I consider myself a good cook, but I can't cook steak to save my life. I wish I could though. It always ends up either rare or well done, with no inbetween. I blame it on me not being a steak fan, and using cooking times and heat as a guideline.
Edit: ok, I got it, I'll get a thermometer when I can!
Double edit: obligatory RIP my inbox. Thanks for all the cooking tips, guys!
One of the main reasons I hate ordering burgers at nicer places is for this exact reason. I, for some reason, love the taste of charred, well-done meat over the raw stuff. It has a whole lot less to do with “ew blood!” and more to do with the flavor. But, I can’t say that because everyone is so judgmental about it whenever I ordered it.
Source: Ex is a cook and would get mad at me and embarrassed for me for ordering well done.
SidepartMerkhin on January 23rd, 2020 at 19:46 UTC »
Rare is not raw. Rare is 120F (49C) - 125F (51C) internal temperature.
Vyzantinist on January 23rd, 2020 at 19:54 UTC »
I consider myself a good cook, but I can't cook steak to save my life. I wish I could though. It always ends up either rare or well done, with no inbetween. I blame it on me not being a steak fan, and using cooking times and heat as a guideline.
Edit: ok, I got it, I'll get a thermometer when I can!
Double edit: obligatory RIP my inbox. Thanks for all the cooking tips, guys!
Sublime50lbc on January 23rd, 2020 at 20:18 UTC »
One of the main reasons I hate ordering burgers at nicer places is for this exact reason. I, for some reason, love the taste of charred, well-done meat over the raw stuff. It has a whole lot less to do with “ew blood!” and more to do with the flavor. But, I can’t say that because everyone is so judgmental about it whenever I ordered it.
Source: Ex is a cook and would get mad at me and embarrassed for me for ordering well done.