Screw you Alton Brown!

[Floogeldy]

He wrapped a beef tenderloin in dough and "cooked it" until the internal temperature was 125 degrees. So he cuts it open and it's bright pink and bloody. And then he even ate some of it!

:puke:

Here's an idea: COOK YOUR FUCKING MEAT BEFORE YOU EAT IT. HOW ABOUT 300 DEGREES INTERNAL TEMPERATURE, UMKAY!

It seems these chefs are in a never ending contest to see how raw they can serve meat before it kills somebody.

[girl gone mad]

1. I saw that he did a show on sushi...

but I only caught the end of it.

I was wondering if he mentioned anything about the dangers of eating raw fish.

[lavenderdiva]

42. As much as I love tuna steak or yellowfin steak,

I never order either of these when we eat out at fancy restaurants-- which admittedly, only VERY rarely happens these days-- because the chefs in these restaurants will not comply with my request that the meat be cooked through. They want to char the outside, and serve it rare on the inside, and say that's the way it should be eaten. No way. I want it cooked through, no pink. You are oh-so right about the dangers of raw fish! Haven't any of these la-di-da chefs heard about this, or don't they care?

I do like Alton Brown, and think he has a great show, but this raw meat thing just gets me going... :rant:

[Rabrrrrrr]

44. OMG! What a waste of tuna to cook it THROUGH.

Egads!! Why even bother with it?

Have something else if you want your meat cooked all the way through - pork or chicken, perhaps.

Cooking tuna all the way through? As expensive as it is? What a waste.

[lavenderdiva]

47. to each his own...

I prefer my meats and fish completely cooked with no chance of bacteria. Just a personal preference...

[Crazy Guggenheim]

2. Testify!

[CaliforniaPeggy]

3. That sounds very icky....

I'm just grateful...that neither you nor I had to eat any of it...

Let's hope that not too many people out there watching him felt like eating it either...

:puke:

[tridim]

4. I like rare beef, but it still needs a crust IMO

Crust = flavor.

I had the same reaction you did to his treatment of that cut of beef.

[xultar]

15. Ditto!!

[blockhead]

5. mmmm!

thats how you eat a tenderloin

[Celeborn Skywalker]

6. That's a little raw

but tenderloin is supposed to be medium rare. I probably would have taken it out at 135 degrees.

[seriousstan]

7. 300 degrees is WAY too high. It is approaching harmful limits.

Roasts, Steaks & Chops
Beef


Rare 120° to 125°F center is bright red, pinkish toward the exterior portion
Medium Rare 130° to 135°F center is very pink, slightly brown toward the exterior portion
Medium 140° to 145°F center is light pink, outer portiion is brown
Medium Well 150° to 155°F not pink
Well Done 160°F and above steak is uniformly brown throughout

http://whatscookingamerica.net/Information/MeatTemperatureChart.htm

Too cooked is bad for you according to the National Cancer Institute...

Heterocyclic Amines in Cooked Meats
http://cis.nci.nih.gov/fact/3_25.htm

[Floogeldy]

14. I embellished.

;)

[DixieDem]

17. And YOU told me in GD to "go back to the lounge"

:rofl:

Gotcha!!!

[seriousstan]

19. Glad to see you follow instructions. How's the freezer?

[Floogeldy]

29. Are you asking me about my freezer?

It is still not working at 100%. I need to borrow some tools to remove a back panel and see if I can clean the condenser coils. Or I might call a repairman tomorrow.

Thanks for asking, if you were. ;)

[Floogeldy]

24. Ouch!

;)

[Bassic]

55. And then there is Blue which is rarer than rare. Not bad :)

[blue sky at night]

8. Opinion...........

beef at 300 degrees internal temp........throw it away. Just because you don't like it rare doesn't mean it is wrong.

[Floogeldy]

11. So I exaggerated.

;)

[blue sky at night]

16. oh,

never mind. I wish we all could give up beef period.

[NWHarkness]

9. 300 degrees?????

Sorry, I was a chef for 25 years. Beef cooked to 300 degrees is inedible.

[Floogeldy]

12. So I elaborated.

;)

[ulysses]

10. sounds good to me.

I'm not a big fan of meat-in-dough kinds of things, but a little blood is fine. :)

[YellowRubberDuckie]

13. Um...that sounds like heaven.

[El Fuego]

18. Mmmmm rare tenderloin!

It's a crime to overcook it! :)

[YankeyMCC]

20. mmmm....beef...rare

sounds like he did it right to me.

:)

[Borgnine]

21. Heh, I love Alton Brown's show.

And I'm a vegetarian, so I can't eat 75% of the stuff he prepares, but I'm so mesmerized by all the educational information he inserts into the program that I can't turn away whenever it's on.

