Steam your steak?

"Sheldon" <[email hidden]> wrote in message

Quoted message said:

People had the same skepticism about the first microwave ovens, they
cost about the same too... now just about eveyone has at least one...
and typical cost is under a hundred bux. At $1,300 a pop I don't think
I'd be one of the first to try it but many people will (an awful lot of
folks paid a Grand for the first TI LED watch). If this contraption
proves itself it won't be too very long before supply will hardly keep
up with demand and the cost will go way down.

Like anything new, you have to show people and prove it works. Just seems a
bit odd to steam meats and get anything resembling an outer browning. OK
for veggies and fish though, even if a bit pricey.

: Wayne Boatwright wrote:
: > On Sun 21 Aug 2005 05:54:05a, jmcquown wrote in rec.food.cooking:
: >
: >> Wayne Boatwright wrote:
: >>> On Sun 21 Aug 2005 05:38:46a, Edwin Pawlowski wrote in
: >>> rec.food.cooking:
: >>>
: >>>> How about steam cooking?
: >>>>
: >>>> http://www.sharpusa.com/products/ModelLanding/0,1058,1539,00.html
: >>>>
: >>>> I cannot imagine this doing a roast or burgers or even chicken to
: >>>> my liking. But it says it grills and roasts.
: >>>
: >>> Curiosity got the better of me. $1,299.00 is a bit steep, although
: >>> the brochure says it produces "light and crispy frozen pizza"! Who
: >>> could resist?
: >>
: >> Isn't that what the oven or toaster oven is for? 😉
: >>
: >> Jill
: >
: > I was under that same impressions. :-)

: I would have to eat a hell of a lot of frozen pizzas to justify the price of
: that thing. It's funny but from the description I don't see how it could
: "roast" or "grill" anything, let alone produce something that is "browned".

: Jill

Steam is invisible, and is perfectly capable of browning quite quickly. When
most people think of steam, they are actually thinking of steam that has
already cooled and become visible water droplets. When cooks "steam" vegetables
and other foods, they usually aren't using steam but rather the condensate.

Read the advertisement again - it's "superheated steam" which can burn very
quickly. If the product is engineered right, little additional moisture will
be added to the food.

Quoted message said:

: Wayne Boatwright wrote:
: > On Sun 21 Aug 2005 05:54:05a, jmcquown wrote in rec.food.cooking:
: >
: >> Wayne Boatwright wrote:
: >>> On Sun 21 Aug 2005 05:38:46a, Edwin Pawlowski wrote in
: >>> rec.food.cooking:
: >>>
: >>>> How about steam cooking?
: >>>>
: >>>> http://www.sharpusa.com/products/ModelLanding/0,1058,1539,00.html
: >>>>
: >>>> I cannot imagine this doing a roast or burgers or even chicken to
: >>>> my liking. But it says it grills and roasts.
: >>>
: >>> Curiosity got the better of me. $1,299.00 is a bit steep, although
: >>> the brochure says it produces "light and crispy frozen pizza"! Who
: >>> could resist?
: >>
: >> Isn't that what the oven or toaster oven is for? 😉
: >>
: >> Jill
: >
: > I was under that same impressions. :-)

: I would have to eat a hell of a lot of frozen pizzas to justify the price of
: that thing. It's funny but from the description I don't see how it could
: "roast" or "grill" anything, let alone produce something that is "browned".

: Jill

Steam is invisible, and is perfectly capable of browning quite quickly. When
most people think of steam, they are actually thinking of steam that has
already cooled and become visible water droplets. When cooks "steam" vegetables
and other foods, they usually aren't using steam but rather the condensate.

Read the advertisement again - it's "superheated steam" which can burn very
quickly. If the product is engineered right, little additional moisture will
be added to the food.

Absolutely correct... steam is invisible... in cooking parlance
"steaming" actually uses no steam (not candensate either), it's cooking
with hot "water vapor". Pressure cookers cook with steam, but with
*barely* steam (225ºF steam is pretty wussy steam). Whereas
superheated steam can be about 600ºF... definitely capable of browning
flesh quite easily, and super fast! Superheated steam is also
extremely dangerous, it's used to run shipboard turbines, especially on
nuclear powered ships. Were there a mere pin hole in piping containing
superheated steam and some poor unsuspecting soul happened to stroll
by, the invisible steam, under terrific pressure, would slice them in
half before they realized they were dead. I know superheated steam can
definitely cook... what I'm curious about is how this Sharp contraption
accomplishes the task safely.

"Sheldon" <[email hidden]> wrote in message

Quoted message said:

Absolutely correct... steam is invisible...
definitely cook... what I'm curious about is how this Sharp contraption
accomplishes the task safely.

My though also. To achieve typical cooking teperatures of 300 to 400
degress, the pressure of steam has t be 100 psig to about 160 psig. I hold
an operating license for high pressure steam boilers. I don't understand
how it can easily be put into a household appliance at those
temperature/pressure ratios.
--
Ed
http://pages.cthome.net/edhome/

On Mon 22 Aug 2005 05:54:41p, Edwin Pawlowski wrote in rec.food.cooking:

Quoted message said:

"Sheldon" <[email hidden]> wrote in message

Quoted message said:

Absolutely correct... steam is invisible...
definitely cook... what I'm curious about is how this Sharp contraption
accomplishes the task safely.

