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dpack

steak recipe for nick

from the bbc

" Video transcript:
Whatís the weirdest way to cook a steak?
PROF MARK MIODOWNIK:

The medium rare steak.

Succulent meat, pink in the middle with a seared coating on the outside.
Raw steak is made of muscle fibre bundles each packed with tightly coiled proteins called myosin and actin.
And itís these proteins that hold the key to producing a juicy steak.
To cook my steak to medium rare, I start by vacuum sealing, then placing it in a warm water bath until it reaches the same temperature as the water precisely fifty five degrees centigrade.
At this temperature, the myosin proteins start to uncoil.
So the muscle fibres become looser, making the meat tender all the way through.
But a few degrees higher in a frying pan, and weíd notice the actin proteins uncoiling as well. As these muscle fibres collapse, the meat shrinks, squeezing out moisture that was trapped within the proteins.
The result a dry and tough piece of meat. No thank you!
So now I have a lovely medium rare steak on the inside, but what about that all important flavoursome crust?
Thatís where some super cold liquid nitrogen comes in.
A quick dip 30 seconds for my steak seriously chills the outer few millimetres, without freezing the middle protecting that delicate pink interior.
Now I can sear the meat knowing it will still be medium rare inside.
ButIím not using a conventional pan or grill.
I want something that will brown my steak from all directions at once.
A deep fat fryer!
As the heat from the oil ,I use duck fat ,transfers to the surface of the steak, an amazing, chemical reaction takes place.
Chains of proteins break apart and join up with chains of sugars present in the meat. This starts a
sequence of chemical reactions, creating thousands of new compounds.
Some of these give the steak its delicious flavours and aromas. Others provide the characteristic rich brown colour.
This process is called the Maillard reaction and it normally happens best at a hundred and forty
degrees or more. So I make sure the oil is pretty hot before I start.
The result a lusciously seared steak, medium rare all the way through. And not a pan in sight! "

that is what i call proper lab cooking Laughing sorry about the formatting ,im bored of sticking the words back together Rolling Eyes
Nick

If only I could buy liquid nitrogen easily, what fun we could have.

I did see cardice on sale in a supermarket last week tho, for the first time ever.
dpack

D I Y

although i recon dry ice / analar ethanol would work ok.it might need a bit of airing between the dip and the fryer unless you froze it in the bag and crunched the plastic off with a hammer.
Nick

I think I'll probably stick with a frying pan tho. Wink

Liquid N2 ice cream works phenomenally well tho.

We made it in a vessel we'd previously powdered mouse mammary glands in tho, which gave it a weird flavour.
dpack

Laughing

that is probably a flavour ben and jerry rejected

at ici we used to cook christmas puds with high pressure steam in a "well cleaned" paste barrel which gave a slight hint of russian roulette to the aroma of the outside of very well sealed puds.the inner wrapping and puds were fine.

it did a huge batch in about half an hour at about 220 c ,noisy though.
Jam Lady

Back in the day when I was taking invertebrate zoology in college we used to cook a few lobsters in the autoclave. Melt butter in a beaker over a Bunsen burner, then chow down while dissecting the formaldehyde preserved specimen lobsters. As long as you ignored the ambient aroma it was fine.
Nick

I have some lamb neck fillet at 55 degrees for 24 hours. When I get back from Wembley tomorrow, I'll deep fry it as a test. Still no N2 but mostly it's the same.

We shall see.
wellington womble

Could you do it with dry ice? That's fairly easy to get hold of.
Nick

Could you do it with dry ice? That's fairly easy to get hold of.


Yeah it's a suggestion but I don't think it's needed.
dpack

dry ice and spiritos was a possible chiller mix i had thought of but im not sure what happens if very cold ethanol meets deep fat fryer.
i suspect full nomex ppe and outside is the place to find out Laughing

for lamb i recon tsipouro might work well.
Nick

dry ice and spiritos was a possible chiller mix i had thought of but im not sure what happens if very cold ethanol meets deep fat fryer.
i suspect full nomex ppe and outside is the place to find out Laughing

for lamb i recon tsipouro might work well.


It evaporates with no drama very quickly. Vodka for batter is common enough in some kitchens.
dpack

that is good, i recon the dry ice /ethanol route would get a surface to around minus 50 c fairly easily.

when i splashed a bit on my hand years ago it seemed to freeze warm surfaces quite well Embarassed
Nick

Maillard reaction needs about 120 degrees tho, then it's quick. I don't think chilling it will really make a difference. Not enough for me to care about, anyway. Smile wellington womble

It made an awesome camping fridge. Jamanda

Dry ice makes stuff fizzy. You get carbonic acid forming which is quite strongly flavoured. Liquid nitrogen is inert, so doesn't impart any sort of flavour.

My observations from making ice cream with both.
wellington womble

Mine just froze all the bacon! dpack

lox as a coolant .light a corner,woosh,outside cooked and no deep frying required Laughing

i wanna try that Mad
Nick

I used the deep fryer 'technique' on some lamb that had been at 54 degrees for four hours last night. Amazing. Instant browning on the outside but didn't change the pinkness the throughout the rest. Will certainly do it again. dpack

umm ,that is interesting.i recon im going to put a waterbath on my Christmas list to santa .

there is a lot of scope for this technique,bbq ribs seems like a possible application if i can convince myself that any possibly included parasite cysts will die at some point in the process.
Nick

umm ,that is interesting.i recon im going to put a waterbath on my Christmas list to santa .

there is a lot of scope for this technique,bbq ribs seems like a possible application if i can convince myself that any possibly included parasite cysts will die at some point in the process.

Certainly beef short ribs work well. There are two plus points for me. Firstly, it really does get the best, very easily, from the cheaper, tougher cuts. Secondly, for last night, for example, it gives me huge control. We had lamb fillet, for ten, ready exactly when I needed it. It would have been ready an hour earlier, or fifteen hours later. Beautifully pink, moist and juicy. There's no other way I could have cooked that and enjoyed the previous courses.

I don't use it very often, but when it fits, it's amazing. Get a bath with a digital control. One degree really makes a difference. You don't need stirring. And my vac sealer is cheap and cheerful.
dpack

umm ,a vac sealing machine is a useful bit of kitchen kit for many things especially as i tend to get 10 meals for 3 out of a pigs leg and freeze 9 of them.
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