/ck/ - Food & Cooking

>>11015049
blue looks rare, and the right side is stuff you make boots out of.

>>11015049
Your chart is shit.
The blue rare is actually rare
The rare is actually medium, and so on.
Rare in my pic is master race tier

>>11015067
I like my meat medium but always order medium well because most of the time I get my meat raw when I order medium.

>>11015067
While OP's image is wrong, so is yours.
Only bleu should have a cool interior.

oldfags not understanding the meme smdh

>>11015049
ignoring your shitty bait and shitty image, I'll go bleu or rare normally. tastes amazing man. Medium rare is also acceptable since the taste profile is different yet still top tier. If you cook above medium rare you're an animal abuser because a beautiful animal died only to be turned into low tier trash

>>11015049

>>11015067
Better image, and it depends on the cut.
For a ribeye, the flavor will be better if you take it Medium Rare because otherwise that marbling won't have been heated to the point where it cooks and renders a little.
For a leaner cut like a tenderloin or strip steak, you can go for a lower temperature (but you still want to get a really hard sear on the strip steak's fat cap to make sure that fat is warmed through).

>>11015067
This one look good.

The most frequent error restaurants make is tending towards medium. I always order medium rare and I know when they overdo it and it's more like medium. Most of the time the waiter will just accept my comment - which is always made in a pleasant way, just to let the cook know. But I have two cases when a waiter asked me "how do you know?".
Sad, but no point being an ashole, so I just laughed.

i don't mind well-done if the steak is heavily marinated and tenderized.

>>11015571
medium rare is a must for rib eye, even medium is acceptable, cuz you want the gristle rendering down for all that fatty goodness.

Medium well for me. I grew up eating overly cooked meat because I grew up with a single dad who was more accustomed to cooking and eating things in a jungle where it was necessity, and the habit carried over when he was home and eating something other than rats and snakes.

Now when I eat rarer meat, the softness bothers the shit out of me.

>>11015949
this is common among a lot my asian friends for similar reason.

it also has to do with the quality of beef people get. a lot of my poor friends grew up eating lower quality beef, or older/cheaper beef, so they're used to cooking their meat thoroughly.

>>11015958
Yup, I'm white, but a lot of my vietnamese friends all overcook the shit out of their meat, especially the ones who came here recently.

>>11015942
Exactly. Fattiness/Leanness is what really indicates if you can undershoot Medium Rare.
Tough cuts are where you can start talking about going above Medium, particularly if you're not doing any kind of mechanical tenderizing.

>>11015930
Or just dry brined. I actually prefer a dry brined well done steak, I think it has a better texture than lesser cooked steaks.

>>11015049
For me, it's really really terrible bait. Jump off a cliff faggot OP.