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| Thread ID: 105499 | 2009-12-04 08:34:00 | BBQ - cooking on cast iron, stainless or enamel ? | decibel (11645) | PC World Chat |
| Post ID | Timestamp | Content | User | ||
| 836485 | 2009-12-06 23:17:00 | Imo rare steak isnt cooked except to a depth of .025" dont know why people use the term rare when raw would suffice. I suppose the same savages (joking a bit, tiny bit though) think its ok to eat raw chicken? My fav way of COOKING bbq steak is with a charcoal cast iron grill so the fat drains away flares up into a flame and self cooks itself cooked being the operative word. |
prefect (6291) | ||
| 836486 | 2009-12-06 23:39:00 | Perfect Chicken on a hooded BBQ. 1 Chicken (tie legs & wings in against body). Oiled & salted with a little lemon juice if you wish. 1 can of beer. Drink half of the beer, drop several fine cut herbs into can (thyme, Chives, Marjoram or any available) fine chopped garlic & ginger. Top up can with cooking oil, shove can up rear of chook, Stand chook on plate and cook for around 45 to 60 minutes. Chook always ends up juicy, brown/crisp on outside, perfect as it steams thru from the inside as well. Never fails to impress.:clap:clap |
Arnie (6624) | ||
| 836487 | 2009-12-06 23:47:00 | Imo rare steak isnt cooked except to a depth of .025" dont know why people use the term rare when raw would suffice. I suppose the same savages (joking a bit, tiny bit though) think its ok to eat raw chicken? My fav way of COOKING bbq steak is with a charcoal cast iron grill so the fat drains away flares up into a flame and self cooks itself cooked being the operative word. Flame-grilling meat is very hard to do well; a little bit of a fat flare-up does add a lovely smokey flavour, but it's very easy to overdo it and end up with a bitter char on the meat that taints the flavour. Not to mention that meat charred well beyond the point where the Maillard Reaction (en.wikipedia.org) occurs is actually carcinogenic! :dogeye: |
nofam (9009) | ||
| 836488 | 2009-12-06 23:50:00 | Flame-grilling meat is very hard to do well; a little bit of a fat flare-up does add a lovely smokey flavour, but it's very easy to overdo it and end up with a bitter char on the meat that taints the flavour. Not to mention that meat charred well beyond the point where the Maillard Reaction (en.wikipedia.org) occurs is actually carcinogenic! :dogeye: I am buggered how long have I got to live? |
prefect (6291) | ||
| 836489 | 2009-12-07 00:05:00 | I am buggered how long have I got to live? I done one of those life expectancy tests, By their figures I've been dead quite awhile. Things have improved. Life expectancy-51 Virtual age-58 Not bad for a 35 year old. |
Metla (12) | ||
| 836490 | 2009-12-07 00:57:00 | Enamelled cast iron is pretty good, but without a fire it doesn't work too good. How To:- Beer cooked chicken. Take one frozen chicken, any size. Open and consume beer while cooking real steak. Bin the chicken. |
R2x1 (4628) | ||
| 836491 | 2009-12-07 02:59:00 | Joe, it IS cooked rare, or even 'blue' if that's what you like . It's just that the oven heat warms the middle of the steak while leaving the beautiful caramelisation on the outside . Nothing worse than anticipating what looks like a well prepared steak, to find that is cold . :eek: That's why I let the steak sit and get to room temperature first for 1\/2 hour or so before I sear the outside . It takes the refrigerator chill out of it and that's just the way I like it . We call it "St Louis Rare" here in the States . |
SurferJoe46 (51) | ||
| 836492 | 2009-12-07 03:03:00 | . about . com/od/steaks/ss/aa071507a . htm" target="_blank">bbq . about . com Joe, For you especially . C'mon, Richard! That's just another way to French Fry the meat! in cooking oil Yuck! In a PAN TOO! Double yuck! |
SurferJoe46 (51) | ||
| 836493 | 2009-12-07 03:18:00 | Before anyone goes there, let me address the nitrosamines issue and charred meats . From the WIKI: Nitrosamines are produced from nitrites and secondary amines, which often occur in the form of proteins . Their formation can occur only under certain conditions, including strongly acidic conditions such as that of the human stomach . High temperatures, as in frying, can also enhance the formation of nitrosamines . These cooking styles may be responsible for thousands of cases of colon cancer per year across the world . The presence of nitrosamines may be identified by the Liebermann's reaction . [1] Under acidic conditions the nitrite forms nitrous acid (HNO2), which is protonated and splits into the nitrosonium cation N≡O+ and water: H2NO2+ = H2O + NO+ . The nitrosonium cation then reacts with an amine to produce nitrosamine . Nitrosamines are found in many foodstuffs, especially beer, fish, and fish byproducts, and also in meat and cheese products preserved with nitrite pickling salt . The U . S . government established limits on the amount of nitrites used in meat products in order to decrease cancer risk in the population . There are also rules about adding ascorbic acid or related compounds to meat, because they inhibit nitrosamine formation . One sure way to create nitrosamines is by pan frying bacon or ham . It gets the temps up so high that they are formed and coupled with the act of human digestion, they can become cancerous . To eliminate the formation of those nitrosamines, cook your bacon in the microwave . There are special trays for just that purpose . The water molecules in it will not permit the bacon to go over 212F or 100C . |
SurferJoe46 (51) | ||
| 836494 | 2009-12-07 04:27:00 | I recall an Aussie friend calling urgently for a first aid kit in a Sydney restarant. Pretty much the entire dining room staff swiftly responded with many and varied medical accesories, to be a bit crestfallen when he seized his steak (that he had ordered well done) and yelled that if they could just staunch the bleeding, it would be back on it's feet in no time. | R2x1 (4628) | ||
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