The recipe said to leave it on high without touching for 7 minutes… how could it go so wrong
The recipe said to leave it on high without touching for 7 minutes… how could it go so wrong
by justonefrog
28 Comments
Satrialespork
Looks like a deep sea creature
rakondo
😭 got a link to the recipe? I cook a lot of steak (I think that’s what this is 😂) and have never ever seen a recipe saying to leave it on one side on high for that much time. Typically you want to do the same exact opposite and flip every 30 seconds or so with high heat
anonymous_subroutine
You never cook ANYTHING on high, except boiling water.
Mairdo51
Most recipes give burner heats in terms of gas stovetops, not electric. Electric high is far hotter than gas. If you doubt me, ask the steak I atomized back in 2005 while filling my apartment with smoke.
Salohacin
Honestly thought they were oysters from the thumbnail.
VexTheTielfling
They lied.
Roscoe_P_Trolltrain
house filling with smoke at the 4 minute mark, houseshold starting to panic.
OP: HOLD!!!!!!
electric_kool_AIDS
Are those steaks? Pork chops? They look on the thin side. When it comes to cuts of meat, you can always check the doneness and go back to heating without an issue.
DustOne7437
What was it?
Bigoweiner
Punch_Your_Facehole
Did you go for a walk after putting them on?
potatobreadandcider
I thought it was fish
hollowbolding
was it a rawhide recipe
anonymousgamer
I can’t follow how something gets that burned unless you set it and forget it. Just screams I set a timer and walked away and came back to prevent a house fire
kai333
No clue what it was prior to sticking it into an F-22s engine at full afterburner… But it looks like either a below average steak or above average lung
SpongegirlCS
Get a meat thermometer.
MyAssPancake
So you know how to follow a recipe, but you don’t know how to cook.
This is actually an important thing to realize. You take this experience, and next time use logic & wisdom to cook a better meal.
Logic: meat comes in different shapes, thicknesses, sizes, cuts, etc. that means different cook times generally.
Wisdom: I burnt it last time; maybe this time I should check on it at the 3-4 minute mark.
Skills: using the wisdom and experience to be a better cook! It looks like it was well seasoned and tasty, if not burnt to a carbon crisp. Recipes are best followed perfectly when baking… when cooking meats, vegetables, basically anything else you want to be watching it cook.
thefivetenets
what are you cooking this over, mount doom?
Notacat444
OP, thank you for posting this. I’m thoroughly enjoying all the maniacs yelling at eachother in the comments. Better luck on the next steaks.
entirecontinetofasia
aye, I’m not sure where you are on your cooking journey but you have to get to a point where you trust your own judgement instead of the recipe. there are so many variables- what *exactly* is a medium onion, and what if you can only get the huge ones? how will you adapt?
fwiw i would never leave a steak alone that long- i believe in frequent flipping (about every 30 seconds) and then doing the poke test verified by a meat thermometer. you’ll get there! every cook has fcked up something
Reasonable_Plan_332
You know you’re allowed to look at the food in those 7 minutes though, right?
Creme_de_laCreme
Vague descriptions of heat like “low, medium, high” are…well…too vague so I often just observe the objects being cooked to avoid incidents like yours. If it starts smelling a little…smokey…might be a good idea to intervene.
akinaide
When I cook steak (medium), I cook them for about 3-4 minutes medium heat and flip. Baste after flipping on a gas stove. 7 minutes hot without touching? damn…
Globewanderer1001
So, when it started burning and smoke filled the room, you thought, “well the recipe said leave it for another 4 minutes…..”
28 Comments
Looks like a deep sea creature
😭 got a link to the recipe? I cook a lot of steak (I think that’s what this is 😂) and have never ever seen a recipe saying to leave it on one side on high for that much time. Typically you want to do the same exact opposite and flip every 30 seconds or so with high heat
You never cook ANYTHING on high, except boiling water.
Most recipes give burner heats in terms of gas stovetops, not electric. Electric high is far hotter than gas. If you doubt me, ask the steak I atomized back in 2005 while filling my apartment with smoke.
Honestly thought they were oysters from the thumbnail.
They lied.
house filling with smoke at the 4 minute mark, houseshold starting to panic.
OP: HOLD!!!!!!
Are those steaks? Pork chops? They look on the thin side. When it comes to cuts of meat, you can always check the doneness and go back to heating without an issue.
What was it?
Did you go for a walk after putting them on?
I thought it was fish
was it a rawhide recipe
I can’t follow how something gets that burned unless you set it and forget it. Just screams I set a timer and walked away and came back to prevent a house fire
No clue what it was prior to sticking it into an F-22s engine at full afterburner… But it looks like either a below average steak or above average lung
Get a meat thermometer.
So you know how to follow a recipe, but you don’t know how to cook.
This is actually an important thing to realize. You take this experience, and next time use logic & wisdom to cook a better meal.
Logic: meat comes in different shapes, thicknesses, sizes, cuts, etc. that means different cook times generally.
Wisdom: I burnt it last time; maybe this time I should check on it at the 3-4 minute mark.
Skills: using the wisdom and experience to be a better cook! It looks like it was well seasoned and tasty, if not burnt to a carbon crisp. Recipes are best followed perfectly when baking… when cooking meats, vegetables, basically anything else you want to be watching it cook.
what are you cooking this over, mount doom?
OP, thank you for posting this. I’m thoroughly enjoying all the maniacs yelling at eachother in the comments. Better luck on the next steaks.
aye, I’m not sure where you are on your cooking journey but you have to get to a point where you trust your own judgement instead of the recipe. there are so many variables- what *exactly* is a medium onion, and what if you can only get the huge ones? how will you adapt?
fwiw i would never leave a steak alone that long- i believe in frequent flipping (about every 30 seconds) and then doing the poke test verified by a meat thermometer. you’ll get there! every cook has fcked up something
You know you’re allowed to look at the food in those 7 minutes though, right?
Vague descriptions of heat like “low, medium, high” are…well…too vague so I often just observe the objects being cooked to avoid incidents like yours. If it starts smelling a little…smokey…might be a good idea to intervene.
When I cook steak (medium), I cook them for about 3-4 minutes medium heat and flip. Baste after flipping on a gas stove. 7 minutes hot without touching? damn…
So, when it started burning and smoke filled the room, you thought, “well the recipe said leave it for another 4 minutes…..”
Because, really?
Op, you’re allowed to to take it off the heat if it starts turning to charcoal, the recipe police aren’t waiting to arrest you
Bad recipe!
How did you not smell that?
You should not leave your food when you dont want to burn down your house with that nose of yours.
Your high is not the same temperature as the recipe makers high.
It’s better to use your intuition for choosing the right setting on stoves. You know your stove better than anyone else.