Why is it en vogue right now for all meat to be cooked 'rare'?

Question

Seemingly, every cooking programme, from Masterchef to Come Dine With Me, celebrates the cooking of meat to be as rare as possible.

This has permeated through to restaurants who now cook meat rare or medium rare unless specifically instructed.

And I am not just talking about beef - I have seen lamb, pork, and even the odd poultry dish cooked with a 'bit of pink' preferred.

What happened to the basic tenet of making sure meat was properly cooked? We were always reminded time and again the risks from eating undercooked meat. Surely when some moron asks for a 'blue' steak, they are risking food poisoning or similar?????

Answer 1

I think a lot of it is grandstanding, as if it validates their credentials as a serious chef/cook/restaurant whatever.There are even some steak serving restaurants that will refuse to cook beef or lamb well done, almost as though you are asking them to prostitute themselves.



Whilst I think we are way too ott concerning the risk of food illnesses (well that's based on the fact I cba washing/peeling anything) if someone presented me with meat that was still jelly-ish in consistency, there is no chance I would attempt to eat it. As for pork and poultry - urgh, that can't be right?



On Masterchef whenever some contestant serves up those titchy little lamb cutlets, I don't know whether to be more vexed by the total blood seeping rawness or the one-bite portion.

Answer 2

I don't believe they are advocating eating eating meat almost raw, but roast beef, beef steaks, lamb chops and the better cuts of lamb have always been cooked medium rare by most chefs. It is only the last 10 years that we have seen pork cooked slightly pink, and I must say it is much more tender and juicier cooked this way.



I have been cooking for over 50 years and have always cooked the more tender cuts of beef and lamb medium rare, as my mother did before me. Therefore, this is not a trend.



The trend actually was to cook meat well done because we started seeing outbreaks of food born illnesses from improperly handled food and additives. 40-50 years ago, meat and poultry were not given additives etc.

Answer 3

The shorter cooking times, the more nutrients preserved. Chefs and meat-lovers alike also say there is more juiciness and flavor in meat that is cooked less.



The fresher the meat, the shorter time bacteria can grow and spread on the meat. Bacteria can only stay on the surfaces of the meat, they can't go in the center of the meat. So provided that the surfaces are cooked properly, it's safe to eat. If there is a small incision in the meat bacteria can spread on it and it'll have to be well-cooked all the way.



Another exception is for burgers, fresh sausages and meatballs. As you grind meat, bacteria spreads throughout the surfaces of the tiny pieces of meat. As you form it into a patty, meatball or sausage, the tiny bits of meat used to form it will have the bacteria still clinging onto it's surface. As the bits of meat in the center of the patty/sausage/meatball will have bacteria on it's surfaces, bacteria will be present in the center. It needs to have an internal temperature of 168 F/72 C in order to be completely safe for consumption. Many people assume that if it's brown all the way through it's ready, but a study shows 1 in 4 burgers turn brown before it's safe for consumption. Professionals recommend using a instant-read thermometer to check the temperature.



Also modern-day refrigeration and hygiene practices made it easier for people to get a hold of meat that is extremely fresh. In the olden days, refrigeration wasn't as advanced as it is today and many people didn't have refrigerators then. So you'd have to slaughter the animal yourself before consumption or have to visit the butchers the day they get fresh meat, otherwise you'd have old meat. So it'd have to be well-cooked it to be safe to eat, yet alone taste good.

Answer 4

I unquestionably have a various seem on cooking issues i've got been a Chef my total existence if I prepare dinner for my self each and every thing is to uncommon for many individuals. Its a danger once you consume below cooked issues yet you could properly known the place it comes from . If i'm getting clean farm raised chickens i will prepare dinner them at 500 for 20mins pull it out and enable it take a seat for 15min. it particularly is going to be a ideal medium in facet and moist. Seafood to me is terrific uncooked(shrimp,fish,oysters ect). rooster shahimi is excellent too. Steaks are terrific uncommon or uncooked much greater powerful whilst its Kobe. I dont consume beef plenty yet as quickly as I unquestionably have a advantageous french cut back chop med-uncommon is the terrific. i think of via fact of my ingesting conduct is the clarification I dont get unwell no longer even a basic chilly. It additionally facilitates as quickly as I shuttle which I do alot of i'm able to drink interior reach water and consume interior reach foodstuff without concern. in simple terms comprehend the place your getting your meat from.

Answer 5

Just a trend, like everything foodwise (and in many other aspects of life). While I have no objections to a medium rare steak (yum!), if I went to a restaraunt and was presented with any other meat that was not fully cooked, I'd be sending it back before they knew what hit them - especiallly poultry.

Answer 6

It's not a fad; meat tastes better and is more tender if it is not cooked to leather-like toughness by overcooking it.