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Posted: 7/27/2022 5:52:27 PM EDT
[#1]
That's like asking someone who hates liver why they don't like beef.
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Posted: 7/27/2022 5:56:36 PM EDT
[#2]
Last nights dinner. Coulotte steak.
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Posted: 7/27/2022 5:58:33 PM EDT
[#3]
Quote HistoryI just threw up in my mouth a little.  |
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Posted: 7/27/2022 6:01:59 PM EDT
[#4]
Quote HistoryQuoted: A fan of good music and properly cooked steak! /media/mediaFiles/sharedAlbum/B926BC70-2451-4EC1-A889-3A3C070B9F9D-404.gif Yessir. Blue rare ribeye whilst listening to the best music on the planet, accompanied by some 15 year or older Glenlivet, and i count that as a perfect day. |
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Posted: 7/27/2022 6:10:18 PM EDT
[#5]
There is no such thing as undercooked steak - hell, you can eat it raw in several different recipes ( https://www.smallfootprintfamily.com/raw-beef-recipes ).
Of course I don't eat undercooked chicken or pork. |
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Posted: 7/27/2022 6:18:51 PM EDT
[#6]
It’s all texture, different meats perform better at different temps.
I like white chicken meat best around 140, much higher than 150 and it’s a dried mess. Dark closer to 165 so the meat firms up more. Perfectly safe to go lower than 140 even if you sous vide for longer but I don’t love the texture. Beef is totally different, and different cuts should be treated differently. Filet should be rare, texture will be great and it needs to keep all the moisture it can. Ribeye should be medium rare, under cook it and the fat won’t render at all and will be chewy. Salmon, tuna should be very rare, I don’t like to go over 120 degrees for salmon. |
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Posted: 7/27/2022 6:24:27 PM EDT
[#7]
Don't we have an arfcom expert @mediumrarechicken
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Posted: 7/27/2022 8:23:47 PM EDT
[#8]
Quote HistoryQuoted: Most people overcook chicken. Chicken held at 145 for 10 minutes is just as safe to eat at 165 for 1 second. Pork is similar. Look up logarithmic cooking charts. Yep, I learned this lesson when I started sous vide. Works for other types of cooking. |
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Posted: 7/27/2022 9:36:00 PM EDT
[#9]
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Posted: 7/27/2022 9:44:42 PM EDT
[#10]
Quote HistoryQuoted: I eat slightly pink pork. I don't prefer chicken too much but I'll eat my steaks all the way down to blue. Pork can be fully cooked to 155 and still have a tiny bit of pink. |
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Posted: 7/27/2022 9:46:33 PM EDT
[#11]
Quote HistoryYes |
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Posted: 7/27/2022 9:47:21 PM EDT
[#12]
 Raw Chicken Sashimi - Food in Japan I wouldn’t eat it, but chicken tartare is a real thing in Asia. |
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Posted: 7/27/2022 9:47:47 PM EDT
[#13]
Honestly, steak that is cooked below medium - medium rare is doing a disservice to yourself. You are not extracting all the flavor and rendering the fat properly. Unless you like the jiggly tougher texture, no reason beyond man card stuff to eat steak so raw.
145 degrees internal is perfect for me. |
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Posted: 7/27/2022 10:29:39 PM EDT
[#14]
Medium rare on good steaks, medium on burgers, medium well on pork and chicken.
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Posted: 7/27/2022 10:54:02 PM EDT
[#15]
Quoted:  https://www.youtube.com/watch?v=U6rVZng-AnYI wouldn’t eat it, but chicken tartare is a real thing in Asia. 
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Posted: 7/27/2022 11:19:04 PM EDT
[#16]
Your understanding of the word “cooked” is lacking.
