"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 11-12-2010, 10:36 PM   #11
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
I like my veggies cooked tender, not crunchy, and I like my pasta done, not al dente, not mushy, just done.
__________________

__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 11-13-2010, 06:20 AM   #12
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,793
Just cut the horns off and wipe its arse....then bring it here... My whole family likes it blue rare. Depending on the cut of meat of course. If it is a fattier piece like a rib or ribe eye, I will cok them to rare. But for sirloin, filet, or loin, it is usually blue. I don't care to moisten it with any sauces, or condiments so after eating it like this for years, anything else seems too dried out.
__________________

__________________
Rocklobster is online now   Reply With Quote
Old 11-13-2010, 09:16 AM   #13
Executive Chef
 
Hoot's Avatar
Site Moderator
 
Join Date: Aug 2007
Location: The edge of the Great Dismal Swamp
Posts: 3,308
Quote:
Originally Posted by mollyanne View Post
I've read that when basic hygienic rules are followed and when fresh meat is used the risk for food poisoning is low in steak tartare which is completely uncooked. It is not recommended for people who have a weakened immune system or suffer from a chronic illness, because for these people there is a greater risk of E.coli and salmonella. I would think the same rule applies for rare steak as for steak tartare under the USDA recommendation of a minimum temp of 145.

But with that said...i think eating blood is gross. I know I'm opening a can of worms with that comment as many like their steaks rare but I'm just sayin'
Mrs Hoot is much the same way. She likes pink steaks but she don't wanna see any blood. But, IMHO, there ain't no point in eating ANYTHING unless it is prepared as you wish. (With the exception of trying new and different dishes when I ain't sure what my preferences are yet. I do love tryin' new stuff.)
__________________
Hoot is offline   Reply With Quote
Old 11-13-2010, 10:27 AM   #14
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,891
I'm not a picky person but I'm really picky when it comes to steak and roast beef. It must be red, although not blue and not just pink, red is the word. Blue is "acceptable". Brown is out of the question. When eating out, the waiter better understand, and bring it the way I want it, or I'll send it back. Burgers can be a little pink, not red, and certainly not blue. You're right Andy, with burgers it's more of a "texture" thing.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 11-13-2010, 10:55 AM   #15
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,793
I don't know why the blood is an issue. A well aged piece of meat rarely renders any liquid. Technically, you are still eating the blood even when it is cooked over medium. It has just been coagulated, and or the bodily fluids dried up. Proteins remain. Carpaccio is one of my favorite dishes. I occasionally sneak a slice of filet off of a steak, season it, and pop it in my mouth raw. Nothing like it, really...
__________________
Rocklobster is online now   Reply With Quote
Old 11-13-2010, 11:09 AM   #16
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
Just as a point of fact, that reddish liquid you see with raw and rare cooked meats is not blood. Despite the color, it's protein-based fluids from the cells. I don't know if that makes it more palatable.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 11-13-2010, 11:12 AM   #17
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,193
Quote:
Originally Posted by Rocklobster View Post
I don't know why the blood is an issue. A well aged piece of meat rarely renders any liquid. Technically, you are still eating the blood even when it is cooked over medium. It has just been coagulated, and or the bodily fluids dried up. Proteins remain. Carpaccio is one of my favorite dishes. I occasionally sneak a slice of filet off of a steak, season it, and pop it in my mouth raw. Nothing like it, really...
I'm with you Rocky.
__________________
Bolas De Fraile is offline   Reply With Quote
Old 11-13-2010, 11:13 AM   #18
Executive Chef
 
Hoot's Avatar
Site Moderator
 
Join Date: Aug 2007
Location: The edge of the Great Dismal Swamp
Posts: 3,308
I reckon it is simply a matter of personal preference. I, personally, prefer my steaks rare. If it a prime cut, the rarer, the better. Mrs Hoot simply doesn't want to see red blood on the plate, and she is entitled to her preference as are we all. Different strokes for different folks, as they say.
__________________
Hoot is offline   Reply With Quote
Old 11-13-2010, 11:16 AM   #19
Executive Chef
 
Hoot's Avatar
Site Moderator
 
Join Date: Aug 2007
Location: The edge of the Great Dismal Swamp
Posts: 3,308
Quote:
Originally Posted by Andy M. View Post
Just as a point of fact, that reddish liquid you see with raw and rare cooked meats is not blood. Despite the color, it's protein-based fluids from the cells. I don't know if that makes it more palatable.
I understand that, I truly do.... but I ain't had any luck convincing Mrs Hoot that it ain't blood.
__________________
Hoot is offline   Reply With Quote
Old 11-13-2010, 11:18 AM   #20
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
Quote:
Originally Posted by Hoot View Post
I understand that, I truly do.... but I ain't had any luck convincing Mrs Hoot that it ain't blood.
And you shouldn't try. As you said, everyone is entitled to meat cooked the way they want it.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:20 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.