Why I Season My Cutting Board, NOT My Steak
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Date: 2019-08-15
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Comments and reviews: 10
Adam Ragusea
Q: Is that steak raw inside? A: Nah. It is on the rare side, which is how I like it. One thing I've learned since I started making videos (I'm a radio guy) is that cameras lie, especially about color. You can't trust the colors you see in a video. I can make some tiny tweaks to a filter or a light, and a steak will go from pink to red to gray without actually changing. Keep watching my videos, though, and I'll be able to afford a nicer camera with better color reproduction. I'm shooting on a real cheap DSLR with a kit lens. Q: Is that steak burned on the outside? A: Nah, see the above answer. Cameras tend to make dark brown look black. That's one of the reasons why food stylists do crazy stuff like painting food with shoe polish or whatever to make it look brown. Q: Will this method work with other meats? A: Yeah, anything you would consider slicing thin before eating. Q: Why not season the outside of the meat before cooking? Won't that make it taste better? A: Seasoning the outside right before cooking will definitely result in a salty crust, which can be nice. But with this recipe, I'm going to toss the steak in its own juices, which would redistribute the salt from the crust to the entire surface area of the meat anyway, so there simply isn't any point. And seasoning right before cooking absolutely will not flavor the interior of the meat. Kenji's experiments showed that it takes at least 40 minutes for salt to draw moisture out of raw meat, dissolve into the moisture, and then be reabsorbed. You should try his method sometime, which basically involves seasoning the meat the day before. Q: Are you sure the pieces are really absorbing the surrounding liquid? A: I think so The commercial meat industry refers to this phenomenon as pick-up. At the same time, though, I'm sure what's also happening is the sauce is congealing as it cools and is simply sticking to the surface of each piece. That's a desirable result, too, right? So I figure, who cares how much of either factor is at play? Q: Didn't you already make a video about this? A: The first food video I ever made, about a year ago, was a more complicated version of this recipe. I wanted to do it again, now that I'm a little better at making videos. Gonna redo my old roast chicken one, too. June 6. Q: Will you ever cook any damn vegetables? A: Yes I've been waiting for stuff in my garden to ripen before I do a bunch of vegetable recipes.
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Q: Is that steak raw inside? A: Nah. It is on the rare side, which is how I like it. One thing I've learned since I started making videos (I'm a radio guy) is that cameras lie, especially about color. You can't trust the colors you see in a video. I can make some tiny tweaks to a filter or a light, and a steak will go from pink to red to gray without actually changing. Keep watching my videos, though, and I'll be able to afford a nicer camera with better color reproduction. I'm shooting on a real cheap DSLR with a kit lens. Q: Is that steak burned on the outside? A: Nah, see the above answer. Cameras tend to make dark brown look black. That's one of the reasons why food stylists do crazy stuff like painting food with shoe polish or whatever to make it look brown. Q: Will this method work with other meats? A: Yeah, anything you would consider slicing thin before eating. Q: Why not season the outside of the meat before cooking? Won't that make it taste better? A: Seasoning the outside right before cooking will definitely result in a salty crust, which can be nice. But with this recipe, I'm going to toss the steak in its own juices, which would redistribute the salt from the crust to the entire surface area of the meat anyway, so there simply isn't any point. And seasoning right before cooking absolutely will not flavor the interior of the meat. Kenji's experiments showed that it takes at least 40 minutes for salt to draw moisture out of raw meat, dissolve into the moisture, and then be reabsorbed. You should try his method sometime, which basically involves seasoning the meat the day before. Q: Are you sure the pieces are really absorbing the surrounding liquid? A: I think so The commercial meat industry refers to this phenomenon as pick-up. At the same time, though, I'm sure what's also happening is the sauce is congealing as it cools and is simply sticking to the surface of each piece. That's a desirable result, too, right? So I figure, who cares how much of either factor is at play? Q: Didn't you already make a video about this? A: The first food video I ever made, about a year ago, was a more complicated version of this recipe. I wanted to do it again, now that I'm a little better at making videos. Gonna redo my old roast chicken one, too. June 6. Q: Will you ever cook any damn vegetables? A: Yes I've been waiting for stuff in my garden to ripen before I do a bunch of vegetable recipes.
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Jonah
I like to season the male cows sperm cells so when they collide with the mothers egg (which is seasoned as well) it forms a pre-birth seasoned cow and the fluids the cow swims in are seasoned as well for maximum flavor then we let the baby cow live to the age of 5 years after feeding it nothing but seasoning to live off then killing it in its sleep so the salt of the mothers tear drops will add a little tang.
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I like to season the male cows sperm cells so when they collide with the mothers egg (which is seasoned as well) it forms a pre-birth seasoned cow and the fluids the cow swims in are seasoned as well for maximum flavor then we let the baby cow live to the age of 5 years after feeding it nothing but seasoning to live off then killing it in its sleep so the salt of the mothers tear drops will add a little tang.
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Lillian
If your steak hadn't been a perfect medium-rare, I wouldn't give it a go. but you make sense and the final product looks bomb AF. It's worth risking a couple of chicken thighs. If it works well, I'll try a tomahawk ribeye. Thanks, dude; cool video
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If your steak hadn't been a perfect medium-rare, I wouldn't give it a go. but you make sense and the final product looks bomb AF. It's worth risking a couple of chicken thighs. If it works well, I'll try a tomahawk ribeye. Thanks, dude; cool video
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Paternal
I actually prefer drinking boiling hot water then swallowing the whole ramen block its better to not break it up so you can catch all its FLAVOR then i snort the packet of seasoning
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I actually prefer drinking boiling hot water then swallowing the whole ramen block its better to not break it up so you can catch all its FLAVOR then i snort the packet of seasoning
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Haskan
That's gonna sound incredibly dumb, but how about feeding cow with herbs and spices you would use to season your board week before killing cow? I'm totally serious about this
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That's gonna sound incredibly dumb, but how about feeding cow with herbs and spices you would use to season your board week before killing cow? I'm totally serious about this
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heroischer champion
Flavors of rosemary, garlic & especially butter go better with steak when theyre heated/roasted in the pan before. You dont get that with your method.
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Flavors of rosemary, garlic & especially butter go better with steak when theyre heated/roasted in the pan before. You dont get that with your method.
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Mikado
I cut my nut sacks set them on fire and sing I bless the rains down in Africa to cleanse it and add seasoning to get that Delicious succulent flavour.
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I cut my nut sacks set them on fire and sing I bless the rains down in Africa to cleanse it and add seasoning to get that Delicious succulent flavour.
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M M
Y'know us people in Texas just tend to season are hands then we kill a live cow with a bare hands really adds to the overall flavor of the steak
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Y'know us people in Texas just tend to season are hands then we kill a live cow with a bare hands really adds to the overall flavor of the steak
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Unlicensed Pharmacist
i put all the seasoning in my water and everytime i eat a piece of meat i take a sip of the season water it taste like heaven.
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i put all the seasoning in my water and everytime i eat a piece of meat i take a sip of the season water it taste like heaven.
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Hex
Personally I prefer using a time machine and travel to the septuagenarian era and season the ancestors of my cow. Provides much deeper flavor.
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Personally I prefer using a time machine and travel to the septuagenarian era and season the ancestors of my cow. Provides much deeper flavor.
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