Work story:
My employer sells motor trade insurance to a lot of little car wash places
Usually it's not very expensive, these are places that are usually a few people picking up work from taxi firms or used car dealerships
So today we got a claim for the damage caused when someone working for them reversed a brand new, £155,000 car into another brand new, £255,000 car, both of which belonged to the same dealership and had been entrusted to this car wash place for pre-delivery valet
At least he'll have a decent "what I got fired for" story
I talked to a few German engineers about the burger/steak cooking situation. One was v salty about it and says he only buys steaks and ground beef to cook at home where they won't be ruined. Another recounted a trip to the U.S. where he tried to order a steak well done and the chef came out and told him that he could not in good conscience ruin a $40 steak that way and would be cooking it medium. The engineer was too stunned to argue and only ate around the edges because it got "too pink" towards the center.
Chefs that can't cook a well done steak well don't deserve the jacket. Forget souffles, "no pink and not dry" needs to be the new metric.
ewww
well done steak
A generation of chefs who think "to cook this steak well done I'll just put it on the same grill at the same temperature I put a steak going to medium on but for much longer."
I am certain you are right that a steak can be cooked well done without totally ruining it and it probably requires more skill. However, no matter how expertly cooked, it's never going to be as delicious as a properly cooked rare steak.
To you, sure. I don't like the texture or the flavor of the middle of a rare steak.
I talked to a few German engineers about the burger/steak cooking situation. One was v salty about it and says he only buys steaks and ground beef to cook at home where they won't be ruined. Another recounted a trip to the U.S. where he tried to order a steak well done and the chef came out and told him that he could not in good conscience ruin a $40 steak that way and would be cooking it medium. The engineer was too stunned to argue and only ate around the edges because it got "too pink" towards the center.
Chefs that can't cook a well done steak well don't deserve the jacket. Forget souffles, "no pink and not dry" needs to be the new metric.
ewww
well done steak
A generation of chefs who think "to cook this steak well done I'll just put it on the same grill at the same temperature I put a steak going to medium on but for much longer."
I am certain you are right that a steak can be cooked well done without totally ruining it and it probably requires more skill. However, no matter how expertly cooked, it's never going to be as delicious as a properly cooked rare steak.
To you, sure. I don't like the texture or the flavor of the middle of a rare steak.
GET
OUT
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surrealitychecklonely, but not unloveddreaming of faulty keys and latchesRegistered Userregular
steak is awful lets not kid ourselves
god gave us the one true way to treat beef and let me give u a hint it involves CHEESE
+1
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Donkey KongPutting Nintendo out of business with AI nipsRegistered Userregular
Ground beef on the other hand I don't want pink in it especially when eating out
that shit is toxic
For me it's a level of trust with the restaurant. Baseline is medium. If they take a cooking suggestion, medium is the default for burgers. If the place is nice and I've eaten there before, I'll go medium rare. If it's an institution and I know for a fact they're grinding up the beef fresh back there, I'll go rare. When you can go rare, it's transcendent. Like tartare and cheese and char flavor had a baby.
Thousands of hot, local singles are waiting to play at bubbulon.com.
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kaleeditySometimes science is more art than scienceRegistered Userregular
if you order seeds, do they serve pollen
0
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VanguardBut now the dream is over. And the insect is awake.Registered User, __BANNED USERSregular
edited April 2015
the best way to cook steak is to microwave it with ketchup and barbecue sauce
Vanguard on
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CindersWhose sails were black when it was windyRegistered Userregular
I talked to a few German engineers about the burger/steak cooking situation. One was v salty about it and says he only buys steaks and ground beef to cook at home where they won't be ruined. Another recounted a trip to the U.S. where he tried to order a steak well done and the chef came out and told him that he could not in good conscience ruin a $40 steak that way and would be cooking it medium. The engineer was too stunned to argue and only ate around the edges because it got "too pink" towards the center.
Chefs that can't cook a well done steak well don't deserve the jacket. Forget souffles, "no pink and not dry" needs to be the new metric.
ewww
well done steak
A generation of chefs who think "to cook this steak well done I'll just put it on the same grill at the same temperature I put a steak going to medium on but for much longer."
I am certain you are right that a steak can be cooked well done without totally ruining it and it probably requires more skill. However, no matter how expertly cooked, it's never going to be as delicious as a properly cooked rare steak.
To you, sure. I don't like the texture or the flavor of the middle of a rare steak.
