All right, gentleperchildren, let's review. The year is 2024 - that's two-zero-two-four, as in the 21st Century's perfect vision - and I am sorry to say the world has become a pussy-whipped, Brady Bunch version of itself, run by a bunch of still-masked clots ridden infertile senile sissies who want the Last Ukrainian to die so they can get on with the War on China, with some middle-eastern genocide on the side
And again, overcooking you food doesn't magically make it disappear. All it does is burn off the water so you're still eating that icky stuff you hate so much all you've done is visually fool yourself into thinking it's not there.
And if it's not there you've burnt all the moisture and flavor out of the meat.
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After being a Chef and realizing just how badly well done ruins the meat it changed my perspective.
Want a random piece of Rump or shitty BBQ steak Well done? Sure. Go for it. Seeing someone burn a Rib Eye or Scotch Fillet to Black hurts my soul.
But meh each to their own. Technically putting sauce or additional salt is sacrilege as well.
All right, gentleperchildren, let's review. The year is 2024 - that's two-zero-two-four, as in the 21st Century's perfect vision - and I am sorry to say the world has become a pussy-whipped, Brady Bunch version of itself, run by a bunch of still-masked clots ridden infertile senile sissies who want the Last Ukrainian to die so they can get on with the War on China, with some middle-eastern genocide on the side
I worked as a Butcher for over 15 years. With all the health stuff we learned about meat(beef mainly) when it is not fully cooked i will never eat a steak that not well done again. There is an over cook point. I have found if I go to just before its considered "well" and temps are good that it still stays juicy and flavorfull
And that's why you don't skip school, biology, physics and chemistry are pretty fucking useful to every day life despite what you might think.
What comes out of proper medium rare or medium steak is myoglobin(an iron- and oxygen-binding protein found in the muscle tissue) and NOT hemoglobin(the iron-containing oxygen-transport metalloprotein in the red blood cells of all vertebrates). Those aren't the fucking same. They are both red because they contain iron and oxygen, arterial blood is bright red(because it contains oxygen) and venous blood is dark red and looks purple(because it already transported the oxygen).
Do you want to take a stab at why meat loses taste and color when overcooked?
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If we go with what we know about food in general, I shouldn't be eating anything.
All right, gentleperchildren, let's review. The year is 2024 - that's two-zero-two-four, as in the 21st Century's perfect vision - and I am sorry to say the world has become a pussy-whipped, Brady Bunch version of itself, run by a bunch of still-masked clots ridden infertile senile sissies who want the Last Ukrainian to die so they can get on with the War on China, with some middle-eastern genocide on the side
I read this book by this chef who worked at famous restaurants. They would save the cheapest, worst cuts of meat for people who wanted their steaks well done, then they figured the person wouldn't know they were getting cheated anyway.
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The problem with well done steak and why ppl say it wastes the quality of the meat is that once you push temperature of the steak to well done, the fat and other moisture gets almost all squeezed out of the steak as the muscles toughen up. That fat and moisture carries a lot of flavor that farmers quite expensively try to impart into the cow's meat and if you get rid of it during cooking, you are basically wasting money.
Another problem is that at well done the meat toughens up and instead of something that melts in your mouth, you get exercise in chewing.
Simple example of differences between medium rare/medium and well done steak ... you can order the first one bare, without anything and just eat it. Well done steak ? You need some gravy or sauce or glass of water ...
The limit to steaks is at medium well for the super fatty cuts, anything further is like warm beer without bubbles. If you like it you like it, but it's not beer at its best.
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And that is the whole reason why we even started to cook food.
First it tastes way way better than something raw (hence while our prehestoric ancestors cooked anything because it made the meat more acceptable and this gotten hardwired in our brains so people with normal brains prefer cooked meat).
Second as Moozart has already mentioned it because not cooking meat is just perfect for saying "I want to fuck up my body with all the bad things still in the meat".
Make it dry like cardboard and then finish fucking it up with gobs of sauce.
aka a 22 dollar hamburger from a vending machine.
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You mean salting after the steak is cooked?
That's like saying you don't think the chef knows how to do his job :P
It's very different from blood, they drain the blood out when they slaughter the animal.
Leaking fluid does not mean it's not cooked enough. It just means that the "seal" on the outside has some cracks in it, which is common because steaks are irregularly shaped. Any steak that isn't incinerated is juicy in the middle, only the charred outside stops it from leaking out.
If you're worried about "rawness" you just need to ensure the center reaches 160F (~70C), which is the temperature of medium rare. Though I've heard that 145F is sufficient for a single steak, as opposed to ground steak, because no surface contaminants are introduced into the interior (and obviously the surface reaches a much higher temperature in the sear).
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Why are you concerned about the word "blood" anyway?
I generally prefer my meat well done, but it's more a matter of intestinal fortitude and risk of contaminated meat (especially so if I'm not making the meal).
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To be honest, whatever you order you're going to get different results from different restaurants. Not only does everyone have a different idea of what the terms mean, so do many actual restaurants, not to mention their processes are often not controlled in any way. Probably varies by cut as well.
Only way to get a uniform "doneness" of steak is to use the sous vide method with prescribed temperatures. Which I think only the higher end restaurants would do.
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This is the real problem and why this always results in a heated argument: nobody even agrees on the actual definitions.
Didn't know people got mad about this.
At least not so many.