Progressive's Mission statement

[Seltius]

Originally Posted by Lune [You must be logged in to view images. Log in or Register.]

Food snobs, especially the ones who constantly bleat about how meat needs to be sufficiently red, are a lower order of life.

We get it, you're a macho who likes your meat to taste like fleshy undercooked shit. I like the taste of some cuts medium rare, others taste like shit to me unless medium well minimum. Your mileage may vary. Savages. Idiots.

lol has nothing to do with that. I don't know about anyone else in this thread but I really don't eat a lot of steak and when I do it is only 1 or 2 different cuts that I will buy or order. I also rarely finish it all and if you have ever tried to nuke a well done steak before then you know it comes out like a hockey puck afterwards. Don't assume you know where people are coming from until you have been there.

[Pokesan]

Originally Posted by Lune [You must be logged in to view images. Log in or Register.]

Food snobs, especially the ones who constantly bleat about how meat needs to be sufficiently red, are a lower order of life.

We get it, you're a macho who likes your meat to taste like fleshy undercooked shit. I like the taste of some cuts medium rare, others taste like shit to me unless medium well minimum. Your mileage may vary. Savages. Idiots.

taste the meat not the heat

[Spyder73]

Originally Posted by Pokesan [You must be logged in to view images. Log in or Register.]

taste the meat not the heat

Not clicking on any link from Pokesan that has "taste the meat" in the title

[AzzarTheGod]

Originally Posted by Lune [You must be logged in to view images. Log in or Register.]

Food snobs, especially the ones who constantly bleat about how meat needs to be sufficiently red, are a lower order of life.

We get it, you're a macho who likes your meat to taste like fleshy undercooked shit. I like the taste of some cuts medium rare, others taste like shit to me unless medium well minimum. Your mileage may vary. Savages. Idiots.

whammy.

[Kevris]

Best steak?

Sous vide cooker to 130, finish with blowtorch.

If you're doing it any other way, you're wrong.

[maskedmelon]

How do we like our lamb?

That shit needs to be medium well or the fat will rot your tongue.

Beef though? Not nearly as pungent.

[Efwan]

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[Pokesan]

Originally Posted by Kevris [You must be logged in to view images. Log in or Register.]

Best steak?

Sous vide cooker to 130, finish with blowtorch.

If you're doing it any other way, you're wrong.

Sous vide is nice, but unless you're eating dog food grade steaks, its highly unnecessary

[barrettdc1]

Originally Posted by Lune [You must be logged in to view images. Log in or Register.]

Food snobs, especially the ones who constantly bleat about how meat needs to be sufficiently red, are a lower order of life.

We get it, you're a macho who likes your meat to taste like fleshy undercooked shit. I like the taste of some cuts medium rare, others taste like shit to me unless medium well minimum. Your mileage may vary. Savages. Idiots.

The longer it's cooked, the tougher it becomes.(Talking about typical steak, not meat that is slow cooked at low temp). Not sure why anyone would enjoy eating the equivalent of a piece of leather.

[Lune]

Originally Posted by barrettdc1 [You must be logged in to view images. Log in or Register.]

The longer it's cooked, the tougher it becomes.(Talking about typical steak, not meat that is slow cooked at low temp). Not sure why anyone would enjoy eating the equivalent of a piece of leather.

Under-cooked or uncooked meat can be extremely tough as well; the myofibrils are intact and nothing has been denatured.

I don't eat things well done. All I'm saying is that for me personally, for many cuts of meat, the sweet spot is far from what you'd get if some slob cooks it and thinks the pinker/redder it is the better it tastes. Steaks cooked medium to medium well can be as tender as rare.

Also tenderness is only one consideration, there's also taste. Severely uncooked (red) hamburger tastes fucking awful. You barely lose any juiciness/tenderness at all cooking hamburger just to the border between pink/brown, and it tastes a lot better because more of the fat has been charred / liquefied. Many cuts of beef are the same way. I do like prime rib nice and red/rare though. Tri tip more on the medium well side. Has to do with fat content, surface area of the cut, marbling, so many factors.