Stupid Arguement: Does Rare/Med Rare steak have blood?

[HS Lifter]

I like my steak med rare and everyone cringes when they see it on the plate. I tell them its "juice" and not actually blood present in the steak.

They say its blood.

WHos right?

 

[HS Lifter]

4everhung, Alpine, AristotleBC, baby arnold, BBC, big4life, Boardin087, BoardTracker, chewyxrage, dannomight, Destroyer1986*, Dial_tone, Fajitas, fogg88, Hengst, JayC9, JThompson24, mordy, Mr. dB, NJRipped, pintoca, preemo, RaFa, RottenWillow, satanic goatslayer, scout69, string_bean00, TheSwindler, topbaer

Any of you guys know?

 

[pintoca]

I say is water+fat+blood

 

[hotzie]

there you have , the chairman has spoken ladies and gentlemen

 

[big4life]

I like my steak med rare and everyone cringes when they see it on the plate. I tell them its "juice" and not actually blood present in the steak.

They say its blood.

WHos right?

Med. rare, it's probably juices. Rare, it's probably a mix, blood, juice, and water.

 

[HS Lifter]

allright. I think Im gonna eat a medium rare t bone tonight!

 

[Hiatussin]

yes duh

 

[crew9]

I like my steak med rare and everyone cringes when they see it on the plate. I tell them its "juice" and not actually blood present in the steak.

They say its blood.

WHos right?

Like pintoca said it's water+blood+fat+whatever the cooks put on. Ever notice how every rare, med rare steak you get has the same "juicey" looking stuff. Ever wonder why the cooks don't put the "juice" on well done steaks?

You're eating flesh (muscle) why does it matter if there is a little "juice"?

 

[SoKlueles]

You're eating flesh (muscle) why does it matter if there is a little "juice"?

holy crap, this post just made me want to become a vegetarian
btw crew ltns

 

[jackangel]

i'll say it's myoglobin reacting to oxygen. or red lake #27.

 

[mrplunkey]

Rare = blood... not a ton, but some.

Medium Rare = pink on the inside, traces of blood

Medium = pink in the middle, but no traces of blood

just my 2c

 

[musclemom]

Any of the otehr cooks/chefs might correct me on this but as far as I know, ALL meat has blood in it, technically, you're not cooking the blood out, what you are doing is changing the nature of the proteins, binding them tighter, cooking the water out, and breaking down collagen.

Extremely raw meat is very tough because of the collagen and muscle fibers, extremely well done meat is tough because the proteins are wound as tight as they can be, you still have collagen, and you've forced all the moisture OUT of the meat because the protein has actually sort of "clenched" up ... its why you have to allow meat to rest after cooking.

 

[SoKlueles]

I like mine medium well but hammy likes med raw or whatever
When we cook a london broil, i eat the edges he eats the middle

 

[needtogetaas]

rare has blod.

 

[Lestat]

I have wondered this myself many times

 

[dullboy]

lol @ "juice"

it's water

 

[drrman]

Med. rare, it's probably juices. Rare, it's probably a mix, blood, juice, and water.

exactly

 

[Lestat]

what the hell is juice? water? blood? a mixture of both?

 

[Bikini Mod]

I like my meat blue.... I want to hear that motherfucker say, "Mooooooooooooooo!"

This and the fact that I have to be gone by the time the sun comes up has led a few to assume that I am a vampire.







LOL Maybe they are correct.

 

[musclemom]

what the hell is juice? water? blood? a mixture of both?

A mixture basically.

The vast majority of the blood is removed during processing, but you can't drain it utterly dry, it's not possible.

All muscle tissue holds water (muscle without water = jerky).

As meat is cooked the fibers are drawn tighter, forcing liquid out (the longer you cook meat, the drier it becomes until it utterly disintegrates when you've removed all the collagen).

Heck, in some cultures blood is considered a delicacy (blood soup, blood sausage, blood pudding).

 

[Bikini Mod]

A mixture basically.

The vast majority of the blood is removed during processing, but you can't drain it utterly dry, it's not possible.

All muscle tissue holds water (muscle without water = jerky).

As meat is cooked the fibers are drawn tighter, forcing liquid out (the longer you cook meat, the drier it becomes until it utterly disintegrates when you've removed all the collagen).

Heck, in some cultures blood is considered a delicacy (blood soup, blood sausage, blood pudding).

Mmmmmmmmmmmmmmmmmmmm blood. I LOVE raw meat. (not kidding)

 

[needtogetaas]

what the hell is juice? water? blood? a mixture of both?

stupud people thats all


look when I cook a stake on the job the fastis way to tell its donness is to puch my thumb on it in the middle.

