POLL: It's what's for dinner!

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I about lost it tonight. The in laws made some kind of flank steak/roast for dinner, which was black on the outside and bleeding on the inside.

I like my steak (and any meat) extremely, super-dee-dooperly well done.

Poll Information
This poll contains 1 question(s). 42 user(s) have voted.
You may not view the results of this poll without voting.

Poll Results: It's what's for dinner! (42 votes.)

How do you like your steak cooked? (Choose 1)
* Burnt - 5% (2)
* Well done - 12% (5)
* Medium-well done - 7% (3)
* Medium - 10% (4)
* Medium-rare - 36% (15)
* Rare - 7% (3)
* Seared for flavor - 2% (1)
* Mooing - what is this thing you call "cooking"? o_O - 12% (5)
* Veggies ftw! - 2% (1)
* This is what I'm wasting my internet on? - 7% (3)

 

Seared for flavor.

Fowl should be well done but moist, also pork. Lamb/mutton/veal medium.

 

Well done.

I'm very careful about what I eat. I don't like it pink, but I don't like it when it turns dry and stringy either. I'm a very picky eater haha.

 

Well, kinda well-done - no pink for me. But at the same time, I kinda like a tender piece of meat that you can cut with a table knife.

 

Well, I'm wasting time, so that would explain my vote...

But anyway, btween medium and medium-rare.

 

I like mine medium. Medium is the perfect balance between taste and texture, IMO.

Damn, you've motivated me to go to the grocery stores and get a few of them to eat...

 

It's deja vu all over again???

With what I saw tonight, I just wondered why did they bother to cook it all? It's not like were Neanderthals and have to worry about some sabre-toothed beastie eating us for dinner if we stop to light a fire. Here's a picture to give you an idea of what I'm talking about, except make the inside dripping with blood and, well, raw.

It began with a childhood trauma some 25 years ago. My family was BBQing hot dogs and hamburgers. I wanted a burger and took a big bite out of it. It was raw in the middle. Yucky.

@Nakia - I would still have a meal at your house if we ever met, but it will be pasta.

 

Burnt. I love that taste. Can't stand undercooked meat. Makes me feel queasy just looking at it,

 

Medium rare for me. Medium will do too. Well done steak is a crime. Might as well eat my shoes.

 

Medium rare. I like my steak to bleed.

 

Medium rare - I like it nice and pink in the middle.

 

Properly cooked. I can't be doing with uncooked stuff. Besides, can't you get food poisoning and things from undercooked meat?

 

Well done all the way.

Edit: every time I have read the title of this thread today, I always think of Fat Bastard in the second Austin Powers movie.

[ April 28, 2007, 11:52: Message edited by: TrueBlueAussie ]

 

@Shell
You can get food poisoning from undercooked meat however. If you heat the meat to about 120 degrees it will be fine to eat. Bird is an entirely different meat however. It must be cooked all the way through.


I like my steaks Rare to Medium Rare .

 

@Shell
I think you can get tapeworms from pork if it isn't cooked properly. Think there was also an episode of House about that. -.-'''

 

Moo. I prefer black & blue or "Pittsburgh" style, which is pretty much just seared for flavor.

I don't worry too much about food poisoning. The only time I've dealt with food poisoning was from fully cooked chicken that had been improperly handled.

I cannot stand overcooked beef. The only beef I eat well done is ground beef if I haven't ground it myself.

 

Moo, I like my steak as cut off its horns, wipe its arse, show it a match and stick it on a plate, we simply call it Blue


And I will send it back if overcooked.

 

@Arahar - one-hundred-twenty degrees?!? Remind me not to let you cook for me!

Anyone with ANY experience in working in a public or commercial kitchen will know cooking anything only to 120deg. is wasting heat, breeding bacteria, and getting in trouble with the Health Department.

Ar, your own USDA recommends

Burgers or other ground beef foods? No leeway - 160 °F or higher. PERIOD.

Oh...and this is internal temperature we're talking about here.

Anyways, if you've got Acrobat Reader, check a .pdf of a fridge magnet they put out here.


Poultry does require a higher temperature (185 °F) to cook safely. I think this is due to the bacteria that likes to breed in bird flesh is somewhat more resilient than that which makes home in cows and pigs...

But one-hundred-twenty degrees? That's still fully within the 'prime growth' temperature range for any of these bacteria strains:

(from the Wiki page on "Cooking")

'Keep it over 140 or under 40' is the rule in my kitchens, and if you have to go from one to the other, do it as quickly as possible. You cook to 120, and I'll show you the door before we get closed down by the health inspector.

@DS - A little hyperbole is always amusing! Even though I disagree with your choice, I'd definitely serve you a blue-rare steak...along with an understanding that any subsequent discomfort or illness was not the fault of my restaurant.
I first found that 'class' of doneness over here , although the table feels a little biased - I wouldn't call 115-120 "cold."

[ April 28, 2007, 17:48: Message edited by: jaded empath ]