What's For Dinner Tonight?

tip top toker said:

I prefer to colour just one side. Gives you a contrast. Unless rare, then the fat cooks itself. (can't say what temp, one of those old fashioned gas ovens where the temp dial means nothing). I was taught to cook french style, so my cooking points are a lot lower than average joes opinion of "rare". For me, rare is a smoking pan, and then just coloured on every side but the bottom and then let to rest. Blue would be as hot as it can prior to throwing meat in there, and by the time you've seared each side the pan should begin to ignite.

2.5" of fat though, after trimming??? What on earth are you cooking over there? I used to butcher the meat for the London michelin star restaurants, by which i mean pretty much every single one of them, some of the best beef you'd ever come across, and you'd be lucky to get an inch of fat on a sirloin before trimming anything. Do you mean centimeters? 2.5" after a trim is an insane amount of fat which would logically mean an absurd overpricing for the cut, with regard to meat to fat yield.

Click to expand...

Beefbisquit said:

Nononononono.... 2.5" LONG... prob 1/4" thick before trimming, but I make it even thinner! The fat cap on a NY strip goes all along one side, but tha'ts too much!

Click to expand...

tip top toker said:

Take that back! You take that back! I leave every gram of fat on i can. It's almost as good as the meat. Next thing i know you'll be telling me you remove the fat from pork chops FLAVOUR! SHAPES AND FLAVOUR!

Click to expand...

sunni said:

i used to eat blue rare like 10 seconds on each side

Click to expand...

Beefbisquit said:

Our Chef taught us bleu or blue, takes the longest to cook. Need to use super low temp for about 40 mins.... still renders the fat but it never gets above 120F...

Click to expand...

Beefbisquit said:

Our Chef taught us bleu or blue, takes the longest to cook. Need to use super low temp for about 40 mins.... still renders the fat but it never gets above 120F...

Click to expand...

tip top toker said:

I was taught that blue is literally flash fried on the outside, warm and raw on the inside. Very different to an overnight cooked steak, not sure what the term for that would be (overnight, 50C or so, once cooked, completely rare inside, completely rendered, no blood or anything)

Click to expand...

Beefbisquit said:

There's still lots of blood...

We were taught there's a difference between blue and raw. Again, could be regional... hard to say.

Sunni;

No need to let a steak that's only been cooked for a few secs on each side rest, there' sno hot juices that need to redistribute, and no carry over cooking that needs to happen, because the steak would be cold....

Click to expand...

Beefbisquit said:

There's still lots of blood...

We were taught there's a difference between blue and raw. Again, could be regional... hard to say.

Sunni;

No need to let a steak that's only been cooked for a few secs on each side rest, there' sno hot juices that need to redistribute, and no carry over cooking that needs to happen, because the steak would be cold....

Click to expand...

tip top toker said:

Over here, blue is basically raw. Not carpaccio, or tartar, but essentially raw with a great crust.

While we're discussing potential europe is right america is retarded define cold. If cooking a steak rare or blue, i would always have those ones set aside so as to bring to room temperature prior to cooking.

Click to expand...

tip top toker said:

You're forgiven then

Define heated up if you put a steak in a pan for 20 seconds it is technically heated up because what is "up"?

Click to expand...

I'd always cook to my desired point, then flash under the grill before plating. alway kept it's cooking point and was always at a perfect temperature (i am very much against eating steak "hot", for me it should always be about 50C, no more. I find with most meat within reason, cold typically = tough, all meat should be served warm, not hot. Unless it's chicken. Cold chicken and mango chutney freaking rocks!)

Click to expand...

rambo22 said:

i brought a ham n cheese reduced to 50p sarnie from tescos buttered both sides n fried it till the cheese melted n the bread was toasted, pack of walkers cheese n onion n jobs a goodun lol

Click to expand...