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Pink half cooked meat |
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#1 |
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Forum Member
Join Date: May 2008
Location: Sat at computer with heatin on
Posts: 45,573
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Pink half cooked meat
How can any one eat meat like that..I watch cooking programmes, and the meat is half cooked and pink, looks like raw..Its the same with rare steak..Eating something that well doesnt look cooked puts me right off it...I couldnt eat anything like that, could you..my food has to be well done..
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#2 |
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Forum Member
Join Date: May 2006
Location: 23 miles outside nowhere
Posts: 5,624
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I'm the same as you
People tell me how much better steak is rare but no thanks. I can't even stomach the smell of raw meat never mind eating it!!!
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#3 |
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Forum Member
Join Date: Oct 2006
Location: Fort William
Posts: 22,296
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I used to only eat well done beef and wouldn't contemplate anything looking pink in the middle. Now it's definitely "rare" for me, and Smudges Mum has gone from cremated to medium rare. The texture and taste are so much better if the meat isn't over cooked.
However, chicken and pork products have to be well done. |
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#4 |
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Forum Member
Join Date: Oct 2003
Location: Derbyshire
Posts: 13,041
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A good piece of beef or lamb is definitely better very pink in my opinion. Doesn't work with cheap meat, and it doesn't work with chicken or pork, obviously, but good rare beef - yum!
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#5 |
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Forum Member
Join Date: Jun 2005
Location: Ajde Nole
Posts: 10,790
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I have my meat (beef and lamb) rare, or medium-rare at the very most. Duck too.
So much better ... absolutely delicious. Steak and chips when the juices run into the chips. Yummmm
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#6 |
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Forum Member
Join Date: Jun 2007
Posts: 1,710
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Quote:
I have my meat (beef and lamb) rare, or medium-rare at the very most. Duck too.
So much better ... absolutely delicious. Steak and chips when the juices run into the chips. Yummmm ![]() |
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#7 |
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Forum Member
Join Date: Mar 2006
Posts: 30,072
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Quote:
I have my meat (beef and lamb) rare, or medium-rare at the very most. Duck too.
So much better ... absolutely delicious. Steak and chips when the juices run into the chips. Yummmm ![]() |
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#8 |
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Forum Member
Join Date: Jun 2008
Location: Santa Barbara, California
Posts: 2,678
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I don't like rare, but I do like medium-rare or medium, so the middle part is still red. If it's a high quality, well handled cut of meat, then there aren't going to be germs in the middle that need to be killed by thoroughly cooking. Searing the outer surface is sufficient.
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#9 |
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Forum Member
Join Date: Dec 2006
Location: Sitting at my computer.
Posts: 103
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Reply
Quote:
I used to only eat well done beef and wouldn't contemplate anything looking pink in the middle. Now it's definitely "rare" for me, and Smudges Mum has gone from cremated to medium rare. The texture and taste are so much better if the meat isn't over cooked.
However, chicken and pork products have to be well done. No so, chicken and pork do not have to be well cooked, that's just how most english people cook it. Both pork and chicken can be cooked and still be moist, however, many people would say it needs more cooking. Both chicken and pork can be removed from the oven at around 80°C. HolidayBob. |
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#10 |
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Forum Member
Join Date: Aug 2007
Location: Doncaster
Posts: 3,892
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I used to only eat well done steak but I'm open to having it medium now. I don't mind pink meat so long as there is no blood.
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#11 |
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Forum Member
Join Date: May 2003
Location: Derby, UK
Posts: 23,456
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for me, chicken and pork has to be cooked through
lamb and duck has to be pink in the middle, not red but beef has to be still mooing |
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#12 |
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Inactive Member
Join Date: Jul 2007
Posts: 16,886
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I eat everything rare, apart from chicken and pork. Pork can be slightly pink but not too much. People still cook the buggery out of meat in this country for some reason.
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#13 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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If you tasted 2 pieces of steak, one med-rare and one well done with a blindfold on there would only be one winner 99 times out of 100.
It's only the sight of blood that colours peoples judgement IMO. |
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#14 |
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Forum Member
Join Date: Jun 2005
Posts: 12,381
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If its steak, just cut off its horns, wipe its bum and put it on my plate.
![]() I prefer lamb and duck on the rare side too. What gets me is the people who ask for a steak well done and then moan that its tough and dry! |
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#15 |
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Inactive Member
Join Date: Jul 2007
Posts: 16,886
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Quote:
If its steak, just cut off its horns, wipe its bum and put it on my plate.
![]() I prefer lamb and duck on the rare side too. What gets me is the people who ask for a steak well done and then moan that its tough and dry! |
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#16 |
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Forum Member
Join Date: Jun 2008
Location: piggetville
Posts: 4,619
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Ewwwwwwww I hate the cow still mooing on my plate, I hate how if you have steak with mash you end up with a pink mash
*voms!*I like my steak as dead as it can be please!!!
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#17 |
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Inactive Member
Join Date: Jul 2007
Posts: 16,886
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Quote:
Ewwwwwwww I hate the cow still mooing on my plate, I hate how if you have steak with mash you end up with a pink mash
*voms!*I like my steak as dead as it can be please!!! ![]() |
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#18 |
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Forum Member
Join Date: Jun 2008
Location: piggetville
Posts: 4,619
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Quote:
A properly rested steak won't bleed much, if it does it hasn't been rested right.
I'll take your word for that, I think I have been scarred due to pink mash.I have to admit, I would like to cook steak at home more often that I do but I have yet find a local place to me that does nice cuts. There isn't a butcher near by and the supermarkets stuff isn't great. |
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#19 |
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Inactive Member
Join Date: Jul 2007
Posts: 16,886
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Quote:
I'll take your word for that, I think I have been scarred due to pink mash.I have to admit, I would like to cook steak at home more often that I do but I have yet find a local place to me that does nice cuts. There isn't a butcher near by and the supermarkets stuff isn't great. |
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#20 |
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Forum Member
Join Date: Jun 2008
Location: piggetville
Posts: 4,619
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Really? We have one, not too local but I will definitely have a look there. Thanks for that
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