How do I get well done?

[smellyfeet 0]

Was at a rather expensive restaurant over the weekend and steak was on the menu. Now I like steak but it has to be well done ... and I mean well done, ie no sign of blood.

 

Anyway, it came and there it was - hardly cooked at all if you ask me and blood most definitely on view.

 

I told them that I ordered specifically for it to be well done, so they took it away and it came back. Still red. I dread to think what rare would be.

 

Seems that some chefs just can't bring themselves to do proper well done.

 

[tsondaboy 0]

I find that Japan is one rank down from the states, ie: In the states I would order my steak medium rare and in Japan medium. Well done = burned in Japanese ranking.

[me jane 0]

Medium steak is okay but what is with all this raw chicken? I went to a posh J-fireplace-barbeque type place with work and they kept putting the chicken on my plate and I had to keep taking it off and putting the skewer back in the sand until it was cooked.

[muikabochi 208]

I'm the same. I like my meat WELL done.

"Berry berry well done" will still get you a medium from back home at some places.

[tsondaboy 0]

Originally Posted By: me jane

Medium steak is okay but what is with all this raw chicken? I went to a posh J-fireplace-barbeque type place with work and they kept putting the chicken on my plate and I had to keep taking it off and putting the skewer back in the sand until it was cooked.

I hate raw chicken too. I am also not a big fun of medium done pork or lamb, I just like beef medium.

[tm12881 0]

What kinda place would serve half cooked chicken or pork?

 

My parents got me ordering rare at Japanese steak houses as that's what they used to order, because they used to say fully cooked steak would kill the real flavor of beef or something like that, but they were very strict about cooking chicken and pork fully.

 

I've ordered "rare" prime rib at Outback (Franchise Steak house in US) and I got real rare slice before. Even though I liked "rare" steak in Japan, I actually asked them to make it medium rare. After that, I made sure to order mine medium rare.

[BagOfCrisps 24]

I asked them to BURN once. Still came back medium.

 

[thursday 1]

medium rare for a good grain fed US steak or better, like a Wagyu:

 

 

Medium for others:

[BagOfCrisps 24]

Nasty!

[Go Native 70]

Don't know how you can eat steak that is well done. By the time it gets that cooked it tastes nothing like meat anymore and the texture is terrible. I have my steak cooked blue (rarer than rare). Although very red there's little blood as the cells have not been all broken down (like when you get it cooked beyond medium) so all the juices are still in the steak...mmmm

[thursday 1]

blue rare is a little too rare for me, though I do like a steak tartare on occasion.

[bobby12 0]

Theres no point eating steak 'well done', and that's why chefs wont make it for you. It tastes like leather.

 

If you want something burnt/crispy like that, just go to yakiniku or have a bbq.

[smellyfeet 0]

There certainly is a point eating steak well done if that is what you like.

 

Which is what I like.

[charlotte 0]

blue rare is - for me - just totally gross. I couldn't put it in my mouth, especially as it's still moo-ing.

 

I like well done or somewhere around there in Japan where it still comes half cooked!

[Go Native 70]

As bobby points out there is just no real point in eating good steak well done. By cooking it so much you loose all the flavour and ternderness that should be enjoyed with quality steak. As he points out, if you want it cooked all the way through go to yakiniku. Don't waste your money on a good steak if all you're going to do is turn it into a burnt husk.

 

And charlotte I bet if I blindfolded you and let you have a morsel of blue rare steak that just melts in your mouth with an explosion of flavour you'd soon get over the way it looks. Don't knock it if you haven't tried it! I have tried well done....ahhh the nightmares still haunt me.

[Yuki's Passion 1]

raw fish, raw horse, raw chicken are all delicious. just say kogetekudasai which literally means burn it. Im with everybody else, real kobe beef and other quality cow in Japan is deeeeelicious - medium-rare for me.

[JA2340 16]

The better the steak, the rarer it can (and should) be eaten.

 

A really good steak should be "melt in the mouth" tender at rare or less.

 

Cooking such a steak beyond medium is a way of telling the producer that you really don't like the taste of beef, and would prefer to eat shoes.

[BagOfCrisps 24]

Quote:

The better the steak, the rarer it can (and should) be eaten.

Obviously I have not read the instructions properly.
Or perhaps I'm just a rebel.

[HelperElfMissy 42]

I'm more than happy with a rare to medium rare steak - epsecially a kobe/wagyu. YUM!

But the family prefer to sizzle the meat till it is tough and chewy....silly people! Dunno what they are missing.

[Tubby Beaver 209]

well done steak is such a travesty!1 It should at the most be medium. I like mines rare and my girlfriends mum prepares awesome gyu-sashimi. I'd never eat chicken rare though, its gotta be fully cooked, pork the same, BUT not where it has lost all its moisture, it should still be moist, just not pink IMO.

 

I wish you could get proper bacon out here, that streaky american-style pish is second rate at best

[bobby12 0]

I have to say, I draw the line at raw chicken. Raw fish, steak, even eggs I can handle. But chicken just seems wrong somehow.

[scouser 4]

Ah bacon.

 

When I go back home, my mum always has some bacon in the fridge and my first breakfast is always bacon butties with fresh granary bread (lots of bits). I always look forward to that big time.

[bobby12 0]

I always wonder what actually happens to the bacon in japan. they must make something else out of those cuts of pork.

 

co-incidentally, you can eat japanese bacon raw.

[Ezorisu 0]

I've seen that cut of pork in the supermarket sliced thin... not sure to what end. Shabu-shabu maybe? I have had that part as a simmered dish seasoned with shoyu, miso, etc. It was tender and the meat broke apart with hashi. A bit fatty though, but what the heck! It was great!

[tsondaboy 0]

Originally Posted By: Ezorisu

I've seen that cut of pork in the supermarket sliced thin... not sure to what end.

Thats usually meant for Sogayaki(pork fried with ginger)