bloody meat
jjfjksdf said...
> I've been working on being a good "griller" for several years.
> I like my steaks medium or medium rare. Wife likes hers well done
> to my dismay. My biggest problem in getting her to accept less
> than rare is the blood. Whenever I grill a medium steak, I place it
> on the plate, then a pool of blood collects underneath. I doesn't
> bother me but it doesn't look appetizing especially to her. Could
> I be doing something wrong that causes the blood to drain? My
> medium steaks always look medium and I check them with a thermopen.
A FoodTV tip: Use the sharpest, thinnest carving knife, after your steaks
rest a bit. Something about fat blades tearing the meat apart instead of
clean cutting, causing more blood to flow.
Andy
|