Kawell in the Kitchen: Just some dinner edition

And now we just play the waiting game until these potatoes are done. When finished I'll score them in half and pull out all the goodness for the stuffing. Right before they go back into the oven I'll start the steak with the spinach to follow soon after. The steak tonight will be seated on each side with a little salting and heavy peppering, then finished off in the oven and left to rest so we can work on the deglaze.

I thought the same damn thing myself! I just recently started the pleasure of cooking with purple garlic and this is the largest one I've seen. Typically they've been the size of just normal white garlic. Guess I scored the mother load with this bulb.

>BLACKED seasoning

>he fell for the pink salt meme

I actually really like the taste of it. I bought it for some fish one time and turns out it's great on a lot of stuff.

Yes I bought the meme salt, but for a reason I noticed other than what people always say is so good about it, and pic related. It's got half the sodium chloride of normal salt while tasting the same. I try and stick to low sodium cooking and this salt seems like a great replacement over more traditional sea salt. This was my first time buying it actually and the first dish I'm using it on. Seems to taste the same as normal salt and at around the same price, so I thought why not?

havent seen a good deal on steak around here in a while senpai

Got this steak at smart & final. One opened up near my place a few months back and I had never been to one previously. As I was driving home I thought I would check it out. It's not a great cut, but it was half the price of prime and a decent size. Marbling is little to be desired, but it's a bottom round so I wasn't expecting a miracle.

The little one says hi.

Potatoes are done. Just going to give them a few minutes to cool and then scoop them out.

All ready.

To our potato mix well add butter, onion powder, garlic powder, salt, pepper, cheddar, parmesan and bacon. Maybe a little milk if it's not coming together also.

why not include the skins, that's where all the nutrients are.

>$5.99/lb
where the heck do you buy your meat?

Learn to cut dude

>>>youtube.com

Twice baked my friend. The potatoe mix is going back into the skins to get all happy.

I do believe he's making twice baked potatoes bruh

Just remembered I had some mascarpone in the fridge too. Right into the mix it goes.

>he has not experienced twice baked potatoes
Oh, user you are missing out my friend.
Bake a potato, scoop out the innards, mix them up with goodies (there is a billion different ways you can make the mix), put them back into the potatoes, and bake. The skin has a chance to get nice and crispy too if you like that.
My dad made awesome twice baked with cheese, bacon, green onions, some seasonings, and occasionally some veggies. They're great.

Looking real good guys.

We're going to crank the oven up to 450F and get started on the spinach and steak before we stick them back in. The steak and potatoes will cook at the same time, and when done well finish with the deglaze and serve.

Onions and garlic going into a pot with olive oil to sweat. The spinach will be added once the onion is translucent. We're also preheating our oven save pan for the steak.

Steak in!

No oil, no butter. We're just going to let the maillard effect just work its magic.

Spinach in.

Flip.

Was hoping for a better sear but I'm not going to complain. Had the heat on the wrong temp.

I'm honestly too tired to look up what the effect is so can you explain why no oil or butter?

In they both go.

Sure man. The maillard effect is a caramelization of certain elements in meat when frying that create a good sear. When the effect occurs in a non-stick pan, it makes it so your meat will release from the surface of the pan and become movable. If you move your meat before the effect takes place you'll end up tearing your sear which isn't want you want.

You had the right temp you mongoloid. There's a reason everyone else in the world uses oil.

Forgot pic

Spinach done. Well set it aside until everything else is finished.

Non-non-stick pan I meant (a stick pan) My bad.. Haven't eaten since breakfast and this bottle of wine is done. About to start in on some whiskey. We're looking at another 10-15 minute cook time.

i love this cat, more cat please

Steak coming out to rest. Fuck I think I over cooked it.

Whatever. Let's start the deglaze.

Potatoes 10 out.

Here you go bud.

Wanna name it?

Had this guy for like 4 months but still haven't given it a name.

Saffron?

In the pan with 2 tbsp of butter

Oh, but the way, if you're drinking and cooking don't forget to use a rag to handle your pan if it just came out of a 450F oven.

Ouch.

Why is every fucking thread on Veeky Forums about cooking steak?

Saffron it is.

Some flour into the butter, scrape the pan good. We want all those bits. Making a roux then gonna add our stock and seasonings.

Potatoes done

that's funny, my orange cat also gets the black spots on the lips. Lentigo, i think it's called.

don't mean to derail, just love orange cats. i like old man cat names, like roger or barney

Stock in, season and reduce.

i have felt that pain on a drunken steak cooking sunday night - no fun

No joke!

Sauce done, let's plate and get some money shots.

Why did you have to go and ruin this meal with garlic and onion powder? That's like sophomore year sorority shit right there. You should feel shame. For shame.

C-can I post my cats here? This is the alpha male.....

Also I like this thread and hope for more. It's like houstonbros thread without all the obnoxious millinial slang.

i second that motion!

Shame is not in my vocabulary friend.

Post away bud. Love me some cats.

Here's the before, no sauce.

>making a roux
Just deglaze it.

That is pure food porn.

And the after with sauce; came out delicious by the way.

Let's dig in and see how it all turned out.

As I feared... Sorry guys, I fucked up.

At least the double baked came out alright, nice and creamy.

hey man i'd eat that

Anyway, that's Monday for you...

Gonna go enjoy this, and I'll see you all soon enough.

Bruh that's a round steak, not a ribeye. That's fine. I've never even tried cooking round like a steak, I always pound them out flat, bread and fry it.

Saffron says bye

It happens. Next time pat your meat with paper/kitchen towels and make sure it's at room temp, then season it (s&p) and throw it in the freezer for a few.

Also: for a sauce, shallots, mushrooms, and deglaze with cognac and thicken/enrich with unsalteted butter. And never ever ever fucking use onion or garlic powder. For anything. Ever. The

It looks really nice. i really want some!
And i'll tell you what some people told me when i make a thread like this: thanks for the OC, this thread is not cancer

Green onions, sour cream and garlic would be appropriate. Perhaps some minced roasted red peppers (you can buy them in a jar, drain them, naturally).

those are some bomb ass looking potatoes

also your kitten is adorable :3

that meat is turning brown

what? Most packaged meats have browning on them, it's natural.

>7777777

Browning is a natural result of the meat being exposed to air that kicks in way before it spoils. Stores bust their asses to delay the process because people think the red looks better.

Damn you burnt the fuck out of that steak.

A well done steak, and you covered it in some fucked up ass gravy.

Jesus Christ I'm so triggered rn. Kys

>adding onions and garlic at the same time
people actually do that?
garlic gets bitter before the onions are done

the key is a low heat. he was sweating them not cooking them so the temperature was probably on relatively low.

From my experience, garlic gets fucked after 20 or so seconds no matter the heat or in the best case just doesn't retain the taste.

Bored so I'll bite.

>USDA Select
>Belgioioso

Glad you didn't skimp on quality.

When you're cooking a cheap dinky cut you probably want use a recipe like Steak Diane where you cook very gently. Don't cook to a specific method and time that is meant for a bigger/better quality cut.

Wut? You can safely cook garlic at medium up to 2 minutes if you stir continuously. No color, just aroma.

Fucking Veeky Forums.

Veeky Forums perpetuating myths again. As long as it's not frozen, the starting temp of your meat doesn't matter. Pat dry, yes.

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