Progressive's Mission statement

[Blitzers]

Agent Smith: I'd like to share a revelation that I've had during my time here. It came to me when I tried to classify your species and I realized that you're not actually mammals. Every mammal on this planet instinctively develops a natural equilibrium with the surrounding environment but you humans do not. You move to an area and you multiply and multiply until every natural resource is consumed and the only way you can survive is to spread to another area. There is another organism on this planet that follows the same pattern. Do you know what it is? A virus. Human beings are a disease, a cancer of this planet. You're a plague and we Progressives are the cure.

[Pokesan]

this is the worst thing ive ever seen

[Swish]

Spyder73 on a different account?

[Daywolf]

Steak should never be cooked well-done! (http://www.huffingtonpost.com/entry/donald-trump-well-done-steak_us_56ec54bbe4b084c672203a4b)

http://i.imgur.com/MarITaQ.jpg

Med-rare works for me.

[AzzarTheGod]

Steak should never be cooked well-done! (http://www.huffingtonpost.com/entry/donald-trump-well-done-steak_us_56ec54bbe4b084c672203a4b)

http://i.imgur.com/MarITaQ.jpg

Med-rare works for me.

I'm a medium-well guy, but nobody knows how to cook medium-well or gives a shit about watching the stove in a big kitchen (even steakhouses can't do a medium-well) so I learned to enjoy it well done.

Medium is out of the question for me. Will not eat.

[iruinedyourday]

http://i.imgur.com/cUhY74a.jpg

[AzzarTheGod]

how u eat ur steaks IRYD pal?

[iruinedyourday]

how u eat ur steaks IRYD pal?

http://i.imgur.com/n5ctpsG.jpg

[Daywolf]

I'm a medium-well guy, but nobody knows how to cook medium-well or gives a shit about watching the stove in a big kitchen (even steakhouses can't do a medium-well) so I learned to enjoy it well done.

Medium is out of the question for me. Will not eat.
So you like your steak like 0bama likes his steak (http://www.esquire.com/food-drink/food/a22502/president-steak-history-15437036/), med-well.
You gotta go to a steakhouse where they take it as serious business. Settling for a dried up doorstop is just ebil! :mad:
Let alone anyone that likes their steak medium-well just cant be trusted, obviously ;)
Thanks 0bama..

[Pokesan]

but this isn't a disagreement between two reasonable parties

steak above medium rare is a sin

[Pokesan]

I'm a medium-well guy, but nobody knows how to cook medium-well or gives a shit about watching the stove in a big kitchen (even steakhouses can't do a medium-well) so I learned to enjoy it well done.

Medium is out of the question for me. Will not eat.

chef mic appreciates your culinary expertise

[Daywolf]

http://i.imgur.com/5R3YWCC.gif

[AzzarTheGod]

So you like your steak like 0bama likes his steak (http://www.esquire.com/food-drink/food/a22502/president-steak-history-15437036/), med-well.
You gotta go to a steakhouse where they take it as serious business. Settling for a dried up doorstop is just ebil! :mad:
Let alone anyone that likes their steak medium-well just cant be trusted, obviously ;)
Thanks 0bama..

I'd say I'm a Reagan man after reading that considering all factors.

[barrettdc1]

steak above medium rare is a sin


http://i.imgur.com/gWNO2wY.jpg

[sOurDieSel]

Burn it black and scrap it brown.

[Pokesan]

WHY ARE YOU ALL SO BAD AT EATING

[Spyder73]

Spyder73 on a different account?

You’re a sh!tlord Swish

And Medium-well is how true Americans eat a steak

[maskedmelon]

Blue rare.

[Seltius]

http://i.imgur.com/5R3YWCC.gif

Prefer medium rare to like medium cannot do anything medium well or beyond just cant do it.

Oh and Animal House..... That is all.


I will see you and raise you the raw meat fight from PCU! (sorry cant do gifs at work but that was a fun one to watch also)

[Lune]

Food snobs, especially the ones who constantly bleat about how meat needs to be sufficiently red, are a lower order of life.

We get it, you're a macho who likes your meat to taste like fleshy undercooked shit. I like the taste of some cuts medium rare, others taste like shit to me unless medium well minimum. Your mileage may vary. Savages. Idiots.

[Seltius]

Food snobs, especially the ones who constantly bleat about how meat needs to be sufficiently red, are a lower order of life.

We get it, you're a macho who likes your meat to taste like fleshy undercooked shit. I like the taste of some cuts medium rare, others taste like shit to me unless medium well minimum. Your mileage may vary. Savages. Idiots.

lol has nothing to do with that. I don't know about anyone else in this thread but I really don't eat a lot of steak and when I do it is only 1 or 2 different cuts that I will buy or order. I also rarely finish it all and if you have ever tried to nuke a well done steak before then you know it comes out like a hockey puck afterwards. Don't assume you know where people are coming from until you have been there.

[Pokesan]

Food snobs, especially the ones who constantly bleat about how meat needs to be sufficiently red, are a lower order of life.

