When I was a kid, everyday people ordered steaks medium to medium well. Now, that’s considered gauche, according to the food network. Just ask the bosses on Masterchef, Hell’s Kitchen, and Chopped. When they check the steak and find it to be nearly raw, they say, “Perfectly cooked.”
In a pig’s eye.
I could tell Chef Ramsay that the USDA says the safe cooking temperature for streak is 145˚. Basically, that computes to medium. Apparently the food network chefs have been brainwashed–but to what end?
I think it’s a “beautiful people” thing. Just look at how the people are dressed who come to a Hell’s Kitchen dinner. Runway ready, I would say. I haven’t seen people dressed like that since the last time I watched the Oscars. And that’s been a while. But they look less attractive with blood dripping from their mouths, pooling on their plates, and spattering across the tablecloths like a crime scene. That’s one hell of a fashion statement.
I feel like I should print out this chart wheneve I go to a steak house:
I doubt it would help. My simple rule of thumb is that if the color of the steak matches the color of my red wine, the steak is undercooked. I’ve had multiple arguments with servers about the doneness of my steaks, but then I didn’t have the chart with me. Usually, couple of thugs with meat cleavers come out of the kitchen and say, “Something wrong with your food, you uncultured oaf.”
“It’s fine,” I say, before putting a hex on the thugs.
Then the chef comes out in full splendour and says he has his standards but the customer is always right. Then, and only then, does my steak come back perfectly cooked. (They probably popped it into a microwave.)
Frankly, it’s easier to order something other than beef and avoid the arguments.
-Malcolm
Malcolm R. Campbell
Publisher: Thomas-Jacob Publishing
My characters don’t eat raw meat.
Malcolm's Round Table 