Are you looking forward to a medium fried steak and are served an almost raw piece of meat instead? In more and more restaurants, the system ...
Tastes are different and no matter whether you prefer your steak well done, medium or even bleu, you want to enjoy a perfect steak in the restaurant.
Medium rare particularly "at risk"
Of course it could always have happened to you that your meat was not fried as you had imagined , but unfortunately the "medium rare" advocates in particular are looking into the tube more and more often, and even intentionally, like the "NY Post" reported.
More and more restaurant chefs would therefore urge their cooks to cook meat a little less than too much . This is how costs are to be saved. No, this does not mean energy costs for the stove. Rather, it should be avoided that a piece of meat is too "through" and then has to be thrown away because the customer no longer wants to eat it.
Head chefs confess: stay away from these dishes!
Cost pressure weighs on restaurateurs
The restaurateur Stephen Hanson blames the high cost pressure from rents and wages, as well as strong competition for this behavior. "If the customer says that the steak is too cooked up, we can only throw it away. So it is better to give the kitchen a bit raw, because if necessary, the meat can be " saved "with a minute or two of heat ," explains Hanson .
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Meat thermometers would be a solution, but many chefs reject them. They prefer to go by feeling and experience because "a thermometer makes a hole in the meat, the juice escapes and the meat becomes dry," says chef Tony Fortuna. Ultimately, many cooks see it as a "deadly sin" to cook meat too long, cookbook author Mark Schatzker knows. "A cooked steak is literally a crime, like tipping on foie gras ketchup ."
This is how the cooking levels have to look
Bleu |
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English |
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Medium rare |
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medium |
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Well done |
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Top chefs consider Medium Rare as ideal. Here, a nice crust can be achieved on the meat surface, while the taste is preserved and the juice remains in the meat. Word got around. Customers most often choose the medium rare cooking level.
Read also: How to recognize really good meat.
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