4 Butter Basting Mistakes to Stop Making
4 Butter Basting Mistakes to Stop Making
Butter basting has 3 primary benefits:
1. More even cooking as the hot butter cooks the steak from all sides
2. Distributes the flavor and aromas of the basting ingredients (butter, garlic & herbs)
3. The browned butter deepens the crust for better flavor
My goal in this video is not to over complicate butter basting, rather a few things to think about (at the end of the day it doesn’t always have to be perfect). Here are some additional tips:
How hot should the pan be initially?
I let the cast iron preheat on high for several minutes until it’s just starting to smoke, then add avocado oil. If the oil starts smoking like crazy, take the pan off the heat for a bit, you want the oil close to its smoke point but not excessively hot.
How hot should the pan be when adding the butter?
It should still be very hot. If you add enough butter, it will naturally cool down the pan. If it’s burning, turn down the heat or just remove the pan from the heat for a minute while basting.
Do I always butter baste?
I only baste with thicker steaks, about an inch or more. If it’s too thin, the steak will already be done by the time butter should be added. My only priority with thinner steaks is getting a good crust before over cooking the inside. In this case all you need is oil and a really hot pan, flipping frequently.
How often do you flip?
Let the steak start to develop a good crust initially. I press down on the steak for better contact with the pan, and let it spend about a minute on each side. Once the crust is on its way, start flipping frequently. This is key for an evenly cooked steak.
When is the steak done?
Butter basting is a high heat cooking process, so the carry over will be way higher than something like a reverse sear. If the steak is dry aged I pull at 105F, if not dry aged around 110F. By the time you slice, the steak should have reached medium rare (130-135F internal).
Let me know any other questions in the comments!
#butterbaste #butterbasting #butterbasted #howto #tutorial #cookingtutorial #butter #mediumrare #steak #cooking #learnwithme #learning
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4 Ingredients! No knead bread! Everyone can make this homemade bread!
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Ingredients:
1 + 1/2 cups warm water (370ml).
2 tbsp dry yeast (10g).
4 cups flour (500g).
1 tsp salt.
Cover with lid and Bake at 220°C / 428°F for 30 minutes. Then remove lid and bake another 15 to 20 minutes.
Swiss Steak
copyright 2012 Lisa B. Falour, B.S., M.B.A. all rights reserved LISA, INC. (EURL) cutecatfaith.com
Today's lunch was reheated leftover white rice from yesterday, braised cauliflower, Swiss steak and a selection of cheeses, fresh fruit, and yogurt. We have to defrost the freezer soon, so are eating a bit heavier than normal today for a Monday lunch (I always have Mondays off and he goes back to his job tomorrow night) so the freezer will soon be empty and we can let it sit for several hours then I can clean it. Frost-free freezers are not approved in France (probably most of the EU, I suspect) because they shut off regularly so the coils defrost ... and the food thaws a bit, and then refreezes, which isn't healthy.
Two ordinary boneless cheap cuts of beef were pounded with the edge of a plate so that a great deal of flour went into them. With and against the grain. Red meat should generally not be salted before cooking, or it seizes up (toughens). Buckwheat flour can be substituted for wheat flour if you are gluten intolerant, for this dish. Quite a large amount of flour will eventually be absorbed into the meat as you gently but firmly pound it with the edge of a plate (or a meat mallet, if you have one -- I don't). Chopped onions had been sautéeing in a little butter in a cocotte (French Dutch oven) on the stove, the floured, beaten beef was added, and then some water added. On a low flame, this was cooked, covered, for about 15 minutes, then the cooking went on partially covered for another 30 to 45 minutes. A sauce will form, which can be spooned over the beef when it is served. It is fairly thick and mild.
Fleisch is a popular meat spice sold in Turkey. I don't know what's in it! A pinch of red curry would be good in this. Maybe a pinch of thyme. Otherwise, don't worry about seasoning this. It's very good quite plain. Salt, preferably hand-raked sea salt such as fleur de sel de Camargue and pepper are often best served at table, for people to decide themselves whether they want or not.
I ship anything which is legal to ship all over the world and am available for a variety of services. American, based in France.
The grooves or indentations in the lid of a cocotte are so you can add ice for cooking certain dishes, such as tripe à la môde de Caen. This slows down cooking tremendously and simulates a cold farmhouse single room with a huge, warm fireplace and its adjacent hearth. Even if the ice or cold water is not added, the indentations or grooves have a positive effect for cooking. A cocotte is also needed to make a daube and is an essential cooking utensil in every French kitchen worth its salt!