Beef pork and chicken are to be cooked correctly. This is mostly dictated by the quality and cut. Personally, I like to let my beef rot then prepare to midrare.   Tonight I went a little more rare as that’s what the cut dictated.  Chicken should be medium to mid-well. I have no pics I can pull off the top of my head as I haven’t really had much of any chicken for the last 4 months. Pork tenderloin should be medium.  |
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Posted: 7/28/2022 2:05:44 AM EDT
[#17]
Quote HistoryQuoted: Your understanding of the word “cooked” is lacking. Beef pork and chicken are to be cooked correctly. This is mostly dictated by the quality and cut. Personally, I like to let my beef rot then prepare to midrare. https://www.ar15.com/media/mediaFiles/24268/7D5986FB-210C-47F5-9E90-A37E7842D67A-2468007.jpg https://www.ar15.com/media/mediaFiles/24268/97661823-20A4-4717-9FAC-71705A7487F1-2468008.jpg Tonight I went a little more rare as that’s what the cut dictated. https://www.ar15.com/media/mediaFiles/24268/DA2A01FD-E432-4AA0-80EE-DE73D8BBCE97-2468010.jpg Chicken should be medium to mid-well. I have no pics I can pull off the top of my head as I haven’t really had much of any chicken for the last 4 months. Pork tenderloin should be medium. https://www.ar15.com/media/mediaFiles/24268/CEF436C9-B4D8-457E-99EB-CD17FCF3777B-2338517.jpg I love steak but I can't eat any meat that undercooked or I will get seriously sick. May be nice for some but it's not worth me being ill for a few days. |
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Posted: 7/28/2022 2:13:14 AM EDT
[#18]
Quote HistoryQuoted: Most people overcook chicken. Chicken held at 145 for 10 minutes is just as safe to eat at 165 for 1 second. Pork is similar. Look up logarithmic cooking charts. Sous vide makes it super easy to have nice and moist chicken! |
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Posted: 7/28/2022 2:18:09 AM EDT
[#19]
Quote HistoryQuoted: Medium rare on good steaks, medium on burgers, medium well on pork and chicken. /thread |
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Posted: 7/28/2022 2:18:34 AM EDT
[#20]
Quote HistoryQuoted: I love steak but I can't eat any meat that undercooked or I will get seriously sick. May be nice for some but it's not worth me being ill for a few days. Lol! It's all in your head, or you aren't properly cleaning your utensils and they are gross as fuck |
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Posted: 7/28/2022 8:19:33 AM EDT
[#21]
Quote HistoryQuoted: I love steak but I can't eat any meat that undercooked or I will get seriously sick. May be nice for some but it's not worth me being ill for a few days. The only real danger with beef is surface contamination. A good sear eliminates that risk. Properly prepared beef can be eaten raw with essentially no risk. A good friend of mine is immune compromised- he eats his steak as rare as he can get it, and has for years. |
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Posted: 7/28/2022 8:31:07 AM EDT
[#22]
Quote HistoryQuoted: https://www.youtube.com/watch?v=U6rVZng-AnYI wouldn’t eat it, but chicken tartare is a real thing in Asia. Raw chicken is amazing, highly recommended. The salmonella problem is in the Chickens intestines, so when they slaughter the thing they are very careful how they clean it, and its usually killed the same day that you eat it. You can get all parts of the bird raw, but usually it's the breast. It is by far the tastiest way to enjoy chicken. |
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Posted: 7/28/2022 8:41:20 AM EDT
[#23]
Quote HistoryQuoted: Your understanding of the word “cooked” is lacking. Beef pork and chicken are to be cooked correctly. This is mostly dictated by the quality and cut. Personally, I like to let my beef rot then prepare to midrare. https://www.ar15.com/media/mediaFiles/24268/7D5986FB-210C-47F5-9E90-A37E7842D67A-2468007.jpg https://www.ar15.com/media/mediaFiles/24268/97661823-20A4-4717-9FAC-71705A7487F1-2468008.jpg Tonight I went a little more rare as that’s what the cut dictated. https://www.ar15.com/media/mediaFiles/24268/DA2A01FD-E432-4AA0-80EE-DE73D8BBCE97-2468010.jpg Chicken should be medium to mid-well. I have no pics I can pull off the top of my head as I haven’t really had much of any chicken for the last 4 months. Pork tenderloin should be medium. https://www.ar15.com/media/mediaFiles/24268/CEF436C9-B4D8-457E-99EB-CD17FCF3777B-2338517.jpg  
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Posted: 7/28/2022 9:04:56 AM EDT
[#24]
Undercooked steak? Man I love me some steak tartar!
