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/ck/ - Food & Cooking

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6891974 No.6891974 [Reply] [Original]

Which one?

>> No.6891976

>>6891974
Yes

>> No.6891979

>>6891974
English (aka rare)

>> No.6891984

>>6891974
Which cut of beef?

>> No.6891989

they all look good as fuck

>> No.6892001

That medium is not actually medium. The medium and medium rare are almost identical when really they should be very different.

Anyways, I usually eat my steak medium rare because I don't like tasting cold beef but I still like the flavor and blood. Don't eat steak much anymore though. I have a fucked up trachea and food gets stuck in it really easily. Last time I had steak it got stuck in my throat and I had to pay $5000 and be in the emergency room all night for them to pull it out. Beef triggers me

>> No.6892015

>>6891974
>everything else is in english except "bleu"

*tips fedora*

>> No.6892090

Bleueue

>> No.6892108

Well-done, but that doesn't look well done to me. It's still pinkish in the middle.

>> No.6892111

>>6892108
What a fag

>> No.6892114

>>6892108
i think the carbon from your steak is impeding your vision m8. thats well done as fuck

>> No.6892119

>>6891974
>2015
>Not eating exclusively well done with ketchup
Fucking redditfags

>> No.6892124

>>6891974
Medium rare, I like bleu rare if its a thinner cut.

>> No.6892128

>>6891984
this

i got a huge slab of prime rib rare once and it was a huge misteak.

>> No.6892133

Up to the chef

>> No.6892137

>>6892128
>big miss steak

>> No.6892141
File: 49 KB, 605x412, 1420404925629.jpg [View same] [iqdb] [saucenao] [google]
6892141

>>6892133
This fucking faggot

>> No.6892160

>>6891974
Well done with a side of ketchup please

>> No.6892167
File: 170 KB, 600x597, 13139651007[1].png [View same] [iqdb] [saucenao] [google]
6892167

>>6891974
>bleu

>> No.6892194

>>6891974
Bleu to medium rare, depending on the cut/thickness.
I surely don't want a thick meat to be bleu because it's gonna be barely warm in the middle.

>> No.6892208

>>6891974
i always tell them medium rare to rare. i dont want to seem like im asking for the moon here. i live in a hick area so im not gonna ask some half assed chef to get a steak on point.

besides, i mostly order seafood when im out

>> No.6892226

>>6891974
well done, please

>> No.6892363
File: 20 KB, 280x236, 4622828177_280x236.jpg [View same] [iqdb] [saucenao] [google]
6892363

>> No.6892441

Why is the rare called "english"? I've never heard that before.

>> No.6892457
File: 52 KB, 600x369, tmp_1323-laura-vitale-in-the-kitchen-600x369-1838360044.jpg [View same] [iqdb] [saucenao] [google]
6892457

>>6892363

>> No.6892477

>>6892441

the wikipedia article on steak says that it's a german term. i've english and i've never heard it. the french use it to refer to a medium piece of meat so i dunno wtf is going on. might do some research later.

>> No.6892521

>>6892001
>Don't eat steak much anymore though. I have a fucked up trachea and food gets stuck in it really easily. Last time I had steak it got stuck in my throat and I had to pay $5000 and be in the emergency room all night for them to pull it out. Beef triggers me

Are you...you serious? Does it feel like it gets sort of stuck on the side? Cause food gets stuck in my throat sometime, sort of up on the right side and what feel like a little pocket/corner.

Now you got me scared it's dangerous.

>> No.6892576

>>6892001
Do you still smoke?
Fuck i feel like im headed down that road

>> No.6892591

>>6892137
underrated

>> No.6892611

i have one of those probe thermo's and as soon as it hits 158 i pull that fucker off the grill. let it sit for about 5, and tear into it like velociraptor.

fuck you faggots

>> No.6892622

>>6892521
You really need to go see a doctor about that

>> No.6892629

>>6891974
Well Done

>> No.6892635

I don't eat steak.

>> No.6892636

Bleu

>> No.6892641

>>6892611

so what you're saying is you like it well done.

>> No.6892648
File: 8 KB, 224x225, images.jpg [View same] [iqdb] [saucenao] [google]
6892648

>>6892137

>> No.6892650

the one that isn't raw meat, you fucking barbarians

>> No.6892651

>>6892622
I might die.

