[quote]Efuchs7 wrote:
Prof. Forgive me. what’s the best way to thaw the steaks?[/quote]
Probably put it in a pot or tub of water…water will always defrost faster than air.
thaw and recook?
[quote]Efuchs7 wrote:
Prof. Forgive me. what’s the best way to thaw the steaks?[/quote]
After being frozen, they thaw out in room temp water in about 10min or less. It takes a couple of hours for it to thaw outside of water.
I then microwave it for about 3min and that’s it. The bag pops like popcorn as it fills with hot air.
[quote]Testy1 wrote:
[quote]on edge wrote:
[quote]Professor X wrote:
[quote]on edge wrote:
[quote]Professor X wrote:
I just ate one sealed last November. It tasted fucking great. Anyone who thinks a ziplock bag can pull that off will be very surprised.[/quote]
What do you think will happen differently in a Ziplock in 8 months time? Unless you’ve got some kind of nitro flush going with your sealer, I don’t see what’s going to be different.[/quote]
That’s because you probably haven’t owned one. When sealed right, even after a year, there is NO freezer burn…and it takes it all of 5-10min to thaw out in room temp water because there is no extraneous water in between the cells of the meat like what happens when there is no air tight seal.
Ziplock bags are not doing that. [/quote]
Ziplocks are air tight and meat frozen in them will defrost in water just as fast as in your packages. I doubt you’ve tried sucking the air out of a Ziplock with a straw so you’ve got no firsthand advantage over me not having had a sealer.
I will concede the sealer is probably more consistent since sometimes I’ll get a pocket of air that doesn’t get removed with the straw and sometimes I’m not too smooth with removing the straw and getting the bag zipped. If I wanted to be fussy I’m sure I could get it perfect every time. I really don’t need to be that fussy because I never keep meat frozen that long.[/quote]
Unless your sucking ability far outreaches most peoples you can’t come close to vacuum sealing.
[/quote]
Agreed…plus, there is no way in hell you will suck out all of the air when the food is wet. Steaks aren’t dry meat unless you cooked them wrong or got them cold enough to congeal any juices. That means sucking the air out will leave you with a open seal and a mouth full of cooked blood and oil.
[quote]countingbeans wrote:
[quote]Testy1 wrote:
A helpful tip, if you drop your cell phone in water, pop out the battery and use a vacuum sealer to remove the water. I have used commercial vacuum pumps at work for this several times. Let’s see you do that with a straw. [/quote]
Get the fuck out!
Does that really work?
Does it stop the “evil sticker” from changing color, so the tech’s know you dropped it in water? (Which in turn prevents them from swapping out the phone without you paying your insurance.)[/quote]
No, the sticker will still turn unless you get it out of the water very quickly. Also, remove the battery ASAP. DO NOT open the phone to see if it works while still wet…
[quote]Testy1 wrote:
[quote]countingbeans wrote:
[quote]Testy1 wrote:
A helpful tip, if you drop your cell phone in water, pop out the battery and use a vacuum sealer to remove the water. I have used commercial vacuum pumps at work for this several times. Let’s see you do that with a straw. [/quote]
Get the fuck out!
Does that really work?
Does it stop the “evil sticker” from changing color, so the tech’s know you dropped it in water? (Which in turn prevents them from swapping out the phone without you paying your insurance.)[/quote]
No, the sticker will still turn unless you get it out of the water very quickly. Also, remove the battery ASAP. DO NOT open the phone to see if it works while still wet…[/quote]
Curses!
Oh well, still a pretty good trick tho, thanks.
[quote]Professor X wrote:
[quote]Testy1 wrote:
[quote]on edge wrote:
[quote]Professor X wrote:
[quote]on edge wrote:
[quote]Professor X wrote:
I just ate one sealed last November. It tasted fucking great. Anyone who thinks a ziplock bag can pull that off will be very surprised.[/quote]
What do you think will happen differently in a Ziplock in 8 months time? Unless you’ve got some kind of nitro flush going with your sealer, I don’t see what’s going to be different.[/quote]
That’s because you probably haven’t owned one. When sealed right, even after a year, there is NO freezer burn…and it takes it all of 5-10min to thaw out in room temp water because there is no extraneous water in between the cells of the meat like what happens when there is no air tight seal.
Ziplock bags are not doing that. [/quote]
Ziplocks are air tight and meat frozen in them will defrost in water just as fast as in your packages. I doubt you’ve tried sucking the air out of a Ziplock with a straw so you’ve got no firsthand advantage over me not having had a sealer.
I will concede the sealer is probably more consistent since sometimes I’ll get a pocket of air that doesn’t get removed with the straw and sometimes I’m not too smooth with removing the straw and getting the bag zipped. If I wanted to be fussy I’m sure I could get it perfect every time. I really don’t need to be that fussy because I never keep meat frozen that long.[/quote]
Unless your sucking ability far outreaches most peoples you can’t come close to vacuum sealing.
