Useful

**12volts** · 22-10-2009, 17:50

I fukcing hate Greg Wallace. He's a fruit and veg. stall holder from the days of Covent Garden. A wife beater. When has he said anything that is original or different from Michelle Roux?
That aside, it could be a draw between the two fellas for the final - just as it was in the quarters. The bird doesn't stand a chance.

**Gren** · 22-10-2009, 17:58

As a none pro chef, can any of you more experienced cook type people, please explain something to me.

Why do all the TV/pro chefs say, beef should be served with the middle of it slightly red (or in my opinion, uncooked) or why lamb needs to be pink? or why a steak should be served medium rare?

Surely meat is cooked to your own preference, and as such, at the very least be dead when eaten? wtf is "a blue steak" all about? if I wanted to eat meat like that, I would just walk up to a cow and bite into it.

I like to cook, but im by no means a chef, but, I like meat to be well dead, and well cooked, so what gives with all this "this is how it should be bollix"?

Who made the rules re meat and its time on the heat?

**the_boy_syrup** · 22-10-2009, 18:10

Well said Gren
I would not eat one bit of meat they have served with that pink interior

**jagman** · 22-10-2009, 18:13

Originally Posted by Gren

As a none pro chef, can any of you more experienced cook type people, please explain something to me.

Why do all the TV/pro chefs say, beef should be served with the middle of it slightly red (or in my opinion, uncooked) or why lamb needs to be pink? or why a steak should be served medium rare?

Surely meat is cooked to your own preference, and as such, at the very least be dead when eaten? wtf is "a blue steak" all about? if I wanted to eat meat like that, I would just walk up to a cow and bite into it.

I like to cook, but im by no means a chef, but, I like meat to be well dead, and well cooked, so what gives with all this "this is how it should be bollix"?

Who made the rules re meat and its time on the heat?

In theory the more you cook red meat the more flavour you loose.
You leave it pink to retain as much moisture and flavour as possible.

**Enigma266** · 22-10-2009, 18:20

Cremating meat is just wrong! Cut its horns off, wipe its arse and stick it on a plate and Im a happy girlie.

**Over4MeNow** · 22-10-2009, 18:30

Since when has gravy become 'joue' and as for 'foam'.

**bovvy** · 22-10-2009, 18:30

Originally Posted by Gren

Who made the rules re meat and its time on the heat?

Yep, Gren. I detest most of the snobbery of being told what to eat. If I enjoy yorkshire pud with lamb, then I'll bloody well eat yorkshire pud with lamb!

However, although I've been veggie during periods of my life, I love rare beef. I love "blue" steaks and very rare roast beef. I also enjoy live oysters and raw herring. I've been known to cut off a mouthful of steak, to eat raw, before cooking the rest.

Have you tried rare beef? Don't knock it until you've tried it.