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Freezing a steak for 30 min before cooking it?
Comments
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That one is new to me._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
I have heard of restaurants doing this, but i have never tried it. I marinate mine with KIKOMAN Teriayki Marinade about an hour before cooking and set them on the counter, kosher salt and fresh course ground black pepper.
PS: Corn Starch didn't work on the chicken, so it ain't going on my steak!!
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I have heard of the cornstarch thing. It is added to a ton of stuff to absorb moisture. That's all it's doing here. I salt my steaks and stick them in the fridge for 24 hours. It does the same thing. The moisture gets "sucked" back into the steak. If I am doing it the same night, I salt and cook right away or wait at least an hour. This either keeps the salt from drawing moisture to the surface or allowing it to be reabsorbed.
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Serves the same purpose on beef as it does on chicken. It helps form a crust. Beef is often dredged in flour to crust meat that is to be browned for a braise or stew.
Steve
Caledon, ON
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Modernist Cuisine also suggests this with a low temp oven steak. The process used is a 30 minute freeze followed by a brush with butter/oil, then a sear in a hot dry skillet, then into low temp oven to finish. They claim the outside browns without overcooking the inside.I think the idea is to brown the outside, get a good crust while "protecting" the interior from cooking.My preference is reverse sear, but that's just me.Never tried cornstarch on steak, but have used the heavy salt, then rinse, then cook routine. Starch or baking powder is great on chicken skin, it always produces a crisp skin.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Not sure about this. I suppose you could benefit from slightly freezing a steak cut on the thin side. This would give you a little more wiggle room so you don't over cook the thing. If you want the crust, I suggest pan searing it in stead of grilling over coals.
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Many years (20 plus) ago a friend of mine had a friend in MN who did fillets from rock solid frozen. Of course the steaks were very RARE. It was to their liking. Throw in a load of booze and well take it from there.
Smitty's Kid's BBQ
Bay City,MI
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Charlie tuna said:
I have heard of restaurants doing this, but i have never tried it. I marinate mine with KIKOMAN Teriayki Marinade about an hour before cooking and set them on the counter, kosher salt and fresh course ground black pepper.
PS: Corn Starch didn't wor
Steve
Caledon, ON
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It's a very light dusting that works. I use two or three sieves ang just lightly shake them any heavy areas I brush with a pastry brush.Little Steven said:Charlie tuna said:I have heard of restaurants doing this, but i have never tried it. I marinate mine with KIKOMAN Teriayki Marinade about an hour before cooking and set them on the counter, kosher salt and fresh course ground black pepper.
PS: Corn Starch didn't wor
Cornstarch always works for me too. I pour my rub in a bowl and pour the CS as well. Mix up well then throw run on chicken. Crispy every time.
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
I was hell bent on getting crispy skin on my chicken, i tried all these aplications and finally found cooking high in the dome -- which worked for me! Maybe i was applying too much, but all i got out it was mushy skin. But being a forum member, now i am trying to take the skin off!!! Oh, how i love this forum!! :((
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Oh I cook high in the dome too. Try some wings with your rub mixed with cornstarch and shake in a bag. Try some without and cook together. You will be a convert
Steve
Caledon, ON
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I do Burgers like that...Green egg, dead animal and alcohol. The "Boro".. TN
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OK -- next batch of wings i will do a comparison!! Wings are almost as expensive as steak !!!
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henapple said:I do Burgers like that...
Steve
Caledon, ON
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Finally back in the Badger State!
Middleton, WI -
@Charlie_tuna I used cornstarch on the wings I just did last Sunday and those are not even cooked high in the dome (it's at felt level). You can see the picture of the wings on the egg in my sunday cook thread. It turned crispy just like fried wings. Love it
Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts
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Sorry got distracted. Meant to respond to OP: I never tried freezing the steak before cooking but if anyone ever tried, please share with us how it turned out vs. normal method.
Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts
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I do baking soda instead with excellent results. America's Test Kitchen did an episode on how to get the crispiest skin and baking soda came out on top. I've only tried on chicken though.Dunedin, FL
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I did the whole process a couple of times but didn't notice a big difference so I stopped.*******Owner of a large and a beloved mini in Philadelphia
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Thanks for the input guys, especially jlsm who has tried it.Quebec - Canada
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Freezing a skirt steak before you cook it provides an amazing outcome. The outside gets real color, while the inside stays medium rare."Feed me, or feed me to something; I just want to be part of the food chain" Al Bundy
LBGE, SBGE, Carson Rotisserie, Blackstone GriddleMilwaukee, Wisconsin
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