[Floogeldy]

30. I love his show too.

I don't mind a little pink in the middle, but only a little in the middle.

I don't like seeing and eating animal blood.

[Rabrrrrrr]

43. IT'S NOT BLOOD

It's sarcoplasm. The blood was all drained out of the meat at the time of slaughter.

The juices in the meat are filled with good nutrients - iron, copper, selenium, vitamins, potassium, etc. A good chunk of the non-protein nutritive value of the meat is in those juices.

[I Have A Dream]

33. Same here. He's like McGyver.

I love how he does things like making pasta using the ironing board.

[Spider Jerusalem]

22. I like mine cooked about .125-.25" on the outside, and RAW in the centre,

about 125F sounds right. And I take it you've never had steak tartare, eh?

[Floogeldy]

31. Dinner is served.

;)

[RPM]

23. Two Words - Chicken Sashimi

[Floogeldy]

37. Two words - Salmon Ella

;)

[Placebo]

25. people who eat rare or bloody steaks/beef...

shouldn't be allowed to breed.

period.

that's just f'n gross.

why not go take a bite right out of the damn cow while it's grazing, FREAKS! :eyes:

[Spider Jerusalem]

26. Ever tried it?

Well-done = no flavour.

[Placebo]

27. yes i have...

and sorry, i don't eat/drink blood

[YankeyMCC]

34. Funny...

I feel the same about people who insist on turning their steaks into charcoal.
;)

[Placebo]

35. oh no you DIDN'T!

:P

[BikeWriter]

39. Excuse me? I happen to like raw beef.

You have a right to your opinion but please don't call people names because of their preferences.

[Spider Jerusalem]

45. A man after my own heart.

There's a taste that raw or only slightly cooked (just seared on the outside--what the French call bleu) steak has that isn't there if you actually COOK it. I consider anything more than rare to be "overcooked", personally.

[BikeWriter]

48. I'm with you, Pard. If I eat a steak...

in an establishment that says the health department won't allow them to serve it raw, I'll ask them to cook it as minimally as possible.

[Spider Jerusalem]

49. Yeah. I usually get mine...

just seared enough on the outside to seal in the juices. If I'm in a restaurant, I'll tell 'em I want it "cold in the middle". :)

[BikeWriter]

50. Yep, I have one Ryan's that will flamebroil the steak...

about 15-20 seconds on each side. That's not enough to hurt it, and our large animal vet could probably have it up and grazing in a few days. I do prefer them just defrosted to room temperature.

[Bassic]

56. Well done has no taste.

That's why we eat it rare (or medium rare sometimes for me)

Why is that so hard to understand?

[Reciprocity]

28. They all cook like that.

The other day I saw Rachael throw some supposedly cooked meat on a bed of salad. The problem was the strips of meat were raw. It was nauseating seeing all that blood mix with the greens of the salad. Alton in spite of his blood lust is still my fav of all the cooks.

[I Have A Dream]

32. Mine too. n/t

[jim3775]

36. 300! Just eat a shoe, why dont you. n/t

[Rabrrrrrr]

38. Yuck - why would you want to overcook your meat?

300 degrees? That would be disgusting (and yes, I know that you know that you exaggerated there).

If you're gonna cook beef more than medium, you might as well not even eat beef, and eat something else, since you've taken all the taste out.

[banjosareunderrated]

40. sushi?

or not real bright?

[Mojambo]

41. It's his stomach

He's free to do with it as he wishes.

[totallynluv]

46. I screwed him.

He gave me Listeria.

[Bridget Burke]

51. You're free to cook your beef as you prefer.

But many here would find it dreadfully dry & overcooked. (& others here will call us all cow-murderers!)

Unless meat has gone bad, any questionable bacteria are on the outside. One reason I do NOT buy pre-ground hamburger. (Neither does Alton.)

As far as sushi goes, I'll generally leave fish non-cookery to the pros. Sushi chefs usually freeze the fish before thawing & preparing--that takes care of most parasites. Some sushi (shrimp, eel) is actually cooked. Freshwater fish are more "dangerous" than saltwater, anyway.

[matcom]

52. YOU chew on your shoe if you like

me?

wave a match under that sucka and call it DELICIOUS!

[Bassic]

53. have you never heard of a rare or medium rare steak?

Cooking it too much kills the flavor.

[LynneSin]

54. As long as the surface is cooked the buggers are killed

:D

Sincerely

Someone who loves her meat on the rare side!

[Bassic]

57. Indeed

Except in hamburger meat, where you have to cook uit all because a lot of it has been exposed to the air, but then we're talking about steak aren't we?

Go rare :)