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bloody meat
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. |
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bloody meat
"jjfjksdf" > wrote in message ink.net... > 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. It's called "juice." It will likely never look good to her because she likes her meat well done. |
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bloody meat
"jjfjksdf" > wrote in message ink.net... > 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. Will your wife believe you when you tell her it is not blood? Does it matter that it is not blood? It is water and proteins, but we've been told for years that blood is red so therefore . . . . . . When cooking the steak, sear it well and let it cook on one side, then flip and let it finish on the other side. Turn the heat down at the end. It should give off quite a bit less liquid that way. The cold plate may be part of the problem. Try putting the meat to rest on a wood cutting board first. It may give off les, and secondly, one it has rested and transferred tot he serving plate, there will be no puddle. |
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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 |
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bloody meat
"Edwin Pawlowski" > wrote in message et... > > "jjfjksdf" > wrote in message > ink.net... >> 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. > > Will your wife believe you when you tell her it is not blood? Does it > matter that it is not blood? It is water and proteins, but we've been > told for years that blood is red so therefore . . . . . . > > When cooking the steak, sear it well and let it cook on one side, then > flip and let it finish on the other side. Turn the heat down at the end. > It should give off quite a bit less liquid that way. The cold plate may > be part of the problem. Try putting the meat to rest on a wood cutting > board first. It may give off les, and secondly, one it has rested and > transferred tot he serving plate, there will be no puddle. > Rest the meat for a minute or so on whatever you used to bring the steaks back into the house. I do this especially with a thick sirloin. When you dish up pour all the drippings onto your plate, blot your wife's steak with a paper towel, dish up, and forge ahead with dinner. Kent |
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bloody meat
On Jul 16, 10:47?pm, 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. I don't think you meant "less than rare", you meant *less than well done*... with well done there'd be no juices (it's not blood) > Whenever I grill a medium steak, I place it > on the plate, then a pool of blood collects underneath. Don't place her steak on her plate, place it on a different plate to rest for a few minutes and so that it can reabsorb some of it's juices. Steak should never be plated directly from the grill. Most steak houses murder steak, they don't permit it to rest, instead they place it directly on those awful preheated metal trenchers, so it can sit in a pool of it's own juices and stew. The best way (really the only way) to serve steak is on a wooden trencher, saves good knives too... NEVER EVER use serrated knives to cut steak (or any meat). Anyone owns those awful serrated steak knives toss them in the trash right now, they serve no useful purpose. If you're a meat eater invest in a set of wooden trenchers. If you're a crafts person it's easy to make your own, or contact a local cabinet/woodworking shop (that's what I did), or search <wooden plates> or <wooden steak plates>. Some folks just place a thin disk of hardwood into their dinnerware (like a charger set up). Or these look interesting, I'm very inclined to order a set: http://www.amazon.com/Wooden-Steak-P.../dp/B0000DDVQH Sheldon |
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bloody meat
Buy kosher meat... they've already drained all the blood
from it. Steve |
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bloody meat
Sheldon wrote:
> On Jul 16, 10:47?pm, 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. > > I don't think you meant "less than rare", you meant *less than well > done*... with well done there'd be no juices (it's not blood) > >> Whenever I grill a medium steak, I place it >> on the plate, then a pool of blood collects underneath. > > Don't place her steak on her plate, place it on a different plate to > rest for a few minutes and so that it can reabsorb some of it's > juices. Steak should never be plated directly from the grill. > > Most steak houses murder steak, they don't permit it to rest, instead > they place it directly on those awful preheated metal trenchers, so it > can sit in a pool of it's own juices and stew. The best way (really > the only way) to serve steak is on a wooden trencher, saves good > knives too... NEVER EVER use serrated knives to cut steak (or any > meat). Anyone owns those awful serrated steak knives toss them in the > trash right now, they serve no useful purpose. If you're a meat eater > invest in a set of wooden trenchers. If you're a crafts person it's > easy to make your own, or contact a local cabinet/woodworking shop > (that's what I did), or search <wooden plates> or <wooden steak > plates>. Some folks just place a thin disk of hardwood into their > dinnerware (like a charger set up). Or these look interesting, I'm > very inclined to order a set: > http://www.amazon.com/Wooden-Steak-P.../dp/B0000DDVQH > > Sheldon Sheldon, it's so funny that you said that about serrated knives; my husband is adamant about not having a single serrated knife in the house. When we go out and he wants a steak (basically just a seared steak), he brings his own knife to cut because, invariably, the place will have a serrated knife. If he could bring a cleaver to the restaurant, I'm sure he would, although he'd probably get arrested. :~) I'm a lousy knife-wielder, so if I need something sliced or chopped, I just ask my DH to do it for me. It saves me from losing a digit or two. kili |
