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Further enlightenment as to the arrogance of chefs in general. Sad! Some people don't spell very well either you just scramble the letters around and all is acceptable. LOL! Back on Topic..I'll have my steak cooked the way I like or the "CHEF" will be eating it.
I don't understand why you seem to find this practice so unsettling.
You are getting exactly what you ordered-a very well-done piece of what was once a quality cut of meat, albeit not of the choicest part of the loin or rib. We do not serve products that are unsafe to consume, that is another matter entirely. As I said, I've never had a well-done piece of meat returned for any reason other than being perceived to be "under-cooked." People who order their steaks/roasts medium-well or beyond get what they ask for-a cut of meat that is now mostly devoid of texture (other than tough), flavor (other than that added by steak sauce, ketchup, etc.), and juiciness (the less red, the less juice).
As chefs we know that these considerations are that patron's choice, and we serve them accordingly.
I don't understand why you seem to find this practice so unsettling.
You are getting exactly what you ordered-a very well-done piece of what was once a quality cut of meat, albeit not of the choicest part of the loin or rib. We do not serve products that are unsafe to consume, that is another matter entirely. As I said, I've never had a well-done piece of meat returned for any reason other than being perceived to be "under-cooked." People who order their steaks/roasts medium-well or beyond get what they ask for-a cut of meat that is now mostly devoid of texture (other than tough), flavor (other than that added by steak sauce, ketchup, etc.), and juiciness (the less red, the less juice).
As chefs we know that these considerations are that patron's choice, and we serve them accordingly.
My understanding wasn't that chefs try to "stick it" to well-done customers, but rather, once you cook meat past a certain point, it's hard to tell one way from the other.
I don't understand why you seem to find this practice so unsettling.
You are getting exactly what you ordered-a very well-done piece of what was once a quality cut of meat, albeit not of the choicest part of the loin or rib. We do not serve products that are unsafe to consume, that is another matter entirely. As I said, I've never had a well-done piece of meat returned for any reason other than being perceived to be "under-cooked." People who order their steaks/roasts medium-well or beyond get what they ask for-a cut of meat that is now mostly devoid of texture (other than tough), flavor (other than that added by steak sauce, ketchup, etc.), and juiciness (the less red, the less juice).
As chefs we know that these considerations are that patron's choice, and we serve them accordingly.
Well, I'd say you're doing the restaurant industry great harm by exposing this if true. Reading the "tipping" threads is a real eye opener for those of us who go out to eat often. As patrons I think we all expect to be served the same quality/cut of meat regardless of what degree of doneness we wish it cooked. Not having some grisly, nasty, veiny, trimmings substituted as you described. I myself order steaks differently all the time. Why? Because it's rare when a chef cooks one properly as requested. Myself and a large party of other ate at Longhorn Steak House a few days ago. All steaks went back regardless of doneness requested. It looked like the St Valentine's Day massacre. They were returned more than once. Longhorn likely lost our business for a long time to come over that.
I've had excellent tender steaks cooked well and tough as a boot steaks cooked rare or med rare. The cut and it's aging, preparation etc and the chef's abilities are the difference. I believe it's possibly an excuse for the inability to judge doneness that rarer steaks are promoted. Like I said we patrons are the boss not you chef's. You're supposed to have some cooking talents ...use them. Restaurants shouldn't have grisly garbage around unless they do business with crap butchers or suppliers. Maybe it's what you feed the poor little children. I for one would know the difference. I'm simply tired of hearing all these stories of what restaurant employees do behind the scenes.
Rare is too bloody and will make me sick looking at all the blood dripping out of it.
Well-done is too tough and it cooks the flavor out of it.
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I for one would know the difference. I'm simply tired of hearing all these stories of what restaurant employees do behind the scenes.
