And terrible quality. I walked past a big billboard for Tesco advertising it's "21 day aged steak"Problem is there are far too many badly cooked poor cuts of meat flying around.
![Roll Eyes :rolleyes: :rolleyes:](/styles/default/xenforo/vbSmilies/Normal/rolleyes.gif)
And terrible quality. I walked past a big billboard for Tesco advertising it's "21 day aged steak"Problem is there are far too many badly cooked poor cuts of meat flying around.
The only thing worse is the people who berate you for not liking it the way they do, or insist there's only one way to have a steak. The "rare or medium-rare" thing is just a poor excuse for being an incompetent cook, I find - I like to make them cry when I order mine medium-well, as their tears make excellent jus!The way some talk about it it's as if eating is akin to pure unadulterated bliss. Heaven on a plate.
Oh wow. Yeah, no. It is meat juice. Myoglobin is what makes it red...If you're going to correct him at least use the correct name for it. It's myoglobin, not "meat juice".
The quality of the meat makes an enormous difference to the taste and texture. Dry aging helps to enhance the flavour too, so it's worth looking for steak with more marbling and aged for at least 30 days (the longer the better up to about 90 days).
Well, actually each particularly cut of steak should be cooked in a slightly different way. Ribeye is probably technically better done medium as it has more fat to render. If you have that rare you'll be chewing gristle. Whereas fillet has little fat, so you can have it rare for a lovely texture. Get a fillet done well-done and you might as well be eating a shoe. It's not some snobbish food-elitism, if you actually went to a steakhouse and did some blind testing it'd be completely obvious.The only thing worse is the people who berate you for not liking it the way they do, or insist there's only one way to have a steak. The "rare or medium-rare" thing is just a poor excuse for being an incompetent cook, I find - I like to make them cry when I order mine medium-well, as their tears make excellent jus!
Well, it's not actually. Thanks to the magic of sous-vide cooking it's easy to judge temperatures for steak and take out the guesswork. Rare is 49c which is hardly cold, medium-rare is 54c. If it's cold in the middle, it's blue which 90% of people wouldn't recommend.It's all just steak and really comes down to how it's cooked. Mostly it sucks, as the red inner texture just tastes like cold, raw meat.
It's not lecturing, it's just about having an awareness on how to cook something. Yes, people bang on about steak too much which grates, but it's no different from telling you how to cook pasta correctly, with a bit of wiggle room for personal preference.If you have to be lectured on how you should have your food, then the food isn't that special to begin with.
My point really was about how chicken has the same sort of fluid, it's just lacking the red pigmentation because it isn't red meat.Absolutely, I knew it wasn't blood, just a figure of speech really. I also knew it was myoglobin too!
Why?Well, actually each particularly cut of steak should be cooked in a slightly different way.
Having done exactly this, I can quite categorically state that I like my steak one particular way and no other.It's not some snobbish food-elitism, if you actually went to a steakhouse and did some blind testing it'd be completely obvious.
Texturally it's red and cold, which I do not like. If it's not cold already, it goes cold very quickly. I can only assume there's a ****-load of michelin starred chefs out there who cannot cook steak for ****...?Rare is 49c which is hardly cold, medium-rare is 54c. If it's cold in the middle, it's blue which 90% of people wouldn't recommend.
OK, so do I grill, fry, barbecue, bake, roast or sous vide this steak?It's not lecturing, it's just about having an awareness on how to cook something.
Which is what, exactly?Buying a fillet steak and cooking it well-done is like buying a Ferrari and only ever driving it in a 30mph zone. It works, but you're not getting the full experience.*
Sigh. All I'm saying is that yes, each cut lends itself to a particularly method of cooking (and well-doneness). You can have your steak how you want. I just get frustrated with people that go "eww blood" and insist on having steak well-done and wonder why it's chewy and terrible. It's no different from advising someone how to cook a chicken breast. If you bung it in the oven for 45mins it'll be dry and horrible.. if you pan sear in butter and finish it for 15mins in the oven until it hits the correct temperature, it'll be much nicer. (note: I rarely cook chicken breasts).Certainly each different cut might more readily lend itself toward being done a certain way, but that doesn't mean it's the only way that cut should be done, or that it cannot be liked a different way by someone, even if that someone is in a minority.
