When I was young I ordered steak well done because the idea of pink meat skeeved me out, and seemed unappealing. Well, sometimes the immature palate needs to grow and change. So much time has passed, and today I laugh at that youth who consumed shoe leather. Nowadays I have to have it medium or medium rare; there must be some pink in there for tenderness. Mind you, I don't indulge in steak often, but when I do, it should be a tasty treat.
Same! When i first had medium to rare it was 🤯! It’a difficult trying to convert my family and friends from well done 🤦🏽♀️ A lot of people think that the red liquid in the packaging and when its cooked medium or rare is blood. But it’s not. Blood from any animal including us turns brown when it’s oxidized or cooked. * “It turns out, it's not actually blood, but rather a protein called myoglobin. The protein is what gives the meat and its juices a red hue, and it's perfectly normal to find in packaging.”*
@@WiseAilbhean Right. And hopefully people reading these comments won't wonder how you know that human blood turns brown when it's cooked. ;-) LOL Kidding, kidding, I know you meant animals of all kinds including people.
In my neck of the world (and probably another Southern Hemisphere country), what she is cooking we call a T bone steak regardless of how far forward or back it comes from a cow. A porterhouse steak is the sirloin without the bone.
I love Martha Stewart and thanks to her we’ll always have macys at the malls , Jeff Bezos will have to bring each one back as its original building , have fun Jeff , and snoop has a smokeless fire pit at dillards 😊
Honestly, look up Chef Martin Yan, hes a guy that had a cooking show in the 80s, but I see his videos all over the internet these days. His technique takes a little practice, you kinda have to smash it and pull a cleaver to the side at the right moment, but once you master it, theres not much point in wasting time messing with garlic any other way. Just smack and pull and the whole garlic clove is minced... I know its a war that has been fought on many fronts, but really, smashed vs minced, it doesn't matter.
Everybody who is anybody knows a proper Martini is stirred and made with gin. If you don't like Vermouth, it is not a Martini. Nice job on the lemon twist, though. I have seen it burned with fire first......
Martha your ads running for the giveaway of Le Creuset cookware turns out to be a scam .. The shipping fee and then the monthly fee you get directed to buy were both rejected by my credit card company as fraudulent
I have been following your recipes and homemaking ideas ever since I arrived to the US in 1997. Thank you for sharing since you helped me settle in USA and I was able to assimilate so well by learning not only how to cook but also how to keep a home which is just as important for comfort at home. Came in handy in 2020 when everything was under lockdown: a well stocked organized home and cooking skills !
Martha is basically never wrong about anything but please stir your martinis, friends...the James Bond "shaken not stirred" method produces a cloudy drink flecked with shards of ice that continue to dilute the cocktail over time. Stirring over ice and double-straining results in a velvety smooth, perfectly chilled, slightly diluted martini with no ice chips, that won't get watered down as it sits there. And chill your martini glasses prior to use. Once you pour the drinks, they're going to start warming up, there's no way to fight physics. But a chilled glass keeps it cold for a little while longer.
AndrewHolland. I've been doing something similar with my Baked Potatoes for a number of years. I put them on a board, and one by one, I give them a Karate Chop with my hand turned that Traditional side way. There's a Scientific reason for doing it this way. It means that the Steam inside your Potato is released so much quicker, almost at once. When you use a knife you cut into the Potato more slowly and the steam is released more slowly. This makes for a much nicer very Fluffy Baked Potato. It's especially easier to do when you're using a long decent sized Potato, much like Martha used in this recipe. I use roughly that length, but slightly Fatter. . I must say I'm surprised Martha didn't mention the faster escape route for the steam.
Amazing! All my years of cooking potatoes I never knew the slamming to break up and fluff the insides. I always used a fork. My 1st New Years, discover something new!
I am back in OKC. I had (3 graft CABG surgery on Oct 4th .in OKC. Then Inpatient Rehab for two weeks, HH since then and will be starting Outpatient Cardio Rehab after the first of the year.
Martha - Far be it from me to correct your pronunciation for a word, but I must for all those of us who have or still live in RI: it is Koo-Hogs for Quahaugs
I am 72 and have been watching Martha since she first started. I never get tired of her. Loved this episode.
