član od: 10.5.2016
12. maj 2016 23:08
Nisem rekel, da ne bi zmogle, temveč da "v veliki večini pač nimajo odnosa do napol surovega mesa". To najbolj dokazuje tvoja izbira medium pečenega steaka. Naj ti razjasnim obzorja - ne da se mi prevajati, ampak na kratko: pravi steak za poznavalce je le rare pečen steak, ki ga dame običajno ne marajo. Mediou ga že ubije in je znak da nisi poznavalec. Res je sicer, da je to stvar okusa, a tudi za odnos do Rembranda in Matissa velja enako. Eni cenijo ta in podobne, drugi pač jodlajo v luno in obožujejo vampe...
A blue steak is pretty much how it sounds – seasoned and seared gently on the outside, but completely red throughout. Because the meat is effectively raw, it's hard to chew and not juicy as heat hasn't permeated through the meat.
A rare steak is one for the beef purists out there. Often referred to as 'the perfect steak', a rare steak is seasoned and seared, and the insides are 75% red. After cooking and a brief resting period, the steak will be tender and juicy.
A medium rare steak takes the concept of the rare steak just a little further – the insides should appear 50% red. This level of steak doneness should still result in a juicy and tender steak.
A medium steak is seasoned and seared well on the outside so that just 25% of the insides are light pink. After cooking and resting, the steak will have a tougher texture and a less-juicy inside.
A medium well steak is cooked throughout, with only a touch of pink inside, barely noticeable. This steak will be chewy and have very little moisture inside.
Some would say a well done steak is a waste of a good-quality piece of beef. Others like it for it's crisp outer, completely cooked insides and leathery texture.