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Old 07-23-2007, 01:14 PM   #11
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Quote:
Originally Posted by LMJ
Get the chicken instead. Shame on you.
Some people like their steaks well done. No need to reprimand this person

ST93 - Yes, as everyone else has said, baking, not broiling is the way to go here. It seems like for a well-done steak you might want to keep your steaks in for about 3 1/2 minutes on each side. Remove, tent, and let rest. Resting also finishes the cooking process.
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Old 07-26-2007, 01:32 AM   #12
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I was raised on well-done steaks and I always loved them. It wasn't until I hit my 40s that I went to medium, and now medium-rare. James still likes his well-done. I do know one thing though--I would never change the way I eat my steak just because someone else told me I was doing it wrong. However, knowing that a lot of my online friends eat their steak and prime rib medium rare did encourage me to try it. LOL--I specified online friends, as most of my "real-life" friends keep waiting for mine to trot off the plate and they want to make really sure their steak is dead!

Barbara
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Old 07-26-2007, 03:02 AM   #13
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believe it or not, large parts of the rest of the world actually prefer well done beef. it may be viewed as backwards, but that's the way it is, and it's actually become tradition. try and tell some people that the way they enjoyed their childhood foods is wrong, and...

i was wondering if someone could explain the use of searing meat, including the maillard reaction, and what happens to the juices in meat as it cooks.
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Old 07-26-2007, 04:05 AM   #14
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Quote:
Originally Posted by buckytom
i was wondering if someone could explain the use of searing meat, including the maillard reaction, and what happens to the juices in meat as it cooks.
Here's a couple of good sites that explain the Maillard reaction and the benefits:

Science of Meat: What Gives Meat its Flavor?

Why brown meat if it doesn't sear in the juices?

Regarding the juices in the meat, the water in the cells get released as the proteins in the meat cook. It happens with any cooking method.
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Old 07-26-2007, 09:52 AM   #15
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BT:

To add to what ironchef said, muscle fibers contract upon exposure to heat, squeezing juices out and trapping them between the cells. This is why you let a piece of meat rest after cooking. The cooling relaxes the muscle fibers some and allows the juices to return.
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Old 07-26-2007, 11:11 PM   #16
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thank you i.c. and andy.
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