General Discussion

Why does my meat continue to moo????

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General Discussion 25

Why does my meat continue to moo????

hmrlovr | Mar 29, 2009 09:38 AM

In the past month I have had 3 unfortunate steak incidences-steaks ordered medium that have produced more blood then any Saw movie.These were not ordered at chain restaurants, where grill cooks are usually given minimun training, but at well thought of establishments. The first was Dish in Charles Town WV. The 2nd The Buttery (henceforth referred to as the Buggery) in Lewes De. and the 3rd,the biggest suprise of all, Mortons in Reston Va.These 3 occurences were actually just the straws that broke the camels back, as I've experienced this more frequently in the past year then at any other time in my long and previously satisfying dining out life.So my question is-why is one of the most basic and primal of cooking techniques being so abused?Where does the problem lie-lack of training, lack of talent, or lack of care.
As a retired from public service chef, I would love to hear from current chefs as to why this is so prevalent and could the fix be as simple as proper training.

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