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Discussion in 'The Backstage' started by Hack, Dec 5, 2017.
Yup, that's me! LOL
No, I just don't want mine still kicking when I get it. I want to see juice run out when I cut it not raw blood.
I would love to see my father's reply if he was a member of this forum.
His answer would be something like:
"1-I'm getting up and leaving
2-It's getting sent back
3-It's getting sent back again
4-It's getting sent back one more time, I said "Well, WEEEELLLL done"
5-NOW WE'RE TALKING, thank you!"
I ate steak like this, now I eat veggie burgers........why? Because I'm a big STINKER!
Just thought I'd post this so anyone who is not aware of this can think about it.
Eating blackened Meat is not the healthiest option out there.
It contains Acrylamide (produced by the cooking process on the Proteins) which is a known Carcinogen, so obviously an issue if you do this regularly.
Eating loads of Salad Vegetables & even drinking Red Wine when eating Meats like this helps counteract this to a degree.
Just something to be aware of because Cancer isn't funny.
It's just .... evil
Rare beef is like chewing gum.
Detector is your father?
This is true for non-quality cuts.
So, I guess it would depend. Some cuts need to be fully cooked.
Rare cooked quality cuts melt like butter in one's mouth.
That depends on the Meat & the Cut.
I have had Raw & Rare that melts in your mouth.
I’ve also had some that doesn’t.
#6- Dry aged.
Liking Number 3 but I really like to do Number 2 after dinner...
There is no blood in steak, and the only thing cooking it to a higher temperature does is boil out the water and change the color.
#1 looks a bit overcooked, but I could live with it.
THIS is how's it done.
1 or 2 as I recall.
I gave up beef (and pork) for ethical reasons over 15 years ago. The last I had was a magnificent filet 1 to 2-ish. I do miss it. Chicken and turkey only.
No blood in steak? Don't know what kind of beef your eating but yes there is blood.
I see. That makes sense.
Still, I'm not really a beef eater and never have been. I live 20 minutes from the California North Coast, and my preference is steak from the ocean- Salmon, Halibut, rock fish, Abalone and other shell fish - All of which I harvest myself.
Some folks missed the 'resting' part after cooking meat... It must rest.....