[Sca-cooks] Cooking steaks
Daniel & Elizabeth Phelps
dephelps at embarqmail.com
Tue Jul 22 20:21:33 PDT 2008
Thank you Lothar! I always do like precise information, and I've always had
a soft spot for cooks. (;-) This confirms that I really do like my steak
between rare and medium rare, but when I order it like that it usually
overcooked. When did people start eating meat less than thoroughly cooked?
Is a medium rare steak period, or is it an American invention?
Always looking for new knowledge,
Without deviation from the norm, progress is not possible.
To argue with a person who has renounced the use of reason is like
administering medicine to the dead.
----- Original Message -----
From: "Lawrence Bayne" <shonsu_78 at yahoo.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Tuesday, July 22, 2008 4:32 PM
Subject: [Sca-cooks] Cooking steaks
> IF you would like the "wisdom" of a professional cook with 25+ years in
> many types of kitchens, including a few steak houses, I may be able to
> help you. If you order your steak:
> RARE: Expect it to STILL be cool and red on the inside and just seared on
> the outside. IF they are cooking over open flame you might get the fat
> charred slightly as well.
> MED RARE: Warm red/pink inside and outside seared well.
> MEDIUM: Hot pink inside and seared outside with any fat well cooked. (My
> wife likes this one. She wants the fat wll charred but inside still
> MEDIUM WELL: Hot throughout with hint of pink still at center. Caramelized
> grey brown outside.
> WELL: Hot grey inside. Caramelized Grey/brown outside. NOT BURNT.
> EXTRA WELL; Burnt offering.
> Many cooks in smaller restaurants will cheat to a little more done as many
> people have a problem serving raw food, and MOST people really do not know
> HOW well thay want their meats.
>>I made a flowery speech in front of all about how it vexed me so to treat
>>such a fine piece of meat to such a hellish fate...I don't want cold raw
>>meat [that has happened to me]. I like my beef juicy, but at least warm
>>all the way through. And I don't like the taste or texture of raw beef
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