Blue?
Went to a steakhouse yesterday. Learned 2 things during the dinner.
I don't like steak at all. I always thought that may be I have not came across a good piece beef.
Yesterday I ordered a Wagyu Top-Sirloin at medium rare, didn't like it at all.
Other than the usual Rare, Medium and well done, there's another degree of cooking which is Blue.
From wiki:-
Blue rare or very rare - (37.8°C/100°F core temp) Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed. Sometimes asked for as 'blood rare'. In the United States this is also sometimes referred to as 'Black and Blue' or 'Pittsburgh Rare'.
Lesson
1. No like steak.
2. No know Blue.
I don't like steak at all. I always thought that may be I have not came across a good piece beef.
Yesterday I ordered a Wagyu Top-Sirloin at medium rare, didn't like it at all.
Other than the usual Rare, Medium and well done, there's another degree of cooking which is Blue.
From wiki:-
Blue rare or very rare - (37.8°C/100°F core temp) Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed. Sometimes asked for as 'blood rare'. In the United States this is also sometimes referred to as 'Black and Blue' or 'Pittsburgh Rare'.
Lesson
1. No like steak.
2. No know Blue.
St. Damien was free @ 7:57 PM
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