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Blue steak |
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#1 |
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Forum Member
Join Date: Oct 2006
Location: Fort William
Posts: 22,296
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Blue steak
Just gone blue for a fillet steak for the first time and it was the best fillet I've ever eaten. 15 years ago I wouldn't touch anything less than well done. However I was asked whether I wanted warm blue or cold blue. What's the difference? Is it just how raw they are?
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#2 |
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Forum Member
Join Date: May 2012
Posts: 21,738
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God knows, never been asked that question, I just thought blue was blue.
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#3 |
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Forum Member
Join Date: Mar 2008
Posts: 7,983
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Nope never heard that one, maybe it's as simple as it seems. Perhaps a warm blue has been shown the oven, a cold blue just threatened with it?
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#4 |
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Forum Member
Join Date: Dec 2011
Posts: 1,773
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I'm colourblind, I wouldn't know if it was blue anyway
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#5 |
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Forum Member
Join Date: Sep 2003
Location: West London
Posts: 14,776
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I don't think it is actually blue
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#6 |
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Forum Member
Join Date: Dec 2011
Posts: 1,773
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I wouldn't know
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#7 |
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Forum Member
Join Date: Feb 2007
Posts: 1,077
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I think cold blue is straight out of the packet,
I jest I've got no idea Yum yum though |
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#8 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
Nope never heard that one, maybe it's as simple as it seems. Perhaps a warm blue has been shown the oven, a cold blue just threatened with it?
![]() A cold blue is just seared whereas a warm blue is seared and has a minute in the oven? |
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#9 |
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Forum Member
Join Date: Sep 2003
Location: West London
Posts: 14,776
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oven
![]() My guess would be that cold blue would be out of the fridge, into the frying pan, and straight on to the plate, so the inside is still cold. Why anyone would want that I'm not sure. And warm blue would be where it has at least been allowed to come up to room temperature, or kept on a plate in the cooking area for a short while, before going into the pan. So the inside is at least room temperature. Either way you would need to really trust the place to have a decent chef and to store their meat properly! |
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#10 |
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Forum Member
Join Date: Jan 2010
Posts: 6,118
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I think it's as simple as the inside is still rare/raw but either still cold or slightly warm.
Which did you go for OP? |
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#11 |
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Forum Member
Join Date: May 2012
Posts: 21,738
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Quote:
oven
![]() My guess would be that cold blue would be out of the fridge, into the frying pan, and straight on to the plate, so the inside is still cold. Why anyone would want that I'm not sure. And warm blue would be where it has at least been allowed to come up to room temperature, or kept on a plate in the cooking area for a short while, before going into the pan. So the inside is at least room temperature. Either way you would need to really trust the place to have a decent chef and to store their meat properly! |
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#12 |
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Forum Member
Join Date: Oct 2006
Location: Fort William
Posts: 22,296
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Someone has come back with cold at 115F (46.1C) and warm at 120F (48.9C). This is confusing as I normally do my fillet steaks to 45C (113F) using a temperature probe (the Heston way!) and they come out rare.
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