View Poll Results: How do you like your steak?
Rare
13
13.68%
Medium rare
61
64.21%
Medium
14
14.74%
Medium well
5
5.26%
Well done
1
1.05%
I don't eat steak
1
1.05%
Voters: 95. You may not vote on this poll
How do you like your steak? Doneness? How prepared? Etc.
#286
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Join Date: Jan 2010
Location: Calgary, Alberta
Programs: Hyatt Diamond, Fairmont Platinum, Aeroplan Diamond, HHonors Gold, SPG Gold
Posts: 18,686
I had my steak sandwich today for lunch.. medium with HP sauce..
My wife's takeout steak sandwich was fully cooked through..
My wife's takeout steak sandwich was fully cooked through..
#287
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Join Date: Jan 2004
Location: UK
Posts: 11,969
Pathetic.
Horseradish and English mustard mixed together next time.
HP!?
As it happens - my wife has just forced me to throw away the stock of HP I'd bought before they moved the HP factory. A day of scant consolation.
Horseradish and English mustard mixed together next time.
HP!?
As it happens - my wife has just forced me to throw away the stock of HP I'd bought before they moved the HP factory. A day of scant consolation.
#288
Suspended
Join Date: Jan 2010
Location: Calgary, Alberta
Programs: Hyatt Diamond, Fairmont Platinum, Aeroplan Diamond, HHonors Gold, SPG Gold
Posts: 18,686
I've seen this sauce used in the states.. but then I've seen A1 more often then HP..
#289
Join Date: Oct 2006
Location: Saundersfoot
Posts: 716
The original recipe for HP Sauce was invented and developed by Harry Palmer, from whom the initials "H. P." derive. It was first known as "Harry Palmer's Famous Epsom Sauce"
#290
Join Date: May 2001
Location: PHL
Programs: AA CK, DL GM, Bonvoy Ambassador, HH DIA
Posts: 187
@UK1
I like to use a mix of butter and oil for browning. Butter helps enhance the maillard reaction, in addition I lightly brush the steak with a glucose/baking soda/water solution to further enhance maillard.
I completely agree-SV is the way to go, I don't cook thick proteins any other way now.
I like to use a mix of butter and oil for browning. Butter helps enhance the maillard reaction, in addition I lightly brush the steak with a glucose/baking soda/water solution to further enhance maillard.
I completely agree-SV is the way to go, I don't cook thick proteins any other way now.
#291
Suspended
Join Date: Jan 2004
Location: UK
Posts: 11,969
@UK1
I like to use a mix of butter and oil for browning. Butter helps enhance the maillard reaction, in addition I lightly brush the steak with a glucose/baking soda/water solution to further enhance maillard.
I completely agree-SV is the way to go, I don't cook thick proteins any other way now.
I like to use a mix of butter and oil for browning. Butter helps enhance the maillard reaction, in addition I lightly brush the steak with a glucose/baking soda/water solution to further enhance maillard.
I completely agree-SV is the way to go, I don't cook thick proteins any other way now.
Like you - all my proteins are pretty much SV - except kebabs! I also like steam cooking very fresh fish in a parcel.
I am however having some difficulty with poultry. I know it's pasteurised and theoretically completely safe - but every bone in me says that cannot bring myself to eat pink chicken.
I think most people have problems with SV in the mind - that's why kitchens don't advertise they use it too much. It means that you get perfect results from relatively inexperienced kitchen crews as the precise work is done in the bath.
#292
Join Date: Oct 2010
Posts: 1,922
Ribeye seasoned with salt & pepper; grilled crispy on the outside, medium rare on the inside, with a topping of jus, caramelized onions and sauteed porcini mushrooms and sides of grilled asparagus and garlic mashed potatoes.
Having that tonight, as a matter of fact.
Having that tonight, as a matter of fact.
#293
Join Date: Jul 2005
Location: MIA
Programs: AAdvantage EXP, HH Diamond, Marriott Plat, Hertz PC, Delta PM, SPG Gold
Posts: 1,031
I like my steak medium, bright pink in the center but warm throughout. In fact, last week I went to Ruths' Chris and ordered a steak medium done, it came out so well done that there was no pink to be had anywhere and it was dry. Being in a rush and tired I just accepted it (big mistake) and I wish I had just walked out. The manager wouldn't even come talk to me, so I had a nice long discussion with corporate. Lesson learned = complain if it's not just perfect.
#294
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Join Date: Jan 2010
Location: Calgary, Alberta
Programs: Hyatt Diamond, Fairmont Platinum, Aeroplan Diamond, HHonors Gold, SPG Gold
Posts: 18,686
So eventually it seems the background of the House of Parliament gets stamped on the package.. I wonder the history with that?
#295
In Memoriam, FlyerTalk Evangelist
Join Date: Jul 2002
Location: Durham, NC (RDU/GSO/CLT)
Programs: AA EXP/MM, DL GM, UA Platinum, HH DIA, Hyatt Explorist, IHG Platinum, Marriott Titanium, Hertz PC
Posts: 33,857
I'm going to make something this weekend I haven't had in too long...steak and eggs! I may do the eggs in the steak grease instead of butter to make the meal extra bad for me
#297
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Join Date: Jan 2010
Location: Calgary, Alberta
Programs: Hyatt Diamond, Fairmont Platinum, Aeroplan Diamond, HHonors Gold, SPG Gold
Posts: 18,686
My wife had the steak and shrimp tonite.. a must to have sauteed mushrooms sizzling in a pan on the side.. Yummy..
#298
Join Date: Feb 2011
Location: Loftus Road UK
Programs: AA Lifetime Plat; BA GGL; Virgin Gold; United Silver; Hilton Dia; IHG Spire; Marriott Tit; Hertz PC
Posts: 337
Has to be well done for me, preferably with some light seasoning and shoestring fries.
Have sent back "well done" steaks a few times that produce a stream of red on the first cut.... - this tends to be in mainland Europe - US & UK restaurants tend to be OK, although you do get a few raised eyebrows when ordering
Have sent back "well done" steaks a few times that produce a stream of red on the first cut.... - this tends to be in mainland Europe - US & UK restaurants tend to be OK, although you do get a few raised eyebrows when ordering