>> No.6892663
File: 51 KB, 605x559, 8692.jpg [View same] [iqdb] [saucenao] [google]
6892663

>amerifats don't like god tier stuff like blood sausage and usually hate liver as well like a bunch of babies
>but they eat their meats raw with blood still dripping from it

seriously fucked up nation

>> No.6892671
File: 102 KB, 450x443, 1440386044970.png [View same] [iqdb] [saucenao] [google]
6892671

>>6892363
>not eating rare

>> No.6892688

>>6892648
saved

>>6892128
My point exactly. I like filet rare like in the picture, but ribeye and sirlioin should be a gentle medium rare

>> No.6892708

>>6892128
>misteak

u cheeky fucker

>> No.6892715

>>6892663
American here, blood sausage is fucking amazing.

>> No.6892726

>>6892663
Pretty sure Livermush is a thing.

>> No.6892730

Well done, always.

>> No.6892755

>>6892641
No, he likes it burned. Well done is 145.

>> No.6892765

The most appetizing looking one is well done, but a slab of meat that big would taste like rubber. I guess I'd go with medium\medium rare?
I never ate steak

>> No.6892796
File: 29 KB, 300x300, andrew-zimmern.jpg [View same] [iqdb] [saucenao] [google]
6892796

>>6892663
I will eat anything that doesn't eat me first.

>> No.6892817

>>6891974
The ones that aren't still raw.

>> No.6893126

>>6892796
I want to try a penis clam someday.

>> No.6894869

>>6891974
Only well done

>> No.6894939

>>6891984
tender loin.

>> No.6894942

>>6893126

geoduck is bretty gud

>> No.6895051

>>6891974

It depends on the meat itself. If its some shitty supermarket bargain-bin-tier cut I don't mind admitting I'm burning the shit out of that bitch and adding store bought sauce.

Rare at a decent restaurant and medium rare for everything in between.

>> No.6895062

rare if at a decent place

med rare if at somewhere cheap

>> No.6895067
File: 41 KB, 700x525, 1442345050634.jpg [View same] [iqdb] [saucenao] [google]
6895067

>>6891974
>eating anything past English
Bleu is the way to go.

>> No.6895072

>>6891974
medium tbh

>> No.6895077
File: 30 KB, 479x720, average redditor 2.jpg [View same] [iqdb] [saucenao] [google]
6895077

>I'll have a steak, bleu rare

>> No.6895104

>>6891974

English for rumpsteak, medium rare for rib eye steak.
Pepper and salt, bakes potatoes as siddish.

I have this about 2 times a week, easy to cook and delicious and surprisingly cheap considering you'll probably be stuffed for the day.

>> No.6895108

>>6892119

here's your reply

>> No.6895112

>>6891974
my brother made steaks the other day, they were like leather

>> No.6895128

>>6895112

did you call him out?

>> No.6895132

>>6891974
Medium well if its Outback, medium rare if its everywhere else.

>> No.6895155

Thin: English
Thick: Well Done

>> No.6895165

>>6891974
>bleu

God damn you americans suck

>> No.6895179

>>6895155

This

>> No.6895187

>>6895165

Wat
But bleu is a french term and preparing steaks this raw is a typical french thing to do. They also like their buns soft and fluffy opposie to how germans like it which caused some confusion when we had french exchange students in high school.

>> No.6895193
File: 93 KB, 317x324, 1429652102420.png [View same] [iqdb] [saucenao] [google]
6895193

>>6895155
>Thick: Well Done
So you like to have well done filet mignon?

>> No.6895211

>>6892363
>f*cking

triggered

>> No.6895234

>English

I've never seen anyone call it this, where is it used?

>> No.6895351

>>6895234
I have no idea, literally everyone calls it "rare"

>> No.6895467
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6895467

These charts are bullshit. The ratio of rare to well-done meat in your steak is not how you measure doneness. You just have a steak that's well-done on the outside and rare in the middle. Congratulations, you can't cook a steak.

Doneness is a measure of finished temperature.

>> No.6895479

>>6895467
>Rare, 125 F

Damn, none of the restaurants in my town know how to make a rare steak. I always have to tell them 'make it as raw as you are legally allowed to do'.

If I tell them rare, I end up getting a medium rare and it pisses me off.

>> No.6895953

My sister gave me some leftovers from a barbeque and as always, her husband cooked the meat until it got dry and tough as fuck. I hate when people waste perfectly good meat.

Does anybody here know how I can salvage this? I was thinking of making some ajiaco (awesome for hangover), but maybe there are other ways I can experiment with.

>> No.6895977

>>6891974
Well done. Everytime.

>> No.6895984

>>6895351
its sometimes called that in germany, don't know about other places, though.

>> No.6896005

>>6891974
Can retardations cancel each other out to make some sort of sense in the end, or does it just make woody green potatoes?
Blue rare ain't frainch.
Even if it was French in origin, it's silly to use the root word unless it's more specific than the equivalent word.

