Your most favourite cuisson

[Koen]

It isn't a recipe but well it does belong in this section. I have always wondered what is your most favourite cuisson. The cuisson is maybe one of the toughest aspects in cooking because it isn't always easy to have the right cuisson. So I wonder: when you order beef/steak. How do you ask it? Why?

Well, I mostly ask mine rare, medium rare and medium. I used to ask it more rare when I was young but I tend to order it medium nowadays. I never liked my meat well done or over done because imo you can't taste the meat with it very good. I always think that with the three I choose, the taste of the meat is at its best

[k-dom]

Have you ever tasted a tartare ?

[Koen]

Have you ever tasted a tartare ?

Yes, I have, kinda like Carpaccio too, it is are raw meat. Steak tartare isn't my favourite meal but a good preparation to it can make the difference, don't you think so?

So, I kinda like both but when I eat a steak, I really wouldn't like it to be blue inside while it looks baked on the outside

[k-dom]

Yes I wouldn't it tartare every time but once in a while is good. I guess it's like japanese raw fish.
Once I ate a tuna steak which was half raw/half cooked and it was delicious.
As for meat, I tend to like it rare also it depends on the type. I prefer sheep meat a bit more cooked than beef.

[igotthegoods]

I voted for 'medium rare'. For me, that's the perfect temperature of a steak. Now, I can actually go as high as medium, but anything beyond that seems dry and overcooked to me. I can't say I've ever ordered meat to be prepared 'rare', though. I'm not sure if I would like it like this or not. Probably so. I have never had a tartare or carpaccio, though I would be willing to try it. Raw fish certainly doesn't scare me. I love sushi and, as k-dom said, a nice tuna steak which is seared on the outside, but rare on the inside is really yummy. :3

Is it true that there is a difference in standards for temperature depending on what country you go to? For example, I have heard that in Europe the standard for what is considered 'medium rare' is less cooked than it is here in the US.

[Koen]

Since I am the only one who voted on more than one cuisson, a question to you all - I can safely assume that you'll always order your meat like that. Imagine that it isn't cooked like you ordered, does that make you angry? Would you send it back? Or do you eat it? Do you dislike the other ones for sure?

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Probably so. I have never had a tartare or carpaccio, though I would be willing to try it.

Is it true that there is a difference in standards for temperature depending on what country you go to? For example, I have heard that in Europe the standard for what is considered 'medium rare' is less cooked than it is here in the US.

You should definitely try it out because the meat itself will be seasoned by great ingredients...

Eg. Carpaccio itself can sound off but you can season it with a good olive oil/citron juice, pepper, sea salt and parmezan and/or pine nuts -> it will taste completely different

Yep, I added the french terms too because they differ. Medium rare is something we mostly don't take. Saignant Plus is a rarity over here. We mostly ordered our meat rare in NYC

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As for meat, I tend to like it rare also it depends on the type. I prefer sheep meat a bit more cooked than beef.

Why do you remind me of this awesome lamb meat over here

[k-dom]

As a farmer son, I have the opportunity to eat great lamb meat. We had a barbecue for the birthday of my sister this summer and with such delicious meat, I think it's impossible I become vegetarian one day :-)

As for your question, I think cuisson mistakes are generally meats that are not enough cooked. Hence since I like it rare, I'm almost always satisfied. Even if it's a bit too cooked to my taste, I prefer not loose time having my plate go back in the kitchen while my friends are already eating :-)

[igotthegoods]

Since I am the only one who voted on more than one cuisson, a question to you all - I can safely assume that you'll always order your meat like that. Imagine that it isn't cooked like you ordered, does that make you angry? Would you send it back? Or do you eat it? Do you dislike the other ones for sure?

Sorry, I didn't realize it was a multiple choice poll. >_< (Is there any certain reason it's closed, btw?) If I had realized, I would've voted for both medium rare and medium. I usually go medium-rare with steaks and other meats, but I will still enjoy it if it's slightly more cooked. Just not overcooked and dry.

Also, I'm not the type to send back food if the temperature of the meat isn't exactly right. Generally, I'm a pretty easy going and easy to please person who doesn't like to cause a fuss. But if it's inedible, it's going back.

You should definitely try it out because the meat itself will be seasoned by great ingredients...

Eg. Carpaccio itself can sound off but you can season it with a good olive oil/citron juice, pepper, sea salt and parmezan and/or pine nuts -> it will taste completely different

You make it sound yummy. I'll have to give it a try. Probably at a nicer restaurant, though. If a place is too sketchy looking, I don't think I'd trust eating raw meat from there.

Yep, I added the french terms too because they differ. Medium rare is something we mostly don't take. Saignant Plus is a rarity over here. We mostly ordered our meat rare in NYC

Thanks, that's what I thought. Perhaps my take on medium rare is actually closer to what you'd consider to be medium in Belgium.

What's the difference between rare and blue? I'm assuming blue is less cooked than rare, but we don't really have that term here. Is Blue cooked or seared only on the outside, but is essentially raw on the inside?

Why do you remind me of this awesome lamb meat over here

My god, that looks tasty.

As a farmer son, I have the opportunity to eat great lamb meat. We had a barbecue for the birthday of my sister this summer and with such delicious meat, I think it's impossible I become vegetarian one day :-)

I feel the same way! I actually enjoy a lot of vegetarian dishes, but I don't think I could give up meat forever. I like it too much.

As for your question, I think cuisson mistakes are generally meats that are not enough cooked. Hence since I like it rare, I'm almost always satisfied. Even if it's a bit too cooked to my taste, I prefer not loose time having my plate go back in the kitchen while my friends are already eating :-)

I have found that the opposite is true when I've had cuisson mistakes, but that could just be me. Usually my steak will come out a bit overcooked rather than under. And because they have to start over from scratch, those mistakes take a long time to fix and I just usually end up keeping my overcooked steak.