Better get it while you can too. |
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Posted: 7/28/2022 9:55:41 AM EDT
[#25]
Quote HistoryQuoted: Lol! It's all in your head, or you aren't properly cleaning your utensils and they are gross as fuck Nope. First time I ever ate Medium rare it was at a friend of my dads. I was the only one who got sick. Classic food poisoning. The next time was at a steakhouse, same thing. A few times since and the only common thing was the meat was not at least medium well. I don't know what it is, and it's not worth seeing a Dr to figure it out. So I stay away from stuff that isn't cooked thoroughly. |
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Posted: 7/28/2022 10:04:47 AM EDT
[#26]
Quote HistoryQuoted: The only real danger with beef is surface contamination. A good sear eliminates that risk. Properly prepared beef can be eaten raw with essentially no risk. A good friend of mine is immune compromised- he eats his steak as rare as he can get it, and has for years. Quote HistoryQuoted: Quoted: I love steak but I can't eat any meat that undercooked or I will get seriously sick. May be nice for some but it's not worth me being ill for a few days. The only real danger with beef is surface contamination. A good sear eliminates that risk. Properly prepared beef can be eaten raw with essentially no risk. A good friend of mine is immune compromised- he eats his steak as rare as he can get it, and has for years. Yep. True. That said any sort of "blade tenderizing" negates it. You hear me Costco? 
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Posted: 7/28/2022 11:03:36 AM EDT
[#27]
yes. as long as the muscle is whole and has not been punctured, allowing bacteria from the surface into the muscle, under cooked chicken has worked out for me. I prefer the texture of undercooked chicken. Do I serve it that way to others? No,of course not; I don’t impose my risk taking on others.
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Posted: 7/28/2022 12:13:11 PM EDT
[#28]
Quote HistoryQuoted: Nope. First time I ever ate Medium rare it was at a friend of my dads. I was the only one who got sick. Classic food poisoning. The next time was at a steakhouse, same thing. A few times since and the only common thing was the meat was not at least medium well. I don't know what it is, and it's not worth seeing a Dr to figure it out. So I stay away from stuff that isn't cooked thoroughly. Yea, science says you're wrong. It's either you, something else you ate, or disgusting utensils. |
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Posted: 7/28/2022 12:31:57 PM EDT
[#29]
Quote HistoryQuoted: Yea, science says you're wrong. It's either you, something else you ate, or disgusting utensils. I'm not discounting that it could be me. One of the times I got sick all I had was the steak. And I won't eat with disgusting utensils. |
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Posted: 7/28/2022 12:38:39 PM EDT
[#30]
Quote HistoryQuoted: Yea, science says you're wrong. It's either you, something else you ate, or disgusting utensils. Quote HistoryQuoted: Quoted: Nope. First time I ever ate Medium rare it was at a friend of my dads. I was the only one who got sick. Classic food poisoning. The next time was at a steakhouse, same thing. A few times since and the only common thing was the meat was not at least medium well. I don't know what it is, and it's not worth seeing a Dr to figure it out. So I stay away from stuff that isn't cooked thoroughly. Yea, science says you're wrong. It's either you, something else you ate, or disgusting utensils. It's kind of like this guy blaming properly cooked steak for his ailments. |
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Posted: 7/28/2022 2:48:07 PM EDT
[#31]
Quote HistoryQuoted: Yep. True. That said any sort of "blade tenderizing" negates it. You hear me Costco? Quote HistoryQuoted: Quoted: Quoted: I love steak but I can't eat any meat that undercooked or I will get seriously sick. May be nice for some but it's not worth me being ill for a few days. The only real danger with beef is surface contamination. A good sear eliminates that risk. Properly prepared beef can be eaten raw with essentially no risk. A good friend of mine is immune compromised- he eats his steak as rare as he can get it, and has for years. Yep. True. That said any sort of "blade tenderizing" negates it. You hear me Costco? I have the digestive system of a caveman. Costco is fine in my house. |
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Posted: 7/28/2022 3:03:20 PM EDT
[#32]
I don't like the taste or texture of undercooked chicken, while I love the taste or texture of undercooked beefsteak.
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Posted: 7/28/2022 5:25:36 PM EDT
[#33]
Quote History Overcooked |
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Posted: 7/29/2022 10:48:49 AM EDT
[#34]
Quote HistoryQuoted: The only real danger with beef is surface contamination. A good sear eliminates that risk. Properly prepared beef can be eaten raw with essentially no risk. A good friend of mine is immune compromised- he eats his steak as rare as he can get it, and has for years. I'm definitely in the medium-rare category. There is a textural aspect and not chewing on raw meat, and medium rare gets you a good sear as well. The maillard reaction going deeper than just the very exterior just tastes slightly better to me than a rare steak. As long as we can agree that anything past medium-rare is a travesty when it comes to steak... |
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