- This topic has 38 replies, 10 voices, and was last updated 17 years ago by
.
-
Posts
-
@tess wrote:
@airmessy wrote:
@tess wrote:
I don’t like pink meat 🙁
Even though you don’t like the thought of it.. please just once try it.
When you cook meat the more you cook it the more flavor you cook out of it.. Rare lamb is probably the best meat in the world.
Same goes for all meat btw….. More you cook it the more flavor you cook out of it.
* i was a chef for 6 years btw :P*
Ewwwww I can’t! I have tasted it, it’s wet and has a yukky texture and THERE’S BLOOD ON MY FECKING PLATE! I don’t like raw food lol
I said rare not raw 😛 The meat is cooked just not cremated. Cook it slow and it will be ok. You cook meat rare on to hot of a heat and the middle will not be cooked by the time the outside is overcooked.
Rule no 1…. meat should NEVER EVER bleed… There should never be blood anywhere inside meat…. If there is you have brought shit meat that has not been hung long enough.
Try your meat medium, so it is dark pink in the middle. Even if its shat meat cooking it that far it should not bleed.
had lamb today………..cooked it on a lowish heat for about 3 hours, came out very tender, served with roast potatoes, broccoli, carrots and peas……….bloody great! 😀
How do you get it to still be pink and yet not being bloody or exuding pink juices? Vic (chef) says you’re a fecking poof 😆 but you’ll need to ask him to explain himself!!
Vic? Explain!
Tess was being a misleading bitch when recounting your post to me, messy. It transpires that you are not a poof, but Tess is in for punishment. 👿
ooooh, I like the sound of that – suggestions for cunnilary will be gratefully received, and thoroughly tested 😉
- You must be logged in to reply to this topic.