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#1
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Why do steaks curl up in the frying pan?
And how do you keep them from doing that?
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#2
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Why do steaks curl up in the frying pan?
"em" wrote
And how do you keep them from doing that? Cook thicker steaks? Also some ribeyes have a membrane around the outside of them. That should be removed or at least cut through in several places. -- Bob http://www.kanyak.com |
#3
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Why do steaks curl up in the frying pan?
"Opinicus" wrote in message ... "em" wrote And how do you keep them from doing that? Cook thicker steaks? Oh. I've been trying to pick thinner steaks because they cook faster. Also some ribeyes have a membrane around the outside of them. That should be removed or at least cut through in several places. I'll try that. I assume you mean around the circumference. Mike |
#4
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Why do steaks curl up in the frying pan?
em wrote:
:: And how do you keep them from doing that? Get a George Foreman (or similar) or don't fry. Broil. At least, that works for me. |
#5
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Why do steaks curl up in the frying pan?
Steaks curl up in the frying pan for roughly the same reasons that
potatoe chips curl. Unequal shrinkage in different directions from the heat or processing conditions. Fiber texture, thermal gradients and membranes or layers of tissue (such as fat) which shrink differently (expand or contract) than the surrounding medium will do it. The rib bones in certain cuts of meat don't shrink during cooking, but the tissue does and this is one of the reasons for the porkchop curl. Things like the cutting through of membranes or fat layers are one way of disrupting this differential shrinkage. Thickness of meat cut is one way to prevent the "buckling" or lateral deflection that one sees in certain thin cuts of meat, thin sliced potatoes becomming chips and the drying of many leaves. Mechanical flattening methods include things like the George Foreman grill which is often successful in keeping thin pork chops flat during cooking. Wet cooking methods and time will introduce enough plasticizing water to soften the collegen and allow the subsequent flattening of cooked meats. Opinicus wrote: "em" wrote And how do you keep them from doing that? Cook thicker steaks? Also some ribeyes have a membrane around the outside of them. That should be removed or at least cut through in several places. |
#6
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Why do steaks curl up in the frying pan?
On Nov 1, 2:13 am, "em" wrote:
And how do you keep them from doing that? For thin meats: Use a bacon press or a foreman style grill. For all meats, you can make cuts around the circumfrence of the steak about about .5-1" intervals. You want to cut non-meat, non-bone stuff. So, connective tissue and fat. Lastly, buy thicker steaks. Pan sear for a minute or two to a side. Then transfer to a 400-450 over for some time, depending on thickness and desired doneness, 4-8 minutes, approximately. Superior method anyway to pan fry. |
#7
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Why do steaks curl up in the frying pan?
"em" wrote:
"Opinicus" wrote: "em" wrote And how do you keep them from doing that? Cook thicker steaks? I've been trying to pick thinner steaks because they cook faster. Maybe think of this as the Philly Cheesesteak issue - Get thin enough steaks and you need to keep them moving while on the flat surface. They come out delicious. Get thick enough and they hold their shape while on the flat surface. They come out delicious. In between thicknesses take different creativity. Since I like Philly Cheesesteak style I suggest going for thinner still to the point the curling is a part of the deal. It also lets you mix in peppers and shrooms and stuff ... |
#8
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Why do steaks curl up in the frying pan?
Saw this on Good Eats, but he was cooking grilled cheese sandwiches, worth a try: Use two frying pans; one a little smaller than the other. Heat both up on the stove. Put the steak in the larger one, put the smaller one ON TOP of the steak (i.e. the bottom of the pan contacts the food). Cooks both sides at the same time, holds the steak flat. Not sure if the small pan will hold enough heat to cook it through, but if you get it hot enough it will at least sear it. |
#9
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Why do steaks curl up in the frying pan?
DJ Delorie wrote:
Saw this on Good Eats, but he was cooking grilled cheese sandwiches, worth a try: Use two frying pans; one a little smaller than the other. Heat both up on the stove. Put the steak in the larger one, put the smaller one ON TOP of the steak (i.e. the bottom of the pan contacts the food). Cooks both sides at the same time, holds the steak flat. Not sure if the small pan will hold enough heat to cook it through, but if you get it hot enough it will at least sear it. I bet this idea comes from the traditional dutch oven with three legs and a lip around the cover. Hot coals werescooped onto the top so the heat would come from all directions. Alton Brown might have only been using the smaller pan for a quick sear that turns into a bacon press, but add some heat source and you get the dutch oven effect. Charcoal only works outdoors, but how about those infrared NuWave ovens I see in informercials? "I see the light". Has anyone tried one of these cooking devices? They start with a frozen steak and use a heat source from above plus an insulated chamber to supply heat from every direction to cook. It might work okay to prevent curling ... |
#10
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Why do steaks curl up in the frying pan?
Doug Freyburger writes: Alton Brown might have only been using the smaller pan for a quick sear that turns into a bacon press, As I said, he was cooking grilled cheese sandwiches, and there was plenty of heat to do that. He didn't do meat that way, that was something I thought of. |
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