...We're feeling confident today, ok? ;-) Thanks so much to everyone for interacting with us this week. We were blown away by the pics, tweets, emails, comments and questions that have been coming our way and all we can say is 'Keep it coming!'. This week's recipe will have your friends talking about you for weeks when you serve it to them. Succulent fillet steak cooked to perfection, quality home made spicy wedges and ice cold beer. What more could you want for a night in?

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[ojimaru]

O. M. G.

That steak looks mint... can the mods please tag this show as NSFW?

And I agree with Niall wholeheartedly: dumping all those fancy dandy sauces really takes away the real taste of the food. Then again, the judicious use of salt really scares me since I normally cook without it.

On the topic of steaks, I was hoping to get Niall's opinion on George Foreman grills. They're practically staple in a typical guy's kitchen, but can they really match a regular skillet over a stove?

[hollowtip]

I'm sorta paranoid regarding eating slightly cooked meat due to a risk of parasites, so how would I cook a steak to be medium-well? On the show you cooked the steak 4 minutes on one side 2+2(cross marks), and 2 minutes on the other side totaling 6 minutes. So then I guess it'd be like 12 minutes for medium-well?

[chefniall]

Ojimaru I wouldn't have any issues at all with using a George Foreman grill! You have to use what works for you and so many people say that those are easy to cook with so why not! Using a good heavy skillet or chargrill pan will give you much better results.

As for eating meat rare and getting parasites you really don't have to worry! Have been doing that all my life and I am not barking mad yet!

[tokenuser]

Summer has hit and I fired up the BBQ last night. I eat a lot less red meat than I used to, but sometimes a you need a well cooked (not well done) steak.

Americans have a salt phobia caused by government nutritionists saying that there is too much salt in our diet leading to high blood pressure. As someone who does have HBP, I have cut salt back, but now am just far more aware of where/how I add it myself. For example, last night I splashed each steak with liquid salt (Worchestshire <sp?> sauce) and then some kosher salt for the crust. Perfect.

Originally Posted by chefniall

As for eating meat rare and getting parasites you really don't have to worry! Have been doing that all my life and I am not barking mad yet!

By meat, I hope you are talking "beef". Pork, chicken, and turkey - basically "white" meats - do need to be thoroughly cooked. "Red" meats can be served rare or raw (tartar, carpachio)

Oh yeah - in the US, Rocket is called Arugula.

I like my beef medium well also, but not burned. To me the medium well has more flavor.

People have used salt in the ice to make ice cream for decades. Ice cream salt is expensive. I just use table salt. Though I have never done it with drinks. Have to stop by the store and get some soda to bring it home to try that nifty cooling trick.

What someone else said:
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Adding salt to the icy water, however, actually cools the water below 32 degrees fahrenheit, and there are two reasons why this phenomenon occurs.

1. Common table salt is also known as sodium chloride, a compound containing both sodium and chlorine. When salt dissolves in water, The water dispenses energy (in the form of heat) to break the bonds that hold the salt crystals together and to separate the sodium chloride molecules into sodium and chlorine ions (or charged atoms). As the water loses heat, it gets cooler.

2. In order for ice to melt, it must get heat from an outside source where the temperature is higher than 32 degrees Fahrenheit. In icy water, the ice can get this heat from the surrounding water. Once the temperature has reached 32 degrees Fahrenheit for the water and the surface of the ice, however, equllibrium is reached, and the ice ceases to melt.

[imarottencrotch]

Simply fantastic! You are so right to not use bagged potatoes! We like to add rosemary to each side. Mouthwatering!!!

Did he say "F@ck" after he put the steaks down?!?! ha ha ha ha

I love his shirt!!!!!

Also, great to see the Calphalon sponsor!!

Great show!

[nitroflow]

Great episode!

Not fond of rare meat though.

BTW here is the full explanation of why introducing salt speeds the cooling process.
http://www.worsleyschool.net/science...g/ofwater.html

[markhawk]

Originally Posted by imarottencrotch

Simply fantastic! You are so right to not use bagged potatoes! We like to add rosemary to each side. Mouthwatering!!!
Did he say "F@ck" after he put the steaks down?!?! ha ha ha ha

He said it like 2 or 3 times. I don't think censorship is the same across the pond. So slipping it in is just normal BUT still slightly unexpected.

Also that looks really really rare for me. How ever If you dont mind Im adding a link to another chef Alton Brown, who discusses why "rare" steak isn't bad for you. He also has an expert dietitian with him. It's at 9:50. http://www.youtube.com/watch?v=PiQ0VOJmCbg

[tokenuser]

I grill meat a lot (hey, I am an Aussie - we BBQ).
I like med rare steak - but timing can be a bitch.
The 3 min per side is fine for a 1" thick fillet ... but what about a 1/2" ribeye? or a NY Strip (not as tender as a fillet)?

(Those were rhetorical questions).

A chef friend of mine told me the secret ... touch.

Flip your hand over. Palm up.
Poke at the fleshy muscle part of the palm where the thumb attaches.
Relax.
Feel that? That is how a slightly under medium rare steak should feel - pretty much regardless of cut.
OK, point the thumb perpendicular to the palm of the hand. The muscle should have tensed up. That is how a medium steak will feel.
Touch the thumb to the base of the pinky. That is the point that you tell someone their steak is overcooked (well done).

Try it out. You'll never need to cut into a steak again to see if its done to your liking while cooking.