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Cooking Meat Like a Pro – Epi-3438

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Podcast: Play in new window | Download (Duration: 1:24:17 — 24.1MB)

Today we discuss simple techniques and tactics that will up your game with cooking various cuts and types of meat.  When you know how to do this right you will find yourself eating out less and keeping more money in your bank account.

I am doing this show today for a few reasons.  One is that I simply love to cook and talk about it, and we just have not done a show on cooking for a while.  Two is it really does save a lot of money to know how to cook well with real whole ingredients and nothing is more real and whole than meat.  Lastly though, not much surprises me but as of late I have been surprised by how many people are “freaked out about cooking meat”, etc.  These are mostly the young adult GenZ and younger members of the millennial generations.  But it does seem to span older generations as well.

Meat is also often heavily over cooked, cooked using the wrong techniques, over seasoned, under seasoned, boiled when it is supposedly being fried, etc.  Sauces that are good are added at the wrong times, meats that do not need tenderizing are cooked into tough cuts do to over cooking, it just goes on and on.

Today we take away the mystery and discover that anyone really can cook meat like a restaurant pro…

Join me Today to Discuss….

  • Why people are “freaked out by meat” and over cook it
    • The government guidelines are in general stupid and result in this
    • Social conventions, fear of blood, etc.
    • Lack of experience, growing up where everything is boneless, etc
  • The truth is good chefs in restaurants…
    • Probably trick you when you order a well done steak
    • Understand how a given cut needs to be sliced pre or post cook
    • Use very high heat, and dry meat on a sear
    • Use a lot more salt then you think they do
  • Some tips for making tougher cuts more tender like say Eye of Round Steak or others
    • Sous Vide
    • Freeze for a few days at least, then slowly defrost in the refrigerator
    • Salted steaks
    • Slice thin, cook very fast to just done on high heat
    • Of course slow cooking, braising, etc. (try this with brisket cooked like short ribs)
  • Getting a great sear
    • Above all the meat must be dry and the pan must be hot
    • Don’t bother with “letting meat come to room temp” it is a bullshit myth
    • The more surface area in contact the better the sear
    • Butter at the end will brown, lending to a good sear
    • With thick cuts a hard sear and finishing in a oven often works best
    • Noting beats a high end broiler
  • Cooking chicken like a pro
    • Most of the time you should break down a chicken it just works better
    • Breast should mostly be cooked as needed not saved unless you are going to use it cold/cool
    • The thy is the most versatile and most forgiving cut, also one of the cheapest
    • If you remove skin from chicken, save it, crips it an save the fat (smaltz)
    • If you are going to roast a whole bird spagcock it flat, personally I remove the wings
    • A small amount of baking powder and pork panko do amazing things to skin on chicken
  • Cooking pork like a pro
    • The government is retarded at least they now say you only need to cook to 145, with full rest 137 is high enough
    • Pork chops scream out to have a hard sear on them
    • Do not trim all fat off the pork it is what defines flavor
    • Thick cuts of things like chops are easier to sear and keep juicy
    • Thin cuts need hot and fast cooking
  • Final Thoughts
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Resources for today’s show…

 

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Richard J Hauser
Richard J Hauser
10 months ago

A couple of questions from someone who just made, what my harshest critics (my kids), was the best steak they have ever had:
1. I have been doing my steak seer in avocado oil for the high smoke point. So definitely switch to pork or beef tallow? It seems to have the same or lower smoke point.
2. As a lover of cheap rare steak what is the lowest temp to do a sous-vide? I’ve heard under a specific temp isn’t safe. (129?)
3. What is your suggested pre-salt (kind of dry age) duration? Or doesn’t this help? I’ve seen as long as 5 days, but I don’t like the look. I do 48hr max. (Do you wrap with cheesecloth? I can’t remember where I heard that.)
4. Can you do another show on sauces? I’m looking for a good red wine reduction, but will leave it to you if there is a better option.

Thanks for all you do,

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