I call for a round of the sweet science between the SBC & the TVC.
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I call for a round of the sweet science between the SBC & the TVC.
Thank you kind sir.Quote:
Originally Posted by icarusfall
Anyways, since I work as a cook with aspirations of becoming a chef I thought I would offer my knowledge... the optimum colour to cook a steak to is medium rare (130F). All Chefs deem this common knowledge BUT a well done steak can be cooked with having it's flavour still. If you leave the steak to char on the grill while it raises it's temp to about 150-160 then you are going to have a piece of shoe leather. If instead you quickly grill it to give it marks then toss it in the oven, and let it sit before cutting it. It actually can be enjoyable.
That being said, people still should not fear red. It's not blood. It's the juices of the steak. Keep in mind, you will not die from eating a BLUE steak. People (including one of my Chefs at school) eats steak tartar, which is completely uncooked ground steak meat, flavoured with onions and other additions and I believe a tad of lime/lemon juice to only start the cooking process (lime/lemon will cook a bit). He swears it is the greatest thing out there and eats it all the time. He is still alive.
You could eat a hamburger while it is still pink, it's just back in the day people were cooking the shit out of things because they thought all meat contained bacteria and diseases that only died if you cooked it past 150F (which is still the 'safety temperature')
Steak sauce you say? Well if the Chef made the steak sauce himself (one of the best sauces being this - cook steaks in a pan, remove steaks, deglaze the pan with red wine and add a bit of beef stock to that, reduce until it coats a spoon and season with s and p), then I would eat it. Ketchup I find is an odd combination, but I always stand by to each their own. As long as I cook it right and they enjoy it even if they completely mar the taste with additions , I'm still okay with that.
The worst thing is no matter how great you season a dish, what does every single person do when they receive their food, even before tasting it? They reach for the salt. Everybody does it, it's like they don't even understand that if the Chef is doing his job, you don't need table salt.
Steak Bitch club: (n) 1. Group of people on TNL who adore the taste of meat below the medium to medium rare stage.Quote:
Originally Posted by Doc Holliday
Titty Vulture Club: (n) 1. Group of people on TNL who love and adore the breasts, mammaries, boobers, titties, etc.
I'm glad my "Steak Bitch Club" has taken off. <3
Get it?Quote:
Originally Posted by Super-Eggroll
I've only had steak tartar once, but it is very good. The lime juice's acidic qualities cook it just enough, and it is amazingly tender.
Kinda like how my Titty Vultures club took off. <3Quote:
Originally Posted by Chux
If for some reason I end up with a steak that is well done, I will put ketchup on it.
I can't imagine a good reason for putting ketchup on a properly cooked steak, outside of ignorance...
Edit: For everyone who thinks that steak tastes like blood, taste a bit of your blood next time you accidentally cut yourself, it will taste nothing similar to steak.
The secret to good eating is trying things, not once but twice. Just in case the first time it was cooked badly.
Also, learning to cook yourself always helps with good eats. I mean you probably know best how and what you like to eat, so being able to cook it properly is great.
Good tips Jonas.
And cooking food yourself is the best actually. Luckily, I know how to cook.