Quote:
Originally Posted by GtrsRGr8
People who eat rare steaks (eating rare chicken, hamburger, et al. are no-no's) say that they taste better than ones fully cooked. I'll just have to take their word for it--I'm not going to eat any rare steak.
|
I don't know if "better" is necessarily always true, but they do taste markedly different. If you can get past the squeamishness even once, I
really recommend trying it so you at least know what you're missing.
I assume raw fish is out, as well?
Quote:
Originally Posted by Cinisajoy
Rare can be delicious, but if it done wrong it is unedible. Same for well done. It can be good or It could make good leather.
|
The problem is that I don't like the texture of raw beef fat, so marbled cuts are out. Something like a NY strip, I like medium rare so that the fat has a chance to melt. I almost never get steak at restaurants, though, because too many chefs overcook steaks in general. I only bother if I'm at an Outback or I spring for a trip to Ruth's Chris or something.
If you want a rare burger, buy a piece of tenderloin at the meat counter (a half-pound piece will cost less than a burger at most restaurants) and chop it yourself. If you know a grocery store with its own butcher, tell him or her that you're going to make steak Tartar and they'll usually cut you a really good piece.
I freeze it until it's firm, but not solid and put it in a food processor. Partially freezing lets the processor chop it into small pieces instead of a paste. If you're worried about bacteria, add a shot of either liquor (brandy, bourbon) or good vinegar while you're processing it and let it sit for a few minutes. At that point it's perfect for a burger (or steak Tartar). I also like it raw, sliced thin and sprinkled with toasted sesame seeds.