bloody meat
In article . net>,
jjfjksdf > wrote:
> 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.
You are cutting them too soon.
Let them "rest" for a bit after cooking.
Personally, I'll either drink that "blood", or add it to stock prep in
the freezer.
--
Peace, Om
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