>> No.6896079
File: 117 KB, 1280x720, kingjack_its_cu-ck-in_raw.jpg [View same] [iqdb] [saucenao] [google]
6896079

>>6895467
>>6895479

Did someone say rare?

>> No.6896176

I prefer blue rare in general but I'll take whichever has the best crisped edges. Much more important.

>> No.6896185 [DELETED] 

>>6891974
>bleu
fucking retards.

>> No.6896213

>>6895187
Using bleu instead of blue is pretentious american bullshit. It's like when they call blue cheese "bleu". They think they appear cultured when doing so.

>> No.6896253

>>6891974
If I buy and cook the beef myself, medium rare.

If someone else is cooking or I'm ordering at a restaurant, medium well. I've been burned before.

>> No.6896261

>>6891979
I'm British and I've never heard that

>> No.6896293
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6896293

>le rare like pepe

Get out with your fucking half cooked meme meat

>> No.6896338
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6896338

Everything above 15sec is burnt and ruined. Bleu toast master race reporting in.

>> No.6896346 [DELETED] 

>>6896338
>Bleu
kek
pleb

>> No.6896585

>>6896338
The first signs of damage is at 1.5min, but it won't be bad before you almost approach 3.
If I am eating liver paste, i think I would have a 45sec or minute one.
Jam? Sub15
Pot of something? 15 or 3 minutes.

>> No.6896591

>>6892663
>eating offal
>thinking you aren't a peasant

>> No.6896605

>>6895193
The entire point of beef is that you want the core to be heated, but still be bloody.
Filet mignon is the rarer cut because its so dastardly thick.

>> No.6896949

>>6891974
Medium rare of course.

>> No.6896966

>>6895187
Blue rare is a shortened version of the term Philadelphia blue rare, which was coined because of how a lot of the steel workers ate their steak. It's more than just the finishing temperature, though. It is quickly seared on a very hot and thick piece of steel or iron so that it has a well developed crust and then let to rest in a warm area.

>> No.6896979

>>6891974
Medium well or Well done, I like the char taste and I don't have to worry about getting worms or anything.

>> No.6896981

>>6896979
You don't have to worry about getting worms in medium rare steak

>> No.6897427

>>6892137
This if I am eating at someone else's home, I like to try how they take their steak. If I'm cooking or at a restaurant then I take medium rare.

>> No.6897461

>>6892663
That red thing that comes out of steaks isn't blood. Animals are always removed of all blood first thing after they are butchered. Blood makes meat spoil. I love blood sausages and i love making my own foods but i can't get any blood where i live because of government restrictions.

>> No.6898552

>>6891974
Raw. I'm really a dog. Prove me wrong.

>> No.6898564

>>6891974
Well done with ketchup please!

>> No.6898570

>>6898552
Dogs cant use keyboard silly

>> No.6898773

>>6892521
Zenker's diverticulum dude

>> No.6898938

>>6892001
Eosonphilic esophagitis? I have it too, and it fucking blows. I can't eat any of the foods I used to love. And to OP, Medium rare.

>> No.6898970

>>6892688

That's the rule I go by: lean cuts should be rare, while fatty cuts should be medium-rare. A chunk of raw fat is gross.

>> No.6899066
File: 1.72 MB, 3200x2368, IMG_20150725_201918.jpg [View same] [iqdb] [saucenao] [google]
6899066

>>6891974
Dry-Aged Filet Steak Rare please
>Pic related. I had this one a few weeks ago. It was mindblowing

>> No.6899116

>>6892663
That's not blood silly billy.
The blood was drained at the slaughterhouse.

What you're talking about is myoglobin, which is the protein that keeps all the little strands of muscle from falling into a pulled pork looking thing.

>> No.6899831

Medium rare with melted blue cheese on top

>> No.6900789

>>6896261
It's French. French call rare steak "anglais".

>> No.6900823

>>6896079
>kraft singles

>> No.6900829

medium / medium rare

>> No.6900860

>>6891974
Blue.

>> No.6900893

>>6895467
>You just have a steak that's well-done on the outside and rare in the middle. Congratulations, you can't cook a steak.

No one seems to understand this, all burned on the outside and still raw on the inside. Beef, like bread, is one of those things that should be cooked by people who know. I don't want to eat the charbroiled yet somehow lukewarm steak that people pull off as "the perfect steak".

>> No.6900902

why is it ok to eat beef rare but not chicken? Is there a scientific answer or is it just because

>> No.6901651

>>6892001

> I have a fucked up trachea and food gets stuck in it really easily

Stop sucking dick so much so you can enjoy your steak then.

>> No.6901683

>>6900902
has to do with the bacteria