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bloody meat
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. You have it backwards, why don't you try eating your steak well done? Cook your steak the way you like it. If she likes her steak well done, why do you care? You can have a wonderful relationship, but you do not have to like the same things. Becca |
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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 Remove _ to validate e-mails. "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
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bloody meat
"kilikini" > wrote > > Sheldon, it's so funny that you said that about serrated knives; my > husband > is adamant about not having a single serrated knife in the house. How on earth could serrated knives produce any negative effect on steak? |
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bloody meat
"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! |
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bloody meat
cybercat wrote:
> 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! And I very pleased you do)))))))))))))))))))))))) |
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bloody meat
"Steve Wertz" > wrote in message ... > On Tue, 17 Jul 2007 13:14:07 +0000 (UTC), Steve Pope wrote: > >> Buy kosher meat... they've already drained all the blood >> from it. > > All meat is drained of arterial blood before it hits the shelves. > What you're seeing is not really blood. > That's what I thought. It is JUICE. Mmm, mmm, good. Just give me some bread to soak it up with. |
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bloody meat
"Ophelia" > wrote in message ... > cybercat wrote: >> 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! > > And I very pleased you do)))))))))))))))))))))))) > haha! You cutie! |
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bloody meat
Steve Wertz > wrote:
>On Tue, 17 Jul 2007 13:14:07 +0000 (UTC), Steve Pope wrote: >> Buy kosher meat... they've already drained all the blood >> from it. >All meat is drained of arterial blood before it hits the shelves. >What you're seeing is not really blood. I've read that typical beef in the U.S. is only drained of about 2/3 of its blood, but I don't know if that information is authoritative. In any case, I agree that the red-tinged fluid outflowing from a cooked steak is not blood, at least not mostly. It is not nearly thick enough or dark enough. Steve |
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bloody meat
Steve Wertz > wrote:
>Serrated knives makes ground beef and ruin the pristine texture >of steak. >You do need one for bread, though. Bread or tomatoes. Can't think of anything else offhand. Steve |
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bloody meat
cybercat said...
> > "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! "Well, **** the bozos!" I call it blood. Call it AV-18 for all I care! We used to wait for spoonfuls of blood after finishing our plates. Pop was very strict about who got how much and it always amounted to our manners at the table. Andy |
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bloody meat
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 |
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bloody meat
cybercat wrote:
> "Steve Wertz" > wrote in message > ... >> On Tue, 17 Jul 2007 13:14:07 +0000 (UTC), Steve Pope wrote: >> >>> Buy kosher meat... they've already drained all the blood >>> from it. >> >> All meat is drained of arterial blood before it hits the shelves. >> What you're seeing is not really blood. >> > > That's what I thought. It is JUICE. Mmm, mmm, good. Just give me some > bread to soak it up with. Nah, hand me the plate; I'll just drink it! :~) kili |
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bloody meat
Mark Thorson > wrote:
>Steve Wertz wrote: >> Serrated knives makes ground beef and ruin the pristine texture >> >> You do need one for bread, though. >I disagree. A toothed blade is much better for bread >than a serrated blade. It cuts like a saw. Wokay, what the heck is the difference between toothed and serrated?? Steve |
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bloody meat
Steve Wertz wrote:
> > Serrated knives makes ground beef and ruin the pristine texture > of steak. > > You do need one for bread, though. I disagree. A toothed blade is much better for bread than a serrated blade. It cuts like a saw. Especially recommended for bread with a thick crust. |
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bloody meat
"kilikini" > wrote > 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. > Sometimes it seems my very existence flies in the face of every belief she holds dear. When she wanted a thing to hold her TV in the living room, we shopped until exhaustion two ENTIRE days and still did not find what she wanted. (And I mean hoofing it all around, not online shopping.) I ordered mine online after looking for maybe half an hour, it came, and it was perfect. The price was great, too. The list goes on. She agonizes over everything, makes a HUGE deal of everything, I kind of prioritize and essentially slapdash through tasks that involve things without pulses. Barely measuring when I cook, and flinging, while she does not cook at all any more because it is "too messy" and wonders why her health deteriorates, though she is eating processed crap all the time. If I interfere, except to do her bidding like a mindless slave, I am "overbearing." Someone told me she has a habit of saying this about me, kind of muttering it resentfully: "she always comes out smelling like a rose." And yet, I love her. I do it to spite her! hahahaha!!!! We have lots of fun at times, when we go out and such. We are just soooo different. |
