Do you let the steaks cool down before vacuum sealing them or do you just throw em in there hot and seal it shut?[/quote]
I used to. I used to put them in the fridge first because I found that most of the seals didn’t hold if you had a lot of liquid going through the opening while it sealed.
They seem to be making the bags better now because I find I can put them in the bags right after cooking now and they still seal well.
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I have the same problem with sealing too. Now I’ll pat them dry a little before sealing or wrap them in saran wrap before sealing. I still like to let them cool though.
I’ve been eating more steak and less chicken since joining the Dec call out thread and I’m diggin’ the changes. It’s been worth the extra expense. I’ve gained four pounds and it doesn’t seem to be fat.
Do you let the steaks cool down before vacuum sealing them or do you just throw em in there hot and seal it shut?[/quote]
I used to. I used to put them in the fridge first because I found that most of the seals didn’t hold if you had a lot of liquid going through the opening while it sealed.
They seem to be making the bags better now because I find I can put them in the bags right after cooking now and they still seal well.
[/quote]
I have the same problem with sealing too. Now I’ll pat them dry a little before sealing or wrap them in saran wrap before sealing. I still like to let them cool though.
I’ve been eating more steak and less chicken since joining the Dec call out thread and I’m diggin’ the changes. It’s been worth the extra expense. I’ve gained four pounds and it doesn’t seem to be fat.
Becoming a vegetarian is a missed steak.
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I find it does make a difference. When I changed my diet in the past to mostly chicken, I thinned out as far as muscle mass. That beef contains more calories and yes, I do believe some “magic” is involved also. You are what you eat. LOL
We get beef from Australia and New Zealand here in Kuwait, but the quality is terrible. The amount of water that leaks out of them during cooking turns frying into boiling Damned expensive, too.
I threw 2 top round steaks on the George Foreman grill last night and they filled the tray with liquid.
There is a place offering “choice USDA cuts”, but they charge $10 for 8oz of top sirloin (cheapest cut they do). Ah, to live in a civilised country again.
[quote]Grumpig Hunt wrote:
We get beef from Australia and New Zealand here in Kuwait, but the quality is terrible. The amount of water that leaks out of them during cooking turns frying into boiling Damned expensive, too.
I threw 2 top round steaks on the George Foreman grill last night and they filled the tray with liquid.
There is a place offering “choice USDA cuts”, but they charge $10 for 8oz of top sirloin (cheapest cut they do). Ah, to live in a civilised country again.[/quote]
Oh man, top round steaks. You must be desperate to eat some beef.
[quote]strungoutboy21 wrote:
Oh man, top round steaks. You must be desperate to eat some beef.[/quote]
Very When I was working in Tanzania I could get 2.5Ib of good quality fillet for about $8.
[/quote]
That’s a very good deal.
I’m picky as hell when it comes to my beef. I usually only eat ribeyes, new yorks, t-bone/porterhouse, or tri-tips. Well unless i’m going to slow cook something then i’ll grab a chuck.
My main question is this, to properly cook a steak you need about 20 minutes. when you take it out of the refridgerator, you should let it come to room temp, like 10 minutes, and then cook it on med-high 4-5 minutes per side. That’s it, take it off the grill. Throw a bag of frozen mixed veggies in your steamer when you pull the steak out and you’ll have a nice dinner in 20 minutes of less.
If you are eating rice, that is taking 30 minutes to cook anyways, as is a baked potato, so you really not saving any time. I would much prefer sealing them (wrapped in paper) raw and pulling them out of the freezer a few days before you plan on eating them.
I get all my steaks now from a friend who raises his own beef cows. They are grass raised all natural. he only sells mainly to people by word of mouth so the butcher chops the cuts he wants and vacuum seals for him. He has several large chest freezers and I just go to his house and pick a bunch of frozen cuts. They taste better than anything I get from the store.
[quote]Vegita wrote:
My main question is this, to properly cook a steak you need about 20 minutes. when you take it out of the refridgerator, you should let it come to room temp, like 10 minutes, and then cook it on med-high 4-5 minutes per side. That’s it, take it off the grill. Throw a bag of frozen mixed veggies in your steamer when you pull the steak out and you’ll have a nice dinner in 20 minutes of less.
If you are eating rice, that is taking 30 minutes to cook anyways, as is a baked potato, so you really not saving any time. I would much prefer sealing them (wrapped in paper) raw and pulling them out of the freezer a few days before you plan on eating them.
