After you cook a steak, the black tasty awesomeness thats at the bottom of the pan..

[JohnnyIrish]

.. how bad is this to eat?

 

[Master Bates]

It will give you penis tumors in the shape of Al Roker's face. don't risk it.

 

[Francisco d'Anconia]

Is that the same stuff that's underneath the stove?

 

[JohnnyIrish]

Is that the same stuff that's underneath the stove?

I dunno, possibly.

Am I the only one who has eaten this stuff? lol

 

[Throttle]

if it's truly black, it's probably carcinogenic (cancer-promoting).

if it's not pitch black, it's called "fond" and is the basis for all sauce & gravy-making (and therefore nearly all French cuisine, among others). my meat cooking skills jumped forward several light-years when i discovered this truth.

 

[g g g unit]

yeah i love eatin the sauce on the pan with some bread. unless its like charcoal its fine.

 

[KarmaSutra]

When your steak is done you can make an "Au poivre" sauce (pepper sauce). Make sure you do this quickly: Once you've seared you're steak have a teaspoon of butter handy and throw it in the pan to begin releasing those bits of tasty goodness. Then throw in 1/4 cup of wine, sherry,stock, or whatever liquid you have on hand. Gently stir around and loosen up the bits (I should mention the heat should be off) Lastly, 2 tablespoons of half n half to create a luscious gravy then pour over steak. Sit, Feast.

 

[JohnnyIrish]

Ok so if its not like charcoal its ok (I.E. hard black and crusty.. which is exactly what I was eating lol) and I could/should make a sauce out of it.

My question then is the stuff at the bottom of my pan always has some black crusties there when I'm done cooking a steak so if I made a sauce out of it then isn't that still eating the bad part (albeit delicious part)?

 

[Throttle]

you'll know if you get the blackened stuff into the sauce... it'll have black crumblies in it & taste smoky. if you eat your steaks rare to medium-rare then you shouldn't need to blacken it, and all steak lovers should get comfortable with eating well-seared but not blackened medium rare steaks. that's an opinion from one steak lover to another. if it comforts you, i don't know of any epidemiological evidence linking cancer and eating well-done steaks, but here's the science:

http://chemistry.about.com/b/2007/06/24/mmm-mmm-cancer.htm

 

[Potbelly]

It will give you penis tumors in the shape of Al Roker's face. don't risk it.

HOLY


FCUKING


****


YHAHAHAHAAHAHAHAHAHAA THAT WAS TOO FUNNY

 

[mrRuckus]

HOLY
FCUKING
****
YHAHAHAHAAHAHAHAHAHAA THAT WAS TOO FUNNY

are you 12

 

[Road Demon]

Gotta love the Procarcinogon Benzopyrene!

That good blackness contains many associated Poly aromatic hydrocarbons, including Benzopyrene.

 

[JohnnyIrish]

you'll know if you get the blackened stuff into the sauce... it'll have black crumblies in it & taste smoky. if you eat your steaks rare to medium-rare then you shouldn't need to blacken it, and all steak lovers should get comfortable with eating well-seared but not blackened medium rare steaks. that's an opinion from one steak lover to another. if it comforts you, i don't know of any epidemiological evidence linking cancer and eating well-done steaks, but here's the science:

http://chemistry.about.com/b/2007/06/24/mmm-mmm-cancer.htm

Exactly what I was wondering and ya answered it to a T. Thanks for the detailed info.

 

[Throttle]

well thanks for asking, b/c i've warned people about blackened steaks & marshmallows from time to time in the past and you motivated me to look it up

i don't bring it up often, though. makes me feel like debbie downer (http://en.wikipedia.org/wiki/Debbie_Downer for those of you across the pond)

 

[RedPill]

Try this. . .

If you're pan-cooking steak, make a bed of sliced onions (use an entire onion) to cover the bottom of the pan. Use a small amount of oil or butter to keep the onions from burning, and cook the steak on top of the onions. The juices from the steak will infuse the onions, creating a delicious side item to go with the steak. The steak will still cook well and won't make total contact with the pan surface. You'll get full flavor with minimal burnage.

 

[JohnnyIrish]

Try this. . .

If you're pan-cooking steak, make a bed of sliced onions (use an entire onion) to cover the bottom of the pan. Use a small amount of oil or butter to keep the onions from burning, and cook the steak on top of the onions. The juices from the steak will infuse the onions, creating a delicious side item to go with the steak. The steak will still cook well and won't make total contact with the pan surface. You'll get full flavor with minimal burnage.

I'll have to try that.

What I just learned and tried:
Took my steak, cut off the fat. Then cut them long ways (so you have about 1/2 or 2/3 inch thick strips of steak. Put butter and olive oil in a pan. As it melts add steak. Add in 1/4 cup of water, kosher salt, pepper, parsley, and garlic. Keep stirring. When the water is close to being fully evaporated, the steak should be done (I tasted it and yep.. perfect). At this point add in another tsp of butter and mix it twice around. Pour the steak and its contents on a place with its sauce.

Besides this tasting better then any steak I previously cooked.. A major bonus for me is this just delt with evaporating water.. so no SMOKE! Yay.. my fire alarm didn't go off this time! :woo:

 

[KarmaSutra]

I'll have to try that.

What I just learned and tried:
Took my steak, cut off the fat. Then cut them long ways (so you have about 1/2 or 2/3 inch thick strips of steak. Put butter and olive oil in a pan. As it melts add steak. Add in 1/4 cup of water, kosher salt, pepper, parsley, and garlic. Keep stirring. When the water is close to being fully evaporated, the steak should be done (I tasted it and yep.. perfect). At this point add in another tsp of butter and mix it twice around. Pour the steak and its contents on a place with its sauce.

Besides this tasting better then any steak I previously cooked.. A major bonus for me is this just delt with evaporating water.. so no SMOKE! Yay.. my fire alarm didn't go off this time! :woo:

Ah, but you miss out on all of that seared, juice infused goodness. Poaching a steak is good if you're making a pot roast type deal but even then you want to sear the meat to insulate the inside moistness.

 

[penkitten]

where i come from, we put steak on the grill, because it tastes good and means less dish washing.
when the weather is bad, we put it on a broiler pan and cook it in the oven.
the only steak i fry is pepper steak, in a non stick pan.