Ordered a well cooked steak, the service industry looked weird, why?

If it were me, I would want to eat it all cooked, and if it wasn't fully cooked, the meat in it would be red, and I wouldn't be able to eat it.

A well-cooked steak is a test of a chef's ability, and if you order a plate of fully cooked steak at a restaurant that is not very good, you will be mistaken for a difficult cook!!

The level of this restaurant is too low, you order a formosa plastic, and you are angry with them.

Anyway, every time I go, I order it all over, so why care about other people's eyes, how happy I am.

In fact, one mature, three mature, seven mature, nine mature and other nouns are invented by the Chinese, and the corresponding Western names are rare, medium rare, medium, medium well and well done, and there is no odd or even number, called seven mature and eight mature are the meaning of medium well.

The degree of cooked steak is generally divided into 5 grades, namely, "one medium cooked, three medium cooked, five medium cooked, seven medium cooked, fully cooked", one cooked steak is cooked on the surface, but cut down the inside is raw, many Chinese are not able to accept a cooked steak.

Despite this, many people will not order a fully cooked steak when they go to a Western restaurant, because you are going to a Western restaurant, so your way of eating must be in line with the taste of foreigners.

Finally, I will also teach you an unpopular knowledge of eating steak, that is, the placement of knives and forks for eating steak is also interesting, such as putting it in a figure-eight shape is not finished, if it is a cross shape, it is a second serving, if it is equal to the shape is the meaning of praise, and the most critical point is that it is not the same as Chinese etiquette, putting down the chopsticks is finished eating, and the knives and forks are placed on both sides of the plate in the Western restaurant, just like the appearance of Double Eleven, which also means that the meal is finished.

Everyone knows that there are only odd numbers of doneness of steaks, such as medium-rare, medium-rare and medium-rare, and there are also medium-rare and medium-rare, or fully rare. Therefore, in the steak world, there is no such thing as medium-rare and medium-rare, and many friends ask for an eight-cooked steak in a Western restaurant, which is a little unprofessional.

And a very cruel fact is that most of the Western restaurants in China, except for the particularly high-end, the steak master will basically only make two kinds of half-cooked and fully cooked, and then pour the black pepper sauce bought in the supermarket, even if it is done, what is high-end or not high-end!

McGraday, who used to be a chef for the Queen of England, once said that the Queen of England never eats raw, and if the Queen of England wants to eat steak, the requirement is that it must be fully cooked. It can be seen from here that there is nothing wrong with eating fully cooked steak, and if you see others looking down on you to eat fully cooked in the future, tell him directly, do you know how ripe the Queen of England likes?

3 allAging steak does not mean that the steak is fried, but a biological reaction process, like the beef itself contains muscle enzymes, after slaughter, because the cell control system can no longer continue to work, so the enzymes in the muscle are not controlled, attacking other cells, so the aging beef, the flavor is better.

In fact, there are similar processing methods for aging in China, such as Jinhua ham, Jinhua ham is generally salted, and then cured for one or two years. The steak is aged without adding anything, and only the steak is cooked to add a unique flavor, so the rich flavor and juicy texture of the aged steak have become the best choice for gourmets.

Dry-aged steaks are usually stored for at least 7 to 24 days in the prime rib-eye steak, which darkens the color of the beef, softens the stem tissue of the beef, and at the same time makes the meat taste more mellow due to the evaporation of some of the water.

The climate chamber is designed with an inclined plane, and when it is air-dried, the oily part is placed on top, and when the fat melts, it flows down the slope to the beef, ensuring that all the valuable gravy is sealed in the beef.

Aging steak is not a familiar process of frying steak, but rather a biological process.

For example, beef itself contains muscle enzymes, and after slaughter, because the cell control system can no longer function, the enzymes in the muscles are not controlled and attack other cells, so the flavor of aged beef is better.

Aging is to cut the slaughtered beef into large pieces, hang or place it in a refrigerated aging room at a constant temperature and humidity for 21 to 45 days, during which the outer layer of meat and skin will gradually dry and harden to form a protective film, so that the internal moisture will not dissipate and can maintain freshness.

The processing method of maturation in our country is eliminated:

For example, Jinhua ham, Jinhua ham is generally salted and then marinated for a year or two. The steak is matured without adding anything, and only the steak is cooked to add a unique flavor, so the rich flavor and juicy texture of the aged steak have also become the best choice on the table.

Medium-rare steak, the profile is mainly light gray-brown, there is a small piece of raw meat in **, there is less blood and water in the meat, and the gravy is light white.

Also known as a T-bone, it is a T-shaped (or T-shaped) shape and is the backbone of the cow's back. On both sides of the T-shape, there is more and the other is less, the more is sirloin, and the smaller is the filet, which is separated by ribs. Notes:

This type of steak is more common in American restaurants, and due to the delicate preparation of French cuisine, it is less commonly used for larger and coarser T-bone steaks.

Filet mignon, ribeye steak, sirloin steak (sirloin steak), T-bone steak ......These names are all translated from English, and they each have their own characteristics: filet (filet) is also known as beef tenderloin, waist meat, characterized by more lean meat, high protein, low fat, more suitable for people who like **** and want to maintain their figure.

Sirloin steak, also known as sirloin steak, is the outer loin, the loin of the cow, containing a certain amount of fat, especially the extension of a circle of white tendons, which is more resilient and chewy than filet mignon, suitable for young people and people with good teeth; T-bone steak (T-bone).

It is the backbone meat on the back of the cow, which is in a T-shape, with filet on one side and sirloin on the other, so you can taste the tenderness of filet mignon and feel the aroma of sirloin steak.

Bingjia, a core member of the Yamayama Wagyu team, graduated from Ferrandi, a well-known cooking school in Paris, France, and worked for two years at Restaurant La Marine, a two-star restaurant in France, before going north to explore the mysterious Nordic cuisine, and worked at Restaurant Amass, the best Nordic sustainable restaurant in Copenhagen, Denmark.

1.Medium rare, most of the meat receives heat penetration to the center, but there is no major change, after cutting, the cooked meat on the upper and lower sides is brown, turning pink to the center and then the center is fresh meat.

2.Medium-rare steak: medium, the inside of the steak is visible with regional pink and mixed with the light gray and mixed brown of cooked meat, and the whole steak has a balanced temperature and taste.

3.Medium-rare steak: medium well, the inside of the steak is mainly light gray brown, mixed with a small amount of pink, the texture is thick and chewy.

4.Fully Cooked Steak Absolute Acorn Macro: Well Done, the steak is brown with cooked meat, and the beef has been cooked as a whole with a thick taste.