Thermodynamics - cooking question

**PM-Junkie** · 12 July 2009, 18:12

I find it is best to flash fry/barbeque both sides to seal it, and then cook slowly until it is cooked to taste.

**xoggoth** · 12 July 2009, 20:50

All food should be burnt to a crisp in my view. Apart from lettuce.

**BrilloPad** · 12 July 2009, 20:55

Originally posted by EternalOptimist View Post

Like everyone else, I have my own style of cooking stuff. But I started to wonder recently if I was doing it right.

question. I want to cook a bit of steak thoroughly (no red bits - medium all through)

is it best to cook it slowly for 20 minutes
is it best to flash it on high for 5 minutes

(please note, I am not talking about cooking it nice - just to get rid of the red bits)

Mrs BP (a trained chef) says "cook it on high heat for 5 minutes. then leave it to rest for 10 minutes".

Mrs BP knows what she is talking about. unlike me.......

**NickFitz** · 12 July 2009, 20:55

Originally posted by xoggoth View Post

All food should be burnt to a crisp in my view. Apart from lettuce.

Lettuce is a food?

**HairyArsedBloke** · 12 July 2009, 21:19

Originally posted by xoggoth View Post

All food should be burnt to a crisp in my view. Apart from lettuce.

That is discrimination!

What have lettuce done?

EQUAL RIGHTS FOR LETTUCE!

**Beefy198** · 12 July 2009, 21:32

I have no advice, since steak should still be red.

Two minutes each side, leave in a warm place for five.

**OwlHoot** · 12 July 2009, 21:35

Originally posted by EternalOptimist View Post

Like everyone else, I have my own style of cooking stuff. But I started to wonder recently if I was doing it right.

question. I want to cook a bit of steak thoroughly (no red bits - medium all through)

is it best to cook it slowly for 20 minutes
is it best to flash it on high for 5 minutes

(please note, I am not talking about cooking it nice - just to get rid of the red bits)

Boil it for half an hour. Then it'll be cooked all through, and nice and chewy.

**PRC1964** · 12 July 2009, 21:58

Eat it while it still goes moo.

It will taste bettr and you'll even save money on fuel.

**JoJoGabor** · 12 July 2009, 22:08

It all depends on the thickness of the steak. You need to obtain a conduction rate for steak and plug this into an equation which takes into consideration the water content steaming, and also the rate of convection through the meat. All very technical, its what real men discuss when standing around a BBQ staring into the flames. WOmen woudln't understand

Thermodynamics - cooking question