ChatterBank1 min ago
Why do people like undercooked meat?
41 Answers
Me and some girlfriends went for a meal last night and a couple of them had their steak rare and this got me thinking this morning what exactly is this love of rare (Undercooked) meat? Is it because the diner likes the taste of blood or is the the consistency too tough? Isn't undercooked meat dangerous as all germs and parasites are not killed and doesn't undercooked meat cause problems with our digestive systems as well?
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It is a matter of taste - literally.
Those who enjoy their meat rare like the additionl flavours and the texture.
Having the palate of a five year old, I like my meat cooked until it is uncrecongisable as anything that may have once drawn breath!
I'd like to like rare meat, so i could say to a waiter - "When I say 'rare', I mean take its horns off, wipe its bottom, and put it on a plate ..." but that is never ever going to happen for me!
Those who enjoy their meat rare like the additionl flavours and the texture.
Having the palate of a five year old, I like my meat cooked until it is uncrecongisable as anything that may have once drawn breath!
I'd like to like rare meat, so i could say to a waiter - "When I say 'rare', I mean take its horns off, wipe its bottom, and put it on a plate ..." but that is never ever going to happen for me!
Woofgang just beat me to it re. the parasites and bacteria. 'Undercooked' is a relative term, what some people would think undercooked would be overcooked to me, but you can't make an irish stew with 'undercooked' meat. If you like your beef rare then ask for 'bleu' when in France, Short of being completely raw it is about as rare as it comes and if the beef is good quality it is delicious.
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There is little blood in rare meat. Most of the blood is drained in the slaughtering process. In addition beef is “hung” for between 5 and 35 days which further allows blood to drain from the meat.
The blood red colour in the beef is not due to blood cells but is caused by cells which hold oxygen in the muscle. The “blood” which seeps from steak during cooking and eating is, in fact, water mixed with these cells.
The simple answer to the question “Why do people liked undercooked meat?” is that there is frankly no comparison between a rare (especially fillet) steak and its well cooked cousin. Cooking beyond pink destroys the flavour and texture of the meat. As well as this a restauranteur is far less able to serve you sub-standard meat if it is requested rare or blue. A piece of scraggy steak can be cooked to death and be almost edible. Serve it rare and you will see (and taste) it for what it is.
For those not liking the “blood” in rare meat try steak tartare. This is raw minced fillet steak, seasoned and usually served with a raw egg. Delish !!!
The blood red colour in the beef is not due to blood cells but is caused by cells which hold oxygen in the muscle. The “blood” which seeps from steak during cooking and eating is, in fact, water mixed with these cells.
The simple answer to the question “Why do people liked undercooked meat?” is that there is frankly no comparison between a rare (especially fillet) steak and its well cooked cousin. Cooking beyond pink destroys the flavour and texture of the meat. As well as this a restauranteur is far less able to serve you sub-standard meat if it is requested rare or blue. A piece of scraggy steak can be cooked to death and be almost edible. Serve it rare and you will see (and taste) it for what it is.
For those not liking the “blood” in rare meat try steak tartare. This is raw minced fillet steak, seasoned and usually served with a raw egg. Delish !!!
This article may be of interest to those convinced that a rare steak is riddled with parasites and bacteria.
http://www.associated...o_eat_rare_steak.html
The same does not apply to poultry or pork...but we knew that already.
http://www.associated...o_eat_rare_steak.html
The same does not apply to poultry or pork...but we knew that already.
I have always liked my meat well done, once when I was on holiday in Arizona we went out for a Cowboy Ranch meal when I said I wanted my steak very well done everybody in our party was served except me & of course I accepted the fact that my steak was being ''well done'' & therefore would take longer to grill. After awhile to the amusement of everyone the waitress appeared with a large dish with a Cowboy boot on it saying is this done enough for you sir? There were a group of German tourists at the next table taking photographs of my ''well done steak'' it was hilarious ( I did of course finally get my dinner) Ron.
NewJudge...my father used to make steak tartare quite often. He was connected to a very good quality restaurant-so was able to get the best quality meat for this. It was very nice-even to me as a 10 year old.
I should also say that-considering how many very rare steaks are served world-wide in any given year-I'm sure the incidence of any related sickness is low indeed.
I should also say that-considering how many very rare steaks are served world-wide in any given year-I'm sure the incidence of any related sickness is low indeed.
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