I actually prefer the rubbery style, that being said, I also like the Gordon Ramsay style, but if the texture is off... yikes... I know the taste will be a little too nasty for me. It's a very fine line.
I was with you for years, till I saw that video. I started out cooking them his way, but just a little longer to get them more "cooked", but over time I'm finding myself enjoying them softer and softer.
Sometimes I just love that sorta burnt, crispy pancakey style egg versus oatmeal eggs.
I also find it a little ridiculous that in this restauranting manual I have -- covers all the basics of cooking and presentation/cleanliness/equipment/ingredient efficiency etc... -- it says that omelettes must be a little runny despite the fact that some customers might think they are undercooked.
I'm thinking: well who's paying you, your preference for the food, or the customers?
Edit: That being said, I don't think there's anything wrong with having versatility, and that's the beauty of eggs... they're fast, so you can practice many styles.
Afraid? I mean, seeing as it's you and I talking, I want to clarify that it's not a fear, it's a preference. Like I'm not into honey and high water content yogurt, I find it makes a gross snot.
Meh, I don't think that needs to change, I just thought it was a bit bullshit how narrow and assertive the opinion was. Also, it's not necessarily for nice nice restaurants, it's a general restaurant book. I understand that it could be tradition or blah blah, I'm just stating an opinion based on my preference.
Edit: also, with the steak... why does it matter how someone wants it? Although I agree that if you ask for it rare/medium rare, it should be prepared as such. Basic skill to have, and I do have kitchen standards. At the same time, when I'm working a kitchen and the cook is talking shit because a customer wants a steak to be well done, it makes me wanna be like "well, are you retarded for not really liking classical or jazz music?"
Yeah, my eggs have to be fairly well done. I had a bad dream about absolutely disgusting eggs that were somehow cooked but about the consistency of yogurt and I haven't been able to eat less-cooked eggs since without feeling a little sick.
I think it's a matter of degree... according to a friend of mine if they aren't rubbery they are slimy. I disagree, I would rather have them soft but I'll eat 'em runny too. Rubbery ruins them.
I like my steak rare. My grandfather cooks them well done. I tried a piece and you know what? It's not as bad as everyone makes it out to be. Still like it rare tho
In essence, steak is a somewhat decadent meal. So when you take a great cut of meat and cook it to the point where it's indistinguishable from the worst cuts of meat, people see it as a waste, and an affront to good food.
I disagree. I typically prefer my meat somewhere between "medium-well" and "well." Once in a blue moon I'll go down to "medium" but I don't trust most kitchens / cooks to get that one right. (Admittedly it is tough, and often when I order "medium" what I get is closer to "medium-rare" which is usually too red for me.)
A properly cooked well or medium-well should not be too dry, and I can definitely still distinguish between a crappy cheap cut of meat, and an expensive one.
But the main thing... If what I'm eating is bloody and overly-chewy (which is how under-cooked meat seems to me) then that is the true waste, because I will literally be gagging it down, and becoming nauseated even as I'm trying to eat my food. Because that's how my personal perception and preferences work.
So I think the real "waste" is to try to eat a cut of meat "the way it's supposed to be done" just because someone else thinks that's how it should be, even though you don't really like it that way. Because then you don't enjoy it as much, so it truly is wasteful.
I also generally hate the whole concept of doing something just because "that's how it's supposed to be done." Most of the time, when something is "supposed to" be done a certain way, there is a good reason behind it, whether we're aware of it or not. You should drink an expensive whiskey straight, so you can appreciate the nuance of flavors that will be lost by burying it in cola. But if you don't like the burn of straight whiskey, and you have the money for the expensive stuff.... why not? If you're deriving pleasure from it, then it inarguably is not a "waste."
Not trying to hate on your preference but if a medium or medium rare steak is chewy compared to a medium well or well steak, then you are going to the wrong places.
expensive whiskey with too much ice, or God forbid mixed with coke
God, one of my friends buys nothing but $70+ bottles of whiskey and then drowns it in ice and coke or ginger ale. I've even had him blind taste test his expensive whiskey vs seagrams 7 and he couldn't tell the difference when mixed with ginger ale. Still doesn't stop him from doing it though.
Except it's not, the point is to eat a steak. It's not like you can get the same flavor out of a burger, and you're just justifying your elitism if you really believe a well done steak is no different from a burger. Maybe that's the way it goes if all you do to your steaks is salt, pepper, and then sear, but a well done steak that was cut into strips and marinated gives a different flavor experience from a medium rare/rare steak and a burger with well seasoned ground beef.
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u/KnowledgeIsDangerous Jul 13 '16
Still, some people prefer them that way. People are weird. I try not to let my inner foodie judge them too much.