My though also. To achieve typical cooking teperatures of 300 to 400
degress, the pressure of steam has t be 100 psig to about 160 psig. I
hold an operating license for high pressure steam boilers. I don't
understand how it can easily be put into a household appliance at those
temperature/pressure ratios.

I don't think they guaranteed that it would blow up! :-)

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

---
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Virus Database (VPS): 0534-0, 08/22/2005
Tested on: 8/22/2005 6:20:11 PM
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"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

dwåcôñ said:

Sounds almost X-rated...

But there is a famous burger joint somewhere in the USA that steams
hamburgers... in Ohio maybe?

Iowa has the steamed "loose meat" sandwiches. Can't get my mind around
that
even though a lot of people claim it's fantastic.

I need to go back and re-watch that Hamburger documentary. It also featured
Dyers in Memphis, the place that deep fries burgers in 90 year old grease.

--
These ain't Mentos... but they'll freshen your breath!
http://tinyurl.com/cr5ka

Wayne Boatwright said:

On Mon 22 Aug 2005 05:54:41p, Edwin Pawlowski wrote in rec.food.cooking:

Quoted message said:

"Sheldon" <[email hidden]> wrote in message

Quoted message said:

Absolutely correct... steam is invisible...
definitely cook... what I'm curious about is how this Sharp contraption
accomplishes the task safely.

My though also. To achieve typical cooking teperatures of 300 to 400
degress, the pressure of steam has t be 100 psig to about 160 psig. I
hold an operating license for high pressure steam boilers. I don't
understand how it can easily be put into a household appliance at those
temperature/pressure ratios.

I don't think they guaranteed that it would blow up! :-)

I think they are violating the Laws of Physics(or advertising)

Pixmaker said:

yes, I know how to quote.

I chose not to!

So, there!

*plonk*

Brian

yes, I know how to quote.

I chose not to!

So, there!

Pixmaker inFLL
==========================
It's not the heat, it's the humidity!
==========================
(Think the humidity's bad?
You should watch us vote!)
==========================

dwåcôñ said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

dwåcôñ said:

Sounds almost X-rated...

But there is a famous burger joint somewhere in the USA that steams
hamburgers... in Ohio maybe?

Iowa has the steamed "loose meat" sandwiches. Can't get my mind
around that
even though a lot of people claim it's fantastic.

I need to go back and re-watch that Hamburger documentary. It also
featured Dyers in Memphis, the place that deep fries burgers in 90
year old grease.

When they relocated the restaurant that grease got a police escort to the
new location! Dyers strains the grease every night and adds to it, but
they've never dumped it. I can't figure out if this was because when the
place first opened they were lazy or if they knew they were onto something.

The trick to a Dyers burger (aside from the grease) is to use the leanest
possible beef - they use ground round; anything fattier will fall apart when
it hits the oil. The beef is formed into meatballs, about 1/4 lb. each and
then very well chilled. When they get an order they flatten the meatball
very thin, sprinkle lightly with salt & pepper and slip it into the hot
grease. The burger is done when it floats.

In 1978 I worked at an ice cream shop where the owner had permission to make
Dyers hamburgers. The owner even gave him a little of the original grease
to get started with. So I got to watch this process every day; it's a kick!
Dyers also deep fries beef hotdogs; they are split down the middle *almost*
through and deep fried in the same manner. They serve them on hamburger
buns, 2 "open dogs" per bun.

Jill

jmcquown said:

When they relocated the restaurant that grease got a police escort to the
new location! Dyers strains the grease every night and adds to it, but
they've never dumped it. I can't figure out if this was because when the
place first opened they were lazy or if they knew they were onto something.

<snip>

Quoted message said:

Jill

That just sounds vile to me. Isn't it rancid?

-L.
<shuddering>

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

When they relocated the restaurant that grease got a police escort to the
new location! Dyers strains the grease every night and adds to it, but
they've never dumped it. I can't figure out if this was because when the
place first opened they were lazy or if they knew they were onto
something.

The trick to a Dyers burger (aside from the grease) is to use the leanest
possible beef - they use ground round; anything fattier will fall apart
when
it hits the oil. The beef is formed into meatballs, about 1/4 lb. each
and
then very well chilled. When they get an order they flatten the meatball
very thin, sprinkle lightly with salt & pepper and slip it into the hot
grease. The burger is done when it floats.

I imagine if I choked down a handfull of chitosan and glucomannan tablets
with some psyllium husk drink first, I could afford to eat like that every
day...

--
Muff-So-Soft Shaving Cream
For the smoothest female genitals...
http://tinyurl.com/cwjya

-L. said:

jmcquown said:

When they relocated the restaurant that grease got a police escort
to the new location! Dyers strains the grease every night and adds
to it, but they've never dumped it. I can't figure out if this was
because when the place first opened they were lazy or if they knew
they were onto something.

<snip>

Quoted message said:

Jill

That just sounds vile to me. Isn't it rancid?

-L.
<shuddering>

Nope. The grease is strained nightly (as I mentioned) and then chilled and
topped off with fresh grease (we're actually talking oil here; grease is
apparently a generic term) the next day. The burgers are delicious and
AFAIK no one has ever gotten sick from eating one.

http://www.roadfood.com/Reviews/Overview.aspx?RefID=1251
and
http://www.hollyeats.com/Dyers.htm

Jill