"Burgers are not like steak" - Food Standards Agency
161 replies, posted
[QUOTE=Talishmar;50950241]How exactly is the meat wasted, if well done?[/QUOTE]
As you get closer to well done, you start to dry out the actual meat itself. This is why when cooking burgers you never go above one burger flip beacuse you remove a lot of the grease and dry out the burger itself.
Same principle with meat but instead with timing.
[editline]26th August 2016[/editline]
If you like well done, more power to you, that's cool. Its more a matter of, "Do I want it buttery and stringy or chewy and crunchy."
First most extreme is raw, second extreme is burnt.
Cooking ground beef rare is stupid. But give me a steak medium rare any day.
[QUOTE=Talishmar;50947347]Are you hearing yourself right now?
Seriously what is it with steak fanatics that makes them absolutely religious about a matter of taste[/QUOTE]
The less people can agree on the exact definition of something, the more people are determined to let you know that everybody's opinion but their's is objectively wrong.
I cannot eat anything under Medium Well. It's not even the risk. Just when I take a bite out of a steak or hamburger like that it makes me gag. I'm not sure why but I think it's texture. Texture of food can make me feel ill even if the food taste alright.
Love well done steak
I will not eat a burger that isn't well done
Not because it's a health risk, but because it's fucking disgusting.
People who say that well done is a waste clearly can't cook. If you know how to cook it it's just as good, if not better than a rare steak.
[QUOTE=ejonkou;50958046]People who say that well done is a waste clearly can't cook. If you know how to cook it it's just as good, if not better than a rare steak.[/QUOTE]
Opinions~ Well done steak is like rubber to me, even if its been marinaded for hours beforehand.
[QUOTE=SpaceGhost;50958145]Opinions~ Well done steak is like rubber to me, even if its been marinaded for hours beforehand.[/QUOTE]
Then it's cooked wrong.
[QUOTE=ejonkou;50958179]Then it's cooked wrong.[/QUOTE]
I prefer a bloody steak. So it would be wrong to me regardless.
[QUOTE=ejonkou;50958046]People who say that well done is a waste clearly can't cook. If you know how to cook it it's just as good, if not better than a rare steak.[/QUOTE]
I guess Gordon Ramsay can't cook then
It seems like literally every single person here has never eaten a medium rare hamburger
[editline]27th August 2016[/editline]
[QUOTE=ejonkou;50958179]Then it's cooked wrong.[/QUOTE]
Cooking steak well done [I]is[/I] cooking it wrong.
[QUOTE=Apache249;50958243]I guess Gordon Ramsay can't cook then[/QUOTE]
the main reason people think ramsay is an amazing chef is because he's a celebrity who does flashy cool cooking moves on his show where he swears at people and gets paid for it. have you eaten ramsay's food? until you have, you don't get to say he's a good (or bad) chef. you taste the food to judge the chef.
sure he knows how to cook. cooking is fucking easy.
[QUOTE=ejonkou;50958179]Then it's cooked wrong.[/QUOTE]
Well done steak being worse than medium/medium rare steak is about as objective as food can get. The more people know about cooking, the less likely they are to want steak cooked over medium.
Liking well done steak over medium steak is like saying you don't like using salt in food. I mean, sure, you're welcome to your opinion, but it's just plain wrong as far as actual flavor goes.
[QUOTE=Quark:;50960802]the main reason people think ramsay is an amazing chef is because he's a celebrity who does flashy cool cooking moves on his show where he swears at people and gets paid for it. have you eaten ramsay's food? until you have, you don't get to say he's a good (or bad) chef. you taste the food to judge the chef.
sure he knows how to cook. cooking is fucking easy.[/QUOTE]
You'll be hard pressed to find gourmet chefs that prefer well done steaks. Probably with burgers, too. There are cuts of beef that should never be well done.
[QUOTE=OvB;50961001]You'll be hard pressed to find gourmet chefs that prefer well done steaks. Probably with burgers, too. There are cuts of beef that should never be well done.[/QUOTE]
With steaks, it's fine to cook them to less than well done. A little pink in the [I]middle[/I] of your steak is fine, because the areas in which bacteria would be present from the cut would be on the outsides. As long as it's thoroughly cooked and brought to temperature on each side to a reasonable distance toward the center, it's safe to eat.
