"Doug Freyburger" > wrote in message
oups.com...
> Steve Calvin wrote:
>> kitamaria wrote:
>>
>> > ... would like to learn how to cook a
>> > really good steak. I just bought some new All-Clad cookware hoping
>> > that better cookware would do the trick. The last time I cooked
> steak
>> > (a long time ago) it came out really really tough.
>
> The key is a combination of timing and degree of doneness. Steaks
> remain tender until the last bit of pink is gone. While there is pink
> in the center almost all of the heat goes into making the rest not
> pink. When there is no pink in the center almost all of the heat goes
> into making the steak tougher. This means it is very easy to make
> a tender steak that is rare or medium because there is a large
> timing window when you can take a steak off the grill. This also
> means it is very hard to make a tender steak that is well done
> because there is a tiny timing window of only a few seconds while
> the steak is both perfectly well done and also still tender. Cooking
> a perfect well done steak is past the skill level of 99% of cooks.
>

This is a really bizarre theory. Why would the biochemical processes of
cooking care what color the meat is? I agree that well done is an
abomination when it comes to steak, but I cannot see how the colort would be
related to the toughness.


--
Peter Aitken

Remove the crap from my email address before using.