1-soft and lots of blood comes out rare
2-soft and some blood comes out med/rare
3-firm but not to ruff with allmost no blood med
4-ruff with no blood well don.


if a custamer ask for it anny other way they can kiss my ass.

 

[jack sparrow]

I like my steaks to say "OW!" when I cut into them. I got a carryout rare steak one night and my gf woke up to find me knawing at it bare handed with blood dripping down my chin. She was like "What did you kill?"

I just kept eating

 

[Bikini Mod]

stupud people thats all


look when I cook a stake on the job the fastis way to tell its donness is to puch my thumb on it in the middle.

1-soft and lots of blood comes out rare
2-soft and some blood comes out med/rare
3-firm but not to ruff with allmost no blood med
4-ruff with no blood well don.


if a custamer ask for it anny other way they can kiss my ass.[/COLOR]

OH MY GOD!!!!


That was some funny shit!!!!

 

[needtogetaas]

OH MY GOD!!!!


That was some funny shit!!!!

well you allways get that one ass hole that says can I get it inbetween rare and med rare or some shit like that.or the fuck face that thinks they know more about food then you do and sends it back and says thats not med/rare its rare or thats well.then what I do is take the steak throw it up aganst the wall step on it,maby even spit on it.then put in the microwave till its don.

but you know the custamer is allways right.at least they think so next time think about that when you send food back people.nothing pissis a cook of more in the middle of a rush then for some one to send back something that was right but you think was wrong.you can bet the farm the cook just rubed it on his balls and sent it back to you.

 

[Bikini Mod]

well you allways get that one ass hole that says can I get it inbetween rare and med rare or some shit like that.or the fuck face that thinks they know more about food then you do and sends it back and says thats not med/rare its rare or thats well.then what I do is take the steak throw it up aganst the wall step on it,maby even spit on it.then put in the microwave till its don.

but you know the custamer is allways right.at least they think so next time think about that when you send food back people.nothing pissis a cook of more in the middle of a rush then for some one to send back something that was right but you think was wrong.you can bet the farm the cook just rubed it on his balls and sent it back to you.

Darlin' I know this already. I grew up in the service industry and my sister used to waitress.

We are always very mindfull and respectfull clients and good tippers.

That is, unless that person is a TOTAL ASSHOLE... then I have actually been known to write a note for the tip. LOL

 

[musclemom]

well you allways get that one ass hole that says can I get it inbetween rare and med rare or some shit like that.or the fuck face that thinks they know more about food then you do and sends it back and says thats not med/rare its rare or thats well.then what I do is take the steak throw it up aganst the wall step on it,maby even spit on it.then put in the microwave till its don.

but you know the custamer is allways right.at least they think so next time think about that when you send food back people.nothing pissis a cook of more in the middle of a rush then for some one to send back something that was right but you think was wrong.you can bet the farm the cook just rubed it on his balls and sent it back to you.

Jesus, this is what scares me about going out to eat

I'm gluten intolerant ... I try to order from the menu stuff that's normally free of bread crumbs, flour but sometimes I have to ask the wait-person and they have to ask the cook and then I figure, I'm screwed I've pissed someone off ...

But I try to NEVER to a restaurant during rush hour ...

 

[needtogetaas]

Jesus, this is what scares me about going out to eat

I'm gluten intolerant ... I try to order from the menu stuff that's normally free of bread crumbs, flour but sometimes I have to ask the wait-person and they have to ask the cook and then I figure, I'm screwed I've pissed someone off ...

But I try to NEVER to a restaurant during rush hour ...

no no.a good cook dont mind ???? at all.and if the watriss is a dick thats her falt.I am just talking about custamers that think they know more then the cook.if youre so smart cook it youre dame fucken self.if a wait person has to ask a cook about what is in the fod they suck as a wait person,and I wont take it out on the cusamer I will take it out on the wait person.most likely tell them I have no time for them and get the fuck out my face.as head cook I train my waitstaff pritty good and most of the time they dont need my help.

 

[GoldenDelicious]

define blood. then define "juice". cooking is the process by which heat is used to cause chemical and physical reactions in food. the answer to your question depends on when YOU think that blood, after xxx amount of cooking, is no longer classified as blood and has become 'juice'. most people guage 'bloodiness' by looking at overall redness, when really, the red color is there because of haemoglobin (a single component in a red blood cell, which is itself but a single component of blood tissue) which imo is silly. everyone is sitting back talking about how 'bloody' steak based on haemoglobin denaturisation.

 

[jnevin]

Yes it is blood, lymph, water, and semen.


Maybe not lymph.

 

[Razorguns]

You going to dollar store steakhouses??

I order medium rare al the time and i have yet to encounter "blood juice"