/ck/ - Food & Cooking

[Anonymous No.20215625]

Anyone else thinks raw meats look incredibly appetizing?

[Anonymous No.20215669]

>>20215625
nah youre the first one mate

[Anonymous No.20215679]

A raw steak thats been dry brined and has that deep blood red color is definitely appealing to me, but it doesn't have the same mouthwatering effect as a properly seared medium rare steak. I've never been tempted to just take a slice off a raw steak and give it a taste.

[Anonymous No.20215699]

>>20215625
Eons of human history, ~120 billion people ever, but oh, so special anon is the only one to think this.

[Anonymous No.20215709]

>>20215679
I've had raw beef before that smelled sweet and "clean" in a way. It actually smelled appetizing. I wish I would've tasted some of it raw. Especially since lately I've started to prefer meat that was steamed or simmered as I find it has a cleaner taste compared to the bitter flavors created by searing.

[Anonymous No.20215719]

>>20215699
I said that in public and everyone gave me the fluoride stare.

[Anonymous No.20215773]

>>20215625
Thats not what raw meat looks like this is semi-processed meat drained of blood and treated with food dyes and preserving chemicals.

[Anonymous No.20215791]

>>20215719
maybe you should stop announcing it to strangers at the supermarket

[Anonymous No.20215795]

>>20215773
bullshit

[Anonymous No.20215797]

>>20215791
it was friends and family

[Anonymous No.20215846]

>>20215773
>Thats not what raw meat looks like this is semi-processed meat drained of blood and treated with food dyes and preserving chemicals.

[Anonymous No.20215850]

>>20215709
>bitter flavors created by searing
If it tastes bitter then it's burnt. Brown is seared, black is burnt.

[Anonymous No.20215860]

>>20215795

It's true
Meat in its noatural state in air quickly turns gray. This a purely aesthetic thing coming from oxidation of the surfaces, it does not affect the quality at all. But it still does not look like the "classic" image of meat as everyone knows it anymore.

[Anonymous No.20215873]

>>20215860
are you suggesting all meat is treated like this or just that example for photography reasons

[Anonymous No.20215903]

>>20215873
the picture is probably just photoshopped. what anon means with >food dyes and >chemicals is simply some carbon dioxide and nitrogen gas so there is less oxygen in the packaging and >quickly turns great means like 2 days in the fridge not 5 minutes or something.

[Anonymous No.20215915]

>>20215850
Even lightly browned foods have a touch of bitterness. I'm not saying it's always bad or undesirable. I've just been interested in steaming lately and preferring it to see how things taste differently.

[Anonymous No.20215918]

>>20215873

It doesn't happen that fast, only gradually.
So with photographed meat if it is really fresh it could still be natural. It should also be enough for presenting in the butcher shop.
Paradoxically in the packed atmosphere the concentration of ogygen is extremely high - it's all about concentration, at those concentrations the oxygen reacts with the myoglobine into a stable red product, keeping the meat red.

[Anonymous No.20217501]

>>20215873
the saturation was obviously bumped up but let him have his schizo rant

[Anonymous No.20217863]

>>20215625
Red is very appealing to the eye, it opens the appetite. The first organ to taste is the eye. That steak looks appetizing cause it looks fresh. If it was greenish-brown and had maggots crawling out of it, you would think otherwise.

[Anonymous No.20219300]

>>20215625
If you cook meat you are mentally ill.

[Anonymous No.20219310]

>>20215625
I don't but your mom said YES

[Anonymous No.20219317]

Try a slice with some salt, 99.999% chance you will be fine, especially if it's quality beef from a trusted butcher

[Anonymous No.20219535]

>>20215625
Literally everyone who eats undercooked steak.