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The majority of people surveyed like their steak cooked to THIS temperature...

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  • Bbqmikeg
    commented on 's reply
    😂 Maybe have a claw grab game and you have to eat whatever you pull up. “ Ahhh man I got a London broil!”

  • HawkerXP
    replied
    Hell no. Don't want to see any of my 2 or 4 legged meat floating in a tank.

    Leave a comment:


  • Huskee
    replied
    I prefer medium-rare myself but I'd eat anything from rare to well done. Ain't got time to fret about preciosity with a hunk of meat. But if I'm paying higher end prices for a good filet or something I might kindly speak up if it comes medium-well when I ordered medium-rare.

    Leave a comment:


  • FireMan
    replied
    Bbqmikeg just had a great idea. I know my response was a bit over the top. But! Can you see it in yer minds eye. The bane of French cookin! Yessir! Ya know how some eateries have an open fire showin where yer hunk a meat is cookin, yup right there over an open fire. Yardbirds spinnin over an open fire. Mm, mm, good! Yer mouth is a waterin, yer eyes are a glistenin. Then you have the local establishment named The Soose Veederie! Ya walk in & they have a big area with all these little baggies & containers with the water a heatin up just ready to plunk the rib-eye you ordered so’s ya kin watch it git to the temp you desired. Just bathin in its glory in that almost hot water, a cookin away. Yup, we could open a chain of these places & & & ………

    Leave a comment:


  • bbqLuv
    commented on 's reply
    You spoke the truth.

  • FireMan
    commented on 's reply
    Omg! 😳 😱

  • IFindZeroBadCooks
    commented on 's reply
    OMG. I would cringe so hard at that

  • Bbqmikeg
    replied
    It seems to me like it’s time for restaurants to show off their sous-vide tanks like a lobster tank so you can pick out the steak you want with class.

    Leave a comment:


  • Bbqmikeg
    commented on 's reply
    Did you get a ThermoWorks keychain thermometer for fine dinning purposes?

  • IFindZeroBadCooks
    replied
    Well, hold on a minute. I think we need scottranda to give us the exact instructions to reheat steak in the science box to 137.

    Then none of us ever need to leave the house for steak again. No pressure buddy. Just 17000 steak eaters watching your every key press.
    Last edited by IFindZeroBadCooks; September 20, 2021, 05:54 PM.

    Leave a comment:


  • IFindZeroBadCooks
    replied
    I am glad I do not order steaks in restaurants as I prefer my own!

    Leave a comment:


  • IFindZeroBadCooks
    commented on 's reply
    Well done!

  • au4stree
    replied
    I’m a med-rare guy on ribeyes, but prefer my filets rare.

    Am I the only one that finds strips or other sirloins to be a bit “chewy” when cooked below med-rare?

    Leave a comment:


  • scottranda
    commented on 's reply
    are we right? Or are we too anal? Or are we right?

  • scottranda
    commented on 's reply
    FireMan don’t think I ain’t ever considered probing it or simply asking it to be done at 137….

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