Reply to: Thermodynamics - cooking question

[The Lone Gunman]

drag the animal past a luke warm radiator and serve.. job done.. yum

Knock the horns off and wipe its arse first though eh?

[Churchill]

thanks all.
the missus is right then, I have been cooking it wrong for years

I will get some this week and try it the Mrs BP way

What? Dressed in stockings and high-heels?

[cailin maith]

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

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

drag the animal past a luke warm radiator and serve.. job done.. yum

[Drewster]

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

A correct answer to the question!

Not an opinion on how it should be done...

EO Listen to OwlHoot...... but don't ever expect an invitation to a meal from a civilized person!

[chef]

drag the animal past a luke warm radiator and serve.. job done.. yum

[pzz76077]

30 seconds.

Steak really does taste far better when rare.

Yep as long as its room temperature or a little warmer, thats optimal for me. It doesnt even have to look cooked.

PZZ

[NotAllThere]

Grill it for 2 minutes ...

30 seconds.

Steak really does taste far better when rare.

[pzz76077]

Grill it for 2 minutes on each site and no more. Any longer and you risk losing all of the red and bloody niceness in the middle. UK folk overcook their meat IMV.

PZZ

[EternalOptimist]

thanks all.
the missus is right then, I have been cooking it wrong for years

I will get some this week and try it the Mrs BP way

[NotAllThere]

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

You do know that the red bits just turn brown. They don't actually go away.

[Mich the Tester]

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)

It's important to rest the meat after cooking. Fry for a few minutes on each side if you want it medium right through; don't salt the meat before cooking, but first fry it nice and hot to get the caramelized effect on each side, then salt very sparingly in the pan; after turning twice, put it on a warmed plate for a few minutes and let the meat rest; when you let it rest, the heat will be well distributed through the meat and the juices will be spread evenly instead of getting blood all over the plate.

If you really want to know more, get Hugh Fearnley Whittingstall's meat book. A good guide to everything there is to know about good quality meat, from how it's raised to how to recognise it in the shop and how to cook it.

[scooterscot]

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

Even if it's a grumpy Scottish steak?

[JoJoGabor]

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

[PRC1964]

Eat it while it still goes moo.

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

[OwlHoot]

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.