Medium, Medium Rare

zuuum said:

One person's "medium" is another's "well" and yet another's "little bitrare
for me".

Ain't it the truth...

Quoted message said:

Here's a simplified list, based on what the customers say it's NOT <g>...

"Very-well" is not burnt, but sometimes "charred"
"Well" is not "very-well", nor is it "mid-well"
"Mid-well" is not "well" and it's not "medium" either
"Medium" is not "medium-rare", nor "medium-well"
"Medium-rare" is not "rare", but not "medium" either
"Rare" is not "blue", but not "medium-rare" either
"Blue" is not raw, at least not totally

<LOL> And none of these make any sense until they've been clearly
defined.

I loved the customer who ordered a steak "medium, but with no pink."

Quoted message said:

Of course, because of carry-over cooking, a steak is going to be slightly
more done by the time it's cut than when it left the heat.

And a good restaurant cooks with that in mind. We served our steaks on
plates heated to 130°F knowing what would happen to the steaks in transit.

Pastorio

In article <[email hidden]>, "Ed Grabau and Pam
Jacoby" <pjjehg @frontiernet.net> says...

Quoted message said:

"Bob (this one)"wrote ...

Quoted message said:

Ed Grabau and Pam Jacoby said:

"Bob (this one)" wrote

>>Joelle wrote:
>>
>>>Is there a consensus on what rare, medium rare and medium is?
>>>
>There are technical definitions used in food service.
>
>Rare = more than 60% cold red center
>med-rare = about 60% warm red center
>med = at least half warm pink center
>med-well = narrow stripe of hot pink center
>well = brown throughout
>
>Pastorio
>
I always loved the definition of rare from older farhts than me. "Just
put it under your arm, and walk it through the kitchen."

And you wouldn't have to add any seasoning beyond Old Spice.

Pastorio

Dang, I miss those fine old restaurants. The infamous "they" have plowed
under all the great ones in this town.

Pam

Surprisingly the big box restaurants have a hard time sustaining
themselves in Providence. I think it's because of the sheer density of
independent restaurants.

"Edwin Pawlowski" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"silentking" <[email hidden]> wrote in message

Quoted message said:

Here are the cooking temps for beef:

Rare (140°F) Med-rare (145°F) Medium (160°F) Med-well (165°F) Well
(170°F)

Quoted message said:

Now for what the steak should look like at those temps:

Very rare: purple raw center
Rare: Cool red center
MedRare: warm red center
Med: Pink on the outside, red center
Med Well: Mostly pink
Well: grey, no color

I've never had that temperature-color correlation. I take a steak off the
grill at 120 and it is pink, not red. A rib roast I'll get to 125 and
pull it and let it rest. According to this, medium well is 165 and should
be mostly pink. To me it would be tossed to the dog next door because it
is gray. This is with a few different thermometers I use.

I think "how" you are cooking the meat comes into play. You get different
results depending on how you cook it.

Of course, this is just my opinion. Your mileage may vary.
Bret

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