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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]
5801797 No.5801797 [Reply] [Original]

Why is medium rare and rare so widely liked and accepted as the best, i really don't understand, not fishing for anything really just explain to me, I may be biased because i've never had meat done like this since Find blood in my meat disgusting but i'd like to be educated

>> No.5801800

well from my intuition i'd say that it has something to do wtih preserving flavours. as you cook the meat you will inevidably denature a good portion of the proteins and benzyne structures which help define the flavour within it. could be wrong though.

>> No.5801805

>>5801800
enzyme derp

>> No.5801809

>>5801797
It has the maximum moistness or melt-in-the-mouth factor. Well done is cooked for so long that a lot of the juice in the meat has left. Too rare and the juices are too cold to have melted into liquid fat, plus the meat has a slight jelly texture.

>> No.5801812

>blood

lol

>>5801809


this, if you don't like it then that's just your preference but that's not blood you retard

>> No.5801817

For me, it's because it allows you to enjoy a nice char on the outside while keeping the true flavor and texture of the steak intact.

That being said, medium-rare is really only "the best" for GOOD cuts of meat. When I use less-than-stellar beef I prefer a nice medium.

>> No.5801847

>>5801797

1) It's not blood.
2) The enzymes that make meat tender are most active between 120 and 130 degrees (rare to medium rare).
3) After that, the enzymes are denatured. The myosin begins to bond to itself and forces protein-bound water and "juices" out to the surface.
At 140, the collagen sheaths constrict very tight and force lots of moisture out to the surface and the steak shrinks noticeably. As the meat fibers constrict, the texture of the steak becomes much more dense and chewy, instead of tender and moist.
4) The steak continues to shrink and lose moisture at a high rate until it hits 160 degrees. The collagen begins to dissolve at this temperature, and with enough cooking will dissipate into the meat to provide its own kind of juiciness. The meat fibers, no longer bound by collagen, become fall-apart tender. This is why barbecue and braises, despite being very, very well done, are so juicy and moist.

So, tl;dr: rare to medium rare is the most tender and juicy of all temperatures. That's why people love it. If you want well done beef, eat barbecue, braises, (cooked long enough to become tender again) hamburgers or fajitas (ground or cut small enough that the meat fibers no longer constrict into a gross, chewy mess. .

>> No.5801849

I prefer medium but thats just me

>> No.5801861

>>5801847

Oh, and it's worth noting that if you're going to eat medium rare, you might as well eat rare. The steak is at its height of tenderness, from raw to well done, at about 120F. Cooking it to even a meager 130 destroys all of those active enzymes.

That's why Heston's 24-hour steak is so, so fucking based: he holds an entire standing rib roast at 120F for a FULL DAY, letting all of those enzymes work their magic for much longer than they normally would ever be able to. You can basically cut it with a spoon after that.

>> No.5803651

>>5801861
Huh

>> No.5803668

I prefer rare, just too tough and dry if cooked anything past medium rare.

You like what you like...

I've seen people that like their steaks, tough as leather with ketchup on top.
Just not for me

>> No.5803673

>>5801797
they aren't, medium rare and medium are actually the ones that are "widely accepted and liked".
also that pic has it wrong anyways, "medium" shouldn't be that cooked

>> No.5803676
File: 82 KB, 558x602, 1370558208361.jpg [View same] [iqdb] [saucenao] [google]
5803676

Fixed your chart there OP

>> No.5803713

>>5803676
This, also
>consuming a portion over the size of a deck of cards
Enjoy your declining cardiovascular health.

>> No.5804070

>>5803676
>>5803713
i didn't know you went on 4chan, mom

>> No.5804094

>>5803676
That's comedy gold.

>> No.5804097

>>5804070
>mom tried to punch me in the face when I told her I like my steaks medium/medium-rare
t-thanks

>> No.5804124

>>5803676
>implying there arent people that can eat almost anything without getting sick
>implying you have faggot genes

i eat a lot of stuff that could potentially be "dangerous", the maximum my body reacts to food poisoning is a little diarrhea
and thats it

>> No.5804130

>>5804097
Hire someone to knock that bitch.

>> No.5804143
File: 13 KB, 104x215, mad slut.png [View same] [iqdb] [saucenao] [google]
5804143

>Blue rare

Disgusting.

>> No.5805230

>>5804143
>weeaboo
Disgusting.

