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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
Have you ever tasted a tartare ?
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
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.
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.
Last edited by igotthegoods; January 03, 2011 at 01:31 PM.
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?
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
Last edited by Koen; January 03, 2011 at 02:08 PM. Reason: Automerged Doublepost
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 :-)
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 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.Originally Posted by Koen
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.Originally Posted by Koen
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?
My god, that looks tasty.Originally Posted by Koen
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.Originally Posted by k-dom
Didn't realise that it was multiple choice either. As for my choice I chose well done; mostly because that's how I was raised to eat my meat back home; well seasoned and well cooked. Through the years though, I have grown used to eating steak from medium rare a very few times to mostly medium to well.
With some restaurants, I can have medium to well, but it's difficult to get that balance of well cooked and juicy; a fact I'm always wary of.
What is with black people and over cooking their meat bob...Every black person I know, not just African American, but Caribbean and Jamaican etc all like to burn their meat to a crisp...
As for me, I enjoy my steaks cooked medium rare so that they've been browned with a nice crust on the outside the outside but pink to almost red in the center.
I really don't know Sai, it's how I grew up eating my meat everywhere I went until I came to Europe; so there wasn't a reason/need to question it. That didn't really dawn on my until later in life when I started going out to fancy places to eat and working in hospitality that people have their steaks different to us.
I found though, 2 articles online about this, and they both pretty much similar to what I'm saying but in more depth:
Hmmm...I find this incredibly odd...but I can understand it at least, but I still think it's wrong and your people are butchering fantastic pieces of meat >.>
Also, if the juice is red, it's not blood and the people who freak out that it is are stupid: http://www.todayifoundout.com/index....-is-not-blood/
---------- Post added October 22, 2013 at 12:08 AM ---------- Previous post was October 21, 2013 at 11:24 PM ----------
and just because, here is a perfectly cooked USDA Prime grade Cowboy (Bone-in) Ribeye
See, that I didn't know. Thanks for the link. So the teeny bits of blood are left in the muscles, but the rsest is just a mixture with the juice. Interesting.
Lovely piece of steak there. I tried to look for one in my albums but I didn't find anything....Soon .
For this one specific thing, I say black people are all alike unless they've been taken aside and corrected >.>;; In everything else they're completely unique individuals....but for cooking their meat...ALL THE SAME!
Also, come visit America, the home of steak!