I didn't. I called them snobs for saying that steaks shouldn't have sauce on them.
This is now the third time I've asked you in this thread - why are we snobs for not liking sauce on our steak? I could quite easily say you have no right to comment on steaks seeing as you have yours well done - but I haven't.
This is now the third time I've asked you in this thread - why are we snobs for not liking sauce on our steak? I could quite easily say you have no right to comment on steaks seeing as you have yours well done - but I haven't.
No but you're obviously implying it which as with the comments about having sauce with steak ('crimminal' FFS!) I perceive as being snobbish. Not necessarily a bad thing. I'm snobbish about a lot of food related things myself which why I was laughing in my initial post.
I've had steak tartare a few times but... Never actually eaten a cooked steak. I think I must have a weedy jaw because each time I try a friend's steak it takes me so long to chew a bite that I can't imagine eating a whole one. So my answer here has to be raw egg sauce
What would you call the red coloured juice that comes out then?
It's a protein called myoglobin. Think of it as juice, pink at lower temperature and clear once the steak has been cooked through. Virtually all the blood is drained out at the slaughtering stage.
People tend to call the red juice coming from a steak blood but its NOT BLOOD! These are the juices within the meat that run clear once a certain temperature has been reached.
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Have you thought about answering why you called people snobs for saying how they liked their steak cooked?
No salt? Or is that not a spice?
I didn't. I called them snobs for saying that steaks shouldn't have sauce on them.
This is now the third time I've asked you in this thread - why are we snobs for not liking sauce on our steak? I could quite easily say you have no right to comment on steaks seeing as you have yours well done - but I haven't.
That's not been my experience, you might see it as 'juice' I see it as blood. Horses for courses.
No but you're obviously implying it which as with the comments about having sauce with steak ('crimminal' FFS!) I perceive as being snobbish. Not necessarily a bad thing. I'm snobbish about a lot of food related things myself which why I was laughing in my initial post.
Deleted, can't be bothered lol. For the record I'm not a snob and I never said anything remotely connected with the word 'criminal'.
This is true, if rested properly there shouldn't be a drop of blood coming out of any steak, even a rare steak.
I wouldn't class it as one no, but I would definitely put salt on my steak.
Which makes even less sense. Why would that make someone a snob? I never have a sauce, whether it's on a £20 fillet or a £5 rump in a pub.
You can see it as what you like, but it's not blood.
I disagree.
It is not blood unless you aren't resting your steak properly. There is nothing to disagree on.:rolleyes:
So do I.
What would you call the red coloured juice that comes out then?
I was referring to another users post.
You aren't resting your steak properly. How many more times?
You're saying your steak is BONE DRY?
No, but there is no blood coming out of it.
It's a protein called myoglobin. Think of it as juice, pink at lower temperature and clear once the steak has been cooked through. Virtually all the blood is drained out at the slaughtering stage.