Nov 19, 2020 11:16 AM
cyan1618
104538
2329
141
SS2000Ali
Just say NO to circumcision! ??
whatdoyoumeanicanttakemysweateroff
Rabbit82
I was fine up until the cheese and lemons. >.>
OncoByte
Trichinosis recipe.
GuestChrist
I'll have mine cooked, please.
nonCanadianGoose
Gyu-tatake
graehall
smtrrr
I wanted to favourite this, but then I realized I'm browsing my favs
Xendrash
its too raw for my taste, if the meat ain't like shoe leather I dont like it.
LullabyJones
v
SuscriptorJusticiero
https://youtu.be/DcJFdCmN98s
frawgyxragesxinxme
f*ckme. *drools*
badexampleforagrownup
no. thats wrong. .. nope. I am out
bobbyjo1718
No salt or pepper!?
wherearemytesticles
Maybe he has Covid
WhatUpDog3000
My dog would like to know if the trimmings are spoken for?
sunnrider
2 words - beef stock
Bouttecriss
Recipe??
TeaMan101
kingrd
"Taste the delicious flavor of this meat, sike here's a fuck ton of salty flavorless sauce"
ScienceIsNotALiberalConspiracy
Cheese and lemon?!? Who would do such a thing?
PaulWasAlreadyTaken
Kraft cheese? Jesus wept
BortSamps0n
Its sliced butter of a pound stick
Thank god for that
MarsVtron
Butter.
cluckythehorse
Euchre
Penises aren't made of muscle tissue, sorry to disappoint you.
Varenvel
Orca and elephant ones are.
lljkstonefish
Speak for yourself
MasterOfTheUnoverse
What a waste of a good tenderloin
ColoradoCattleCo
Thank you! I raise prime Angus and I DO NOT WANT to imagine this is what people are doing with it! Fucking lemons?!
Monster!!
culinarydream7224
Browned in a non-stick with fucking olive oil, no seasoning, eaten with a glob of grated daikon and garlic. Fucking travesty
Unklejrad
What’s wrong with olive oil on a cut of meat with no fat in it? The rest I agree with you on.
Olive oil will fuck up the flavor. You wanna use something more neutral like veggie oil, best option is butter
Butter also messes w/the flavor imo, always taste butter on whatever I try to cook with butter, never taste olive oil, guess personal pref
helljack
Every time I see one of these videos, I fully expect to see a dozen raw eggs get pelted in at the mid way point. The internet has ruined me.
[deleted]
CallsignFatNinja
Sad buttery stamping noises
tuckerx78
Or a foot put through a raw chicken.
speciltokens6
*sad egg slapping noises*
ShouldersDeepInAHorse
Oh god the "How to do homework" one fucking kills me...
Leevalleyoftheshadowofdeath
Or the use of his inner thighs
permissiontolosedenied
Don't forget the 5 or so different cheeses piled on....
BatmansUnderPantsAreSoSoft
https://youtu.be/C8Wu3Bps9ic enjoy
MinMinForTheWin
It has been years since I thought of regular ordinary swedish mealtime! Thanks.
Lol I visit back occasionally
PoweredByPotato
Basichowto has changed my life...with eggs
HeadJamistan
*howtobasic
quicksilver1
but does the door get broken this time :O
FjordFiskursson
You got lemon slices instead.
KramitTheFrog
Man I literally almost fell out of my chair laughing lol. Holy shit I needed that today, thanks!
I'm on your side, Kramit...
drunkpanther
This looks like beef tenderloin, which for that size might be well around $120. This mf just did all this shit to filet mignon, basically.
Wallerwilly
Looking at how thin the nerve is and zero marbling that's ungraded beef. I can get that for 12$ a pound so 'bout 35-40$. It's cheap.
nero4ty2
filet mignon is just a cut of tenderloin, he just did all this to tenderloin
Yes exactly what I said.
no, you specified filet mignon which is a specific steak, he just used a large section of tenderloin
Let me see if I get you. If I burn a whole shoe, I’m not technically burning the sole because it’s just a portion of the shoe?
You said he burned the laces when in fact it was a much larger portion of the show
onetimeuseprick
I’m certain it was a pork tenderloin
spongebobmingepants
I thought that too,and it's a bit rare for pork.
Then he ate that shit raw bro. When it’s cut you can see it’s still medium rare and quite red. It’s also too red for pig.
jugichan
It's not uncommon to eat pork medium rare in other parts of the world. Also the muscle structure looks more pork than beef. Also the size.
definitelynotawolf
That’s definitely beef. But you’re correct about modern pork being safe to eat at medium rare, every chef I’ve known agrees on that
I don’t know why all the down votes, it’s pork and it can be eaten medium. All the worry over pork is antiquated.
Everything except the oversaturated colors scream pork to me. It might just be that they boosted saturation and that's why it looks more red
FuzzyBear47
I just see raw meat at the end. Am I alone on this?
ellert0
Nah, apparently we're throwing thousands of years of cooking wisdom out the window. The undercooked meat fad seems to be here to stay too.
DeKetsendeRechter
Americans love raw, undercooked meat. I don't get it. They also tend to hate on you when you disagree.
TallgeeseIV
I'm American and I refuse to eat raw meet. Why? Because I've seen the e-coli episode of Forensic Files, that's why.
