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Discuss-
I personally like steaks and other meats medium rare
But for hamburgers I like them all the way cooked, like one time I at a burger at a fancy restraunt and I was asked how I liked it cooked and I said medium rare -_- I get the meal and the burger is dripping with blood, not doing that again lol
Depends on the meat, depends on the cut.
Pigeon and duck - always rare. Absolutely nothing else is acceptable.
Venison - Extremely lean meat, should be rare as well, particularly if roasted.
Chicken/ pheasant - Not really a gradient here but overcooking ruins both of them.
Lamb - Again always rare, but that's out of choice.
Mutton - not sure why I'm including this but cook it long and slow.
Pork - similar to chicken, there's definitely a gradient here but it's much harder to see. I don't cook pork much.
With beef you really need to consider the cut when choosing how to cook it. The fat content determines how it should be cooked. For example, a fillet steak is extremely lean and should be eaten blue/rare for the best flavour. Overcook it and it looses all flavour, since the fat isn't there to provide it. Take a cheaper cut, such as flat iron, and the fat won't melt until you get to about medium-rare, so it'll just be chewy. Cook it to medium rare though and it's awesome. The highest fat content is in the stewing cuts. That's why you stew long and slow, often over 4-8 hours (use a slow cooker), to make sure all that fat melts and turns into flavour rather than chewy-ness.
shin-bangyea ive been told you actually get a slightly better cut of steak if you say medium rare. like if you want it well done they can use like more dry and tough meat cus there will be no pink left inside anyways, lol does that make sense to anyone or nah
Not true.
A kitchen will have only the cuts of meat they sell. If they sell New York and top sirloin, they will only have those two cuts of meat in the cooler. If you order a NY well done, you will not receive a sirloin.
There are lots of places where the kitchen will not cook certain cuts past medium.
Caucasian_AsianNot true.A kitchen will have only the cuts of meat they sell. If they sell New York and top sirloin, they will only have those two cuts of meat in the cooler. If you order a NY well done, you will not receive a sirloin.
There are lots of places where the kitchen will not cook certain cuts past medium.
Restaurant I used to work at (fairly high-end Italian, didn't sell pizza) had a separate set of steaks for customers who ordered well done. Since it tastes like shit and is tough as leather anyway the customer won't notice if you give them a shit steak, and in four years working there we never got a complaint. At least four or five people would order a well done steak every day, but it was a >150-cover restaurant.
*DUMBCAN*Restaurant I used to work at (fairly high-end Italian, didn't sell pizza) had a separate set of steaks for customers who ordered well done. Since it tastes like shit and is tough as leather anyway the customer won't notice if you give them a shit steak, and in four years working there we never got a complaint. At least four or five people would order a well done steak every day, but it was a >150-cover restaurant.
Pretty sure that's illegal.
*DUMBCAN*Depends on the meat, depends on the cut.Pigeon and duck - always rare. Absolutely nothing else is acceptable.
Venison - Extremely lean meat, should be rare as well, particularly if roasted.
Chicken/ pheasant - Not really a gradient here but overcooking ruins both of them.
Lamb - Again always rare, but that's out of choice.
Mutton - not sure why I'm including this but cook it long and slow.
Pork - similar to chicken, there's definitely a gradient here but it's much harder to see. I don't cook pork much.
With beef you really need to consider the cut when choosing how to cook it. The fat content determines how it should be cooked. For example, a fillet steak is extremely lean and should be eaten blue/rare for the best flavour. Overcook it and it looses all flavour, since the fat isn't there to provide it. Take a cheaper cut, such as flat iron, and the fat won't melt until you get to about medium-rare, so it'll just be chewy. Cook it to medium rare though and it's awesome. The highest fat content is in the stewing cuts. That's why you stew long and slow, often over 4-8 hours (use a slow cooker), to make sure all that fat melts and turns into flavour rather than chewy-ness.
Wow... I feel the exact same. Good shit.
*DUMBCAN*Restaurant I used to work at (fairly high-end Italian, didn't sell pizza) had a separate set of steaks for customers who ordered well done. Since it tastes like shit and is tough as leather anyway the customer won't notice if you give them a shit steak, and in four years working there we never got a complaint. At least four or five people would order a well done steak every day, but it was a >150-cover restaurant.
Yea that's what I was told . Good explanation k+
*DUMBCAN*Why the fuck would it be illegal? It says on the menu 'Steak'. Not 'Outdoor bread, grass fed steak'. There's nothing wrong with the description.
It depends on how it's marketed on your menu. If you say it's a new york and you serve a bottom round, that's fraud.
I'm not ordering a steak without knowing what cut it is.
*DUMBCAN*Why the fuck would it be illegal? It says on the menu 'Steak'. Not 'Outdoor bread, grass fed steak'. There's nothing wrong with the description.
Yea I agree. My mom worked at a restraunt and she said it's like the same cut of meat, just if one isn't as like as tender and juicy they'll use it for someone who want theirs done or something rather than the tender juicy one and cooking all the juice out of it making it like leather
Caucasian_AsianIt depends on how it's marketed on your menu. If you say it's a new york and you serve a bottom round, that's fraud.I'm not ordering a steak without knowing what cut it is.
Yeah it was always the same cut. The difference was one was grade A locally sourced, responsibly bred beef and the other came straight off the supermarket shelf. Like it was £80/kg beef vs £30/kg.