Wb123 Posted January 13, 2017 Report Share Posted January 13, 2017 I like my steak rare, occasionally I'll have one blue. Not yet tried one completely raw but its on the to do list. Pigeon has to be very rare I find or it becomes about as appetising as a live one. I used to be very much of the well done school until I figured I must be missing something and gave going rare a try. Over a few weeks I had a steak every few days and steadily cooked it less and less. Now I wouldn't go back. Quote Link to comment Share on other sites More sharing options...
Simonmealing001 Posted July 31, 2017 Report Share Posted July 31, 2017 A lot of my meat at home I do sous vide so steaks at 49c Serloin joint 55c then its all down to timing Quote Link to comment Share on other sites More sharing options...
hambone Posted July 31, 2017 Report Share Posted July 31, 2017 A lot of my meat at home I do sous vide so steaks at 49c Serloin joint 55c then its all down to timing mine get covered in the seasoning of choice and thrown into a cast iron frying pan until it looks right. Quote Link to comment Share on other sites More sharing options...
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