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Old 06-28-2014, 01:19 PM
 
Location: SW Missouri
15,584 posts, read 29,356,501 times
Reputation: 21464

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Quote:
Originally Posted by ToddATX View Post
And you get it the way you order it, and if you are one of the people who order 'well done', and you eat at any quality restaraunts at all, I absolutely guarantee that it has happened to you multiple times in your life and you didn't know about it apparently until you read it here ... so what difference does it make to you? Your pallete doesn't realize it, because ANY cut cooked that long is going hide the fact that it is inferior, because all cuts cooked that long are equally poor. But that is how you like it, so enjoy it.

Don't worry, we don't hate you. While we may laugh at the lack of pallette, we actually quite like you ... waste kills food percentage, and "well done" dinners allow the full utilization of product that couldn't otherwise be used.
Since I like my steaks beyond well done, I never order a filet or even a rib eye. It's useless. I usually order a sirloin strip because they are extra chewy when they are cooked super-well done, and I love a chewy steak. Not EVERYBODY wants a stead that "melts in their mouth". The few really tender steaks I have had at "well done" were pretty boring and I did not find them flavorful at all. I WANT CHEWY!

I was at a fancy-schmancy dinner once where everybody got filets and when I asked mine to be well done, the chef ACTUALLY came out of the kitchen to tell me that it would be "very difficult" to cook a filet well done because they were so thick. I told him it would be ok to butterfly it. He just left without another word, he was so disgusted with me.

LOL

20yrsinBranson
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Old 06-28-2014, 01:20 PM
 
Location: SW Missouri
15,584 posts, read 29,356,501 times
Reputation: 21464
Quote:
Originally Posted by Unsettomati View Post
Medium-rare: this is the point at which flavor is maximized.

First, the meat is warmed. Cool or cold meat is less flavorful because of the deadening effect colder temperatures have on taste buds. Second, it is cooked just enough to break down muscle tissue and render the steak tender. Finally, the exterior receives just enough sear for that resulting sharp taste and the pleasant accompanying aroma.

Think of it as a flavor curve. Up to the point of being medium-rare, the flavor of the meat is increasing. It peaks at medium-rare, then begins decreasing.

So... medium-rare!
I am not sure what you are talking about. I really love the flavor of super well-done meat. I do not find the flavor of medium rare meat appealing at all. I would say that flavor, like beauty, is in the eye of the beholder.

20yrsinBranson
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