Steak Science... don't thaw them if they're already frozen?
-
- Site Admin
- Posts: 4193
- Joined: Fri May 02, 2014 8:05 pm
- Reputation: 17
Steak Science... don't thaw them if they're already frozen?
Interesting...
-
- Expatriate
- Posts: 1640
- Joined: Fri Jun 27, 2014 2:40 pm
- Reputation: 1
Re: Steak Science... don't thaw them if they're already froz
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.
-
- Site Admin
- Posts: 4193
- Joined: Fri May 02, 2014 8:05 pm
- Reputation: 17
Re: Steak Science... don't thaw them if they're already froz
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.
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.
-
- Expatriate
- Posts: 1255
- Joined: Sat May 17, 2014 6:14 am
- Reputation: 3
- Location: Soon, Soon There
Re: Steak Science... don't thaw them if they're already froz
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.
Works, and is yummy.
-
- Expatriate
- Posts: 553
- Joined: Sat May 17, 2014 9:04 pm
- Reputation: 1
- Location: Phnom Penh
Re: Steak Science... don't thaw them if they're already froz
Sorry, just to hijack this for a minute, can you get liquid smoke sauce here? Or are you talking about a BBQ sauce?
Using Tapatalk
-
- Site Admin
- Posts: 4193
- Joined: Fri May 02, 2014 8:05 pm
- Reputation: 17
Re: Steak Science... don't thaw them if they're already froz
he means liquid smoke, and last i checked... no. people were having friends bring it over for them.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?
-
- Expatriate
- Posts: 553
- Joined: Sat May 17, 2014 9:04 pm
- Reputation: 1
- Location: Phnom Penh
Re: Steak Science... don't thaw them if they're already froz
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.
Using Tapatalk
-
- Expatriate
- Posts: 1255
- Joined: Sat May 17, 2014 6:14 am
- Reputation: 3
- Location: Soon, Soon There
Re: Steak Science... don't thaw them if they're already froz
correct. "liquid smoke", although I have bought bbq sauce with smoke flavour added too.OrangeDragon wrote:he means liquid smoke, and last i checked... no. people were having friends bring it over for them.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?
"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.
- StroppyChops
- The Missionary Man
- Posts: 10598
- Joined: Tue May 06, 2014 11:24 am
- Reputation: 1032
Re: Steak Science... don't thaw them if they're already froz
"Sandwich steak" in Oz. Same applies.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.
Bodge: This ain't Kansas, and the neighbours ate Toto!
-
- Site Admin
- Posts: 4193
- Joined: Fri May 02, 2014 8:05 pm
- Reputation: 17
Re: Steak Science... don't thaw them if they're already froz
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.StroppyChops wrote:"Sandwich steak" in Oz. Same applies.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.
-
- Similar Topics
- Replies
- Views
- Last post
-
- 7 Replies
- 2438 Views
-
Last post by Clemen
-
- 7 Replies
- 2116 Views
-
Last post by Pseudonomdeplume
-
- 0 Replies
- 1838 Views
-
Last post by Kung-fu Hillbilly
-
- 3 Replies
- 5296 Views
-
Last post by pissontheroof
Who is online
Users browsing this forum: Bing [Bot] and 257 guests