cybercat wrote:
> "Andy" <q> wrote in message
> ...
>> 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.
>>
>
> I can sort of see this. But I still think of that as juice and it's
> good, to me.
> It is also terrific fun to gross out my in-laws as they eat their
> well-done steaks. "Rare meat'll kill ya!" They say. And yet I live.
> MU hahaha!

I hear ya. My MIL is passionate about cooking things to hockey pucks. If
it isn't as solid as a rock and blackened, it's no good. My husband and I
like our meat cooked rare. We love to gross DH's mom out with our bloody
meat. LOL.

kili