[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 83 KB, 789x483, a363e2_5573667.jpg [View same] [iqdb] [saucenao] [google]
10503427 No.10503427 [Reply] [Original]

This is how a steak should look like.

>> No.10503441 [DELETED] 

huh?

>> No.10503444

obvious bait

reported
saged
police called

>> No.10503446

>>10503427
Looks awful. Nevermind muh doneness, the sear is pathetic and it appears to be unseasoned.

>> No.10503454

>>10503444
>americans can't fathom the idea of someone preferring well done steak
I know your used to your shitty meat but a GOOD steak tastes better well-done.

>> No.10503480

It's too cooked but not really that much far off, better than the chewy uncooked pieces of shit people post here for peer validation

>> No.10503503

>>10503454
>your
Europe, everyone.

>> No.10503522

>>10503480
Why do you chucklefucks associte "rare" with "chewy"? What kind of meat are you using exactly? The more you cook it the chewier it becomes (unless we're talking full-on 3 hour stew). I can totally understand personal preferances but you must be using some really crappy meat if "rare" is chewy.

>> No.10503614

>>10503522
Ah yes, the "it's the quality meat you're using". Because high quality meat with more marbling and a higher fat content tastes way better uncooked. Everybody loves that amazing raw fat flavour and texture. It's definitely not just the feeling of another shit eater sucking you off for eating shit while assuring you that's the right way to do it, when the jizz he's having is probably better tasting than th piece of shit meat you just cooked

>> No.10503641

>>10503614
Can't you just answer the question, please?

"I like well done because it isn't chewy" makes no sense. It's bass-ackwards.

>> No.10503685

>>10503641
>Why do you associate "rare" with "chewy"?
Why is blue blue? Because it just is, most of the time, sometimes even more so than the most heavily overcooked stuff. It's just that you can't feel it because of the mental gymnastics you do to pretend you're eating something good all the time

>> No.10503732

>>10503685
I'm asking you to name the grade and cut of meat that you're using which you find to be "chewy" when rare.

>>muh mental gymnastics
I work for a company that makes analytical equipment used in the commercial food industry. One of the machines we manufacture is a device that measures the tenderness of meat, so I have a lot of objective experience here.

Just name the grade and cut please.

>> No.10503738

>>10503685
Lol I know it's bait but competitive steak eating proves this wrong, the more cooked the steak the more time wasted chewing for the eater, which is why the best times for 72 oz comps are ordered rare or medium rare. Check Molly Schuylers ~3 min time, her steak is basically raw

>> No.10503742

>>10503732
To be clear: I don't care what level of doneness you prefer. Obviously different people have different preferances. I'm not knocking that.

I'm just trying to figure out where this "rare is tougher" meme is coming from.

>> No.10503769

>>10503427
>steak
That's a called jerky. It's a tough source of protein that's advantageous because it doesn't require refrigeration when properly prepared.

The very chewy source of salt and protein was actually made into wallets for some early war pilots, and is still kept as emergency rations especially in cold weather where no other food can be found.

>> No.10503815

>>10503732
I've had choice and prime tenderloin and strip that felt nasty in the mouth because of the obsession of the cook with not "overcooking" it, absolutely zero firmness because of their mania of getting it as tender as possible, rendering good meat chewy in some cases. And that's not the worst, that would be the nasty, fatty, filmy mouthfeel you sometimes get from undercooked fat, like you just had a spoon of raw lard. There's no good reason to have this type of cooking as the golden standard but they've been told that's the best way to do it so they only do it that way, perpetuating the shit meme

>> No.10503871

>>10503815
I don't mean to be rude, I'm just trying to get a simple 2 or maybe 3 word answer from you.

Am I correct in concluding that your answer is:
>>choice tenderloin
and
>>prime tenderloin
are chewier "rare" than "well done" in your opinion/experience? I'm doing my best not to put words in your mouth.

>>undercooked fat
That is indeed nasty, and that's why marbling as opposed to big chunks of fat is so important. but that's a separate issue.

>> No.10503904

>>10503427
all steak is shit in regardless of how it's cocked.

>> No.10504586

>>10503427
>How should look like

foreigner detected

>> No.10504594

>>10503427
Fucking disgusting.

>> No.10504690

>>10503427
>always thought steak was a meme food because all the steak I had was cooked well done
>finally have a USDA Prime rare steak

I wonder if I can sue my parents for child abuse

>> No.10504701

>>10503427
you think people in the stone ages would let a perfectly good cut of meat run on a fire for a couple of minutes longer to get this piece of shit?

>> No.10504980
File: 1.89 MB, 2560x3840, 1483997302687.jpg [View same] [iqdb] [saucenao] [google]
10504980

>>10503427
this is what you should look like you
>fucking
idiot stupid
>moron
>android 18+

>> No.10505736
File: 36 KB, 625x626, d5c.jpg [View same] [iqdb] [saucenao] [google]
10505736

>>10503454
Baiting or just an autistic fegget.

>> No.10505752

Anything below 1.5 inches in thickness is worthy of being called a steak. That's a slice of meat.

Which is ruined by the way.

>> No.10505753

>>10503427
To you. Nice blog post faggot, why the fuck do you care what other people's steaks look like if their paying for it?