🥩 Is Cooking a Steak In a MEAT TOASTER a Good Idea? 🔥 1971 Presto Vertical Broiler 

My mum's pressure cooker. I still have it.

@Ba Gawk Classic.

@@Jiuhuashan Cooks everything right quick.

I have a vintage 1930s panini press.

☝️😲 Emmy, here’s a steak marinade recipe for you. I made it myself, I’m a chef. Bourbon Steak marinade 1/2 cup of soy sauce 1/3 cup whiskey - moonshine 1/3 cup brown sugar - packed 1 tsp of dijon mustard 1 tbs hot sauce Mix ingredients and place your steaks in the marinade for at least 8 hours or overnight for larger pieces of meat. Works great with flank steak, hangar steak, any steak works well with this and it’s great on an open wood grill, caramelizes the whiskey and makes the steak super tender and flavorful.

Exactly! When Emmy said she was going to do it for 9 minutes I was all NOOOO EMMY THE 70s WERE DIFFERENT! 😂 She should have been taking time OFF the cooktime, not splitting hairs. (Especially since I think Emmy follows Alton Brown for food safety temperatures.)

dude that steak is cooked perfectly. A little pink in the middle.. how is that not medium rare? medium wouldn't be pink at all

@@stone_pilot Well Done is no pink, what she cooked is Medium to Medium Well. Medium is mostly pink, Medium Rare is some red.

I remember that color well. My fridge from the late 70s/early 80s brings back lots of happy memories. When she said 50 years old, it made me feel so old.

Hear, hear!

I agree. I love how this whole thing looks with it’s beautiful vintage green colour. I’d totally buy one if I had the chance.

Man, my mind immediately ran wild with all the things "meat toaster" could be a euphemism for. Most of them I doubt RU-vid would allow me to type out 😂

@@skeetsmcgrew3282 "He was a real meat toaster until he met the woman he would eventually marry."

Even up until the 90s! My mother has 3 electric hand mixers and 2 of them are from 2010 and newer, but she always uses the one that she had all through my childhood that she got around '90 because it just works the best. The newer ones heat up sometimes and get stuck, but the old one works flawlessly and never gives her any problems.

Thank you, but this one was all Niki.

I'm australian, how did I miss this??!!

@@MsWnDrLnD You're young? My mother had one of these when I was growing up. I even cooked sausages in it.

I'm 33 :( so born in 89, still surprised I've never seen or heard anything like it 😅

@@MsWnDrLnD You didn't miss much - when you did lamb chops in it it smoked the whole house out. Ditto fatty bangers. 🤪

Hello fellow Aussies. We had one too. I moved into my first flat in 1975. I nicked mum's! Greetings from Dimboola in Victoria, Australia.

Oh, yeah! Thanks for reminding me of that place. I still have to eat there some day. 🍔 Clean-up was really easy; just peeled of the foil and washed the drip trays.

Yes!! My mind immediately went to that! Mmmm... Now I want a hamburger 🍔

The place sounds so familiar. I knew where PePe’s & Sally’s is/was (the lines were ALWAYS out the door). I knew Toad’s & Yale, of course…Macy’s… What street was Louis’ Lunch on, please? I haven’t been to my old stomping grounds in over 30 years.

@@StormSongs7 over on crown street. :)

I saw a hundred year old toaster in NY somewhere online. It was cool. My school had a smaller one similar. Was very even on how it toasted.

Thanks for the tip! I really need to use my carbon steel pan more often. I forget that it exists lol

You had a green kitchen, but could you buy avocados?

My mother’s favorite color!

@@mikebeacom4883 yes

Did she keep it ?

Me too! I once went to a fancy restaurant and ordered my steak “blue” by accident. My Ex, who was a jerk, wouldn’t “let me” (I was young) send it back. Best jerky thing he ever did to me. So delicious! Never went back to medium rare! 😆🇨🇦

I have a Seventies kitchen. However, most of the appliances broke and have been replaced with white ones, so only the countertops and range are still avocado color.

Maybe a George Foreman Grill could work for you? I used to have one a long time ago and it did a pretty good job. Cleaning up was kind of a pain compared to a regular cast iron pan so I stopped using it but I think modern ones are easier. That particular design Emmy just used makes me a little nervous.

You should look on ebay. Its amazing what you find on there!

Vertical grills were "a thing" in Australia around the same time (1970's and early 1980's), but I guess the flaming/fire problem Emmy pointed out plus all the fun of clean-up (nooks and crannies that get coated in fat and meat juices) eventually killed them off. We have 240v 50Hz, so a lot more power and less cooking time than possible in the USA.

Exactly! ...or you could just buy a cast iron skillet. 😘

this comment makes my legs feel funny

The problem I see is that heat rises, so you are always trying to basically overcome physics by creating an overly high heat. Broilers only make sense because you already have a very high powered devise, but you are still drawing a ton of power to overcome physics. Plus cooking by "air" is the least efficient method possible, also because of physics. I've never truly loved a steak that wasnt cooked on an outdoor grill

IMHO cooking bacon in the oven is hard to beat. 🥓

@@emmymade I prefer bacon cooked in the the microwave. I makes it very crispy and quick cooking time.

