Goonhub
12-29-2016, 01:36 PM
mmm food. i like making homemade steak tips and fries
you need:
stovetop
fryer
tongs(i use a spatula but use tongs unless you're the flipmaster)
beef for stew meat(1 lb/person, it'll be marked like this in the meat section and they don't sell it in smaller amounts so i hope you're hungry)
butter(1 stick for every lb. of beef)
oil(canola preferred for both fries and frying pan)
onion powder
garlic powder
rosemary
thyme
garlic cloves(amount to preference)
marinade(i use Claude's Beef Brisket Marinade, damn good)
potatoes(as many as your group will finish)
shredded cheese(cheddar)
salt(use bigger crystals)
to start, get a bowl(two if you're doing more than one lb., and double up on frying pans too) and dump your beef in there with some marinade. coat the top with the onion powder and garlic powder(more onion, less garlic) and then work it in there real good. you are going to eyeball this entire cooking process because it's not science, it's just a delicious heart attack. wash your dirty hands, cover that, and put it in the fridge or set it aside. it needs time(45 min-1 hour) to soak up the deliciousness so grab a beer, or start chopping the garlic early and then grab a beer.
for the last 20 minutes of the marinade session, start your fryer up and then peel and slice the potatoes(wash them ofc). start later if you're cooking for one, or you're just wasting a bunch of time that you could be spending drinking beer. after the fries are sliced, leave them in the strainer or whatever you washed them in and move to your stove. you're going to be doing something every few seconds from this point on so don't try to read this while cooking or you'll balls something up. oil your frying pan up just enough to coat the entire bottom, toss the stick of butter on it, and set the stove to simmer. while the butter is melting, take your bowl of marinated meat back out and toss your garlic in it(don't do this any earlier for the same reason you should go light on the garlic powder) . mix it up again so there's some on every piece, wash your hands, toss your fries in the fryer, and then go back and coat your pan(butter should melt and cover it evenly thanks to the oil) with the rosemary and thyme. you want to cover it with the thyme but be sparce with the rosemary. you can strain the bowl at this point or leave the leftover marinade in for the broil. i recommend straining if you're going to be marathoning several pounds of beef because the marinade and stray bits of beef will eat through the coat of oil and start smoking if you go for more than one batch.
while you're broiling the meat watch the blood that rises to the top side. when it starts to form droplets, flip the pieces over and let them sit until it happens for that side, too. don't leave them on any longer than 30-45 seconds after the second time you flip. rotate your batches of fries while you're tending the meat and coat them with your preferred salt/seasoning and shredded cheese in either order as you set each batch aside. ideally this will all mete out so that the last fries come off right after the last bit of beef and you can just dig right in.
you will die young but who cares
you need:
stovetop
fryer
tongs(i use a spatula but use tongs unless you're the flipmaster)
beef for stew meat(1 lb/person, it'll be marked like this in the meat section and they don't sell it in smaller amounts so i hope you're hungry)
butter(1 stick for every lb. of beef)
oil(canola preferred for both fries and frying pan)
onion powder
garlic powder
rosemary
thyme
garlic cloves(amount to preference)
marinade(i use Claude's Beef Brisket Marinade, damn good)
potatoes(as many as your group will finish)
shredded cheese(cheddar)
salt(use bigger crystals)
to start, get a bowl(two if you're doing more than one lb., and double up on frying pans too) and dump your beef in there with some marinade. coat the top with the onion powder and garlic powder(more onion, less garlic) and then work it in there real good. you are going to eyeball this entire cooking process because it's not science, it's just a delicious heart attack. wash your dirty hands, cover that, and put it in the fridge or set it aside. it needs time(45 min-1 hour) to soak up the deliciousness so grab a beer, or start chopping the garlic early and then grab a beer.
for the last 20 minutes of the marinade session, start your fryer up and then peel and slice the potatoes(wash them ofc). start later if you're cooking for one, or you're just wasting a bunch of time that you could be spending drinking beer. after the fries are sliced, leave them in the strainer or whatever you washed them in and move to your stove. you're going to be doing something every few seconds from this point on so don't try to read this while cooking or you'll balls something up. oil your frying pan up just enough to coat the entire bottom, toss the stick of butter on it, and set the stove to simmer. while the butter is melting, take your bowl of marinated meat back out and toss your garlic in it(don't do this any earlier for the same reason you should go light on the garlic powder) . mix it up again so there's some on every piece, wash your hands, toss your fries in the fryer, and then go back and coat your pan(butter should melt and cover it evenly thanks to the oil) with the rosemary and thyme. you want to cover it with the thyme but be sparce with the rosemary. you can strain the bowl at this point or leave the leftover marinade in for the broil. i recommend straining if you're going to be marathoning several pounds of beef because the marinade and stray bits of beef will eat through the coat of oil and start smoking if you go for more than one batch.
while you're broiling the meat watch the blood that rises to the top side. when it starts to form droplets, flip the pieces over and let them sit until it happens for that side, too. don't leave them on any longer than 30-45 seconds after the second time you flip. rotate your batches of fries while you're tending the meat and coat them with your preferred salt/seasoning and shredded cheese in either order as you set each batch aside. ideally this will all mete out so that the last fries come off right after the last bit of beef and you can just dig right in.
you will die young but who cares