 | | | Subject: steaks - dark black ones
Posted Jul 7, 2004 by jdjdjd
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  | | Anthony Bourdain says (I think it's in the book "Kitchen Confidential") that if you order a steak "well-done" in a restaurant, the order will reach the kitchen as "dead steak". As a well-done steak is, in culinary tradition, a ruined steak and indistinguishable regardless of cut, they'll use a cheaper cut - why waste a good one.
I have to say that as a squeamish child, I always wanted my steak well-done. As a carniverous adult, I'll only eat it blue or rare.
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| | | Subject: steaks - dark black ones
Posted Mar 20, 2006 by sanpie65
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As a chef I miust disagree. I use best quality steaks from a local butcher. If a customer wants a steak blue, or a customer that wants a steak very well done gets the same cut,cooked to preference. i.e no cheaper cuts. Personally I detest cooking steak anything over medium/well done as in my view it's knackered, the rarer the tastier.
Blue/rare is a taste to be learned an appreciated.
san
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| | | Subject: steaks - dark black ones
Posted Jan 5, 2007 by jdjdjd
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| | All the bacteria on meat is on the surface so a quick blast of intense heat will scorch the surface and sterilise it. It would then be perfectly safe If the meat is badly off and the bacteria has penetrated further, it will not be safe but you'd be able to detect that this is the case as it would smell bad.
Any steak, cooked rare or well-done, could be re-infected if the kitchen staff were not careful with cooking implements and basic kitchen hygiene. I'd say that if you suspect a kitchen of not being clean or of supplying dodgy foodstuffs, don't eat there. If you trust the kitchen to supply safe food, eat your steak the way you like it.
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