If you don't want to come to your senses naked and drenched in the blood of the steaming, ruined cow you tore open with your bare hands to devour its choicest meats, then I don't even know what to say to you
+5
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surrealitychecklonely, but not unloveddreaming of faulty keys and latchesRegistered Userregular
+2
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BethrynUnhappiness is MandatoryRegistered Userregular
I talked to a few German engineers about the burger/steak cooking situation. One was v salty about it and says he only buys steaks and ground beef to cook at home where they won't be ruined. Another recounted a trip to the U.S. where he tried to order a steak well done and the chef came out and told him that he could not in good conscience ruin a $40 steak that way and would be cooking it medium. The engineer was too stunned to argue and only ate around the edges because it got "too pink" towards the center.
Chefs that can't cook a well done steak well don't deserve the jacket. Forget souffles, "no pink and not dry" needs to be the new metric.
ewww
well done steak
A generation of chefs who think "to cook this steak well done I'll just put it on the same grill at the same temperature I put a steak going to medium on but for much longer."
I am certain you are right that a steak can be cooked well done without totally ruining it and it probably requires more skill. However, no matter how expertly cooked, it's never going to be as delicious as a properly cooked rare steak.
To you, sure. I don't like the texture or the flavor of the middle of a rare steak.
No ones denying that burgers are tasty delicious but proclaiming another beef product is inedible just because burgers are delicious is pretty fuckin stupid as fuk IMO.
Posts
My employer sells motor trade insurance to a lot of little car wash places
Usually it's not very expensive, these are places that are usually a few people picking up work from taxi firms or used car dealerships
So today we got a claim for the damage caused when someone working for them reversed a brand new, £155,000 car into another brand new, £255,000 car, both of which belonged to the same dealership and had been entrusted to this car wash place for pre-delivery valet
At least he'll have a decent "what I got fired for" story
You can't just toss a steak onto a grill at the same temperature you'd cook a medium steak and cook it well.
You can definitely cook a well done steak and not have it be a charcoal, or leather, too.
It's not something a chef that wants to get food out quickly in a restaurant wants to do though.
You don't even speak French, Cinders
Maudit anglais
https://instagram.com/puppystagrams/
dick kong done well finding this
To you, sure. I don't like the texture or the flavor of the middle of a rare steak.
GET
OUT
god gave us the one true way to treat beef and let me give u a hint it involves CHEESE
For me it's a level of trust with the restaurant. Baseline is medium. If they take a cooking suggestion, medium is the default for burgers. If the place is nice and I've eaten there before, I'll go medium rare. If it's an institution and I know for a fact they're grinding up the beef fresh back there, I'll go rare. When you can go rare, it's transcendent. Like tartare and cheese and char flavor had a baby.
J'accuse!
If you don't want to come to your senses naked and drenched in the blood of the steaming, ruined cow you tore open with your bare hands to devour its choicest meats, then I don't even know what to say to you
God, Batman would've spotted that in seconds.
Steak 'cism
Steak-ism...
Steak-umms.
They bring a bee and a flower out and a guy in a beret and scarf laughs Frenchily as the bee enters the flower.
Montreal will welcome me as a savior returned from a long journey.
and I'm just saiyan...
Burger-Steak.
The fuck you talkin? Heathen!
Resident 8bitdo expert.
Resident hybrid/flap cover expert.
Renowned food critics have described this as a religious experience.
Dumping a quiche over a pile of fries?
Or, lining the tart pan with fries instead of a crust?
Potentially, ground beef is worse for you than rare chicken.
Assuming it isn't ground from fresh beef right in front of you.
Even then, you're mixing the surface bacteria on the steak within the rest of the meat.
Which is why you still sear a steak when you get it rare, to kill that surface bacteria.
I will let you get away with a medium well, but anything else is asking for a night of the shits.
they own like fk
also chiken tenders
It will be a quiche with poutine components.
Like quiche Lorraine contains chopped up pieces of Lorraine.
No ones denying that burgers are tasty delicious but proclaiming another beef product is inedible just because burgers are delicious is pretty fuckin stupid as fuk IMO.
Resident 8bitdo expert.
Resident hybrid/flap cover expert.
I was at McDonalds yesterday and decided to get Nuggs instead of burg.
Blah
Moi pour elle is nearly all the French I know.
It's like having a vegan at your table that agreed to go to the steakhouse and then complains non stop.
Oh you're having soda with your steak? For shame.
Those are the kind of people I will order a well done steak and slop ketchup on it in front of out of spite.
Same deal for lamb. If I get asked that I usually change my choice.
Well yes, this too.
The other is still important though to ward off food borne illness.
well done means barely cooked for some of them. Medium Rare is fucking purple