Steak

lkapigian

nolaegghead said:

@lkapigian  2x salt

But use less salt:

MSG can reduce the amount of sodium in a recipe by up to 40%, while still maintaining desired flavor. MSG contains one-third the amount of sodium as table salt (MSG contains about 12 percent sodium while table salt contains 39 percent sodium).

Thanks @nolaegghead

littlerascal56

I make “raw burger” every year during holidays.  4-5 lbs of it , using ground sirloin.  And it gets lots of Accent in the ingredients.  
Great on saltine crackers (with beer)!

nolaegghead

From wikipedia.  Lern somfin new every day!

Savoriness

Main article: Umami

Savory, or savoriness is an appetitive taste[12] and is occasionally described by its Japanese name, umami[41][42] or meaty.[42][43] It can be tasted in cheese[44] and soy sauce,[45] and is also found in many other fermented and aged foods. This taste is also present in tomatoes, grains, and beans.[44]

A loanword from Japanese meaning "good flavor" or "good taste",[46] umami (旨味) is considered fundamental to many Eastern cuisines;[47] and other cuisines have long operated under principles that sought to combine foods to produce savory flavors, such as in the emphasis on veal stock by Auguste Escoffier, the pre-eminent chef of 19th century French cuisine,[48] and in the Romans' deliberate use of fermented fish sauce.[49] However, it was only recently recognized in modern science as a basic taste; well after the other basic tastes have been recognized by scientists, in part due to their correspondence with the four tastes of ancient Greek philosophy.[45][50] Umami, or “scrumptiousness”, was first studied with the scientific method and identified by Kikunae Ikeda, who began to analyze kombu in 1907, attempting to isolate its dashi taste. He isolated a substance he called ajinomoto, Japanese for “at the origin of flavor”. His Ajinomoto Co., Inc. currently employs over 32,000 people. Ajinomoto was later identified as the chemical monosodium glutamate (MSG), and increasingly used independently as a food additive,[6][51] it is a sodium salt that produces a strong savory taste, especially combined with foods rich in nucleotides such as meats, fish, nuts, and mushrooms.[45][52]

Some savory taste buds respond specifically to glutamate in the same way that "sweet" ones respond to sugar. Glutamate binds to a variant of G protein coupled glutamate receptors.[53][54] It is thought that the amino acid L-glutamate bonds to a type of GPCR known as a metabotropic glutamate receptor (mGluR4). This causes the G-protein complex to activate a secondary receptor, which ultimately leads to neurotransmitter release. The intermediate steps are not known. (See TAS1R1 and TAS1R3 pages for a further explanation of the amino-acid taste receptor).

Botch

^^^ Cook's Illustrated had a good blurb about umami, but I'll be damned if I could find it again (it must've been a sidebar to another recipe article).  The main point was that both glutamates, and nucleotides, boost umami, but in combination, their effect multiplies by (I remember them saying this, "twenty times", no idea how you measure that).  Further testing, they said that equal (yet small) amounts of porcini powder, and fish sauce, provide the ultimate umami boost.  
This has been my "secret weapon" ever since, for burgers, soups, chili, stews, marinades, et al.  I keep a container of powdered porcini, and cheap fish sauce, on the counter for just about everything.  
(hint: for whatever reason, it does not work for eggs)   

Sea2Ski

@Botch in what quantities do you use them together?  Say you have 3 lbs of hamburger meat that you are going to make burgers with, roughly how much do you use of each? in 4 quarts of stew?   Just trying to get an idea of what proportion you use these to the main dish.

nolaegghead

Heed these words, all:  Buy the most expensive fish sauce you can find.  That is all.

I have been using Red Boat, it is excellent.

JohnInCarolina

nolaegghead said:

Heed these words, all:  Buy the most expensive fish sauce you can find.  That is all.

I have been using Red Boat, it is excellent.

I prefer the shark sauce from Bigger Boat.  

SSQUAL612

Paging @GrillSgt.  What’s your preference?

nolaegghead

JohnInCarolina said:

nolaegghead said:

Heed these words, all:  Buy the most expensive fish sauce you can find.  That is all.

I have been using Red Boat, it is excellent.

I prefer the shark sauce from Bigger Boat.  