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bloody meat
Steve Pope wrote:
> > Mark Thorson > wrote: > > >I disagree. A toothed blade is much better for bread > >than a serrated blade. It cuts like a saw. > > Wokay, what the heck is the difference between toothed > and serrated?? Serrated has a wavy edge. Toothed has little sharp pointed teeth, like a saw blade. |
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bloody meat
Mark Thorson > wrote:
>Steve Pope wrote: >> Wokay, what the heck is the difference between toothed >> and serrated?? >Serrated has a wavy edge. Toothed has little sharp >pointed teeth, like a saw blade. Thanks, that makes sense. Steve |
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bloody meat
Steve Pope wrote:
> Mark Thorson > wrote: > >>Steve Pope wrote: > >>> Wokay, what the heck is the difference between toothed and >>> serrated?? > >>Serrated has a wavy edge. Toothed has little sharp pointed teeth, >>like a saw blade. > > Thanks, that makes sense. Except for the part about the word "serrated" meaning "having teeth". -- Blinky RLU 297263 Killing all posts from Google Groups The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html |
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bloody meat
Blinky the Shark wrote:
> > Steve Pope wrote: > > Mark Thorson > wrote: > > > >>Steve Pope wrote: > > > >>> Wokay, what the heck is the difference between toothed and > >>> serrated?? > > > >>Serrated has a wavy edge. Toothed has little sharp pointed teeth, > >>like a saw blade. > > > > Thanks, that makes sense. > > Except for the part about the word "serrated" meaning "having teeth". Every serrated knife I've ever seen had a wavy edge with rounded teeth. Have you never seen a knife like that? I've seen very few knives with sharp, pointed teeth. I have a paring knife like that, and my mom has an excellent bread knife like that purchased in Germany in the 1960's. |
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bloody meat
Mark Thorson > wrote:
>Every serrated knife I've ever seen had a wavy edge >with rounded teeth. Have you never seen a knife >like that? >I've seen very few knives with sharp, pointed teeth. You could fit a handle onto a Sawzall blade. Steve |
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bloody meat
Mark Thorson wrote:
> Blinky the Shark wrote: >> >> Steve Pope wrote: >> > Mark Thorson > wrote: >> > >> >>Steve Pope wrote: >> > >> >>> Wokay, what the heck is the difference between toothed and >> >>> serrated?? >> > >> >>Serrated has a wavy edge. Toothed has little sharp pointed teeth, >> >>like a saw blade. >> > >> > Thanks, that makes sense. >> >> Except for the part about the word "serrated" meaning "having teeth". > > Every serrated knife I've ever seen had a wavy edge with rounded > teeth. Have you never seen a knife like that? My note was only on the language aspects of "serration", not what may have become kitchen language in spite of the broader use of the term. I didn't dispute what "serrated" may mean in the kitchen; I just mentioned what it means in the larger world, and thus that "serrated has a wavy edge" mostly works in The World Of Knives For The Kitchen. -- Blinky RLU 297263 Killing all posts from Google Groups The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html |
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bloody meat
cybercat wrote:
> 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! What surprises me, is the number of people who like their steaks rare, but they will not touch sushi or sashimi. I do not see the difference. Becca |
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Becca wrote:
> cybercat wrote: > > > 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! > > What surprises me, is the number of people who like their steaks > rare, but they will not touch sushi or sashimi. I do not see the > difference. Beef is not fish. Rare meat is not raw. Brian -- If televison's a babysitter, the Internet is a drunk librarian who won't shut up. -- Dorothy Gambrell (http://catandgirl.com) |
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bloody meat
"Becca" > wrote in message ... > cybercat wrote: > >> 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! > > What surprises me, is the number of people who like their steaks rare, but > they will not touch sushi or sashimi. I do not see the difference. > I take it you eat sushi and sashimi. One big difference: texture. Raw fish is often slimy in a way raw beef could never be. Another: smell. The smell of raw fish is very different from that of cooked. Not so to me with beef. -- Posted via a free Usenet account from http://www.teranews.com |
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On 2007-07-17, Steve Wertz > wrote:
> On Tue, 17 Jul 2007 11:47:48 -0400, cybercat wrote: >> How on earth could serrated knives produce any negative effect on >> steak? > > They do. They tear meat rather then slice it. Nonsense. I use a cheapo serrated knife for steak and it works just fine. The reason I use one is for the reason I suspect most restaurants use them. I don't wanna spend time resharpening after cutting on hard tableware. Anyway, they no more "tear" meat than any other sharp knife. To insist a serrated knife is good for a tomato, yet bad for meat is ludicrous on the face of it. nb |
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I would cook hers to medium and then move it to a hot covered dish (or
