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Unread 09-05-2013, 09:56 PM   #1
Teleking
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Default Chef wanted

Question for potential chef of cooking to order... Or temp. Basically a waitress asked the chef should we ask customers desired done-ness or temp they want cooked for steak. Reality is it is a disaster. Other than us crazy people that actually know cooking temps for steak. Does the average joe in napa valley know the cooking temp for rare, med, and well done? Very bad choice for a chef.

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Unread 09-05-2013, 09:57 PM   #2
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Ask done-ness, not temp.
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Unread 09-05-2013, 10:00 PM   #3
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Chef asked for temp
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Unread 09-05-2013, 10:00 PM   #4
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Results vary widely. The best restaurants I have seen do this with a color chart to guide the patrons. Others I have seen are pretty random. Only ever seen one that did it with temperatures, and they still said rare, medium etc...the best steakhouses out here, offer ranges. So, rare states on the menu, that the steak will be red inside, charred on the outside, warm to the touch, medium rare will be dark pink on the inside, and hot to the touch, charred on the outside etc...
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Unread 09-05-2013, 10:01 PM   #5
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Quote:
Originally Posted by Teleking View Post
Chef asked for temp
Chef should be able to correlate done-ness and temperatures. Joe Blow ain't gonna know what temp his med well steak should be...
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Unread 09-05-2013, 10:01 PM   #6
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Quote:
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Chef asked for temp
That is not surprising, the word descriptions always leave doubt
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Unread 09-05-2013, 10:09 PM   #7
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Maybe put a descriptive legend in the steak section on the menu. Not that customers are idiots.... but something like this is idiot proof because they make selections on how they like to see their steak.

Rare - Center is red and cool
Medium Rare - Center is pink and warm
Medium - Center is pink and hot, outer edges may be light gray.
Medium Well - Center is gray and hot, edges may be more done leaning toward brown.
Well Done - Meat is uniformly brown.
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Unread 09-05-2013, 10:16 PM   #8
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When I order a steak I tell them how I want it cooked if the grill line cook farks it up I send it back, my record is 7 refusals and the grill man got fired.
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Unread 09-05-2013, 10:19 PM   #9
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Originally Posted by Bludawg View Post
When I order a steak I tell them how I want it cooked if the grill line cook farks it up I send it back, my record is 7 refusals and the grill man got fired.
I wouldn't have wanted to even try the 3rd, let alone the 8th attempt after watching the movie Waiting...

I would have just eaten what I had at the table and gone to get a burger when I left.
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Unread 09-05-2013, 10:25 PM   #10
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Quote:
Originally Posted by thirdeye View Post
Maybe put a descriptive legend in the steak section on the menu. Not that customers are idiots.... but something like this is idiot proof because they make selections on how they like to see their steak.

Rare - Center is red and cool
Medium Rare - Center is pink and warm
Medium - Center is pink and hot, outer edges may be light gray.
Medium Well - Center is gray and hot, edges may be more done leaning toward brown.
Well Done - Meat is uniformly brown.
Not sure if you have seen the show on food network but I don't think a menu print is an option. For the record the potential chef dumped a lot of good steak in the trash because everyone expected done to order and not temp that they thought they wanted.

For the recorded I want mine at 125 to 130 and rest.
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Unread 09-05-2013, 10:25 PM   #11
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Quote:
Originally Posted by Bludawg View Post
When I order a steak I tell them how I want it cooked if the grill line cook farks it up I send it back, my record is 7 refusals and the grill man got fired.
After the third time, a good restaurant manager should have stepped in, discussed with you the fact that you clearly are expecting something the restaurant cannot deliver and take care of your bill to that point and ask you to leave.

It should never get to 7 refusals
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Unread 09-05-2013, 10:37 PM   #12
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Quote:
Originally Posted by landarc View Post
After the third time, a good restaurant manager should have stepped in, discussed with you the fact that you clearly are expecting something the restaurant cannot deliver and take care of your bill to that point and ask you to leave.

It should never get to 7 refusals
Would you accept a porterhoues that the kitchen cut into to see how red it was on the inside, when you gave specific instructions to cook 4 min on one side & 3 min on the other?He did step in after he fired the line cook he cooked my steak took & care of the tab, my waiter got a 50.00 tip.
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Unread 09-05-2013, 10:38 PM   #13
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Default Nothing to see here, move along

I can't think of a single reason to order a steak in a dining establishment. Not one. Therefore I'll be moving along.
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Unread 09-05-2013, 10:45 PM   #14
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Quote:
Originally Posted by Teleking View Post
Not sure if you have seen the show on food network but I don't think a menu print is an option. For the record the potential chef dumped a lot of good steak in the trash because everyone expected done to order and not temp that they thought they wanted.

For the recorded I want mine at 125 to 130 and rest.
Sorry I don't really watch Food Network, but maybe the server could do some verbal education like they do with wine or the evening specials?? For example ".... and for you madame, a medium rare... excellent choice,.. you can expect a nice warm pink center."
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Unread 09-05-2013, 10:48 PM   #15
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Quote:
Originally Posted by Bludawg View Post
When I order a steak I tell them how I want it cooked if the grill line cook farks it up I send it back, my record is 7 refusals and the grill man got fired.
Wow, that would have been more fun to watch than a dude eating a 60 ounce T-bone.
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