Comments on: Steak 101 – 5 steps to the beginner’s success

By: ‘If’ Rudyard Kipling were a foodie…. | Kitchen Butterfly

‘If’ Rudyard Kipling were a foodie…. | Kitchen Butterfly — Sun, 17 Jan 2010 21:21:01 +0000

[...] recipe again and again And not be put off by your first error and failures to come, Even when it just makes it second time around; But have hope knowing the time will come. If you can dream of winning brussel [...]

By: Rosa

Rosa — Sun, 15 Nov 2009 22:02:40 +0000

Perfect looking steak and great tips! Yummy!

Cheers,

Rosa

By: Ozoz

Ozoz — Sun, 08 Nov 2009 21:59:39 +0000

So…I’ve discovered a perfect spot for taking nighttime photos….no more complaints! I think the summer was long and I got addicted to my kitchen window. This new spot – on my stove top. The lights seem to go well so I can stay at the low ISOs (up to 200) and get reasonable, no-flash photos, even macro! Yay!

By: Steak 101 – Five Steps to Beginner’s Success | Nibblers

Steak 101 – Five Steps to Beginner’s Success | Nibblers — Fri, 30 Oct 2009 13:51:43 +0000

[...] From Kitchen Butterfly [...]

By: FRESH LOCAL AND BEST

FRESH LOCAL AND BEST — Tue, 27 Oct 2009 19:58:25 +0000

I love the pink medium rare flesh, it looks so good! I’m also impressed with the idea of lemon thyme with salt, it must give such a nice refreshing flavor!

By: Ozoz

Ozoz — Tue, 27 Oct 2009 03:23:58 +0000

Celia, Thanks for the steak tip. I’ll give that a try and share the results (especially fresh from holiday and a lovely steak dinner that was had by my husband…..).

On the camera, I adjust the ISO but then it becomes quite grainy and the photo’s end up looking ok, warm and grainy but not conveying what I want! When I grow up I’ll get a DSLR

By: Celia

Celia — Mon, 26 Oct 2009 18:16:06 +0000

Very interesting, Oz, thank you. I was once told by a chef that the best way to cook steak is to sear it for a minute on each side, then finish it in a hot oven. Hmmmm. Now I feel like steak for dinner..

In terms of the flash photos – does your digital camera have an adjustable ISO? If so, push it right up as high as it will go and you should be able to get a decent non-flash photo. I also try and adjust the white balance when I’m taking photos at night, or I get a cast from the fluoro lights – you’ve obviously got that sorted as your colours look true. Re the ISO, my more expensive Panasonic Lumix with the big lens lets me push the ISO to 400, but my new baby pocket Lumix lets it go all the way up to 6400! (too grainy though, but I get good photos for the net at 1000).

Cheers, Celia

By: Ozoz

Ozoz — Mon, 26 Oct 2009 16:41:36 +0000

Thanks Alysha….you’re spot on with ground up meat as opposed to steaks – anything made with mince needs cooking right through. I rarely make burgers (a shame really) because I never seem to get well ground mince,I guess I need to get my own mincer! The chipolte sauce I got when I went to London!

By: Alysha Ford

Alysha Ford — Mon, 26 Oct 2009 16:30:05 +0000

Well as far as pink being scary. With steak its ok the surface of the meat is what gets exposed to bacteria so as long as your surface is cooked your good to go. When grilling a burger you need more caution because its been ground exposing more to bacteria. Tip: testing done-ness clasp hand to fist palm up. With other hand push index finger on pad at bottom of thumb below knuckles thats Well. Loosen fist a bit thats Medium. Relax hand is rare. Thats how steak should feel when poking it.
We usually just sprinkle are steaks with a bit of lawrys steak salt. Then throw it on the grill served with A1 steak sauce.
Question: Where did you get the chipotle Paste?

By: Ozoz

Ozoz — Mon, 26 Oct 2009 15:58:37 +0000

Thanks Sophie, Unplanned Cooking….I am struggling at the mo with photos because it gets dark so early…and so my dinner photos end up being flash-assisted! Thanks for the rouxbe.com link. Looks fab!
Rebecca – that’s why I love food so much There’s always a second chance