Happy belated birthday Martha! We love u!
I like Martinis, but my favorite steakhouse drink is a single malt scotch on the rocks 🥩🥃😎👍
Who would’ve known to take your frustrations out on a potato would make them so delectable and fluffy delicious. Thanks for that pointer Martha.
LOL anger managment potatoes!!
When I was young I ordered steak well done because the idea of pink meat skeeved me out, and seemed unappealing. Well, sometimes the immature palate needs to grow and change. So much time has passed, and today I laugh at that youth who consumed shoe leather. Nowadays I have to have it medium or medium rare; there must be some pink in there for tenderness. Mind you, I don't indulge in steak often, but when I do, it should be a tasty treat.
Same! When i first had medium to rare it was 🤯! It’a difficult trying to convert my family and friends from well done 🤦🏽♀️
A lot of people think that the red liquid in the packaging and when its cooked medium or rare is blood. But it’s not. Blood from any animal including us turns brown when it’s oxidized or cooked.
* “It turns out, it's not actually blood, but rather a protein called myoglobin. The protein is what gives the meat and its juices a red hue, and it's perfectly normal to find in packaging.”*
@@WiseAilbhean Right. And hopefully people reading these comments won't wonder how you know that human blood turns brown when it's cooked. ;-) LOL Kidding, kidding, I know you meant animals of all kinds including people.
I still can't eat raw meat or even medium rare
I love this Martha ♥️, definitely looking forward to trying the spinach recipe.
We all love Marta ❤️!!!
Perfect recipes as always, thanks Martha!
In my neck of the world (and probably another Southern Hemisphere country), what she is cooking we call a T bone steak regardless of how far forward or back it comes from a cow. A porterhouse steak is the sirloin without the bone.
Happy birthday Martha
I love this channel! Thank you Martha!
That kitchen has better ventilation than mine.
She handled the piping hot potatoes like it was nothing 🤯
I love steaks 🥩. I like it medium rare. Those baked potatoes and clams look delicious too.
I love Martha Stewart and thanks to her we’ll always have macys at the malls , Jeff Bezos will have to bring each one back as its original building , have fun Jeff , and snoop has a smokeless fire pit at dillards 😊
How wonderful! 🍸
Yumm!!!!
Everything looks great but I can’t eat raw meat - medium well for me
Try medium, or medium rare. You may like it. The longer a steak is cooked, the chewier and tougher it gets.
How do you mince the garlic? Is there any tools to mince the garlic better?
I use a sharp chef's knife but you can use a garlic press
Honestly, look up Chef Martin Yan, hes a guy that had a cooking show in the 80s, but I see his videos all over the internet these days. His technique takes a little practice, you kinda have to smash it and pull a cleaver to the side at the right moment, but once you master it, theres not much point in wasting time messing with garlic any other way. Just smack and pull and the whole garlic clove is minced... I know its a war that has been fought on many fronts, but really, smashed vs minced, it doesn't matter.
Saki Martinis !
I won't eat rare or pink meat. It has to be well done and juicy. Easy to do.
Just go vegan.
👍😊
❤👏🍴
Everybody who is anybody knows a proper Martini is stirred and made with gin. If you don't like Vermouth, it is not a Martini. Nice job on the lemon twist, though. I have seen it burned with fire first......
Ccb
Yummmm!
Martha your ads running for the giveaway of Le Creuset cookware turns out to be a scam .. The shipping fee and then the monthly fee you get directed to buy were both rejected by my credit card company as fraudulent
This woman has taught me soooo much about cooking and baking!♥️
I have been following your recipes and homemaking ideas ever since I arrived to the US in 1997. Thank you for sharing since you helped me settle in USA and I was able to assimilate so well by learning not only how to cook but also how to keep a home which is just as important for comfort at home. Came in handy in 2020 when everything was under lockdown: a well stocked organized home and cooking skills !