Burgers are a different story. Burgers are (usually) greasy ground beef, meaning any contaminants in the original cut are more or less evenly spread throughout. The grease seeps out as it melts and it fries the outside of the burger (unless you're using a wire grill that is.) You need to cook ground meat thoroughly because of this to avoid the risk of food poisoning. If your burger is more than a tiny bit pink in the middle, that means that region didn't come up to temp and is very possibly hosting bacteria that may cause you to become ill.
It irritates me how often people don't cook their meat products thoroughly, and then get sick.
[QUOTE=Quark:;50961075]With steaks, it's fine to cook them to less than well done. A little pink in the [I]middle[/I] of your steak is fine, because the areas in which bacteria would be present from the cut would be on the outsides. As long as it's thoroughly cooked and brought to temperature on each side to a reasonable distance toward the center, it's safe to eat.
[B]Burgers are a different story. Burgers are (usually) greasy ground beef, meaning any contaminants in the original cut are more or less evenly spread throughout. The grease seeps out as it melts and it fries the outside of the burger (unless you're using a wire grill that is.) You need to cook ground meat thoroughly because of this to avoid the risk of food poisoning. If your burger is more than a tiny bit pink in the middle, that means that region didn't come up to temp and is very possibly hosting bacteria that may cause you to become ill.
[/B]
It irritates me how often people don't cook their meat products thoroughly, and then get sick.[/QUOTE]
i'm not sure you understand how fat works
also if you grind your own beef it's a non issue?
i order medium burgers on a regular basis and never suffered from food poisoning ever
[editline]27th August 2016[/editline]
and if you're really fucking paranoid just sous vide that shit
130 or higher for extended periods of time will pasteurize the ground beef
[QUOTE=LordCrypto;50961140]i'm not sure you understand how fat works
also if you grind your own beef it's a non issue?
i order medium burgers on a regular basis and never suffered from food poisoning ever
[/QUOTE]
Seconding this anecdote. If your burgers aren't pink in the middle at all ever then you're probably eating some gross ass dry patties.
[QUOTE=ejonkou;50958046]People who say that well done is a waste clearly can't cook. If you know how to cook it it's just as good, if not better than a rare steak.[/QUOTE]
Medium Rare is pretty much the food industry standard for steaks, all over the world, and not for no good reason. Not rare, not well done, but medium rare.
[QUOTE=Quark:;50960802]the main reason people think ramsay is an amazing chef is because he's a celebrity who does flashy cool cooking moves on his show where he swears at people and gets paid for it. have you eaten ramsay's food? until you have, you don't get to say he's a good (or bad) chef. you taste the food to judge the chef.
sure he knows how to cook. cooking is fucking easy.[/QUOTE]
Ramsay isn't just a flashy celebrity chef , he really knows what he's doing, and he's trained under some of the best regarded chefs in the industry.
I've met him and other celebrity chefs at various culinary conventions in the UK in the past when I used to be a chef, He was pretty great, so was Ainsley Harriot. Jamie Oliver was the only one i met who came over as a bit of a smug cunt.
[QUOTE=phygon;50961154]Seconding this anecdote. If your burgers aren't pink in the middle at all ever then you're probably eating some gross ass dry patties.[/QUOTE]
I wouldn't go nearly that far. It's not very difficult to make a great burger with no pink. (steaks are a different thing altogether)
[QUOTE=sgman91;50961166]I wouldn't go nearly that far. It's not very difficult to make a great burger with no pink. (steaks are a different thing altogether)[/QUOTE]
but my man
[IMG]http://www.burgerweekly.com/wp-content/uploads/2015/04/Chez-Lucienne-Hamburger.jpg[/IMG]
come on
When it comes to home-grilled burgers, in my experience having it be a little pink in the middle is the best way to bring out the flavor
[QUOTE=LordCrypto;50961140]i'm not sure you understand how fat works
also if you grind your own beef it's a non issue?
i order medium burgers on a regular basis and never suffered from food poisoning ever[/QUOTE]You are literally talking to a professional who's entire job is food safety, yeah, I'm sure he has [I]no idea[/I] about any of this.
