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/ck/ - Food & Cooking

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File: 53 KB, 599x415, cook-a-steak-blue-rare-medium-welldone.jpg [View same] [iqdb] [saucenao] [google]
4586375 No.4586375 [Reply] [Original]

What's the point of blue steak?

>> No.4586378

Some peeps just like it raw

>> No.4586394

>>4586378
This, OP. Why the fuck not?

>> No.4586397

>>4586394
It's delicious

We're at a point in society where the content is less important than the taste and flavor.

>> No.4586428

>>4586378
>>4586394
>>4586397
It has a terrible texture and is very hard for your body to digest. Honestly I have no idea why /ck/ is so obsessed with rare either. That's ok on SOME steaks. A lot of steaks are better tasting on medium rare or medium, or even medium well in the case of skirt.

>> No.4586430

>>4586428
>complains about terrible texture
>eats steak with the consistency of a shoe

>> No.4586440

>>4586428
So what you're saying is inferior cuts require longer cooking times to be palatable?

>> No.4586452

It's got the best of both worlds: a delicious brown crust on the outside and the pure, slippery satisfaction of raw meat on the inside. NO OTHER STEAK'S GONNA DO THAT

>> No.4586460

So faggots who don't actually like steak can pretend to be manly

>> No.4586463

>>4586452

pig disgusting. steak is one of those situations where the middle ground is actually a bad thing. it's like being forced to smell rancid pussy stink without actually fucking.

tartare/carpaccio, or medium rare; anything between belongs in the trash.

>> No.4586482

>>4586440
Skirt is known for is great flavor, not its texture.

>> No.4586948

>>4586460

That's well done with A1 you're thinking of.

>> No.4586943

Because you like it raw, but also want some crust.

>> No.4586980

>>4586428
>eating steak anything above med. rare
enjoy your shoe

>> No.4586991

It's a taste thing like everything else.

What I think is a great way to spend a evening with friends is get together with some shit pieces of meat and make something beautiful out of it.

But regulating that to rare medium rare unless you know skirt steak.

Btw can anyone tell me if cube steak setting in the fridge for a week, then the freezer for two and starting to brown is any good for chicken fried steak?

Because I need to know that...

>> No.4586997
File: 109 KB, 698x517, steak.jpg [View same] [iqdb] [saucenao] [google]
4586997

must have fat for flavor

>> No.4587002

>>4586991
toss it.

>> No.4587005

>>4587002
Thanks.
I guess it's really not worth the risk huh?

Damn, I was going to use cheezit's as the crust too. Oh well.

Being that this is a thread about why cooking things or not cooking things, anyone have any opinions on what to do with just shitty cuts of meat?

I've had good luck slow cooking shoe leather with some salt'n pepper and lobing goat cheese ontop of it.

>> No.4587048

>>4587005
inferior meat should be ground, seasoned and eaten with a carbohydrate

>> No.4587065

>>4587048
Well sure yeah, but hard mode is more fun.

The messure of a cook is what they can do with the ingredients on hand.

There is nothing wrong with doing what you said. It's probably the best thing for it. But let's be inventive here.

>> No.4587094

>>4586430
>>4586980
pretentious

>> No.4587107

>>4587048

No, if it's got quite a bit of connective tissue it should be cooked low and slow for hours, so the collagen can break down into glycerol

>> No.4587250

>>4587107
Good point. Perhaps I should try and turn it into brisket?

>> No.4587272
File: 25 KB, 500x500, 6289E598.jpg [View same] [iqdb] [saucenao] [google]
4587272

>eating raw meat