I get all my steaks now from a friend who raises his own beef cows. They are grass raised all natural. he only sells mainly to people by word of mouth so the butcher chops the cuts he wants and vacuum seals for him. He has several large chest freezers and I just go to his house and pick a bunch of frozen cuts. They taste better than anything I get from the store.
[quote]Vegita wrote:
My main question is this, to properly cook a steak you need about 20 minutes. when you take it out of the refridgerator, you should let it come to room temp, like 10 minutes, and then cook it on med-high 4-5 minutes per side. That’s it, take it off the grill. Throw a bag of frozen mixed veggies in your steamer when you pull the steak out and you’ll have a nice dinner in 20 minutes of less.
If you are eating rice, that is taking 30 minutes to cook anyways, as is a baked potato, so you really not saving any time. I would much prefer sealing them (wrapped in paper) raw and pulling them out of the freezer a few days before you plan on eating them.
I get all my steaks now from a friend who raises his own beef cows. They are grass raised all natural. he only sells mainly to people by word of mouth so the butcher chops the cuts he wants and vacuum seals for him. He has several large chest freezers and I just go to his house and pick a bunch of frozen cuts. They taste better than anything I get from the store.
V[/quote]
That’s a funny question.[/quote]
I forgot the question…
Why do you need to cook then freeze them, you’re not really saving much time. (thanks SS this is why you are the superior one)
Why do you need to cook then freeze them, you’re not really saving much time. (thanks SS this is why you are the superior one)
V[/quote]
Que?
It takes me an hour to cook food and clean up. I would say NOT spending an hour saves tons of time.
I can defrost these steaks in 3 min in the microwave and another 1.5min on cook. How is that anywhere near the same as cooking a new steak from start t finish?
I get the feeling that people who ask questions like this…don’t eat anywhere near as often or as regulated as I do.
I cook in bulk once or twice a week. That saves TONS of time.
Why do you need to cook then freeze them, you’re not really saving much time. (thanks SS this is why you are the superior one)
V[/quote]
Que?
It takes me an hour to cook food and clean up. I would say NOT spending an hour saves tons of time.
I can defrost these steaks in 3 min in the microwave and another 1.5min on cook. How is that anywhere near the same as cooking a new steak from start t finish?
I get the feeling that people who ask questions like this…don’t eat anywhere near as often or as regulated as I do.
I cook in bulk once or twice a week. That saves TONS of time.[/quote]
I guess if you pre-cook everything, and you’re right, I eat twice per day, so it isn’t much to whip up a lunch and a dinner. Do you have pre cooked rice and taters or something also? Or just do a bag of frozen veggies in the Microwave for a side? You do eat veggies right?
Why do you need to cook then freeze them, you’re not really saving much time. (thanks SS this is why you are the superior one)
V[/quote]
Que?
It takes me an hour to cook food and clean up. I would say NOT spending an hour saves tons of time.
I can defrost these steaks in 3 min in the microwave and another 1.5min on cook. How is that anywhere near the same as cooking a new steak from start t finish?
I get the feeling that people who ask questions like this…don’t eat anywhere near as often or as regulated as I do.
I cook in bulk once or twice a week. That saves TONS of time.[/quote]
I guess if you pre-cook everything, and you’re right, I eat twice per day, so it isn’t much to whip up a lunch and a dinner. Do you have pre cooked rice and taters or something also? Or just do a bag of frozen veggies in the Microwave for a side? You do eat veggies right?
V[/quote]
Dude, I have a job. I would guess most people do. I can’t “whip up” a meal with my patient waiting in the chair.
I will eat shortly…all out steak dinner with fried rice and meat so tenderized it falls apart…in between patients. I couldn’t do that if I did things like you.
I found a halal butcher in Brooklyn whose clients are mostly middle eastern people. Since middle easterner’s really really only like lamb most of the time, this guy sells me the fillet mignon for 4-7 dollars a pound, depending on how much they have. I’ve literally been eating fillet mignon almost daily for the last 3 weeks. True story.
I know this is old news to some…but I have learned a few things over the years of doing this.
If the meat you buy is too tough, stick that bitch in the oven covered in foil for about 3 hours on 280-300…and then watch the meat fall apart.
They now sell vacuum bags with a maxi pad in the top to absorb the extra fluid. It makes it way easier to seal “juicy” steaks…but you can do the exact same thing by folding a paper towel so it fits within the bag at the op just beneath the seal.
Damned expensive, too.