I've ground my own burgers after marinating the steak in 200 proof corn shine, treated them just like steak, turned out to be fucking 110% high impact sexual violence right in my mouth. That kind of prep I'm okay with, if some bacteria that can survive in an ethanol death bath for a few hours is hanging around I have much bigger problems than pink meat.
[QUOTE=JumpinJackFlash;50962002]You are literally talking to a professional who's entire job is food safety, yeah, I'm sure he has [I]no idea[/I] about any of this.
I've ground my own burgers after marinating the steak in 200 proof corn shine, treated them just like steak, turned out to be fucking 110% high impact sexual violence right in my mouth. That kind of prep I'm okay with, if some bacteria that can survive in an ethanol death bath for a few hours is hanging around I have much bigger problems than pink meat.[/QUOTE]
[quote]Here's the thing: [B]Industry standards for food safety are primarily designed to be simple to understand, usually at the expense of accuracy[/B]. The rules are set up such that anybody, from the turn-and-burner at Applebee's to the fry-dunker at McDonald's, can grasp them, ensuring safety across the board. But for single-celled organisms, bacteria are surprisingly complex, and despite what any ServSafe chart might have you believe, they refuse to be categorized into a step function. The upshot is: Food safety is a function of both temperature and time.[/quote]
There are numerous reasons to make sure something is properly cooked. They range from risk of food poisoning to the fact that your body can't really do anything with uncooked protein. It's why you should never eat raw eggs like some people fancied doing. You actually lose out on something like 50% of the protein because your body can't process it.
As someone who almost died from food poisoning, I'm personally very paranoid over cooking my food. I'm not going to attack someone over their preferences, but I'll throw it out there that you don't want to gamble and lose with that. Nothing wrong with having things however you like so long as you make good use of a meat thermometer.
[QUOTE=LordCrypto;50964060][quote]Here's the thing: Industry standards for food safety are primarily designed to be simple to understand, usually at the expense of accuracy. The rules are set up such that anybody, from the turn-and-burner at Applebee's to the fry-dunker at McDonald's, can grasp them, ensuring safety across the board. But for single-celled organisms, bacteria are surprisingly complex, and despite what any ServSafe chart might have you believe, they refuse to be categorized into a step function. The upshot is: Food safety is a function of both temperature and time.[/quote][/QUOTE]Okay and that makes him unknowledgeable because...?
[QUOTE=Grandzeit;50945240]I don't see the issue with well-done steaks. Let people eat however they'd like as long as they don't put themselves or someone else in danger.[/QUOTE]
People can eat them if they want, but I can't stand eating them. Far too hard to eat imo.
I'm going to look at you a bit funny for wanting well done steak, but whatever.
What really annoys me is when people order, say, filet mignon and ask for it well done. That's just a waste of money, since you're spending the money for a more expensive cut of beef, but asking it to be cooked to the point where it doesn't really matter much any more. My mother did this and she was upset when it came out rarer than she wanted, I'm just thinking 'yeah, the chef must have been pretty upset, too, when he was asked to do something like that."
whenever i go to america, i have to specify the burger well done at every restaurant. it's insane. how can an entire country be misinformed about cooking a type of meat? it's not steak. why do people think it's the same as steak?
Damn. In my family we burn everything. If I can't pick up my steak or burger meat and draw on the wall with it like it was charcoal, I don't want it... and I'm not joking. Red meat makes me want to gag just looking at it. I once ordered a 'well done' burger from a reputable local restaurant and the damn thing was almost entirely bright red and mushy inside, it was disgusting. Took it back and they just said "This is how our chef does well done" and offered me another one... like, you don't cook a burger right the first time, and you want to give me another one? Nasty.
But, everyone has their own tastes, and I actually do respect that. Though I genuinely wonder what drives one person to like burnt meat and another to like it mushy red? As far back as my grandparents, we all burn our meat, cheese, bread etc etc, carcinogens be damned.
Man, reading this thread I sure am glad I don't like steak. The elitism over how a piece of meat is cooked is fucking ridiculous.
That said, cook your mince meat all the way through. Your chicken and your pork too, there's no benefit to not cooking them thoroughly and plenty of nasty illnesses you can get from the bacteria (or parasites).
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