Off Topic 2010
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Eagles | Phillies | Sixers | Flyers
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Re: Off Topic 2010
So I go buy the The show 10 (found it for $15) so I can get used to it before 11 drops, only to find out they're revamping the controls............This is why I hate baseballOriginally posted by MoJust once I'd like to be the one they call a jerk off.Originally posted by MoYou underestimate my lazinessOriginally posted by Mo**** ya
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Re: Off Topic 2010
This is why I love SCEA! Great product always innovating. Take notes, other peopleComment
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Originally posted by MoJust once I'd like to be the one they call a jerk off.Originally posted by MoYou underestimate my lazinessOriginally posted by Mo**** ya
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Re: Off Topic 2010
Yeah but they'll still leave the old style controls in. Don't deny yourself the greatness of the Show 10.Originally posted by Anthony BourdainThe celebrity chef culture is a remarkable and admittedly annoying phenomenon. Of all the professions, after all, few people are less suited to be suddenly thrown into the public eye than chefs. We're used to doing what we do in private, behind closed doors.Comment
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I've heard this "patience is a virtue" junk all my life. I'm happy to say I have no virtue, no scruples, and no desire to wait too long for anything. In my humble opinion instant gratification takes too long!
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Re: Off Topic 2010

The key to pan frying a steak is high heat and movement, and I don't mean baseball.
The best way to pan fry a steak is season your steak with whatever, I stick with salt and pepper for good quality beef, take a splash of oil and add it to your pan, (not much mind you just enough to coat the pan) once it's nice and hot, but not to the point of smoking, add your
steak(s).
Keep it moving in the pan so you don't burn it (saute). Once you get it to that nice carmelized brown color flip it over and do the other side. Once the other side is nice and brown, shut off the flame and let rest to allow the juices to distibute.
A few things to note though.
1. You shouldn't do this with any steak over 8 oz (if you have a 16oz T-bone do the same as the above method but transfer it a baking sheet and finish it off in the oven just a few minutes. This'll save from the frustration of trying not to burn it.
2. Push on the steak to check for doneness, if you push on it and it doesn't bounce back it's raw, If you push on it and there's no "give" it's well done. Everything else (doneness) is in between those two.
3. You'll notice that there will be little bits of meat o the bottom of your saute pan, if you take a little red wine and deglaze and reduce it you'll have a nice sauce to go with your steak. This is called the "fond". (Not to be confused with "The Fonz").
4. Chef's don't typically pan fry steaks.
SpoilerLast edited by Chef Matt; 12-21-2010, 12:47 PM.Originally posted by Anthony BourdainThe celebrity chef culture is a remarkable and admittedly annoying phenomenon. Of all the professions, after all, few people are less suited to be suddenly thrown into the public eye than chefs. We're used to doing what we do in private, behind closed doors.Comment
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Re: Off Topic 2010
[quote=chefdad;2041960669]
3. You'll notice that there will be little bits of meat o the bottom of your saute pan, if you take a little red wine and deglaze and reduce it you'll have a nice sauce to go with your steak. This is called the "fond". (Not to be confused with "The Fonz").
[quote]

Oh yeah tell me more.I've heard this "patience is a virtue" junk all my life. I'm happy to say I have no virtue, no scruples, and no desire to wait too long for anything. In my humble opinion instant gratification takes too long!
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Re: Off Topic 2010
I just cleaned the living room and kitchen, vacuumed, mopped, and folded two loads of clothes. And now i'm cooking.
These last to years (to the date actually) are going to be hell.And may thy spirit live in us, Forever LSU
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