Since you mentioned it, I've switched to whale sauce by Noah Jr's Bigger Ark.

fishlessman

Botch said:

^^^ Cook's Illustrated had a good blurb about umami, but I'll be damned if I could find it again (it must've been a sidebar to another recipe article).  The main point was that both glutamates, and nucleotides, boost umami, but in combination, their effect multiplies by (I remember them saying this, "twenty times", no idea how you measure that).  Further testing, they said that equal (yet small) amounts of porcini powder, and fish sauce, provide the ultimate umami boost.  
This has been my "secret weapon" ever since, for burgers, soups, chili, stews, marinades, et al.  I keep a container of powdered porcini, and cheap fish sauce, on the counter for just about everything.  
(hint: for whatever reason, it does not work for eggs)   

with eggs i go for the rooster sauce, it has the fish sauce in it alteady

westernbbq

Filets in plastic bags.  Sv. To 119F, CI grid direct over mesquite charcoal....45 seconds, 90 degrees turn 45 seconds flip, 45 seconds 90 degree turn 45 seconds then off
Perfect every time med rare edge to edge 2" thick steaks, egg at 650F

Oh and I wrap them in slightly precooked bacon....

I do put lawrysy seasoning salt or sea salt with black peppercorns crushed.   No oil no garlic

I do pour melted butter from CI pan that has crushed garlic Worcestershire and rosemary in it over the steaks for some added succulence

SonVolt

Botch said:

cheap fish sauce 

I'll eat cheap gas station sushi before I let a bottle of cheap fish sauce anywhere near my olfactory system. 

Thatgrimguy

NPHuskerFL said:

johnkitchens said:

I recently switched from ribeyes to filets. So much better. 

Agree but, for the price per #
Why stop there John? 
😁

I've never actually seen these in a store. Only SRF. I would eat nothing but cap and brisket points if that were an option lol.

fishlessman

have a tiny expensive bottle of some type of roman colatura. going to stick with the inexpensive three crabs. maybe that european crap gets better with age, its been sitting on the shelf so long its probably glued there

Botch

Sea2Ski said:

@Botch in what quantities do you use them together?  Say you have 3 lbs of hamburger meat that you are going to make burgers with, roughly how much do you use of each? in 4 quarts of stew?   Just trying to get an idea of what proportion you use these to the main dish.

Really, I just eyeball it.  The handy thing was, according to Cook's, you'd use an equal amount of each.  For 1 lb hamburger (I don't cook for a crowd) I'd use maybe 1/3 tsp of each (and I don't measure the fish sauce out, just "eyeball" a 1/3 tsp squirt).  Sorry that's probably not much help...

nolaegghead

After reading the study on salting burger meat:

https://aht.seriouseats.com/2009/12/the-burger-lab-salting-ground-beef.html

I don't add anything (with salt in it, at least) to my burger meat.  I salt the outside before cooking, and this is where I would add the umami.   On the outside.

I have noticed a huge difference in the quality of the burger.

I eat a lot of burgers without the bun and crap, so you can really notice the difference in quality.  Salting the meat makes it dense, like a sausage.

nolaegghead

Try it yourself - make two burgers, mix salt in with one, salt the outside only with the other.  Cook them, eat, and report back.

SonVolt

That's definitely true. I'll salt ground beef for meatballs and meatloaf, but not burgers. Presalting burgers ruins the texture, makes it springy and sausage-like as said above. 

fishlessman

picky about the salt, then puts the cheese on top.  salt on outside on regular burger, salt inside on a thin chared juicy smash burger. CHEESE GOES UNDER THE BURGER

NPHuskerFL

nolaegghead said:

Try it yourself - make two burgers, mix salt in with one, salt the outside only with the other.  Cook them, eat, and report back.

Listen here mister man! This is a steak thread go troll the burger thread

NPHuskerFL

@Thatgrimguy Costco has these avail most days. The day I went the shelf was bare but, one of the butchers sliced me up some in about 15 minutes. 

bgebrent

NPHuskerFL said:

nolaegghead said:

Try it yourself - make two burgers, mix salt in with one, salt the outside only with the other.  Cook them, eat, and report back.

Listen here mister man! This is a steak thread go troll the burger thread

He’s such a dolt. Posting burgers on steak thread. He needs a whole house surge protector. 

nolaegghead

NPHuskerFL said:

nolaegghead said:

Try it yourself - make two burgers, mix salt in with one, salt the outside only with the other.  Cook them, eat, and report back.

Listen here mister man! This is a steak thread go troll the burger thread

Burgers are just ground up steaks, man!

bgebrent

nolaegghead said:

NPHuskerFL said:

nolaegghead said:

Try it yourself - make two burgers, mix salt in with one, salt the outside only with the other.  Cook them, eat, and report back.

Listen here mister man! This is a steak thread go troll the burger thread

Burgers are just ground up steaks, man!

Like a beast. 

UNCHeels08

johnkitchens said:

I recently switched from ribeyes to filets. So much better. 

I like NY strips the most currently as an in-between option.