Real life thread

[Equation]

Well done beef just becomes chewy. No matter how good the beef, it just won't be tender anymore. Also, it losses all the natural flavours of beef. When you take your steak off the grill, it will still cook itself when sitting. That's why it's never good to grill for that long.

Exactly! My sister and my mom just doesn't know the art of eating a fine steak!

 

[vesicles]

Oh my gosh, my sister and my mom loved their steak WELL DONE, meaning no pink or red inside at all!? They might as well order beef jerky!

Exactly! My sister and my mom just doesn't know the art of eating a fine steak!

Next time, to save money, you should tell them to just order seasoned cardboard. It has the same texture as a steak cooked to well-done...

 

[bd popeye]

Oh my gosh, my sister and my mom loved their steak WELL DONE, meaning no pink or red inside at all!? They might as well order beef jerky!

Yep..that's how my wife eats her steak..I call it burnt. I like medium rare.

Actually tell them the red liquid you see in rare beef is not blood at all.;

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. This protein turns red when meat is cut, or exposed to air. Heating the protein turns it a darker color. Rare meat isn’t “bloody,” it is just cooked to a lower temperature.

Meat slaughtered in the US is slaughtered in a Kosher (HALAL) fashion. ALL the blood is removed.

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[vesicles]

Yep..that's how my wife eats her steak..I call it burnt. I like medium rare.

Actually tell them the red liquid you see in rare beef is not blood at all.;

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Meat slaughtered in the US is slaughtered in a Kosher (HALAL) fashion. ALL the blood is removed.

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Once I told my mom that cutting your meat immediately after cooking will lose all the juice and make the meat tough and dry, and so you should let it rest. She was like "wait, you leave juice in your meat? That's blood and has bacteria in it. You need to cook it until it's dry!" I just shook my head... now I know why her cooking is so bad...

She is a brilliant nuclear chemist, but a bad bad cook... whenever we go and visit them, I beg BEG to eat out...

 

[broadsword]

Buy her a sous vide machine. Flawless steak assured.

 

[PiSigma]

Buy her a sous vide machine. Flawless steak assured.

Its just not the same. Grilling give it a char and smokiness. Its how we have been eating meat for thousands of years.
Sous vide is like eating microwave meat.

That's why charcoal grills are so important for steak.

 

[vesicles]

Buy her a sous vide machine. Flawless steak assured.

Not gonna work. She is cooking the meat to death on purpose. She wants it dry.

So even if I get her a sous vide machine, she will leave the meat in there for days/weeks until the meat is dry to the bone.

 

[vesicles]

Its just not the same. Grilling give it a char and smokiness. Its how we have been eating meat for thousands of years.
Sous vide is like eating microwave meat.

That's why charcoal grills are so important for steak.

Part of it is charcoal. Another part is the fat dripping onto the direct fire and the smoke coming up and infuse into the steak. Oh! My mouth is watering.

 

[broadsword]

Its just not the same. Grilling give it a char and smokiness. Its how we have been eating meat for thousands of years.
Sous vide is like eating microwave meat.

That's why charcoal grills are so important for steak.

You sous vide the meat at 134°F / 56.5°C for medium rare, for two hours, then sear it on a frying pan.

Bon appetite!

 

[vesicles]

You sous vide the meat at 134°F / 56.5°C for medium rare, for two hours, then sear it on a frying pan.

Bon appetite!

All you need is 2 minutes on each side and BAM! You got yourself a perfect steak.