We get it, you're a macho who likes your meat to taste like fleshy undercooked shit. I like the taste of some cuts medium rare, others taste like shit to me unless medium well minimum. Your mileage may vary. Savages. Idiots.

taste the meat not the heat (https://www.youtube.com/watch?v=amKyA2PrSu4)

[Spyder73]

taste the meat not the heat (https://www.youtube.com/watch?v=amKyA2PrSu4)

Not clicking on any link from Pokesan that has "taste the meat" in the title

[AzzarTheGod]

Food snobs, especially the ones who constantly bleat about how meat needs to be sufficiently red, are a lower order of life.

We get it, you're a macho who likes your meat to taste like fleshy undercooked shit. I like the taste of some cuts medium rare, others taste like shit to me unless medium well minimum. Your mileage may vary. Savages. Idiots.

whammy.

[Kevris]

Best steak?

Sous vide cooker to 130, finish with blowtorch.

If you're doing it any other way, you're wrong.

[maskedmelon]

How do we like our lamb?

That shit needs to be medium well or the fat will rot your tongue.

Beef though? Not nearly as pungent.

[Efwan]

http://i.imgur.com/5C0XnY2.jpg

[Pokesan]

Best steak?

Sous vide cooker to 130, finish with blowtorch.

If you're doing it any other way, you're wrong.

Sous vide is nice, but unless you're eating dog food grade steaks, its highly unnecessary

[barrettdc1]

Food snobs, especially the ones who constantly bleat about how meat needs to be sufficiently red, are a lower order of life.

We get it, you're a macho who likes your meat to taste like fleshy undercooked shit. I like the taste of some cuts medium rare, others taste like shit to me unless medium well minimum. Your mileage may vary. Savages. Idiots.

The longer it's cooked, the tougher it becomes.(Talking about typical steak, not meat that is slow cooked at low temp). Not sure why anyone would enjoy eating the equivalent of a piece of leather.

[Lune]

The longer it's cooked, the tougher it becomes.(Talking about typical steak, not meat that is slow cooked at low temp). Not sure why anyone would enjoy eating the equivalent of a piece of leather.

Under-cooked or uncooked meat can be extremely tough as well; the myofibrils are intact and nothing has been denatured.

I don't eat things well done. All I'm saying is that for me personally, for many cuts of meat, the sweet spot is far from what you'd get if some slob cooks it and thinks the pinker/redder it is the better it tastes. Steaks cooked medium to medium well can be as tender as rare.

Also tenderness is only one consideration, there's also taste. Severely uncooked (red) hamburger tastes fucking awful. You barely lose any juiciness/tenderness at all cooking hamburger just to the border between pink/brown, and it tastes a lot better because more of the fat has been charred / liquefied. Many cuts of beef are the same way. I do like prime rib nice and red/rare though. Tri tip more on the medium well side. Has to do with fat content, surface area of the cut, marbling, so many factors.

[Daywolf]

Must retain the juices. Sure tenderness is a factor, but the best steak tries to bite you back mooo
Hamburgers are simplistic, mostly just don't squeeze the life out of them. I never mash them :P
Anything over medium on steaks needs steak sauce to save them, which is pretty sad.

[Ket]

Under-cooked or uncooked meat can be extremely tough as well; the myofibrils are intact and nothing has been denatured.

I don't eat things well done. All I'm saying is that for me personally, for many cuts of meat, the sweet spot is far from what you'd get if some slob cooks it and thinks the pinker/redder it is the better it tastes. Steaks cooked medium to medium well can be as tender as rare.

Also tenderness is only one consideration, there's also taste. Severely uncooked (red) hamburger tastes fucking awful. You barely lose any juiciness/tenderness at all cooking hamburger just to the border between pink/brown, and it tastes a lot better because more of the fat has been charred / liquefied. Many cuts of beef are the same way. I do like prime rib nice and red/rare though. Tri tip more on the medium well side. Has to do with fat content, surface area of the cut, marbling, so many factors.

Was about to refute - realized you're right about burgers. I like a decently charred burger. Warm red for steak, charred for burger. And if you're using barbecue sauce for your steak, you're doing it wrong.

-Ket

[Daywolf]

Nah no to sauce. Best steak is between rare and medium with a side of eggs sunny side up :D
That or mushrooms.

[maskedmelon]

Under-cooked or uncooked meat can be extremely tough as well; the myofibrils are intact and nothing has been denatured.

I don't eat things well done. All I'm saying is that for me personally, for many cuts of meat, the sweet spot is far from what you'd get if some slob cooks it and thinks the pinker/redder it is the better it tastes. Steaks cooked medium to medium well can be as tender as rare.

Also tenderness is only one consideration, there's also taste. Severely uncooked (red) hamburger tastes fucking awful. You barely lose any juiciness/tenderness at all cooking hamburger just to the border between pink/brown, and it tastes a lot better because more of the fat has been charred / liquefied. Many cuts of beef are the same way. I do like prime rib nice and red/rare though. Tri tip more on the medium well side. Has to do with fat content, surface area of the cut, marbling, so many factors.