Again, that's your prerogative. But to use the pasta example again -- to most steak lovers you might as well be arguing that you prefer your penne cooked for 3mins. You're not getting the best out of the ingredient in terms of flavour and texture. But hey, do what you want. I've sat there in Hawksmoor on a business lunch when 3 people ordered the £40 fillet butterflied and well-done. I just smiled sheepishly and rolled my eyes at the waiter. We both knew they may as well gotten out two £20 notes each and set fire to themHaving done exactly this, I can quite categorically state that I like my steak one particular way and no other.
I don't know what you mean here. 49c is obviously not cold. If it's cold when you get it then that's a mistake from the kitchen. It's not rocket science to dish up on a warm plate and get it to you within good time. I'll admit that most big steaks will be cold by the time you've finished them, granted. That's the only downside.Texturally it's red and cold, which I do not like. If it's not cold already, it goes cold very quickly. I can only assume there's a ****-load of michelin starred chefs out there who cannot cook steak for ****...?
This times a thousand. After years of unknowlingly eating rubbish steaks, I only eat Ribeye steaks now that have been aged at least 30 days. You can actually get half decent ones from Aldi/Lidl too - although if I'm going to treat myself I get one from the local butcher.
But hey, do what you want. I've sat there in Hawksmoor on a business lunch when 3 people ordered the £40 fillet butterflied and well-done. I just smiled sheepishly and rolled my eyes at the waiter. We both knew they may as well gotten out two £20 notes each and set fire to them![]()
Blood's not a problem, as I will happily get stuck into black pudding and the like. I don't like the texture of uncooked meat. But neither is a properly well-done steak rubbery, chewy or burnt to ashes - That's the poor chef coming through again.You can have your steak how you want. I just get frustrated with people that go "eww blood" and insist on having steak well-done and wonder why it's chewy and terrible.
And yet few people can. Even more so with turkey.It's no different from advising someone how to cook a chicken breast.
Which works great for certain recipes... and again comes down to what the individual likes best.If you bung it in the oven for 45mins it'll be dry and horrible.
Best is subjective and undercooked pasta is often preferable and quite a big thing - "Al dente", they call it. Can't be completely wrong if they give it such a specific term.But to use the pasta example again -- to most steak lovers you might as well be arguing that you prefer your penne cooked for 3mins. You're not getting the best out of the ingredient in terms of flavour and texture.
I assume you roll your elitist eyes at people here who don't utterly overclock and watercool their computers to the fullest possible extent of their components' capabilities, then....? How else could they get the most out of their machines, right?I just smiled sheepishly and rolled my eyes at the waiter. We both knew they may as well gotten out two £20 notes each and set fire to them![]()
It goes cold very quickly and the centre of a rare/medium steak is usually the first part to go.I don't know what you mean here. 49c is obviously not cold. If it's cold when you get it then that's a mistake from the kitchen.
Incompetent dickheads like that get to watch me leave without paying the bill.A few minutes later the chef came storming out of the kitchen, furious, saying something along the lines of that he wont be doing it more than a medium as it's a waste of meat!
Sorry, I disagree. If you get a piece of well-done fillet, science tells us it will be more chewy than something done under medium/medium-rare. That's not an opinion, that's the way meat works under different temperatures. There's a reason you go to Michelin starred restaurants and get a bit of red meat (venison, lamb etc.) and it is served up medium/medium-rare. You don't get a choice because the chef knows how to cook the meat to impart the best flavour/texture combination.But neither is a properly well-done steak rubbery, chewy or burnt to ashes - That's the poor chef coming through again.
Well, I said 3mins as I was talking about generic dried pasta. Where 3mins would be totally inedible; I said that to prove my point.Best is subjective and undercooked pasta is often preferable and quite a big thing - "Al dente", they call it. Can't be completely wrong if they give it such a specific term.
@ttaskmaster -- regarding the above quote. Don't you wonder why chefs would imagine doing that?A former employer of mine liked his steak well done, but would always order it medium rare and then send it back for a bit more cooking - he reckoned they would just give out the worst bit of meat to people who asked for well-done, so this avoids that.
The way some talk about it it's as if eating is akin to pure unadulterated bliss.