Rare, Medium or Well Done ????

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sactoking

Diamond Member
Sep 24, 2007
7,583
2,818
136
You do realize that the vast majority of your comment was concerning race? That's fact. The reason your comment is racist is because the fact of the ethnicity of the people working in kitchens had ZERO to do with your supposedly main point, which was that the reason a steak is served rare is due to the time savings of the cooks. If your point were valid (which it's not by the way) the ethnicity of the cooks would have no bearing on why they are serving steaks rare; their ethnicity is completely extraneous to their motives. HOWEVER, in mentioning their ethnicity as you do in your post, you insinuate that perhaps other ethnicities would not be in such a hurry and therefore cook your steak properly. Basically you made a weakly veiled racist comment stating your belief is that steaks are undercooked because immigrants from the Dominican Republic, Ecuador, or Peru, are lazy assholes. On top of that you proclaimed that those of us who enjoy our meat properly cooked, rare in the case of a quality cut, are dupes. Not only have you insulted our intelligence with your paper-thin witticism on race, you have insulted our very meat savvy! Fortunately for most of us we possess the 14 or so brain cells required to see through your hubris-laden opinion, and some of us even have the 35 living brain cells required to expose your silly post’s subtext. Looks like you’re the asshole.

Open mouth, insert foot. Where do I start with you?

You do realize that the vast majority of your comment was concerning race? That's fact. The reason your comment is racist is because the fact of the ethnicity of the people working in kitchens had ZERO to do with your supposedly main point, which was that the reason a steak is served rare is due to the time savings of the cooks. If your point were valid (which it's not by the way) the ethnicity of the cooks would have no bearing on why they are serving steaks rare; their ethnicity is completely extraneous to their motives.

Actually that's wrong. You said "If you order it to the chef's specifications, it's invariably rare". I pointed out that the error in that statement lies in the fact that the chef actually doesn't cook your food. If you order your steak "to the chef's specifications" you're not getting a rare steak because some highly trained food snob thinks that the way it should be served you're getting a rare steak because some poor overworked, underpaid schlub who's likely here from a different country (a fact) and can outcook any 3-star Michelin chef in the country needs to get that order out ASAP so his station doesn't get backed up. The main point was that you expect the highly-trained chef to lord over each and every speck of food and I assure you that's not the case.

Basically you made a weakly veiled racist comment stating your belief is that steaks are undercooked because immigrants from the Dominican Republic, Ecuador, or Peru, are lazy assholes.

Actually that's wrong. I make a very clear comment stating the fact that most food in the US is cooked by Central/South American immigrants who are overworked and if you say "Give me whatever you feel like giving me" they will take the easy way out and give you rare steak not because they're laze but because that's what anyone would do when overworked and in the brutal conditions they face (Standing 14 hours a day in front of a 700+ degree grill).

On top of that you proclaimed that those of us who enjoy our meat properly cooked, rare in the case of a quality cut, are dupes.

Ahh, the icing on the cake of proving you don't know what you're talking about. Here's a pointer: in the restaurant industry a "dupe" is the piece of paper with the order that goes to each station. "Dupe" is short for "duplicate" owing to the fact that the printer that spits these out prints several duplicates of the order, often on different colored paper, so that grill, saute, fry, etc all get a copy.

Not only have you insulted our intelligence with your paper-thin witticism on race, you have insulted our very meat savvy! Fortunately for most of us we possess the 14 or so brain cells required to see through your hubris-laden opinion, and some of us even have the 35 living brain cells required to expose your silly post’s subtext. Looks like you’re the asshole.

See above for proof that thou dost protest too much when it comes to calling others unintelligent and assholes.
 

Ns1

No Lifer
Jun 17, 2001
55,418
1,599
126
Actually that's wrong. You said "If you order it to the chef's specifications, it's invariably rare". I pointed out that the error in that statement lies in the fact that the chef actually doesn't cook your food. If you order your steak "to the chef's specifications" you're not getting a rare steak because some highly trained food snob thinks that the way it should be served you're getting a rare steak because some poor overworked, underpaid schlub who's likely here from a different country (a fact) and can outcook any 3-star Michelin chef in the country needs to get that order out ASAP so his station doesn't get backed up. The main point was that you expect the highly-trained chef to lord over each and every speck of food and I assure you that's not the case.

this statement depends entirely on whether the steak came from outback or mortons
 

RGUN

Golden Member
Dec 11, 2005
1,007
3
76
yeah, there's plenty of foods that I consume as a delivery mechanism for some type of hot sauce or whatever, but I need my steak mostly unadulterated.

unless it's chuck, or some other lesser cut that needs to marinate in vinegar/mustard/whatever to break down the toughness, and replace its natural lack of flavor.

The "lesser" cuts of meat typically have more flavour than the premium cuts. Premium cuts are desired for their texture, not their flavour. At least that is my understanding.
 

JulesMaximus

No Lifer
Jul 3, 2003
74,534
911
126
What is it?

The fluid conveyed within the muscles is 'sarcoplasm'. It has to have iron
in it to convey oxygen. This is in myoglobin and a smaller amount of
hemoglobin. Hence the red color of muscles, and the red color of the
liquid which oozes from meat.

Strictly speaking, sarcoplasm is not blood, which is almost entirely
drained from the body after slaughter to help hygiene.
Sarcoplasm is,
however, functionally similar to blood, even though it's a natural
constituent of muscle. It's a type of cytoplasm, an intrinsic component of
every living cell.

That 'red stuff' that oozes out of the meat is packed with nutrition! It's
full of iron, copper, selenium and other trace elements. It's got
potassium and water-soluble vitamins. It's got a large chunk of the
special nutritive properties of meat.

Those juices are great for making sauces or just mopping up with a slice of bread...it isn't blood though. Almost all meat sold commercially is drained of blood as part of the slaughter process.
 

Sho'Nuff

Diamond Member
Jul 12, 2007
6,211
121
106
I dont want it bleeding on my plate. Medium is fine, but its not done unless its WELL DONE. :thumbsup:

Depends on the meat.

Beef:

- Steak (any kind): just a touch past medium rare

- Eye round roast - medium rare to medium

- Burgers - medium well to well done

- Veal - medium rare (unless used in parmigian, in which case well done)

Pork - well done

Any kind of bird - cooked through

Rabbit - medium

Lamb - medium rare

Ostrich - Medium

Bison/Buffalo - Medium and with some kind of sauce (too dry othersie)
 

Six

Senior member
Feb 29, 2000
523
34
91
You "rare meat" guys should try cutting off a piece of sirloin off a freshly slaughter cow, dip it in a soy sauce with cilantro, lime juice, and chili powder. Nice and tender and warm...muscle twitches in your mouth. hmmm, hmmm good. Seriously.

<--caveman
 

FelixDeCat

Lifer
Aug 4, 2000
29,615
2,263
126
Those juices are great for making sauces or just mopping up with a slice of bread...it isn't blood though. Almost all meat sold commercially is drained of blood as part of the slaughter process.

Yah, but it looks like blood and thats all that matters. If something was good for me and tasted great too but looked and smelt like poo I would pass. Sorry.
 
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