Making steaks tonight using Alton Brown's recipe, which is a great one to give people who are just getting started with cooking because it is both absurdly simple and produces reliably good results
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@jalefkowit The reverse sear is also worth a try. https://altonbrown.com/recipes/reverse-sear-ribeye-steak/
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Jason Lefkowitzreplied to Jason Lefkowitz last edited by
Being simple, it is also amenable to experimentation. You can try marinating the steaks in different sauces before they hit the cast iron, for instance. (I like to use Worcestershire sauce or mushroom ketchup.) The marinade will put a little spin on the flavor without overwhelming it. Or you can use garlic salt instead of regular salt. Little things.
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Jason Lefkowitzreplied to Jason Lefkowitz last edited by [email protected]
If you're unfamiliar with mushroom ketchup, it's an old-timey condiment that fell into obscurity but has been having a bit of a comeback in recent years. It's kind of like Worcestershire sauce on steroids. It's a great complement to basically any beef dish.
You can make it from scratch if you want, but it's also available in bottled form from specialty food vendors. I'm too lazy to DIY it, but the bottled versions have never disappointed.
Mushroom Ketchup Is The Umami Bomb You've Been Searching For
This old-timey condiment is worth revisiting, and it's easy to make at home.
The Takeout (www.thetakeout.com)
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Jason Lefkowitzreplied to Jason Lefkowitz last edited by
If you'd like to try mushroom ketchup but don't want to make it from scratch, I've had good results with the Geo. Watkins brand of bottled mushroom ketchup. You can get it from a range of online stores, including Amazon and Walmart.
Geo Watkins Mushroom Ketchup 190ml
British Online food shop for expats. Our Mushroom Ketchup is the original ketchup (without a tomato in sight) and is full of deep, powerful umami flavors. It'
British Essentials (us.britishessentials.com)
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Dangerously Liberal Amyreplied to Jason Lefkowitz last edited by
@jalefkowit I imagine I would like it, but I object to the name "mushroom ketchup."
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Jason Lefkowitzreplied to Dangerously Liberal Amy last edited by [email protected]
@APBBlue They had mushroom ketchup before they had tomato ketchup! So take it up with Heinz
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James Umbanhowarreplied to Jason Lefkowitz last edited by
@jalefkowit @APBBlue the Joy of Cooking recipe for tomato ketchup has walnut ketchup as an ingredient.
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Dangerously Liberal Amyreplied to Jason Lefkowitz last edited by
@jalefkowit this looks like poop
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James Umbanhowarreplied to James Umbanhowar last edited by
@jalefkowit @APBBlue I decided it would be easier to buy tomato catsup than make it
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Jason Lefkowitzreplied to Dangerously Liberal Amy last edited by
@APBBlue It’s ok if you don’t want to try it. I’m not on commission with Big Mushroom Ketchup
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Sheldon Chang 🇺🇸replied to James Umbanhowar last edited by
@jumbanho I think I’m gonna be sick at all these cursed original ketchups. It reminds me of a comedian who joked that he had great sympathy for everyone who had to use Preparation A through F.
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Jason Lefkowitzreplied to Sheldon Chang 🇺🇸 last edited by
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Kevin P. Flemingreplied to Jason Lefkowitz last edited by
@jalefkowit I use that technique when I don't use an immersion circulator, but I like my steaks to taste like beef plus kosher salt and nothing else.
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Jason Lefkowitzreplied to Jason Lefkowitz last edited by
“Why didn’t they just make tomato ketchup?”
When the tomato first came to the Anglosphere, it was mistakenly believed to be poisonous. That misconception lingered until the mid-1800s. So you don’t find tomato recipes in British or American cooking until relatively recently.
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Jason Lefkowitzreplied to Kevin P. Fleming last edited by
@kevin I can respect that
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Dangerously Liberal Amyreplied to James Umbanhowar last edited by
@jumbanho @jalefkowit It would be expensive too! Port and anchovies?
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Jason Lefkowitzreplied to Dangerously Liberal Amy last edited by