/ck/ - Food & Cooking

>>13137306
>MMMMM JARCOAL
medium rare chads rise up

Nope. Medium gang wins this battle.

>>13137306
I’m glad you’ve learned to form an opinion.
Bravo, my son.

>>13137306
That looks pretty poorly done to me!

>>13137306
However, that's not well done. Looks medium / medium-well to me.

>>13137306
The best way to ruin a steak? I agree.

>>13137306
I dislike well done, though it's not bad with expensive cuts, even if it's more frustrating.
Med rare is the way to go.

>>13137306
I like

You do realize that most restaurants have what they call a "well- done pile?" It's a pile into which they throw all of their subpar cuts of steak to serve to people who order well- done. The reasoning is that someone tasteless enough to order well- done steak is probably tasteless enough not to be able to tell a good cut of meat from a bad one. Restaurants literally save money by serving meat they would otherwise throw away to faggots like you

>>13137306
well-done steak is scientifically the best. no carnivore chews their food, because raw/undercooked chunks of meat aren't suitable for chewing, they don't break apart. well-done steak shreds more easily when chewed, and our jaws evolved to chew food before swallowing unlike carnivores.

>>13137310
hell yeah brother

>>13137424
>You do realize that most restaurants have what they call a "well- done pile?"
No they don't

>>13137306
4u

>>13137424
>You do realize

Hello r*ddit.

>>13137425
And then the wait staff clapped before sucking him off one after the other.

>well done steak
>it's not very well done at all

>>13137331
I chuckled.

>>13137474
Meant for
>>13137424

Honestly, it almost works either way.

>>13137306
ribeye is about the only steak i could eat well done. very high fat content keeps it juicy

>>13137306
...way to ruin a perfectly good cut of meat

>>13138770
This is the most reddit opinion and way of answering the question, fuck off back

>>13137306
I agree.
All meat should be burnt to a crisp.
If your bacon doesn't snap when you hit it on a hard surface then what the fuck are you doing.

>>13137424
>t. read Kitchen Confidential and believed it

>>13137425
you're very wrong even from a scientific standpoint.
well-done steaks are tough and dry because all the juices have been squeezed out by the denaturation and coagulation of the proteins. Meat is at its most tender and juiciest when it's cooked medium rare.

>>13137436
>>13138794
that's basically true tho. they don't purposely keep a pile of shitty steaks aside, but if they have some sub-par cuts of meat hanging around they will immediately give them to people who order their steaks well-done.
I know many people working in restaurants and they all said the same thing.

>>13137306
>Well done steak is the best
Then why did you post a medium rare steak?

>>13138814
>well-done steaks are tough and dry because all the juices have been squeezed out
There probably isn't that big of a difference in actual moisture lost by cooking to 135F and cooking to 155F. The biggest difference in how it feels to chew will just be from how the protein changed. Fully cooked chicken breast isn't always dry, unless cooked past the point of just being done. Meat that gets braised for hours also isn't dry unless it was cooked for too long, and it can be the most tender.

>Meat is at its most tender and juiciest when it's cooked medium rare.
Raw meat is the juiciest but there's a reason any preparation of raw meat for eating is tenderized in some way, like thinly slicing or mincing.

>>13138884
Makes sense. If I sunk low enough in life to be a line cook, I'd do that.

>>13137424
i call ur mums pussy is the well done pile

>>13138790
>>13137306
steak should be brown throughout with slightly burnt fat but still retain some juices
bacon should be 40% crispy 60% chewy

>>13137306
That is your personal opinion and I disagree but honestly don’t give a fuck how you like your steak. Hell if I invite you over for steak I have no issue cooking the steak I paid for the way you want it, because I want you to enjoy it. Just don’t complain about my plate being covered in “blood” please.

>>13138897
>There probably isn't that big of a difference in actual moisture lost by cooking to 135F and cooking to 155F
as you can see in this chart, a rare steak (50C-135F) only loses less than 5% of its weight, a well-done steak (70C-155F) loses more than 20% of its weight. The only thing that a steak can lose during cooking is water due to evaporation.
>Meat that gets braised for hours also isn't dry unless it was cooked for too long, and it can be the most tender
that's a completely different cooking method using different cuts of meat rich in collagen and connective tissue.
You always cook those in a very humid environment (think of a stew) until the collagen starts melting and the muscle fibers fall apart.

>>13138897
>Raw meat is the juiciest
no, because myosins start denaturing at around 50°C (when the meat is no longer raw and start becoming "rare") and that lets the juices flow.

>>13138959
if the inside of a steak is brown that means that all the juices are gone.

That particular well done steak looks pretty damn good but it also looks like a premium cut cooked by a pro and just barely barely well done. The average well done steak looks tastes and feels like trash.

>>13139012
that looks like a medium steak max. the light makes it look less pink that it actually is.
btw, high quality cuts with a lot of marbling (intramuscular fat) taste decently and can retain a bit of juiciness even if overcooked.

>>13138998
wrong
you've just never had a well done steak made by a competent chef

>>13137306
I just get medium well usually

>>13137306
If you see red, your going to be dead. If you see pink, its going to stink. Stay brown and you won't go down.

>>13137306
based

in the UK we call well done "ruined"

>>13140118
In the UK you call blood sausage a part of your breakfast....

What is it about steak that makes autists go apeshit about how it is cooked? What other foods attract snobs of this degree?

>>13137306
I disagree, but since I'm not Gordon Ramsay I won't send you a brick of charcoal with a knife stuck in it like a fucking psychopath.

>>13140776
https://247headline.com/western-australian-woman-who-posted-viral-raw-chicken-meal-post-dies/#lightbox/0/

>>13141008
That's just depressing really.

>>13141028
don't eat raw chicken

>>13137331
ha! he said a funny!

>>13141038
Did you read the article?

>>13137306
ECKS DEEE! Well memed friendo!

>>13138897
>There probably isn't that big of a difference in actual moisture lost by cooking to 135F and cooking to 155F
Nope wrong there bucko. Here you see juice lost cooking in sous vide at different temperatures

>>13139189
competent chefs can circumvent physics laws apparently
the only way to make a well-done steak that tastes half-decent is to use a super premium cut of meat with a lot of intramuscular fat (like kobe or something along the line). Even more of a waste.

>>13137306
I don’t care how you like it cooked, next time let it rest. Those juices should be in your steak, not on the plate.

>>13143198
Letting it rest is a hoax foodie faggots think that matters.