oven) so it can finish cooking through, if the steak is of any thickness then just resting it it is unlikely to be enough. I suffer the same problem with 'er indoors and cringe every time when wonderfully rare roast beef goes back into the oven to "colour properly" but I can remember being that naive 20+ years ago. Steve 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. |
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"jjfjksdf" > wrote in message
ink.net... > 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. Instead of being a jerk, why don't stop treating your wife like a child and let her eat the damned steak the way she likes it. |
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Steve Wertz wrote:
> > On Tue, 17 Jul 2007 11:20:12 -0700, Mark Thorson wrote: > > > Steve Wertz wrote: > >> > >> Serrated knives makes ground beef and ruin the pristine texture > >> of steak. > >> > >> You do need one for bread, though. > > > > I disagree. A toothed blade is much better for bread > > than a serrated blade. It cuts like a saw. Especially > > recommended for bread with a thick crust. > > Uh, toothed knives are hard to come by in bread-sized knives. I agree. The one my mom has is the only one I've ever seen. But if they were more widely available, everybody would agree that they're vastly better than serrated. Especially for a French or Sourdough loaf. |
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"Mark Thorson" > wrote in message
... > Steve Wertz wrote: >> >> On Tue, 17 Jul 2007 11:20:12 -0700, Mark Thorson wrote: >> >> > Steve Wertz wrote: >> >> >> >> Serrated knives makes ground beef and ruin the pristine texture >> >> of steak. >> >> >> >> You do need one for bread, though. >> > >> > I disagree. A toothed blade is much better for bread >> > than a serrated blade. It cuts like a saw. Especially >> > recommended for bread with a thick crust. >> >> Uh, toothed knives are hard to come by in bread-sized knives. > > I agree. The one my mom has is the only one > I've ever seen. But if they were more widely > available, everybody would agree that they're > vastly better than serrated. Especially for > a French or Sourdough loaf. Actually there are plenty of knives it length like a bread knife called a Sujihiki and they come in lengths up to 330mm (13"). Check out Japanese Chef's knife, Koren's or the Epicurean Edge among many other sites. They are really a carving knife but will also do bread just fine. Joe |
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bloody meat
Joe Cilinceon wrote:
> > "Mark Thorson" > wrote in message > ... > > Steve Wertz wrote: > >> > >> On Tue, 17 Jul 2007 11:20:12 -0700, Mark Thorson wrote: > >> > >> > I disagree. A toothed blade is much better for bread > >> > than a serrated blade. It cuts like a saw. Especially > >> > recommended for bread with a thick crust. > >> > >> Uh, toothed knives are hard to come by in bread-sized knives. > > > > I agree. The one my mom has is the only one > > I've ever seen. But if they were more widely > > available, everybody would agree that they're > > vastly better than serrated. Especially for > > a French or Sourdough loaf. > > Actually there are plenty of knives it length like a bread knife called a > Sujihiki and they come in lengths up to 330mm (13"). Check out Japanese > Chef's knife, Koren's or the Epicurean Edge among many other sites. They are > really a carving knife but will also do bread just fine. I don't see any teeth on it. http://sujihiki.com/ Without teeth, it'll get dull real fast when used for slicing a French or Sourdough loaf, and it'll tend to crush the loaf. A toothed blade saws through the bread, hardly compressing it at all. |
Posted to rec.food.cooking
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bloody meat
"Mark Thorson" > wrote in message
... > Joe Cilinceon wrote: >> >> "Mark Thorson" > wrote in message >> ... >> > Steve Wertz wrote: >> >> >> >> On Tue, 17 Jul 2007 11:20:12 -0700, Mark Thorson wrote: >> >> >> >> > I disagree. A toothed blade is much better for bread >> >> > than a serrated blade. It cuts like a saw. Especially >> >> > recommended for bread with a thick crust. >> >> >> >> Uh, toothed knives are hard to come by in bread-sized knives. >> > >> > I agree. The one my mom has is the only one >> > I've ever seen. But if they were more widely >> > available, everybody would agree that they're >> > vastly better than serrated. Especially for >> > a French or Sourdough loaf. >> >> Actually there are plenty of knives it length like a bread knife called a >> Sujihiki and they come in lengths up to 330mm (13"). Check out Japanese >> Chef's knife, Koren's or the Epicurean Edge among many other sites. They >> are >> really a carving knife but will also do bread just fine. > > I don't see any teeth on it. > > http://sujihiki.com/ > > Without teeth, it'll get dull real fast when > used for slicing a French or Sourdough loaf, > and it'll tend to crush the loaf. A toothed > blade saws through the bread, hardly compressing > it at all. My mistake I misread the post I thought he was looking for a long knife that would cut bread. I prefer a Shun bread knife myself but there is MAC another good one that are serrated. The sujihiki is generally made out of a lot harder steels than the typical German/French knives and will hold an edge a lot longer by far. They also are much thinner blades so they can take a much more acute angle meaning a sharper edge. At any rate like I said I prefer the Shun edge design for a bread knife regardless of type of bread or even cake. Joe |
Posted to rec.food.cooking
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bloody meat
On 2007-07-17, Steve Wertz > wrote:
> Unfortunately you're in the minority. Kee-rist! ...I certainly hope so. > And the majority is even siding with Sheldon (Yikes!) Like I said..... nb |
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