Steak Science... don't thaw them if they're already frozen?

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Steak Science... don't thaw them if they're already frozen?

Post by OrangeDragon » Fri Aug 08, 2014 2:33 am

Interesting...

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Re: Steak Science... don't thaw them if they're already froz

Post by wackyjacky » Fri Aug 08, 2014 8:49 am

I've done it before to good effect. You need the oven time or the middle will be blue on a thicker steak. I've never thought to use that much oil though.
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Re: Steak Science... don't thaw them if they're already froz

Post by OrangeDragon » Fri Aug 08, 2014 8:51 am

Yeah, their logic for the added oil makes sense. Keeps more heat when you drop in an ice cold steak.

I've done it with what is called a skillet steak in the US. Real thin (like 1/4" or thinner) and often sirloin or some other lean meat. It's about the only way to cook one good on the outside while leaving any pink at all on the inside.
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Re: Steak Science... don't thaw them if they're already froz

Post by Milord » Fri Aug 08, 2014 10:21 am

I've cooked frozen sirloin burgers on the gas bbq many times, with a squirt of teriyaki and smoke sauce (juice) on top, for 5 mins, then flip over, and slather crushed garlic on top and cook for another 5 mins.

Works, and is yummy.
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Re: Steak Science... don't thaw them if they're already froz

Post by Mrs Stroppy » Fri Aug 08, 2014 10:44 am

Sorry, just to hijack this for a minute, can you get liquid smoke sauce here? Or are you talking about a BBQ sauce?
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Re: Steak Science... don't thaw them if they're already froz

Post by OrangeDragon » Fri Aug 08, 2014 11:25 am

Mrs Stroppy wrote:Sorry, just to hijack this for a minute, can you get liquid smoke sauce here? Or are you talking about a BBQ sauce?
he means liquid smoke, and last i checked... no. people were having friends bring it over for them.
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Re: Steak Science... don't thaw them if they're already froz

Post by Mrs Stroppy » Fri Aug 08, 2014 11:31 am

Thanks. I had a bottle in aus that lasted forever and we just loved it. Will have to wait for our next trip and bring some back. :-(
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Re: Steak Science... don't thaw them if they're already froz

Post by Milord » Fri Aug 08, 2014 11:46 am

OrangeDragon wrote:
Mrs Stroppy wrote:Sorry, just to hijack this for a minute, can you get liquid smoke sauce here? Or are you talking about a BBQ sauce?
he means liquid smoke, and last i checked... no. people were having friends bring it over for them.
correct. "liquid smoke", although I have bought bbq sauce with smoke flavour added too.

"liquid smoke" is added by the drop, teriyaki by the squirt. garlic by the slather. all technical measures that work best if teriyaki is added first to spread out and dilute the drop of Liq smoke when added to a frozen patty.



Hickory Liquid Smoke

If you are looking for real Texas-style smoked meat flavor without firing up a smoker, you’ve come to the right bottle. Stubb’s Hickory Liquid Smoke will give your Bar-B-Q the sweet, smoked flavor of real hickory.

Ingredients
Water, Soy Sauce (Water, Salt, Hydrolyzed Soy Protein, Corn Syrup, Caramel Coloring), Hickory Smoke Flavor, Vinegar, High Fructose Corn Syrup, Caramel Coloring, Garlic and Onion Powder, Spice.

Maybe someone could make it locally.
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Re: Steak Science... don't thaw them if they're already froz

Post by StroppyChops » Fri Aug 08, 2014 1:52 pm

OrangeDragon wrote:Yeah, their logic for the added oil makes sense. Keeps more heat when you drop in an ice cold steak.

I've done it with what is called a skillet steak in the US. Real thin (like 1/4" or thinner) and often sirloin or some other lean meat. It's about the only way to cook one good on the outside while leaving any pink at all on the inside.
"Sandwich steak" in Oz. Same applies.
Bodge: This ain't Kansas, and the neighbours ate Toto!
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Re: Steak Science... don't thaw them if they're already froz

Post by OrangeDragon » Fri Aug 08, 2014 2:23 pm

StroppyChops wrote:
OrangeDragon wrote:Yeah, their logic for the added oil makes sense. Keeps more heat when you drop in an ice cold steak.

I've done it with what is called a skillet steak in the US. Real thin (like 1/4" or thinner) and often sirloin or some other lean meat. It's about the only way to cook one good on the outside while leaving any pink at all on the inside.
"Sandwich steak" in Oz. Same applies.
That shit is great... as a single man I practically lived on them. Cheap (as steak goes), filling with a roll and some fries or potato chips, and fast and easy.
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