Martha is basically never wrong about anything but please stir your martinis, friends...the James Bond "shaken not stirred" method produces a cloudy drink flecked with shards of ice that continue to dilute the cocktail over time. Stirring over ice and double-straining results in a velvety smooth, perfectly chilled, slightly diluted martini with no ice chips, that won't get watered down as it sits there. And chill your martini glasses prior to use. Once you pour the drinks, they're going to start warming up, there's no way to fight physics. But a chilled glass keeps it cold for a little while longer.
There are many cooks and chefs on TV and Utube, but Martha is absolutely THE best! Such a perfectionist. Hats off!
Yes. I agree with you. I love her so much.
I love how Martha smashed those potatoes on the counter. She’s so adorable.
AndrewHolland. I've been doing something similar with my Baked Potatoes for a number of years. I put them on a board, and one by one, I give them a Karate Chop with my hand turned that Traditional side way. There's a Scientific reason for doing it this way. It means that the Steam inside your Potato is released so much quicker, almost at once. When you use a knife you cut into the Potato more slowly and the steam is released more slowly. This makes for a much nicer very Fluffy Baked Potato. It's especially easier to do when you're using a long decent sized Potato, much like Martha used in this recipe. I use roughly that length, but slightly Fatter.
. I must say I'm surprised Martha didn't mention the faster escape route for the steam.
One of my favorite episodes!!! Love you Martha!!!
Get the recipe at: www.marthastewart.com/332439/pan-seared-steak
Thank you for including a creamed spinach recipe! Love this! 😋🥬
Martha Stewart 🌟💓❤️🌟
Please post more videos of complete meals . This is great!
You can buy some decent Finely Ground Almonds in your Supermarket.
Amazing! All my years of cooking potatoes I never knew the slamming to break up and fluff the insides. I always used a fork. My 1st New Years, discover something new!
I use to love this when i was younger watching after class taught me real food class
Thank you for the time stamps! Cooking School is epic!
Yes belated Happy 80th Birthday Martha Stewart !!! May you continue to show the world your finesse and fabulousness you bring.
Martha here’s to you…. Cheers 🍸
You continually amaze me great videos!!! From Southern California with love ❤️
Yum!😋
I would never play hot potato with Martha. She would win 😳 ouch
Cream spinach is such a mom’s dish lol
Martha still the queen of cooking !
Mm, I'm coming over. All of my favorites too!! 😋🍸🌿🥔🗜
Terrific.
Everything you make bake cook or do is awesome 💓
Thank you Martha for being such an inspiration. You have ALL my admiration ❤❤❤❤
Thank you Martha I love your cooking school well done
I am back in OKC. I had (3 graft CABG surgery on Oct 4th .in OKC. Then Inpatient Rehab for two weeks, HH since then and will be starting Outpatient Cardio Rehab after the first of the year.
What’s with the cold butter on the steak platter?! Why didn’t she finish the steak in butter in the pan?! Grrr
Thanks so much ! I've loved it as much as learnt from such a delicious recipe !
Thank you Martha I truly enjoyed this video Expertly given by you to us. Such a great treat to see how it must be done correctly.
"James Bond is ordering a weak martini and being snooty about it" - President Jed Bartlett.
Does anyone know if the clams gonna be rubbery after being cooked again for 25 mins!
Wow amazing looks too yummy delicious
SUPER DELICIOUS! GO MARTHA
"Shaken, not stirred"
I adore this woman.
I’m so hungry.
My mom picked up the same technique you used to make your baked potatoes fluffy. Ever since she saw this episode, she's done it all the time since
Martha’s love of cooking is wonderful to watch.
Also?
That seems so, very Tempting 🤤💗😌
The steak looks like it's still mooing! 🤮
That’s how you are supposed to eat it.
@@jjh2456 more flavor and easier to digest.💗
Could you please teach me how to cook?
Look so delicious! 😊❤️❤️❤️
This is the Mad Men special
But I listened 4X & didn’t hear how many minutes to cook the Spinach
You don't need to cook spinach that long before it wilts down. Just keep an eye on it.
Clams? No. I puke at the sight. No thanx
Martha - Far be it from me to correct your pronunciation for a word, but I must for all those of us who have or still live in RI: it is Koo-Hogs for Quahaugs