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Great British menu |
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#1 |
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Forum Member
Join Date: Feb 2004
Posts: 3,595
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Great British menu
Why is all meat served under cooked, resting meat longer will not stop meat looking raw.
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#2 |
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Join Date: May 2012
Posts: 21,720
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In what way is it undercooked? Most chefs will agree that meat tastes better when it's served medium or medium rare which is why they do it.
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#3 |
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Join Date: Oct 2006
Location: Fort William
Posts: 22,265
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The meat is usually rare which preserves taste and texture. What I object to is the over use of pumps and filters.
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#4 |
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Join Date: Feb 2010
Location: Royal Eltham (Ldn/Kent border)
Posts: 7,451
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I don't know what his name is but the chef with a lot of dyed blond hair is a real turn-off for me. Who would want food cooked by him? It would be covered in lots of peroxided hair. Ugghhh.
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#5 |
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Forum Member
Join Date: Mar 2013
Posts: 9,197
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Quote:
I don't know what his name is but the chef with a lot of dyed blond hair is a real turn-off for me. Who would want food cooked by him? It would be covered in lots of peroxided hair. Ugghhh.
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#6 |
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Forum Member
Join Date: May 2012
Posts: 21,720
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Quote:
I don't know what his name is but the chef with a lot of dyed blond hair is a real turn-off for me. Who would want food cooked by him? It would be covered in lots of peroxided hair. Ugghhh.
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#7 |
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Forum Member
Join Date: Mar 2016
Posts: 318
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Friends of ours went to France on holiday and they ordered steak it came running with blood, they tried sending it back but the waitress said that it no good the chef will not cook it differently he says that is the way it should be served.
So they got up and walked out. |
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#8 |
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Join Date: Jun 2011
Posts: 433
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Quote:
Friends of ours went to France on holiday and they ordered steak it came running with blood, they tried sending it back but the waitress said that it no good the chef will not cook it differently he says that is the way it should be served.
So they got up and walked out. |
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#9 |
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Forum Member
Join Date: Sep 2007
Posts: 6,516
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Quote:
Friends of ours went to France on holiday and they ordered steak it came running with blood, they tried sending it back but the waitress said that it no good the chef will not cook it differently he says that is the way it should be served.
So they got up and walked out.
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#10 |
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Forum Member
Join Date: Mar 2016
Posts: 318
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Quote:
I'm imagining an animation of this scene
![]() Regarding the steak they had ordered medium rare not how the chef wanted them to have it though. |
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#11 |
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Join Date: Sep 2007
Posts: 6,516
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It was the steak coming running that I was picturing, and them sternly trying to send it back.
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#12 |
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Join Date: Mar 2016
Posts: 318
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Quote:
It was the steak coming running that I was picturing, and them sternly trying to send it back.
Just read it back and I see where you are coming from.
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#13 |
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Forum Member
Join Date: Mar 2013
Posts: 9,197
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Quote:
Well they walked out as best they could, both had lost a leg in a motorbike accident and one of them had also lost most of the use of his right hand.
One said to the other "Quick, leg it!" and the other said "OK, give us a hand." |
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#14 |
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Join Date: Mar 2016
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Quote:
And you've just lost credibility.
One said to the other "Quick, leg it!" and the other said "OK, give us a hand." What I said it perfectly true, why on earth would I tell lies about something like that.![]() I find your remarks cruel and not at all amusing. |
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#15 |
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Join Date: Jun 2011
Posts: 3,717
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Quote:
What I said it perfectly true, why on earth would I tell lies about something like that.![]() I find your remarks cruel and not at all amusing. |
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#16 |
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Join Date: Mar 2016
Posts: 318
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Quote:
I believe it all apart from the meat having blood coming out of it. All the blood is removed. The stuff coming from the meat are just juices, a protein called myoglobin.
I just repeated what I was told I really don't know I wasn't there.Interesting information through. Thank you |
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#17 |
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Forum Member
Join Date: May 2012
Posts: 21,720
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The French love thier rare meat. I've ordered rare steak in Paris and it was virtually raw. Still very nice though.
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#18 |
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Join Date: Oct 2008
Posts: 1,470
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Isn't the very reason for resting meat so you don't get as much 'juice' running out?
I always thought it was so that moisture could be absorbed back into the meat. French chef made an arse of it imo.
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#19 |
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Join Date: Mar 2013
Posts: 9,197
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Quote:
Isn't the very reason for resting meat so you don't get as much 'juice' running out?
I always thought it was so that moisture could be absorbed back into the meat. French chef made an arse of it imo. ![]() |
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Just read it back and I see where you are coming from.
What I said it perfectly true, why on earth would I tell lies about something like that.