Timeline for Should a rare steak bleed?
Current License: CC BY-SA 3.0
11 events
| when toggle format | what | by | license | comment | |
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| Sep 20, 2016 at 13:17 | comment | added | PoloHoleSet | @pm_2 - If that's what you like, then when you order a steak, tell the server that you like the messy juices all over the place, mixing in with the side dishes, and ask them if you can have the steak without the usual resting period. | |
| Jul 17, 2014 at 8:25 | comment | added | ElendilTheTall | Well, if you prefer it that way, do it that way. You will find that a certain amount of juice leaks out of the steak during resting (less than when you cut into an unrested steak), you could pour that on your chips :) | |
| Jul 17, 2014 at 8:18 | comment | added | Paul Michaels | I certainly won't argue what the liquid is, but the important thing is: is tastes good (or at least it makes the chips taste good). Water doesn't do that. | |
| Jul 17, 2014 at 7:12 | comment | added | ElendilTheTall | @pm_2 it's not blood, it's red water! Rather have ketchup meself... | |
| Jul 17, 2014 at 3:42 | comment | added | Ming | +1 @buttlord, because resting too long results in cold steak :/ | |
| Jul 17, 2014 at 3:18 | comment | added | logophobe | @pm_2 Your solution for that is easy: make a separate sauce! Pepper cream sauce is a game-changer: foodnetwork.com/recipes/alton-brown/… | |
| Jul 16, 2014 at 23:32 | comment | added | buttlord | The rule of thumb for resting, as I learned from Alain Ducasse, is to allow the meat to rest for at least half as long as the cook time. So for a 7 minute steak, three and a half minutes should be sufficient. | |
| Jul 16, 2014 at 20:54 | vote | accept | Paul Michaels | ||
| Jul 16, 2014 at 20:49 | comment | added | Paul Michaels | I've always felt that if the steak isn't bloody it's missing something (whether or not the red stuff is actually blood) - specifically: it's missing a source for the chips. I will try that next time I cook a steak and see if I can tell the difference though. | |
| Jul 16, 2014 at 20:36 | history | edited | ElendilTheTall | CC BY-SA 3.0 |
added 2 characters in body
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| Jul 16, 2014 at 20:26 | history | answered | ElendilTheTall | CC BY-SA 3.0 |