@@burdis2gunz how do you do it? in increments?

👍Yeah, or you could use a cast iron skillet. (I'm a fan of lard-fried-bacon myself. 😉)

@@oohlalala2153 It's actually quite easy, but requires a ton of paper towels if you don't want a huge mess on your hands. Basically just wrap up to 8 slices of bacon in paper towels (A minimum of three layers of 2-ply paper towels, I actually use three layers on the bottom and three layers on top). Put on a plate, microwave for about 4 minutes on high to start, CAREFULLY unwrap them and rearrange them based on how cooked they look (all microwaves have hot spots). Then microwave another 2 minutes or so, check again, then repeat, one minute at a time. Cooking them on a sheet pan in the oven is better in every way IMO, tastes better, less work, less mess. But for like only 3 slices of bacon, or if you don't have a full oven, it works perfectly fine

What about an induction burner? Probably easier to clean and more versatile than this!

What's the matter with your stove? Can't you control the heat properly or does it lack power to get quick good heat? I'm also in love with induction for a few years now. At first we had a single portable hob (and a quite cheap one) added to our regular stove, now we have an induction stove. Love it and at least your cast iron skillet will work on it. And any pot, pan and skillet a magnet sticks to will work, too. You can't work with remaing heat as on a regular electric stove, but you have that instant heat on/off effect of a gas hob plus having perfect heat regulation.

If you want the best steak possible on a low power stove... Use the Reverse Sear method. 1) Season steak with Salt, Pepper, and Garlic powder. Leave on the counter, to allow it to reach Room Temperature, and to absorb the spicing. 2) Pre-heat the over to about 250f (under 300f). 3) Put the steak in your Cast Iron pan, and slide into Oven. 4) Allow a 1" thick Steak to reach a temp of about 115f. 5) Pull the pan out with Silicone gloves, and place on the stovetop... waiting 10min for the meat to Rest. (It will continue to rise in temp, and cook fully to Med.Rare + re-absorb the juices. 6) Remove the steak from the pan, temporarily placing it on a plate. 7) Put some Peanut Oil into the Pan, and place the pan on the stovetop burner, on the Highest setting. 8) Pat the steak and plate dry with paper towels 9) When the oil starts to smoke... place the steak in the center of the pan. 10) Allow the steak to Sear for at least 60 seconds, each side. Do not move the steak, between flips. 11) Remove the steak, put on Dinner plate, and Serve / Eat Immediately (its already been rested.. as this last step, was just to add a crispy crust). Tips: - Make sure that there is plenty of Oil in the Pan, so that it forms the perfect Crust. Too little of oil, and the crust formation will not be anywhere near as good. - If after flipping the steak twice... the exterior isnt crispy enough.. extend cooking times another 30 seconds per side. Extend more, as / if needed. (Ive almost never needed more than 60 seconds per side) - If for some reason your steak is still a bit too raw internally... just pop it back into the oven, and check the temps frequently. - If the steak is thinner than 1", you may have to remove the steak at 110... least it over-cook. - If the steak is over 1", you might need to add more cooking time afterwards.. or, to remove it at like 120f. That said.. IMO, Its still much safer to add more time in the oven, after searing, to prevent over-cooking. - Using a Cast Iron pan, helps retain the maximum amount of heat possible... and will help to yield the best searing results. If you dont have one, you may need to extend searing times.. as the pan will cool much quicker. As for this gadget, its a technical flop. Cleaning that grates, the internals, and especially those Springs... would be a Nightmare.. compared to cleaning a frying pan. Why the Reverse Sear method? - The result of reverse sear, will create a steak that is perfectly Medium rare, from the very center of the meat... to the very thin crusty edge shell. With typical steak cooking methods... you tend to get different color gradients in the meat... where the center is red (Med Rare), and further out towards the edges... the meat is "Medium"... with a very thin layer of "well done" at the furthest edge of the meat. - In addition, since you Rest the Steaks before searing them... that allows you to be able to serve the steaks nice and HOT, Immediately. - There should be far less Moisture loss, due to the oven sealing the moisture from escaping. As such, the steaks will be the Juiciest you have ever had. - The crust will be FAR more crispy than the typical pre-sear methods, and wont overcook the steak, when done properly. The only thing missing, is a Charcoal grill flavor. If you have a Charcoal grill... change the Searing, to High Temp, flash Grilling. That will give you those grill char marks, and natural charcoal smoke flavor.

My pleasure!

Lol! The phrase, "what could go wrong?" did go through my head right as the video started. 😅

Ok people often say this, but who the heck is cooking a steak in their dorm room? It's hard enough doing dishes in a dorm, imagine trying to pull this thing apart in the bathroom and wash it out

They're sent to her by fans

You're welcome. 😆

Agreed. Well done done well is the best.

If it's bad then we're bad together 😂

Yay!!!

@@miguelbose9308 to me it does😏😋