So how the hell do you cook a steak?

stix said:
Salt, Pepper, Olive Oil, Blistering fire - 30 Seconds to a minute each side - eat.

I like it raw. If you like cooked meat just go kill yourself.
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What is the point of making a fire if you're using it for a minute?
 
cbrunsdonza said:
And I personally do not like having a crime scene on my plate when I eat steak.
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LMAO. I'll remember that phrase...its sure to useful.

ToxicBunny said:
Steak HAS to be medium rare to blue..... cooking it "dead" is just a sacriledge...
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Some people value the absence of blood higher than the juiciness gained thereby. Its a matter of preference.

Medium well for me. :p

OT: For burger patties, chicken & pork it is not a matter of preference. Morsdood or its unsafe.

Celine said:
*watches all the men give advise on braaing steak*. you had better make sure mine is dead, dead very very dead. not a trickle of that red stuff coming out my meat. ewwwwww
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Get 2 sets of meat, the one being twice a thick as the other. Then tell the braai'ing person to braai them all for the same amount of time.
 
HavocXphere said:
OT: For burger patties, chicken & pork it is not a matter of preference. Morsdood or its unsafe.
.
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actually, if you get some real good mince from your butcher and make patties (beef only) slightly underdoing them is damn awesome.
 
Mephisto_Helix said:
actually, if you get some real good mince from your butcher and make patties (beef only) slightly underdoing them is damn awesome.
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There is absolutely no reason to cremate a good burger unless that's how you prefer your meat to be cooked.

Pork doesn't have to be served well done either come to think of it.
 
HavocXphere said:
OT: For burger patties, chicken & pork it is not a matter of preference. Morsdood or its unsafe.
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Why burger patties? I assume you're referring to the addition of pork in the burger patties, in which case I've been told by breeders that the majority of pork we eat has been bred to not produce the gene that spreads salmonella. Burger patties I prefer to be medium. Chicken I wholly agree with though.

But then again (before Alan pipes up in here) I did contract ciguatera poisoning from barracuda...:o
 
DJ... said:
Why burger patties? I assume you're referring to the addition of pork in the burger patties, in which case I've been told by breeders that the majority of pork we eat has been bred to not produce the gene that spreads salmonella. Burger patties I prefer to be medium. Chicken I wholly agree with though.

But then again (before Alan pipes up in here) I did contract ciguatera poisoning from barracuda...:o
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IIRC trichinosis used to be the big concern for pork.
 
bwana said:
IIRC trichinosis used to be the big concern for pork.
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Yes, I think you're right. Having a look at wiki, it mentions that it's a reemergent parasite so maybe it's best to cook it thoroughly still...:eek:
 
DJ... said:
Yes, I think you're right. Having a look at wiki, it mentions that it's a reemergent parasite so maybe it's best to cook it thoroughly still...:eek:
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Only problem is some peoples definition of thoroughly ivolves cooking it to a dry leather like texture.
 
DJ... said:
Why burger patties? I assume you're referring to the addition of pork in the burger patties, in which case I've been told by breeders that the majority of pork we eat has been bred to not produce the gene that spreads salmonella. Burger patties I prefer to be medium. Chicken I wholly agree with though.

But then again (before Alan pipes up in here) I did contract ciguatera poisoning from barracuda...:o
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Holy ****, that sounds like it ****s some people up. I take it you were not one of the people disabled for 20 years.
 
ponder said:
Only problem is some peoples definition of thoroughly involves cooking it to a dry leather like texture.
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QFT! You need to know everyone's definition of medium, med/well done, rare, etc... Well done is not charcoal!
 
copacetic said:
Holy ****, that sounds like it ****s some people up. I take it you were not one of the people disabled for 20 years.
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Not disabled but the effects last pretty much a lifetime until a cure is developed (which doesn't look promising). The first year was the worst but you learn to deal with them after a while. Apparently I could relapse at any time, which involves 6 months of straight hallucinations and nausea combined with permanent pins and needles throughout my body (although it makes sex pretty interesting and I'm quite sure I'm one of a priveleged few to have pulled the ciguatera manouevre...:D )
 
moggie said:
QFT! You need to know everyone's definition of medium, med/well done, rare, etc... Well done is not charcoal!
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I think it's the other way around. There is pretty much a standard which is why the system is used. Some people are just compete fools and have no clue what a medium-well steak (for example) really is. I think people need to educate themselves instead of having to ask everyone their interpretation every single time. Ot eat it rare like I do and make my life easier...:D
 
DJ... said:
Not disabled but the effects last pretty much a lifetime until a cure is developed (which doesn't look promising). The first year was the worst but you learn to deal with them after a while. Apparently I could relapse at any time, which involves 6 months of straight hallucinations and nausea combined with permanent pins and needles throughout my body (although it makes sex pretty interesting and I'm quite sure I'm one of a priveleged few to have pulled the ciguatera manouevre...:D )
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:eek:

Sheesh. Free hallucinations though.
 
Mephisto_Helix said:
actually, if you get some real good mince from your butcher and make patties (beef only) slightly underdoing them is damn awesome.
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bwana said:
There is absolutely no reason to cremate a good burger
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DJ... said:
Why burger patties?
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No, this one actual has a bit of logic behind it. All meat invariable has bacteria on it (e coli mainly). On a steak the bacteria is on the outside, so you grill it a bit & all is well. But on minced products, the chances of some of the bacteria being inside are pretty high, so to kill those you'd need to make sure they are pretty well done. The human body has some resistance against e Coli, but there are some nastier things out there. Eating raw-ish burger will be fine most of the time, but its a risk and it might go horribly wrong.

There is even a US gov fact sheet on this just for bwana.
http://www.fsis.usda.gov/factsheets/ground_beef_and_food_safety/index.asp

bwana said:
Pork doesn't have to be served well done either come to think of it.
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Pork is right at the top of the getting nuked list. On the whole it has more potential for nasty sht than the other meats. e.g. http://en.wikipedia.org/wiki/Trichinosis
 
HavocXphere said:
No, this one actual has a bit of logic behind it. All meat invariable has bacteria on it (e coli mainly). On a steak the bacteria is on the outside, so you grill it a bit & all is well. But on minced products, the chances of some of the bacteria being inside are pretty high, so to kill those you'd need to make sure they are pretty well done. The human body has some resistance against e Coli, but there are some nastier things out there. Eating raw-ish burger will be fine most of the time, but its a risk and it might go horribly wrong.
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Steak tartare?
 
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