cooking beef joint
24-01-2010, 01:45 PM
#41
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You call it 'over done', I call it cooked to perfection. Each to their own.
Whether you're technically correct or not, any meat that's pink is RAW to me. It's an observation that serves me well and is why I don't end up with the shits! Peace out brother.................
24-01-2010, 03:14 PM
#47
dunno if anyone works it out.
cooking a joint of beef at home with all the trimmings and the cost plus time and aggro then cleaning up versus going out for a 5 quid special carvery. its not inc drinks and i always have a blackcurrent soda cos i'm driving and thats 60p so Ł5.60 and i'm sunday lunched up.
cooking a joint of beef at home with all the trimmings and the cost plus time and aggro then cleaning up versus going out for a 5 quid special carvery. its not inc drinks and i always have a blackcurrent soda cos i'm driving and thats 60p so Ł5.60 and i'm sunday lunched up.
24-01-2010, 03:27 PM
#48
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you wont get the shits from beef if it's freash even RAW, I cannot remmeber what it's called in France, but it's a plate of un cocked mince.
some one must know the name of the dish?
24-01-2010, 03:32 PM
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24-01-2010, 03:35 PM
#53
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The only piece of beef I would serve raw would be a fillet of beef you may get ill from the other parts.
the only thing you can get from raw beef is worms.
unlike chicken and other white meats which HAVE to be cooked all the way through.
the only thing you can get from raw beef is worms.
unlike chicken and other white meats which HAVE to be cooked all the way through.
24-01-2010, 03:35 PM
#54
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24-01-2010, 03:37 PM
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its all just about food safetly to be fair.
heres a tip. if you ever want to check your meat is cooked put a fork, knife in the meat for 30 seconds then try and hold it on your lip. if it is to hot and burns and you cant hold it there then its cooked. or get one of them temp gauge things.
heres a tip. if you ever want to check your meat is cooked put a fork, knife in the meat for 30 seconds then try and hold it on your lip. if it is to hot and burns and you cant hold it there then its cooked. or get one of them temp gauge things.
24-01-2010, 03:38 PM
#56
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24-01-2010, 03:49 PM
#58
its all just about food safetly to be fair.
heres a tip. if you ever want to check your meat is cooked put a fork, knife in the meat for 30 seconds then try and hold it on your lip. if it is to hot and burns and you cant hold it there then its cooked. or get one of them temp gauge things.
heres a tip. if you ever want to check your meat is cooked put a fork, knife in the meat for 30 seconds then try and hold it on your lip. if it is to hot and burns and you cant hold it there then its cooked. or get one of them temp gauge things.
24-01-2010, 04:28 PM
#61
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Jesus christ you all sound like a bunch of women!
Cant beat a good bit of beef!
BUT if mine is anything the rare side of medium, it gives me the proper shits!!! I have a delicate tummy dont ya know!
Cant beat a good bit of beef!
BUT if mine is anything the rare side of medium, it gives me the proper shits!!! I have a delicate tummy dont ya know!
24-01-2010, 06:52 PM
#66
I like it still pink, but not bleeding. Gets my goat when experts warm meat then demand you eat it whilst it is still breathing. "This is the proper way to eat beef/lamb". No, the proper way for me is how I asked for it son, now chuck it back in the oven.
Always think about the emperors new clothes fable when people chuck fresh road kill at me.
Always think about the emperors new clothes fable when people chuck fresh road kill at me.
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