SmarterThanTheAverageBear
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- Aug 22, 2014
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- #101
I would be in to that, I have cast iron but made the mistake of switching to a smooth top stove from gas. Cast iron would beat the crap out of it.
I have a cast iron skillet I bought in the 70s. Back in my college days I used to dry them by putting them on the electric eye and heating them. Versus simply wiping them off with paper towels I guess. Unfortunately I forgot once and went on a day long motorcycle ride. Got back and the whole apartment building was hazy and funky smelling. The haze got thicker near my apartment.
The pan was glowing, I could see the electric coil element from above. Seasoned her up and she was back in action. Still don't know why the fire department wasn't there to greet me. I'm thinking of taking a loss and selling this range to go back to gas for the ironware and consistent heat.
Yeah. I have a separate cast iron skillet that I use to sear steaks in. I get it white hot. Of course there would be no seasoning left on it at that point but after its cooled off I spray it down with Pam before I put it away. It still is not warped, and it makes great steaks.
Watching a cooking show the other day where they went away from the traditional method of searing the steak first and started with a low temp of around 250 until the internal temp was around 115 and than they seared it.
This is based on the searing part sealing in the juices as being a wives tale.
And it also follows the same method of souse vide cooking,heating the meat to a perfect temp and than searing.
Gonna have to try it.
I don't entirely buy into it being an old wives tale but I would concede that letting the meat rest before cutting probably does more for juice conservation than anything else.
That's exactly the point of letting the meat rest, and it isn't a wive's tale at all. If you let the juices redistribute before cutting into the meat, the juice won't then run out all over your cutting station.
No, he was saying that "searing holds juices in" is an old wives tale.
Well , I don't know about that, I DO know that we own a steak house and we sear all our steaks.