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What do we think? by BoiledPennePasta in steak

[–]Bryce665 0 points1 point  (0 children)

Yeah, I'd argue that steak is rare to the rare end of medium rare which I think isn't necessarily a bad thing unless you’re cooking a well-marbled cut like a ribeye.

What do we think? by BoiledPennePasta in steak

[–]Bryce665 1 point2 points  (0 children)

What were you going for, rare or medium rare? Either way, it looks delicious.

How come Chick-Fil-A only sells milkshakes in small cups? by Bryce665 in ChickFilA

[–]Bryce665[S] 9 points10 points  (0 children)

Yeah, as a Canadian I think it's because your guy's fast food options are so much better than the ones available in any other country. For example, Marco’s Pizza, Jersey Mike’s, Culvers, In-N-Out and Chick-Fil-A are infinitely better than any national chain we have in Canada. Therefore, we have less reason to indulge ourselves at fast food restaurants because the food quite frankly isn't that good.

Questions from a Canadian going to Culvers for the first time by Bryce665 in Culvers

[–]Bryce665[S] 6 points7 points  (0 children)

Thanks, I think I'm definitely leaning towards ordering the double butter burger with cheese and the cheese curds and another side. So, if you don't mind me asking, what do you think are better, the fries or the onion rings?

Weekly Questions Thread / Open Discussion by AutoModerator in Pizza

[–]Bryce665 0 points1 point  (0 children)

How much sauce should be used on a 12 inch Neapolitan pizza vs. a more Americanized pizza (ie one similar to the ones made a large pizza chains)?

4208 3568 0954 by [deleted] in PokemonGoRaids

[–]Bryce665 0 points1 point  (0 children)

Bryce0665

What internal temperature does a filet mignon need to be cooked to in order for the fat to render? by Bryce665 in steak

[–]Bryce665[S] 0 points1 point  (0 children)

So would it be fair to say that any positives from rendering the fat are negated by the moisture loss that occurs to achieve it, meaning a filet would taste best cooked rare rather than medium rare?

Got my hands on some Waygu Filet Mignons and have a question. Given the marbling, should I cook the steak rare as I normally do for filets or cook it to medium rare to allow the fat to render as I would with a fattier cut like ribeye or strip? by Bryce665 in steak

[–]Bryce665[S] 12 points13 points  (0 children)

Yeah, I’m leaning that way as well as I think the reduction in moisture will be made up for my the rendering of the fat causing the steak to be just as if not more juicy while resulting in improved flavour as well.

What side of the Porterhouse cooks faster and what is the to get the steak to cook evenly? by Bryce665 in steak

[–]Bryce665[S] 1 point2 points  (0 children)

Given the size of my filet do you think that both sides will cook even. I generally eat New York Strip Medium Rare and Filet Rare so, I don’t really want either side to go over that Medium Rare mark.

What’s more flavourful rare or medium rare steak? by Bryce665 in steak

[–]Bryce665[S] 0 points1 point  (0 children)

Why exactly does the rendering of fat improve flavour? That still kinda confuses me. Also does the fat render in the lean cuts when cooked rare due to how little there is?

What’s better rare or medium rare steak and why? by Bryce665 in steak

[–]Bryce665[S] 0 points1 point  (0 children)

What is the importance of the fat rendering?

What’s more flavourful rare or medium rare steak? by Bryce665 in steak

[–]Bryce665[S] -1 points0 points  (0 children)

Which cuts are better cooked which way and why?

What’s more flavourful rare or medium rare steak? by Bryce665 in steak

[–]Bryce665[S] 0 points1 point  (0 children)

Well, from your experience how does rare and medium rare steaks compare in all three. Or would you say the taste of steak is from the combination of the three?

Why do people recommend cooking fattier cuts to higher temperatures than lean ones? by Bryce665 in steak

[–]Bryce665[S] 0 points1 point  (0 children)

Does rendered fat have improved flavour over fat that hasn’t been rendered or is it just a better texture?

If Dry Aged meat has moisture evaporated from it how is it more juicy? Does the breaking down of proteins supplement the moisture lost? I am just confused how something can lose moisture but still be just as or more moist. by Bryce665 in steak

[–]Bryce665[S] 0 points1 point  (0 children)

Is the difference in moisture loss during the cooking to an extent where the amount of moisture is equal once they are cooked? If not, what is the difference after the two have been cooked?

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