>> No.5805244

>>5805230
>Faggot
Gross.

>> No.5805247

Because good steak cuts are the most expensive&tender parts of the animal. It's therefore insane to overdo the cut and make it tough. Eat brisket or shank or some other shit if you want to eat it well done.

>> No.5806740

>>5801797
Because I used to fucking hate steak because I think it's so fucking tough and hard to chew, it's like bread. Then I discovered rare, and loved steak but it's still a bit like bread to me.

>> No.5806744

>>5803676
gr8b8m8

>> No.5806915

>>5801800
good eats please go

>> No.5806921

>>5801797
it's not blood you fucking plebian. all the BLOOD in a cow that is slaughtered is drained before the carcass is even portioned up. the meat is red, because that's beef's fucking color. you know beef is RED MEAT. as for why it's so widely preferred, well that's because properly cooked (rare-medium rare) beef is FUCKING DELICIOUS. maybe instead of saying you don't like something and being puzzled over other peoples disagreement with you, why don't you actually TRY IT OUT FOR YOURSELF

>> No.5806925

If someone asks for a medium rare stake, you politely ask them to leave.

>> No.5806946

>>5803651

Was that Huh like a question? Or "Huh, that's interesting."?

>> No.5806952

>>5801797
well for one, the red you see isn't blood. (After it has reached the temperature to kill bacteria. i.e. rare)
its myoglobin.

now onto why rare is better.

if you accept the axiom that a good steak is
A. juicy
B. tender
C. more flavorful

then it no longer becomes a subjective opinion.

it becomes a matter of chemical composition.

a rare steak, properly cooked with a nice maillard crust has more chemicals responsible for flavor than a well steak.

the only difference (Assuming both are properly cooked) in the chemicals responsible for flavor in both steaks is that the well steak has had more molecular compounds responsible for flavor pyrolized - which is to say destroyed by exposure to heat.

juiciness and tenderness are both altered by the same factor: intra-cellular protein matrices.
as a steak cooks from rare to well, the proteins in the meat form a matrix between the cells, this is what causes that "tightening" phenomenon you will notice in well done meat.

not only does this matrix toughen the steak, it also extrudes the juice from the meat on an intra-cellular level.

this results in a less tender, less juicy, less flavorless piece of meat.

though some people don't like the taste of steak, so they pyrolize the flavor of the meat away, so you can only taste the maillard reaction in the crust

>> No.5806957

>>5803676
>not knowing that there is a specific internal temperature that sterilizes meat, before it becomes overcooked and gret

>> No.5806959

>>5806957

>not knowing that the meat is internally sterile at any temperature

>> No.5806961

>>5806957
grey*

>> No.5806967

>>5806959
>..which is why there are FDA regulations specifying precisely how much to cook food to kill any potential microbes

>> No.5806970

>>5806967

>i think you mean usda

>> No.5806971

>>5806970
>being this dumb
http://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM260394.pdf

is that usda.gov or fda.gov?

or did you just forget what the F in FDA stood for?

>> No.5806973

>>5806971

Which subsection of the Food Code is that, specifically?

>> No.5806976

>>5806967
Well yeah he's wrong, but the FDA isn't right either.

I actually prefer the CDC standards. 145 for held for at least 10 minutes sterilizing chicken. So basically cook the thing to 145 and let it rest in a hot environment (my oven doesn't go below 200F). So much juicier and tender than overcooking it to 165 (it's going to carry over up to 20 degrees anyways).

>> No.5806986

>>5806973

(because I'm looking at the section that specifically says that a restaurant can serve "raw or undercooked whole muscle steak can be served or offered for sale in a ready-to-eat form" if you aren't serving it to sick old people or kids.)

(i'll wait. it takes a while to find if you aren't as familiar with the FDA food code as I am)

>> No.5806993

>>5806986
>sick old people or kids
are they sensitive to sterility?

how would sterile meat affect them??

>> No.5806998

>>5806993
if you're going to ask a condescending question, you should only ask one. or you're a cunt.

>> No.5807001

>>5806993

i'm going to fuck you until your bellend ruptures you fucking two-toothed qim

>> No.5807005

>>5806993

That's just the FDA minimizing their risks. The meat may have been sloppily butchered. A small nick into the interior of a steak poses little risk to a full-grown adult, but it could potentially kill your great-grandma.

It's alright to admit that you're wrong sometimes. It actually makes you a bigger man.