/ck/ - Food & Cooking

>>18756918
Did you let the meat get to room temperature before you cooked it, or did you leave it in the fridge?

Let's have this debate for the millionth time

Tell me /ck/. Is welldone steak as bad as people make it out to be or is it just a meme.

Why are chefs too lazy to cook their meat all the way through?

Chains always go over, because they always cook to temp and it carries over

Private steak houses or finer restraints always go under, to accommodate carry over and because if it's sent back for adjustment, you won't have to waste a steak, and retain profit.

It's common to just put marks on a steak and let it finish just in the oven. Even with vac sealed steaks, they don't all cook at the same rates. You have to either temp it out, or if you know what you're doing feel it out. You can roughly estimate times, but due to a plethora of factors, cooking steak on an exact time cycle isn't reliable unless you're one hell of a streamlined chain.

For your case, if you're at a chain ask for the temp that's a bit under your desired temperature (so request medium and get a bit over medium). And if you're at a privately owned/nicer restraunt ask for it med well (ask for med well, and get it where you're looking for)

How do you like your steak?
Let me know /ck/!

Is there a bigger sign of a pushover beta than somebody who unironically with a grin on their face cooks and eats a rare steak as some sort of impression or entrance to manhood?

Eating anything beyond medium rare is Fedora tier and all participants should be publicly shamed.

I ate exclusively medium for years, but I ate blue rare once on a dare and am actually kinda hooked. Had it like a dozen times since and haven't gotten sick from it (yet).

HOW THE FUCK DO YOU LIKE YOUR MOTHERFUCKING STEAK NIGGA?

I like my steak medium-rare desu. But usually I'm a faggot about these things so I may be missing out on the true steak experience.

>>7562944
>blue rare
try again my man

I do not get all the hate for Well Done meat.

Can /ck/ explain to me the malignity that comes with the best steak readiness?

>>6648227

Did my first steak ever, it was a rumpsteak, removed from the pan when the coldest point reached 140F/60C, this took 4-5 minutes per side, i flipped it every 30s.
The meat looked like something between well done and medium well on the pic.
What went wrong?

Alright /ck/ it's poll time (not debate time)
What is your favorite and why?
> Tried everything from blue to well done
> Medium rare is my favorite
> well done taste like chewy charcoal
Why is it that I prefer mredium rare over rare? I tried getting into rare countless times but medium rare seems superior to me.
So what do you prefer and why
no arguing plz k thnx
> Mfw captcha was steaks

well done steak = shit done steak

So I'm on a diet, I use about 500ml of semi skimmed in my cereal which is about 250cal. Just found out that some really nice hot chocolate powder my mum uses is just 25 cal for 500ml with added sweeteners and no milk added.

I think I will try using that tomorrow but I will leave the hot chocolate in the fridge as I don't really want hot soggy breakfast cereal.

Anyway I thought it was a cool idea can any of you think of tricks like that?

Hey /ck/, visitor here. I was wondering whether a book on cooking "theory" exists? Like something that teaches you the basics plus something about flavors, combinations, why are some things done in a certain way and not in other ways, etc.

I know how to do the basics so that I don't starve nor blow my brains out for the lack of flavor, but I want to really KNOW how to cook.

>This was the only pic I had that was more or less food related

>>5577142

looks like a perfect blue rare

I'm all about medium-rare steak wellness, thats they only way I cook it and the only way I order it. It is truly best.

I want to share an experience with you guys though. So yesterday my dad was grilling steaks to eat during the Cowboys game. I requested that he cook mine medium rare if it wasn't a bother. He said no, your mom and sister won't eat a steak if it is even slightly pink in the middle and I'm not sitting out here cooking five different ways of doneness for you assholes. If you want the steak cooked a certain way come and do it. I didn't want to be an asshole so I said its OK, I'll eat it however you guys like them. He paid for the steaks afterall and probably would've been offended if I insisted on crowding the grill and cooking my own special steak.

Anyways, after burning the shit out of one side of all of them and then moving them to the indirect heat side for like 20 minutes to "bake", it was decided that they were done enough. And they were definitely very well DONE. I cut into the steak and didn't see a hint of any part of it even thinking about still being a little bit pink. I immediately thought of /ck/ and how utterly plebeian my dinner was. I was almost afraid to try it after all I've heard on here, its been many years since I've had a completely well done steak. I said a prayer, cut off a decent sized bite, no sauce. I can't stand steak sauce but had a bottle nearby in case my biggest fears were true. I even checked to see if we had ketchup.

And........it really wasn't bad. It tasted good. The chewy texture threw me off at first but didn't bother me once I got used to it, I'm a beef jerky fan afterall. The taste was beef, fat, and seasoning, not much different from a medium rare steak. A bit less beef flavor. It was drier. All in all I enjoyed my lunch and didn't reach for the sauce or ketchup. Medium rare would've been nicer but my steak was good.

Just wanted to say some of you guys are assholes.

>>4874904
I poured the jus from the pan on top.

>>4874905
sea salt and cracked pepper, butter.

>>4874907
>>4874911
Have you ever eaten a steak before? This is called "medium-rare." Fucking plebss on my /ck/...

>be me, 21, sous chef at the country club in town
>waitress comes in
>puts up order for 12oz filet mignon-well done
>mfw i tell her "no, absolutely not."
>mfw she tells me they are paying $36.99 for a steak, they should get it how they order
>i say no, not cooking well done steak, it's a waste and he is just goingto bitch that it's dry
>mfw 1 hour later i send the steak out, steak is literally 4 inches thick
>dry
>tough
>send it out to the dining room
>customer returns steak, says steak is "dry and tough"
>mfw i go out to the dining room and tell the customer he ruined his steak by ordering a filet mignon well done
>mfw he threatens to have "my job" and says i should be blessed to be able to serve people such "high class" as him
>mfw i re-cook his fucked steak, spit on the next one, cook it exactly the same

this is why people get their food spit in.. umad?

The perfect steak should be juicy, tender, and will melt in your mouth without feeling like mush.
Undercooking leaves a stringy, tough mess that is disgusting to chew through. Overcooking creates a dry, flavourless slab of leather.

The exact degree of perfect doneness depends a lot on the meat in question. You will know it when you taste it. I generally order rare and receive anything from rare to medium.

I will say that in general, undercooking is a greater evil than overcooking. Most people will just sigh and eat a well done or even burnt steak. Almost nobody will be willing to eat a slab of raw meat.