Jump to content

brown water

Certifiably Surly
  • Posts

    1279
  • Joined

  • Last visited

  • Days Won

    2

Posts posted by brown water

  1. As for drinks I'm not too selective on whiskey or wine.  But I will offer what I think is the definitive manhattan recipe after years of experiments.  

    1.5 oz stagg jr 

    2 dashes bitters*

    STIR in ice 30 seconds to slightly dilute the cask strength bourbon

    1.5 oz dolins sweet vermouth**

    STIR another 30 seconds 

    Strain into an up glass 

    optional garnish with luxardo cherry and orange peel (preferably flamed) 

    Result is a very flavorful but more full-bodied manhattan   Still boozy but not overkill from the high proof bourbon

    * bitters are the only ingredient where I think substitutions work.  Should be aromatic bitters but brand can change (angostura, peychauds...)

    **understand carpano and cocchi both are generally more highly regarded.  But upping the ratio to 1:1 in this version makes those choices overpowering.  My heb sells the dolins in a small bottle so it should stay fresh in the rotation.  

    • Like 1
  2. 6 hours ago, Dutch said:

    A bit of a longcat, so I'm adding a spoiler.  I vaguely remembered BrownWater posting a couple how-to on TOS, along with the piece of cookware he uses to conjure his magic, so I pasted like five of his posts together.  But yes...a video would be most helpful.  Along with bourbon / wine paring recommendations.

      Hide contents

    Recommend [judging from the pic he posted, it's thisCuisinart C130-23 9 1/4" enameled grill pan.] Heavy cast iron to take high heat. Oven safe so can transfer from stove to oven. Unlike cast iron can be cleaned with soap. Low maintenance and great results. 

    Can find online for $40. Bought mine at tj maxx for $20. Worth every penny.

    Grape seed oil also has a higher smoke point and neutral taste. But yeah it's going to get a bit smokey searing steaks inside. The benefit of high smoke point is also that the oil/fat won't burn and add that burnt flavor to whatever you're cooking.

    As for the pan - you do want it very hot. But every set up is different so it may not be as high as yours can go.

    I think the stove and oven process really has two distinct parts. No $#@! right...

    On the stove all youre trying to accomplish is the sear. So I generally err on the side of being too hot. And I flip the steak twice. In part for the grill marks. But more importantly to see how the char is coming and adjust accordingly. Also, rocking the pan back and forth a couple times lets the rendered fat and oil help with the searing process. Always pat the steak dry or wrap in paper towels immediately before seasoning and cooking. The water that may be near the surface will steam and produce that grayish finish instead of a dark char. I don't time this. It's generally a couple minutes or so before flipping but the test is visual not time. 

    Last point on the stove top, because you're cooking so quickly, over high heat and in a open pan the process does almost nothing to the internal temperature of the meat. Especially with thicker cuts. 

    That's why I say there are two distinct parts. 

    The second is cooking to temp in the oven which is completely a function of personal preference for doneness, the thickness and cut being cooked and the oven your using. You can use a meat thermometer or less scientific methods. But in a 350 degree oven you aren't searing anymore. The only caveat I have is that a grill pan is helpful here so that the steak doesn't sit in its juice and lose some of the sear from the stove. 

    These steps can be so separate that I've charred steaks well before large dinners and finished them later in the oven using a cooling rack set inside a oven sheet. Takes a bit longer to bring to temp but the results are virtually identical. 

    And always rest 5 minutes under a loose foil tent before cutting / serving.
    This is still what I do. Moved recently so my last dinner was outside on a gas grill and transferring from a burner (stove/sear) to the grill (oven). Otherwise same process except that I've found better results switching from a pan to a cooking rack when transferring to oven. The pan carries over heat so you can end up cooking faster than expected. Key either way is to get the meat out of the rendered liquid or you'll undo the char that's been developed. 

    And what really helps the sear develop is the grill pan and rocking it back and forth to let the oil and fat fry the surface.

     

     

    That's essentially it with a few updates from subsequent experience.  

    Now flip more than 2x and try to allow some rest off the heat between flipping.  Allows you to more closely watch the char develop and to minimize internal cooking

    Also look for a coffee like foam on the charred side but if you're doing the above and flipping regularly you can just stop when it fits your eye   

    Substitute an oven tray with a cooling rack set inside for the grill pan when transferring to the oven. Cooks more evenly since there won't be any carryover heat from the grill pan (but that update is in one of the posts @Dutch pieced together. 

    • Like 2
  3. 6 hours ago, Landomatic said:

    I thought I got it as hot as I could, but maybe not.  I'd say I had the cast iron on the stove (gas Wolf) burner for 10-15 mins before I added steak.  Will try it longer next time.

    I think you're right on the quality of the meat.  Will try again with better steak and hotter skillet (if possible) next time.

    And if @brown water would ever get us his fucking instructions, I'll go that route.  He appears to be the sear master on here and I don't think he's using a chimney or open flame if I remember right.  Think he's using a grill pan.

    Busy couple weeks.  Sorry guys.  When things slow down I'll try to get a video.  

    Short version.  

    Yes a grill pan. As hot as you can get it - preferably outside unless you like a smoky house.  Then grape seed oil in the pan - it should be slightly smoking.  Steak in.  Rock the pan a couple times so the hot oil also sears the steak.  Flip and repeat.  I often do several short sears on each side rather than one or two longer flips.  

    Also if I've got the time I'll rest  the steak between flips  a few minutes on the oven tray (with a cooling rack inside) that I'll use once transfered to the oven.  This allows both the steak to stop cooking and the pan to regain whatever temperature was lost while the meat was in it.  

    I'll also add more oil so there is always enough to be charring the bottom while searing.  You know things are on track when you flip the steak and it looks like coffee foam on the side being cooked.  

    Hope this helps.  Cheers.  

    • Like 1
  4. 6 hours ago, GRHorn said:

    Not even close to the same thing. Only a total douchebag would compare the two.

    I'm a douchebag. No argument there.  

    But I wasn't comparing the two.  I was observing Trump's background re- service makes him a poor messenger for the point.  I usually try to separate the message from the messenger but his ubiquitous bullshit makes it far harder than normal to isolate him from issues and their relative merits.  

    That said, neither of avoiding military service nor embellishing extent of service is a positive qualification for holding office.  So I'll be true to douchebag form and offer up a similarity though not an equivalence.  

  5. 16 hours ago, 4th and 5 said:

    I’ve searched Healdsburg with no luck. But gottdam we’ve found some wine

    I picked up a couple of Bounty Hunter's Four Roses OESV last month. Highly recommended and I think they serve it at the bar if you'd like a sample first. 

  6. 8 hours ago, conVINCEd said:

    Had a family event tonight.  I won’t tell you the exact description of the event for fear of losing my man-card.  My sister’s father-in-law at one point called Trump a good Christian man.  I rolled my eyes, and made sure he saw me rolling my eyes, and we left about 5 minutes later.  

    Sounds like permission to cheat on said daughter.  Enjoy the consequence free adultery.  Make sure to keep him up to date on your escapades.  

    • Like 4
    • Haha 1
×
×
  • Create New...