Well done meat - what's the problem? (tasty, best, kitchen)

[manderly6]

Originally Posted by HeavenWood

So chefs should just literally pick steaks at random?

What would they do if everyone ordered it rare? Whatever that process is could be used for all orders.

[ElijahAstin]

Originally Posted by manderly6

What would they do if everyone ordered it rare? Whatever that process is could be used for all orders.

I guess they'd have to discriminate on the basis of age, race, gender...

[stan4]

Omg.
They are not saying that the well-done steak eater is getting the "lesser" cut because they are the object of scorn. They are saying that you're less likely to be able to discern the difference in flavors/textures of the meat once it's cooked past a certain point, so they can use that meat.
What difference does it make if you can't tell the difference?!!!

[elementswhiteplains]

I think there is no better way of cooking steak when it is well done. Not very fond of bloody taste.

[manderly6]

Originally Posted by stan4

Omg.
They are not saying that the well-done steak eater is getting the "lesser" cut because they are the object of scorn. They are saying that you're less likely to be able to discern the difference in flavors/textures of the meat once it's cooked past a certain point, so they can use that meat.
What difference does it make if you can't tell the difference?!!!

There seems to be some debate on if they can or can't tell the difference.

[stan4]

Originally Posted by manderly6

There seems to be some debate on if they can or can't tell the difference.

Well, if this has been going on for some time in the restaurant business and they are always served the same kinds of cuts of meat, how would they know they can tell the difference? They may never have had the good stuff.
And how did they know which cut they were served in the first place?

[ElijahAstin]

Originally Posted by manderly6

There seems to be some debate on if they can or can't tell the difference.

A couple people "claim" to know the difference, but given that no one's said, "that explains why the well-done steaks I eat at restaurants taste worse," I don't see any proof, anecdotal or otherwise.

[manderly6]

Originally Posted by stan4

Well, if this has been going on for some time in the restaurant business and they are always served the same kinds of cuts of meat, how would they know they can tell the difference? They may never have had the good stuff.
And how did they know which cut they were served in the first place?

I have no idea. But that still doesn't mean someone couldn't tell the difference.

[manderly6]

Originally Posted by HeavenWood

A couple people "claim" to know the difference, but given that no one's said, "that explains why the well-done steaks I eat at restaurants taste worse," I don't see any proof, anecdotal or otherwise.

I haven't seen proof one way or the other.

[ElijahAstin]

Originally Posted by manderly6

I haven't seen proof one way or the other.

IE, the debate isn't an actual debate, but a fight between people who either are, or are not, offended by the way some chefs choose to distribute their food supply.