Chef Gruel II
Some random cooking and food related tips from Chef Andrew Gruel over the past two months. Included below:
- Season a Cast-Iron Pan
- Reverse Searing a Steak in Browned Butter
- And when not to Reverse Sear
- Prime Rib
- Tenderloin
- Pork Shoulder
- Meat Marinade
- Coffee Dry Rub
- Stuffed Jalepeno Peppers
- Cole Slaw Dressing
- Salt Cured Egg Yolks
Season a Cast-Iron Pan
All throughout history we look back at much of science/medicine and laugh thinking “can you believe we did that”. How is this moment in time any different? Why is NOW the moment of Absolute Certainty. People used to believe searing meat sealed in juices. It’s the opposite. pic.twitter.com/Ukrst4AEr7
— Chef Andrew Gruel (@ChefGruel) December 11, 2022
If you’re ever at a loss for a sauce, just toast some whole butter in a pan until the milk solids brown. Amplify the flavor by toasting in the same pan you cooked the meat. Brown Butter. Finish with a squeeze of lemon juice. pic.twitter.com/N4IUjhAuZL
— Chef Andrew Gruel (@ChefGruel) December 30, 2022
Cooking Prime Rib with Reverse Sear
Salt your prime rib for 24 hours pre-cooking. Let it sit at room temp for 4 hours before roasting. Preheat oven to 275. Pat meat dry, rub with ghee or bacon fat, then put in oven and slow roast until 110F. Then blast the temp to 500 and “oven sear”. Pull at 125 for med rare. https://t.co/Lh5KMDAICz
— Chef Andrew Gruel (@ChefGruel) December 19, 2022
A huge value of the reverse sear is you spend less time searing which means the meat dries out less -(because much of the moisture that prevents proper browning cooks off in the slow roasting process) – You get the best of both worlds. WAVE of STEAK. pic.twitter.com/nqXBG49eDX
— Chef Andrew Gruel (@ChefGruel) November 9, 2022
Toasted butter is the key. Those browned milk solids make a difference. On the bread and in the pan. pic.twitter.com/nlQqrASB1x
— Chef Andrew Gruel (@ChefGruel) November 27, 2022
One of the biggest mistakes people make when cooking is only using two types of heat – high and low. Use everything in between. High heat is only good to develop a hard (quick) sear but should be shallow. A deep sear means your meat is dried out. pic.twitter.com/GVP6CNPVys
— Chef Andrew Gruel (@ChefGruel) December 1, 2022
AND . . . When NOT to reverse sear
With aggressive commentary. No reverse sear as the cut is so thin – just a blast in the pan, browned butter and some lemon juice for acid at the end. Grass fed, organic. pic.twitter.com/5BA5O2YhoS
— Chef Andrew Gruel (@ChefGruel) December 12, 2022
Tenderloin
Salt the tenderloin for 12-24. Slow roast at 275 until inside meat temp reaches 110 – then pull and sear hard on a griddle or blast oven to 500 and brown at the end (reverse sear). Mix the pan drippings with Dijon, chopped red pepper, Gochujang and butter for the glaze. https://t.co/YrQdkDcNaP
— Chef Andrew Gruel (@ChefGruel) December 23, 2022
Pork Shoulder
The key to a crispy, tender and juicy pork shoulder is long, low, and slow heat to start; then a blast to crisp the skin. Rub with favorite seasoning, and roast at 275F for 6-8 hours – Remove, turn the oven up to full heat, and put the pork back in the oven – crisp to finish. https://t.co/9tCIYxd0mL
— Chef Andrew Gruel (@ChefGruel) December 20, 2022
Braised Chuck Steaks
Simply braised chuck steaks. Off-cuts make the best braise. You can make this dish 176,873 times before the votes are counted in Arizona. pic.twitter.com/WJK9cHhD5t
— Chef Andrew Gruel (@ChefGruel) November 11, 2022
The Ice Cube Trick for cooking well done burgers
The ol ice cube burger. (Video coming soon) put an ice cube in the burger for proper moisture. pic.twitter.com/qwS7EVrZQs
— Chef Andrew Gruel (@ChefGruel) November 21, 2022
My kids don’t like rare burgers. That’s why I use the ice cube trick when cooking theirs. It keeps the meat juicy while still cooking all the way through. Look at that juice!! pic.twitter.com/0GQkpxlt9q
— Chef Andrew Gruel (@ChefGruel) November 21, 2022
The full ice cube burger video – haters will be destroyed. pic.twitter.com/mst1aTvg9W
— Chef Andrew Gruel (@ChefGruel) November 23, 2022
Marinade for Beef Tenderloin
Keep in mind you only need to marinate for about an hour, otherwise, it makes the meat mushy. However, a salty/acidic marinade can add a ton of exterior flavor. I would suggest: Worcestershire sauce, Dijon, soy sauce, sherry vinegar, garlic, oregano, onion powder, black pepper https://t.co/ymCGZg01fB
— Chef Andrew Gruel (@ChefGruel) December 19, 2022
Jalapeno Poppers
Toasted butter is the key. Those browned milk solids make a difference. On the bread and in the pan. pic.twitter.com/nlQqrASB1x
— Chef Andrew Gruel (@ChefGruel) November 27, 2022
Cole Slaw Dressing
1 part mayo, 1 part cider vinegar, 1/4 part honey, 1/6 part dijon, 1/8 part poppy seed, 1/8 part garlic powder, chives, salt and pepper to finish https://t.co/tFvku7i6Jj
— Chef Andrew Gruel (@ChefGruel) December 21, 2022
Salt Cured Egg Yolks
