My Sis has always had hers Well done
but the last time we had steaks she tried mine and decided that in future
- she could also have it cooked - medium rare -
I actually prefer medium well, but places tend to overcook rather than undercook steak so i if you ask for that you often get well done. So i ask for medium normally and then send it back for some more cooking if its not done enough. Normally its fine though.
I know your meant to like it all raw n wobbly inside, but i just prefer it cooked through with a bit of pink in the middle.
I actually prefer medium well, but places tend to overcook rather than undercook steak so i if you ask for that you often get well done. So i ask for medium normally and then send it back for some more cooking if its not done enough. Normally its fine though.
If I were a chef and cooked you a genuinely medium steak (that you asked for), it would fair piss me off if you sent it back because you actually wanted medium-well.
In fact, I vaguely recall a programme where Gordon Ramsay just about threw the food back at the waiter because a customer did just that.
A turn of phrase, having never felt tempted to try a rare one. Might recall an image of one with blood dripping out of it, they were probably making a point though.
I don't think that is true with pork for example, but yes it is for beef.
Or were you just talking about beef/steak?
No, it's true with pork, it's perfectly fine to eat pork pink in the middle. The problem with pork was trichinosis which is pretty much no longer a problem. I'll happily tuck into a nice, good quality bit of pork fillet which is lovely and pink and juicy.
A turn of phrase, having never felt tempted to try a rare one. Might recall an image of one with blood dripping out of it, they were probably making a point though.
Also, why do they never take any notice of the numerous posts already in the thread saying "It's not blood"?
It's the same with any sushi thread, there's always a bunch of people who pipe up with "I don't like raw fish".
I suppose it's the hyperbole factor. After all, 'Ewww, how can you eat something that's dripping with myoglobin' doesn't have the same drama-queen effect as 'Ewww, BLOOD!'
No, it's true with pork, it's perfectly fine to eat pork pink in the middle. The problem with pork was trichinosis which is pretty much no longer a problem. I'll happily tuck into a nice, good quality bit of pork fillet which is lovely and pink and juicy.
I wouldn't go that far.
Food Unwrapped covered pink pork in an episode and a guy nearly died because he was infected from eating pink pork. The doctor in charge of his treatment certainly wouldn't say it's perfectly fine, nor would the guy who nearly died. https://www.food.gov.uk/science/microbiology/hepatitis-e
Consumers should continue to follow FSA cooking advice which is that all whole cuts of pork, pork products and offal should be thoroughly cooked until steaming hot throughout, the meat is no longer pink and the juices run clear.
Possibly in general if you know you have good quality pork and are happy with the person cooking it then you would be ok.
Ok, it's a long shot getting Hep E from a pork chop but i'm just passing on the info.
I wouldn't go that far.
Food Unwrapped covered pink pork in an episode and a guy nearly died because he was infected from eating pink pork. The doctor in charge of his treatment certainly wouldn't say it's perfectly fine, nor would the guy who nearly died. https://www.food.gov.uk/science/microbiology/hepatitis-e
Possibly in general if you know you have good quality pork and are happy with the person cooking it then you would be ok.
Ok, it's a long shot getting Hep E from a pork chop but i'm just passing on the info.
I wasn't aware of the hepatitis E. I do only eat pink pork if I know it's decent quality, I'll probably still continue to do so.
Wipe its arse, cut off the horns, walk it past a candle and serve
Gotta go with this for steak. No other way to have it.
But I'm a bit weird with pork; I'm not that keen on it anyway, but if it is served to me I want it cooked through all the way. But then it is generally a bit dry (unless one knows what one is doing) so requires a bit of sauce to help it down.
Medium. Used to have it medium rare but after a few steaks that were almost blue I stick to medium now. If it's a good cut it is still super moist and juicy.
Doesn't "well-seasoned" make the steak taste salty? I tried it once and it spoilt the taste. Is it that some people like a lot of salt in their food, or was I doing it wrong? I use salt in boiled potatoes, and stew, but not with most other food.
Doesn't "well-seasoned" make the steak taste salty? I tried it once and it spoilt the taste. Is it that some people like a lot of salt in their food, or was I doing it wrong? I use salt in boiled potatoes, and stew, but not with most other food.
Depends on personal taste but there is a reason why 99.99999% of chefs season nearly all food.
I don't like steak at all. The texture is horrible regardless of how it is cooked. I seem to be the only person who thinks this though . All the people I know love the stuff with mushrooms or chips.
Comments
What do you mean by a 'soggy' steak?
Its not blood.
Again, no sauces either - I want to be able to taste the meat unadulterated.
My Sis has always had hers Well done
but the last time we had steaks she tried mine and decided that in future
- she could also have it cooked - medium rare -
I know your meant to like it all raw n wobbly inside, but i just prefer it cooked through with a bit of pink in the middle.
In fact, I vaguely recall a programme where Gordon Ramsay just about threw the food back at the waiter because a customer did just that.
I don't think that is true with pork for example, but yes it is for beef.
Or were you just talking about beef/steak?
A turn of phrase, having never felt tempted to try a rare one. Might recall an image of one with blood dripping out of it, they were probably making a point though.
No, it's true with pork, it's perfectly fine to eat pork pink in the middle. The problem with pork was trichinosis which is pretty much no longer a problem. I'll happily tuck into a nice, good quality bit of pork fillet which is lovely and pink and juicy.
AAAAAAARRRRGGGGHHHH!
I know, right? Why do people always refer to 'blood'? Do they really not know what blood looks like?
Also, why do they never take any notice of the numerous posts already in the thread saying "It's not blood"?
It's the same with any sushi thread, there's always a bunch of people who pipe up with "I don't like raw fish".
I suppose it's the hyperbole factor. After all, 'Ewww, how can you eat something that's dripping with myoglobin' doesn't have the same drama-queen effect as 'Ewww, BLOOD!'
Food Unwrapped covered pink pork in an episode and a guy nearly died because he was infected from eating pink pork. The doctor in charge of his treatment certainly wouldn't say it's perfectly fine, nor would the guy who nearly died.
https://www.food.gov.uk/science/microbiology/hepatitis-e Possibly in general if you know you have good quality pork and are happy with the person cooking it then you would be ok.
Ok, it's a long shot getting Hep E from a pork chop but i'm just passing on the info.
I wasn't aware of the hepatitis E. I do only eat pink pork if I know it's decent quality, I'll probably still continue to do so.
Gotta go with this for steak. No other way to have it.
But I'm a bit weird with pork; I'm not that keen on it anyway, but if it is served to me I want it cooked through all the way. But then it is generally a bit dry (unless one knows what one is doing) so requires a bit of sauce to help it down.
But each to their own:)
Plenty black pepper and a squeeze of lemon if I'm feeling frisky!
Depends on personal taste but there is a reason why 99.99999% of chefs season nearly all food.