Lune actually makes a good point here about fat.

I mostly eat chateaubriand, but when I feel like empathizing with the plebes I'll partake of a ribeye or when I available I'll god for some imported wagyu. Neither of which are as fantastic overly rare. The chateaubriand is a delicate cut with low fat content and and exceptional tenderness that is spoiled by flame.

[maskedmelon]

Nah no to sauce. Best steak is between rare and medium with a side of eggs sunny side up :D
That or mushrooms.

+2

Eggs or mushrooms with steak = fantastic.

[Kevris]

Sous vide is nice, but unless you're eating dog food grade steaks, its highly unnecessary

Sous vide doesn't make a cheap piece of meat any better; it doesn't affect the marbling of the steak or any of the other means by which one measures a cut. Anybody who thinks they're going to take a cheap shit Select cut and make it "good" with a cooking method is full of shit.

What it does is produce a perfect even-cooked steak.

I can't imagine anybody in the world spending $500 on a sous vide cooker, then not buying USDA Prime every time. I'm not talking about Bob's Grocery Store "prime," I mean the real deal stuff....you don't get into a game like that unless you're serious.

[Pokesan]

Sous vide doesn't make a cheap piece of meat any better; it doesn't affect the marbling of the steak or any of the other means by which one measures a cut. Anybody who thinks they're going to take a cheap shit Select cut and make it "good" with a cooking method is full of shit.

What it does is produce a perfect even-cooked steak.

I can't imagine anybody in the world spending $500 on a sous vide cooker, then not buying USDA Prime every time. I'm not talking about Bob's Grocery Store "prime," I mean the real deal stuff....you don't get into a game like that unless you're serious.

you could not be any more wrong. that's pretty goddamn impressive.

[Kevris]

you could not be any more wrong. that's pretty goddamn impressive.

Care to back that up? Do you even cook, bro?

[Pokesan]

slow cooking improves cheap cuts, tons of cookers cost less than 500, there's little reason to slow cook prime unless you purchase it insanely thick for that very purpose

wrong on every point, my good chum.

[Kevris]

slow cooking improves cheap cuts, tons of cookers cost less than 500, there's little reason to slow cook prime unless you purchase it insanely thick for that very purpose

wrong on every point, my good chum.

Ah, I see. Allow me to educate you on a few things!

There are two parts to a steak, the grade and the cut. For example: a “select ribeye.” This would be a really, really crap steak no matter how it is cooked. Slow cooking it will improve the texture of the meat, but not the flavor. It was graded “select” because it lacks intramuscular fat (aka marbling) and no matter how slow and low you cook it, it’s going to be shit. This isn’t the point of cooking something sous vide, howerver.

Sous vide is not a “slow cooker,” and shouldn’t be thought of as such. It’s a method of evenly heating something using a water bath and a vacuum sealed bag. You’re not doing this with steak for any reason other than to reduce band that will always be overdone when using a direct heat method. Google images will illustrate what I’m talking about here, and no matter who you are ..when you directly apply heat in excess of your desired internal temperature, you’re going to have a band around the steak that is overdone. You can very easily use Google Images to see what the difference is. Using sous vide like a slow cooker is kind of like using the end of a screw driver to drive in nails. Sure it works, but it’s not the point of a screw driver. We have crock pots for slow cooking. We have hammers to drive in nails…etc

As to the cost, while there are devices that are less than 500 bucks, the Mellow promises some unbeatable functionality for that price tag. The idea of dropping something into the box, setting the timer, and leaving for work is invaluable for those of us who..you know..have jobs.

If this is a wholly unnecessary method of cooking, why has it been used in restaurants for so long? While it’s new to us in the home, this method for cooking didn’t come out of nowhere…

I would recommend you read up a little more on sous vide. It sounds like you have very limited knowledge of the method and you would do well to educate yourself further if you really want to have the basis for a good opinion.

Or you could just keep spouting off bullshit, telling people they’re wrong. Up to you!

[Efwan]

Tldr

[Pokesan]

getting all huffy and longwinded about specifics does nothing to undermine my point - slow cooking of any variety does a lot more to improve lesser cuts(I'm aware of what a grade is, this isn't a textbook ok). than it does for premium cuts.

you really need to work on your netiquette dude.

[Kevris]

Well, you kind of undermined your point from the get-go by not understanding the "point" of a sous vide cooker.

One of your original contentions was that there was no point in sous vide cooking a good piece of meat, because you keep thinking of the method as "slow cooking."

It's not =) It's a way to make the best graded piece of meat even better.

[Pokesan]

your point is that I used the wrong technical term when describing a 4-6-8-etc hours long process?

[Kevris]

your point is that I used the wrong technical term when describing a 4-6-8-etc hours long process?

4-6-8 hours ...for what?

It's 45 minutes to sous vide a steak...if you cook it longer than that, you destroy the texture and it's horrible.

[Seltius]

I actually read his whole post very interesting.