What's for supper?

[RanzB]

Steak was good, but a tad overdone..

Out the fridge to come to room temp

Onto the Weber with some pork loin chops. Added a tiny bit of hickory.

That colour... Ready to come off to caramelise

Turbo for the crust

Overcooked

Flavour was still awesome. Think I'm gonna do it my usual way from now.

 

[RanzB]

Ok making this tonight:

http://www.jamieoliver.com/recipes/fish-recipes/steamed-thai-style-sea-bass-and-rice

How was it?

 

[cerebus]

How was it?

Turned out we didn't have tinfoil so the bake dried out a bit at the top. But the flavors were lovely and fragrant and it was a simple way of getting a Thai fish.

 

[faniebraai]

Overcooked

Flavour was still awesome. Think I'm gonna do it my usual way from now.

That's the problem with cooking it slowly. It looks all "underdone" on the outside, but inside it's past due. Will work nicely for chicken (as you already did) but steak needs direct heat me thinks.

 

[RanzB]

That's the problem with cooking it slowly. It looks all "underdone" on the outside, but inside it's past due. Will work nicely for chicken (as you already did) but steak needs direct heat me thinks.

Nah, I've got a probe for the inside. Problem was that the wireless stopped picking up the temp, and when I check it was already a bit passed medium-rare.

But yeah, will be doing direct heat as usual from now.

 

[cerebus]

That's the problem with cooking it slowly. It looks all "underdone" on the outside, but inside it's past due. Will work nicely for chicken (as you already did) but steak needs direct heat me thinks.

Direct heat method is fine but it will never approach the kind of perfection you can get by taking a multiple stage cooking approach. You end up charring the outside and the inside never properly gets cooked. But aiming at perfection requires controlling the temperature very finely which arguably takes all the fun out of a braai.

 

[faniebraai]

Direct heat method is fine but it will never approach the kind of perfection you can get by taking a multiple stage cooking approach. You end up charring the outside and the inside never properly gets cooked. But aiming at perfection requires controlling the temperature very finely which arguably takes all the fun out of a braai.

I have made the perfect steak multiple times. In a single sitting, with a single heat source. Right from the bottom! Never mind the social side of braaing, which is 70% of the experience... Someone would have to convince me otherwise...

 

[cerebus]

I have made the perfect steak multiple times. In a single sitting, with a single heat source. Right from the bottom! Never mind the social side of braaing, which is 70% of the experience... Someone would have to convince me otherwise...

You've made a pretty good steak no doubt. The perfect steak though? You'd need a bit of science to corroborate that, and the science of steak cooking is well established. The best current recommendation is flash frying it from frozen before baking the inside in an oven with a thermometer. However if you can't be bothered with all of that malarky which is totally understandable as it does detract from the social aspect of a steak, here's a method you can also use:
[video=youtube;AmC9SmCBUj4]https://www.youtube.com/watch?feature=player_detailpage&v=AmC9SmCBUj4[/video]

(but if you want to be convinced otherwise you'd need to actually try it).

 

[I.am.Sam]

That's the problem with cooking it slowly. It looks all "underdone" on the outside, but inside it's past due. Will work nicely for chicken (as you already did) but steak needs direct heat me thinks.

i find it very difficult to get steak perfect on a braai unless you have a thermometer

iv never over cooked steak on a braai but i have underdone it alot ...but thats fine cause i put it back on the braai for few more minutes on lower heat and its good

but on the pan always perfect just by timing it cause of the heat of the pan

 

[Whiskers81]

Steak was good,

Where do you buy your steaks from?

 

[akescpt]

I'm going to cremate some steaks soon. On the braai no less. Was gonna go 3/4 minutes either side with similar in oven. Haven't looked online yet. That's what I have initially.

 

[I.am.Sam]

I'm going to cremate some steaks soon. On the braai no less. Was gonna go 3/4 minutes either side with similar in oven. Haven't looked online yet. That's what I have initially.

Foodlovers have good sirloin and rump for R80 a kg

im tempted cause either steaks or take out tomorrow night

and cheaper to make a proper steak

but then its cooking and cleaning and schit

 

[akescpt]

Foodlovers have good sirloin and rump for R80 a kg

im tempted cause either steaks or take out tomorrow night

and cheaper to make a proper steak

but then its cooking and cleaning and schit

I bought some lazy aged steaks a couple of weeks ago. Hopefully they even more lazy now. Depending on how late I work I'll see. Then it's prolly to the braai thread after some 'relaxers'.

 

[I.am.Sam]

hahah enjoy

 

[RanzB]

Direct heat method is fine but it will never approach the kind of perfection you can get by taking a multiple stage cooking approach. You end up charring the outside and the inside never properly gets cooked. But aiming at perfection requires controlling the temperature very finely which arguably takes all the fun out of a braai.

I have made the perfect steak multiple times. In a single sitting, with a single heat source. Right from the bottom! Never mind the social side of braaing, which is 70% of the experience... Someone would have to convince me otherwise...

The perfect steak is subjective. Some people love steaks done sou-vide but I'm not a fan of the texture even though you get your meat done to the degree of how you like it. Always seems a bit dry to me.

Where do you buy your steaks from?

Usually from my butcher, but these were from Woolies.

 

[faniebraai]

You've made a pretty good steak no doubt. The perfect steak though? You'd need a bit of science to corroborate that, and the science of steak cooking is well established. The best current recommendation is flash frying it from frozen before baking the inside in an oven with a thermometer. However if you can't be bothered with all of that malarky which is totally understandable as it does detract from the social aspect of a steak, here's a method you can also use:
/snip

(but if you want to be convinced otherwise you'd need to actually try it).

That is true. Weet nie of ek dit oor my hart sal kry om 'n steak in die oond te druk nie Will watch the video, and maybe try it, someday...

i find it very difficult to get steak perfect on a braai unless you have a thermometer

iv never over cooked steak on a braai but i have underdone it alot ...but thats fine cause i put it back on the braai for few more minutes on lower heat and its good

but on the pan always perfect just by timing it cause of the heat of the pan

Braaiing the 'perfect' steak is a bit of a art I think... takes plenty practice I think. I don't get it right every time either... I tend to overdo them.

 

[faniebraai]

Foodlovers have good sirloin and rump for R80 a kg

im tempted cause either steaks or take out tomorrow night

and cheaper to make a proper steak

but then its cooking and cleaning and schit

R80 for rump. that's cheap.

 

[I.am.Sam]

R80 for rump. that's cheap.

normal is around R100 for good rump or sirloin

and they meat is good

not sure if its all FLM or only the halaal one in access park CPT

 

[faniebraai]

The perfect steak is subjective. Some people love steaks done sou-vide but I'm not a fan of the texture even though you get your meat done to the degree of how you like it. Always seems a bit dry to me.

Yeh, that's true... previous statements should be read as 'perfect for me'

 

[faniebraai]

normal is around R100 for good rump or sirloin

and they meat is good

not sure if its all FLM or only the halaal one in access park CPT

R100 is about normal, R80 is freakin cheap. Think I must do a morning braai on Saturday before I go to the meet