In light of the Beef thread...

[EvilYoda]

Originally posted by: xSauronx

Originally posted by: NSFW

Originally posted by: EvilYoda
I was looking forward to a nice steak for dinner but then my plans changed and now I have to eat at a restaurant. boo.

restaurants sell food you know?

maybe its a shitty restaurant. or maybe he has a prime rib or something awesome at home.

Not quite a prime rib, not this time at least...but it's just the expectation of knowing that you're going to get exactly what you want. Ah well, hopefully there are some decent restaurants where I'm headed...never been in that area before.

 

[nerp]

Let the meat rest for 10 minutes after cooking.

 

[ed21x]

make sure to let the steak sit for awhile after you cook it. this way the blood and juices redistribute in the meat rather than spilling out of the center after you cut your first bite.

 

[Squisher]

How about a centrifuge?

You could spin all the blood out and eat it raw.

 

[Legendary]

Originally posted by: nerp
Let the meat rest for 10 minutes after cooking.

winnar

 

[miketheidiot]

Originally posted by: nerp
Let the meat rest for 10 minutes after cooking.

i always forget this part

any recommended strats to keeping it warm?

 

[spidey07]

Originally posted by: miketheidiot

Originally posted by: nerp
Let the meat rest for 10 minutes after cooking.

i always forget this part

any recommended strats to keeping it warm?

It will still be extremely warm. Unless you don't think 150 degrees isn't warm.

 

[Joemonkey]

blood? you guys are nuts... medium rare, let it rest, and the natural juices will not come pouring out

blood... seriously? you think that muscle tissue is full of liquid bovine blood that cooking causes to bleed out? rofl...

 

[sdifox]

You can try halal beef. All the blood has already been drained.

 

[miketheidiot]

Originally posted by: spidey07

Originally posted by: miketheidiot

Originally posted by: nerp
Let the meat rest for 10 minutes after cooking.

i always forget this part

any recommended strats to keeping it warm?

It will still be extremely warm. Unless you don't think 150 degrees isn't warm.

i dunno my food always seems to get cold really fast

 

[nerp]

Put the meat on a warmed plate or surface. I never understood how people can put hot fresh food on ice cold plates. If you're in a hurry, you can just run the plates under hot water.

Also, you might be in the habit of eating food that is super scalding hot. The truth is food tastes better when it has had time to cool down a bit and it's a good idea to get familiar with eating foods that aren't steaming like crazy.

 

[TastesLikeChicken]

Originally posted by: miketheidiot

Originally posted by: nerp
Let the meat rest for 10 minutes after cooking.

i always forget this part

any recommended strats to keeping it warm?

Wrap it in aluminum foil but leave a little vent for steam to escape.

 

[JulesMaximus]

What does cooked blood look like anyway? Because chickens also have red blood coursing through their veins but the meat is always white. Does blood turn white when cooked? I've seen dried blood and fresh blood and none of it looks white. I can't image that if you cooked it enough that it would ever turn white or disappear.

For all the dumbfucks who think that the juices coming out of red meat is blood...it isn't.

 

[ElFenix]

Originally posted by: JulesMaximus
What does cooked blood look like anyway? Because chickens also have red blood coursing through their veins but the meat is always white. Does blood turn white when cooked? I've seen dried blood and fresh blood and none of it looks white. I can't image that if you cooked it enough that it would ever turn white or disappear.

For all the dumbfucks who think that the juices coming out of red meat is blood...it isn't.

it's black.

 

[SagaLore]

You could try curing it first by wrapping it up in rock salt. Basically you'll be close to making your meat kosher... getting all the blood out before cooking it.

 

[KK]

Originally posted by: JulesMaximus
What does cooked blood look like anyway? Because chickens also have red blood coursing through their veins but the meat is always white. Does blood turn white when cooked? I've seen dried blood and fresh blood and none of it looks white. I can't image that if you cooked it enough that it would ever turn white or disappear.

For all the dumbfucks who think that the juices coming out of red meat is blood...it isn't.

uncooked chicken is pink, cooked chicken is white. I don't know where you are going with this chicken deal?

what about the red juices coming out of the steak? sure, there are other juices such as the fat but I'm pretty sure the red tinted juices are blood of some sort.

 

[middlehead]

Originally posted by: SagaLore
You could try curing it first by wrapping it up in rock salt. Basically you'll be close to making your meat kosher... getting all the blood out before cooking it.

Rock Salt must be applied via shotgun. There is no other option.