/ck/ - Food & Cooking

[Anonymous No.18931758]

blue rare, medium or well done?

[Anonymous No.18931767]

[Anonymous No.18932099]

Blue, always.

[Anonymous No.18932101]

>>18931767
Any steak cooked beyond rare is fit only for the bin.

[Anonymous No.18932206]

I believe this discussion has devolved into a shit contest. We can be better than that. Let's instead discuss this objectively and analytically.

Instead of discussing "doneness" as if it were exclusive, we can discuss instead the actual factors which combine together to create the property we think of as "doneness".
First, color
second, tenderness
third, the perception of moisture
fourth, the gradient of the above properties through the meat


First reason why we know that "doneness" in the conventional sense that people qualify it with the amount of color as this picture shows>>18931767 is just not real is because that oxymyoglobin that creates the cherry red color has no direct connection to taste or texture. Meat, fresh cut from a butcher will actually be myoglobin- before it has a enough time to interact with oxygen in the air and be oxymyoglobin- and myoglobin will actually be a dark red with a tinge of brown- giving a cut a sometimes almost purpleish red color; and that can carry all the way to changing the look of a "medium" cooked piece of extremely fresh steak. On the other side, a piece of steak that has been aged the iron in the oxymyoglobin will have a chance to oxidize and we end up with the metmyoglobin that is extremely gray; but we all know that aged steak can be wonderful and actually appear to have more moisture- because it isn't moisture, you're just salivating more.

So it's really not about color itself, it's just about the perception. We know that color can look good, or maybe it can put people off. Brown bananas are sweeter and better if you're in the know, but people like yellow as a color over brown. When the steak is heated that myoglobin will go through processes of oxidation at drastically faster rates, changing the color

so lets look at tenderness, tenderness depends on a number of factors including the meat grain, the amount of connective tissue, and the amount and distribution of fat. connective tissue and liquified fat are

[Anonymous No.18932809]

>>18931758
Depends on the restaurant. I will usually order rare to see how they handle it and if they do a good job then next time I will order blue.
Some restaurants will cook a medium-rare if you ask for a rare, not sure why.
I'm personally happy with anything from blue to medium, but I enjoy a good blue steak the most.

[Anonymous No.18932819]

>>18931758
Boiled to kill all the bacteria then flash seared on both sides.

[Anonymous No.18932867]

>>18932101
I like a fattier cut medium rare, let some of the external fat render and the internal fat warm up so it's not chewy.

[Anonymous No.18933012]

Im yuropean and few weeks ago I ate medium steak at a steak house for the first time and it was like eating meat flavored bubblegum.

[Anonymous No.18933073]

>>18932206
bro thinks uncooked meat looks like cooked meat

[Anonymous No.18933754]

>>18932099
>>18932101
>>18933012
>le epic beef connoisseur 'cooking is wasting' signaling
so based!

[Anonymous No.18933974]

>>18933073
>two different uncooked steaks look different
>cook them both a little bit
>magically they look exactly the same now!
you're actually retarded

[Anonymous No.18934415]

>>18931758
that guy looks like this drawing

[Anonymous No.18934526]

>>18931767
Medium rare is how steak is supposed to be cooked.