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04/19/2014 8:45 AM
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04/19/2014 9:03 AM
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04/19/2014 9:05 AM
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04/19/2014 9:09 AM
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GidgetDay27 wrote:I'm a chef so the answer is simple: well done steaks are gross. If you're scared of getting sick, buy your meat from a better supplier and source.
04/19/2014 9:49 AM
Momobobo wrote:Hmmm why would you ever order steak from somewhere like Applebee's? I feel like they'd have terrible quality steak and they wouldn't know how to cook it properly
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04/19/2014 10:09 AM
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http://www.colinmcnulty.com/blog/images/cook-a-steak-blue-rare-medium-welldone.jpg
I had to google this blue steak thing...YUCK!
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04/19/2014 12:00 PM
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04/19/2014 12:11 PM
joey is a teapot wrote:I've had plenty of well done beef that wasn't burned, dry, tasteless, or tough. I can handle a slight blush of pink, as long as the juice is still clear. If the juice is red or it's fairly pink, no thank you.
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04/19/2014 1:01 PM
TYCP Sha wrote:AlfTheGreat wrote:I have an uncle who eats his steak rare and LOVES to give me crap about how I order my food. It's incredibly condescending and obnoxious.If he were my uncle, I'd tell him to mind his own business. I can't stand people like that.Momobobo wrote:And doesn't even make sense. At a good steak house, well done isn't dry and still has slight pink in the middle. The problem is that most places overdo itExactly.
AlfTheGreat wrote:I have an uncle who eats his steak rare and LOVES to give me crap about how I order my food. It's incredibly condescending and obnoxious.
Momobobo wrote:And doesn't even make sense. At a good steak house, well done isn't dry and still has slight pink in the middle. The problem is that most places overdo it
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04/19/2014 1:13 PM
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04/20/2014 12:01 AM
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04/20/2014 12:45 AM
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04/20/2014 4:31 AM
oneandahalf wrote:As someone in culinary school, I understand how it can be completely frustrating for a chef to cook meat well-done, especially at a finer restaurant. They are usually buying the best prime cuts of meat with beautiful marbling, and especially with cuts like tenderloin, they are often losing money because the food cost is much higher. The fact of the matter is, the longer you cook a piece of meat, the more the proteins coagulate and the more "juice" (actually that beautiful marbled fat is what makes a steak juicy) cooks out of the meat. This does make the meat tougher. I recommend checking out any of Harold McGee's books for anyone who wants to understand the science behind it. So my point is, from a chef's perspective, when they cook a steak well-done, they aren't cooking it the way to best showcase that ingredient. And like, PudgieBelly said, they often find it an insult to their talent. Chefs often see themselves as artists, and most people don't realize how much time goes into the creation of a single dish. BUT, as much as it may irritate a chef, a good chef still realizes he's in the hospitality industry and the best way to make money is to accommodate your customer. A good chef will have no problem making any sort of concession for a customer, no matter how much they may disagree.
I like your answer. Very informative and very diplomatic.
I, myself prefer it medium well done when I go out. When I make it myself, I make it well done. My brother, on the other hand, loves it rare. When we go out, we tease each other on the way we prefer our steaks. He tells me I destroy the deliciousness of my steak while I tease him that his "steak" still moos, . What irates me are the waiters who speak out. That's one way of getting tipped less.
04/20/2014 12:00 PM
javajoint wrote:oneandahalf wrote:As someone in culinary school, I understand how it can be completely frustrating for a chef to cook meat well-done, especially at a finer restaurant. They are usually buying the best prime cuts of meat with beautiful marbling, and especially with cuts like tenderloin, they are often losing money because the food cost is much higher. The fact of the matter is, the longer you cook a piece of meat, the more the proteins coagulate and the more "juice" (actually that beautiful marbled fat is what makes a steak juicy) cooks out of the meat. This does make the meat tougher. I recommend checking out any of Harold McGee's books for anyone who wants to understand the science behind it. So my point is, from a chef's perspective, when they cook a steak well-done, they aren't cooking it the way to best showcase that ingredient. And like, PudgieBelly said, they often find it an insult to their talent. Chefs often see themselves as artists, and most people don't realize how much time goes into the creation of a single dish. BUT, as much as it may irritate a chef, a good chef still realizes he's in the hospitality industry and the best way to make money is to accommodate your customer. A good chef will have no problem making any sort of concession for a customer, no matter how much they may disagree.I like your answer. Very informative and very diplomatic.I, myself prefer it medium well done when I go out. When I make it myself, I make it well done. My brother, on the other hand, loves it rare. When we go out, we tease each other on the way we prefer our steaks. He tells me I destroy the deliciousness of my steak while I tease him that his "steak" still moos, . What irates me are the waiters who speak out. That's one way of getting tipped less.
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