What causes the flippy flop?

[Vraciu]

You're eating it, you just cook it clear and brown.

I boil most of it off so it's nothing like that rare, undercooked, contaminated nonsense you guys call steak.  Yuck.

Juices are fine, but moderation in all things.   A bloody and torched steak is just absurd. 

[Max]

<<What are we talking about now in this thread? >>


That was before the thread was Vraciu'd 

[CptTrips]

It's important not to do anything that would let a quality cut cooked to perfection interfere with the taste of A1 ketchup.

 

[FLS]

What are we talking about now in this thread?

I thought we were talking about the airplane flipping that occurs when an aircraft stalls out in front of you... 

It morphed into flipping steaks on the grill. It still includes elements of illusion, skill, and questionable opinion, with a modicum of fact.

[Vraciu]

<<What are we talking about now in this thread? >>


That was before the thread was Vraciu'd 

Wut?


I sense history revisionism.   

[Vraciu]

It morphed into flipping steaks on the grill. It still includes elements of illusion, skill, and questionable opinion, with a modicum of fact.

And I giant hunk of charbroiled buzzkill to ruin the fun.    Thanks. 

[guncrasher]

What are we talking about now in this thread?

I thought we were talking about the airplane flipping that occurs when an aircraft stalls out in front of you... 

my bad, it all started because i was mad because my wife ate my home made potatoes chips and vieaciu started taking nonsense about ketchup and a1 sauce as if they're different.


semp

[Vraciu]

my bad, it all started because i was mad because my wife ate my home made potatoes chips and vieaciu started taking nonsense about ketchup and a1 sauce as if they're different.


semp

 

[Becinhu]

There is no blood in a rare steak. The red juice is myoglobin, a protein that's only found in muscle tissue.

Or in better terms just glorious meat juice. Should be absorbed with a nice slice of garlic bread and devoured.

[Vraciu]

Or in better terms just glorious meat juice. Should be absorbed with a nice slice of garlic bread and devoured.

I’m gonna be sick.   

[FLS]

Or in better terms just glorious meat juice. Should be absorbed with a nice slice of garlic bread and devoured.

And also the reason meat should 'rest' a few minutes after cooking, to reabsorb the juice so the meat is less dry.

[Vraciu]

And also the reason meat should 'rest' a few minutes after cooking, to reabsorb the juice so the meat is less dry.

Mine rests on the way from the grill to my plate!   

[Shuffler]

I spent 25 years in the meat industry. Ten of that I was on 2 different cooking teams also.

[perdue3]

This is a weird chef themed pissing contest that just won't end now.

[Vraciu]

I spent 25 years in the meat industry. Ten of that I was on 2 different cooking teams also.

Noob.   

I bet your team always lost.