[/quote]
Agreed…plus, there is no way in hell you will suck out all of the air when the food is wet. Steaks aren’t dry meat unless you cooked them wrong or got them cold enough to congeal any juices. That means sucking the air out will leave you with a open seal and a mouth full of cooked blood and oil.[/quote]
Hahaha Nobodies steaks are that wet.
[quote]on edge wrote:
[quote]Professor X wrote:
[quote]Testy1 wrote:
[quote]on edge wrote:
[quote]Professor X wrote:
[quote]on edge wrote:
[quote]Professor X wrote:
I just ate one sealed last November. It tasted fucking great. Anyone who thinks a ziplock bag can pull that off will be very surprised.[/quote]
What do you think will happen differently in a Ziplock in 8 months time? Unless you’ve got some kind of nitro flush going with your sealer, I don’t see what’s going to be different.[/quote]
That’s because you probably haven’t owned one. When sealed right, even after a year, there is NO freezer burn…and it takes it all of 5-10min to thaw out in room temp water because there is no extraneous water in between the cells of the meat like what happens when there is no air tight seal.
Ziplock bags are not doing that. [/quote]
Ziplocks are air tight and meat frozen in them will defrost in water just as fast as in your packages. I doubt you’ve tried sucking the air out of a Ziplock with a straw so you’ve got no firsthand advantage over me not having had a sealer.
I will concede the sealer is probably more consistent since sometimes I’ll get a pocket of air that doesn’t get removed with the straw and sometimes I’m not too smooth with removing the straw and getting the bag zipped. If I wanted to be fussy I’m sure I could get it perfect every time. I really don’t need to be that fussy because I never keep meat frozen that long.[/quote]
Unless your sucking ability far outreaches most peoples you can’t come close to vacuum sealing.
[/quote]
Agreed…plus, there is no way in hell you will suck out all of the air when the food is wet. Steaks aren’t dry meat unless you cooked them wrong or got them cold enough to congeal any juices. That means sucking the air out will leave you with a open seal and a mouth full of cooked blood and oil.[/quote]
Hahaha Nobodies steaks are that wet.[/quote]
Spoken like someone who has never used a vacuum sealer. They suck out ALL of the extra air so any juices around the meat will come with it unless congealed. That is why it beats sucking it out manually and trying to seal it. You can not get the same effect with a straw and your mouth.
I also don’t plan to argue more about it with someone who doesn’t even cook food like this or have any to store long term…so keep sucking.
[quote]Professor X wrote:
[quote]on edge wrote:
[quote]Professor X wrote:
[quote]Testy1 wrote:
[quote]on edge wrote:
[quote]Professor X wrote:
[quote]on edge wrote:
[quote]Professor X wrote:
I just ate one sealed last November. It tasted fucking great. Anyone who thinks a ziplock bag can pull that off will be very surprised.[/quote]
What do you think will happen differently in a Ziplock in 8 months time? Unless you’ve got some kind of nitro flush going with your sealer, I don’t see what’s going to be different.[/quote]
That’s because you probably haven’t owned one. When sealed right, even after a year, there is NO freezer burn…and it takes it all of 5-10min to thaw out in room temp water because there is no extraneous water in between the cells of the meat like what happens when there is no air tight seal.
Ziplock bags are not doing that. [/quote]
Ziplocks are air tight and meat frozen in them will defrost in water just as fast as in your packages. I doubt you’ve tried sucking the air out of a Ziplock with a straw so you’ve got no firsthand advantage over me not having had a sealer.
I will concede the sealer is probably more consistent since sometimes I’ll get a pocket of air that doesn’t get removed with the straw and sometimes I’m not too smooth with removing the straw and getting the bag zipped. If I wanted to be fussy I’m sure I could get it perfect every time. I really don’t need to be that fussy because I never keep meat frozen that long.[/quote]
Unless your sucking ability far outreaches most peoples you can’t come close to vacuum sealing.
[/quote]
Agreed…plus, there is no way in hell you will suck out all of the air when the food is wet. Steaks aren’t dry meat unless you cooked them wrong or got them cold enough to congeal any juices. That means sucking the air out will leave you with a open seal and a mouth full of cooked blood and oil.[/quote]
Hahaha Nobodies steaks are that wet.[/quote]
Spoken like someone who has never used a vacuum sealer. They suck out ALL of the extra air so any juices around the meat will come with it unless congealed. That is why it beats sucking it out manually and trying to seal it. You can not get the same effect with a straw and your mouth.
I also don’t plan to argue more about it with someone who doesn’t even cook food like this or have any to store long term…so keep sucking.[/quote]
You’re starting to act like a baby.
I do cook food like that. You are correct I don’t store for that long. What you’re describing sounds like sucking the juice out of the meat. I don’t think that’s a good thing.
Just wanted to throw an amazing rub I just tried out there. Not something you would want to use in mass quantities as the spices would probably get expensive, but great for an occasion or two.
I got it from “Real Grilling” by Jamie Purviance, it’s a Caribbean steak rub:
1 tbsp brown sugar
1 tbsp granulated garlic
1 tbsp dried thyme
2 1/4 tspn salt
3/4 tspn fresh ground black pepper
3/4 tspn ground allspice (I didn’t have allspice so I used cinnamon, ground nutmeg, and clove. 1/4 tspn each).
Pat the steak dry, rub on, brush grill with some oil, sear for a minute to each side, and then turn down the heat way low and grill for about 3-4 minutes per side.
It came out a nice juicy medium rare. And was amazing.
How the hell do you not get sick of eating steak? i have been motivated after seeing this thread and i went and bought some steaks. I had one earlier and now im already about to force down another how the hell do you not gag?? im trying to bulk up grrr
[quote]eyegainweightbig wrote:
How the hell do you not get sick of eating steak? i have been motivated after seeing this thread and i went and bought some steaks. I had one earlier and now im already about to force down another how the hell do you not gag?? im trying to bulk up grrr[/quote]
You know what? I don’t get sick of eating steak. There are enough different cuts to change it up.
What’s tough is just getting it down sometimes, though. My last meal sometimes will take 1-2 hours or so, just picking until it’s done.
I know it’s a curse for weightlifters (particularly dieting bb’ers), but I really just don’t like chicken breasts. I’ve got to do a lot of shit to one to make it palatable to me.
Growing up in the meat store, I had red meat in some form almost everyday of my life (except for the 2 years in college I did the retarded vegan thing). It haven’t gotten sick of it since.
just treated myself to some NY strip. made me get home sick.
thanks X it was 100 degrees out as i was behind the grill.
Bump because having steak for lunch was the best thing that ever happened to me.
[quote]A Ninny Mouse wrote:
Bump because having steak for lunch was the best thing that ever happened to me.[/quote]
I’m grilling today as soon as the meat thaws.
I get to try new seasoning.
This thread was worth the read. I give it 2 thumbs up.
[quote]on edge wrote:
[quote]Professor X wrote:
[quote]on edge wrote:
[quote]Professor X wrote:
[quote]Testy1 wrote:
[quote]on edge wrote:
[quote]Professor X wrote:
[quote]on edge wrote:
[quote]Professor X wrote:
I just ate one sealed last November. It tasted fucking great. Anyone who thinks a ziplock bag can pull that off will be very surprised.[/quote]
What do you think will happen differently in a Ziplock in 8 months time? Unless you’ve got some kind of nitro flush going with your sealer, I don’t see what’s going to be different.[/quote]
That’s because you probably haven’t owned one. When sealed right, even after a year, there is NO freezer burn…and it takes it all of 5-10min to thaw out in room temp water because there is no extraneous water in between the cells of the meat like what happens when there is no air tight seal.
Ziplock bags are not doing that. [/quote]
Ziplocks are air tight and meat frozen in them will defrost in water just as fast as in your packages. I doubt you’ve tried sucking the air out of a Ziplock with a straw so you’ve got no firsthand advantage over me not having had a sealer.
I will concede the sealer is probably more consistent since sometimes I’ll get a pocket of air that doesn’t get removed with the straw and sometimes I’m not too smooth with removing the straw and getting the bag zipped. If I wanted to be fussy I’m sure I could get it perfect every time. I really don’t need to be that fussy because I never keep meat frozen that long.[/quote]
Unless your sucking ability far outreaches most peoples you can’t come close to vacuum sealing.
[/quote]
Agreed…plus, there is no way in hell you will suck out all of the air when the food is wet. Steaks aren’t dry meat unless you cooked them wrong or got them cold enough to congeal any juices. That means sucking the air out will leave you with a open seal and a mouth full of cooked blood and oil.[/quote]
Hahaha Nobodies steaks are that wet.[/quote]
Spoken like someone who has never used a vacuum sealer. They suck out ALL of the extra air so any juices around the meat will come with it unless congealed. That is why it beats sucking it out manually and trying to seal it. You can not get the same effect with a straw and your mouth.
I also don’t plan to argue more about it with someone who doesn’t even cook food like this or have any to store long term…so keep sucking.[/quote]
You’re starting to act like a baby.
I do cook food like that. You are correct I don’t store for that long. What you’re describing sounds like sucking the juice out of the meat. I don’t think that’s a good thing.[/quote]
Your assumption is wrong, about it sucking out juices from meat. It ONLY removes air, and makes for even BETTER marinating. You are removing air within very small spaces within the meat, and allowing for the marinade to penetrate even further. You can get the same marinating power you might find overnight using a basic Ziplock bag, but in maybe 30 min of storing the meat in a vacuum sealed bag.
Trust me, the shit works, I used to mail pot to my buddy using a vacum sealer, and not even the dogs could smell it.
Anybody here ever tried aged beef? (I mean real aged beef, not a steak that you expose to air in your fridge)
A gourmet food shop up the street from me specializes in it. They have a refrigerated humidor in which they put sides of beef, and over time it develops a kind of tough skin which you’re supposed to cut away before eating. They’ve won all kinds of awards for it, including a few from the Kobe beef council, but I haven’t bought a steak yet because it works out to 40 dollars USD…