And bonus, the texture of raw meat is absolutely disgusting, I can't believe anyone actually enjoys it in their mouth. Ya'll are gross.
I agree completely. And there's plenty of raw lovers out here too, but they're not zealots about it in such big numbers.
anon1869
I don't trust a cook that doesn't good the meat a good smack after throwing it on the cutting board
MrBoogerPig
Gotta observe the jiggle
battlepants
MisterD90
Got to at least drum out a beat on it
WatcherNotCreeper
I was with my brother, we bought a Costco tenderloin, I peeled and sliced it into filets and they were in shock how much cheaper it was.
It's not entirely true. Usually they'll sell you downgraded full tenders, and higher grade preped. If you dont have a mill you lose money
toogoodtomiss
Love the superfluous details. It makes the story.
sc363
I learned how to clean one this summer, it's not that hard (one in video is already pretty clean). Still eating steaks from it.
InfinityDragon
FOR. FUCKS. SAKE. COOK. YA. GOD. GOD. DAMN. MEAT. "but it's tenderloin tar t-" *SMACK* COOKYOURMEAT!!!!
AlwaysInTheshadows
I'm right there with ya... I'm a medium rare person but dayyyum, that shits still mooing.
happyguide
That was not medium rare. Ruby red like that is rare.
Stostri
1.) Not tartare. 2.) This was cooked to medium rare, which is not only recognized as safe by the FDA, but the preferred temp by most chefs.
ColonelColon
Yeah that's 100% rare.
That is rare. Barely 120 degrees.
That was not medium rare. That was still ruby red.
ChrisMorray
Mate, rare tastes so much better than a dry wad of well-done gravel.
Gosuamakenatek
Only if you suck at cooking.
I do suck at cooking, but not enough to make a well-done steak.
This guy gets it.
Pork isn't beef, and yeah - some good smoked pig shoulder is heaven.
KungofBees
You realize that's not pork loin right?
OodelallyGollyWhatADay
Ok
znuff
You have the right to a wrong oppinion.
Sure, but the meat in the post is not "undercooked". It's done to perfection. I understand you are not aware how good quality meat tastes...
That's a silly and incorrect thing to say. Outside (the part with bacteria) IS cooked. Doesn't matter what the inside looks like.
I'm sorry, but you're a goddamn moron. There's a reason core temp is what is measured for safe temp because a sick animal can and will 1)
You cook your way, I'll cook mine. Never been sick from beef as long as the outside is browned. I'd be tentative with pork in this case tho
infect you if its human-transmissible (there's plenty of that) unless you cook to safe core temp.
Any restaurant that does not cook their meat all the way through, eg: tartare, are very careful about sourcing their meat.
RichardDragaLong
Nope. Bacteria doesn’t live INSIDE the muscle, contamination comes from the butchering process, but even then, it’s only on the outside.
KurtHamster
What do you mean? They did cook it?!
JeddestMA
Pork you always cook til white if you don't want Trichinosis.
dnlkiro
One, that's not pork. Two, you're stuck 50 years in the past.
00110001001001111010000110110110011
Nope. 145F max. Don’t want to dry it out
pfunk81
Restaurants are starting to ask how well done you want your pork. Dont need to worry about trichonosis.
Although, now that I think about it that is a horrible justification by itself.
theplasticpanda
It's incredibly rare to find trichinosis in modern pork. CDC reported 90 cases between 2008 and 2012. It's more common in the tropics.
Dinos91
Yeah, because we're cooking the pork all the way
PeteThePerv
Not unless you're eating wild boar or some such. Trichinosis isn't really a threat in modern pig production.
And chicken. But this is not pork or chicken.
Pretty sure the big scare with chicken is salmonella. Can you even get Trichinosis from chicken? I thought it was mostly pig/bear/dog meat.
Have no idea, but I would always cook chicken to the core, mostly because raw chicken is fucking gross! :)
sqabbit
Hey man, I work with meat. You don't have to be afraid of pork like decades ago. So no need to overcook it anymore
dsmegst
Medium or medium well pork chops can be amazing.
I take solace in your profession, but I'll still be using a thermometer alongside my other kitchen utensils.
perkocetts
A thermometer is a perfectly reasonable cooking utensil. Safe internal temp is 145F. It doesn't have to be cooked to shit to achieve that.
MstrES
Not well enough, it is still completely raw on the inside with all the health risks that may follow.
There are no health risks in meat like this. The health risks come from either exposure to air and external bacteria or antibiotics that the
animals were administered. These antibiotics are only found in poultry and the only exposure that happens to meat like this is when you cut
the meat. As long as the outside is grilled, it's fine. The inside is not exposed to anything until you cut it open, and you do this when
What health risks? Meat is usually considered safe, as long as the surface is cooked.
IEatYourSombrero
They live in countries with poor food quality control.
What can be wrong with a cut of beef that is only solved by cooking it through?
Correct! The only exceptions are ground beef and poultry, neither of which are in the post.
Yes. Because ground beef doesn’t have a “surface”... And I would always cook pork all the way too.
IamNotFunnyNeitherIsMyUserName
wallsywallsybingbang
Heheyeahbwoooi
jesusisherelookbusy
MyOldUserNameMeantUndeadCocaineButNowItsThis
yaaaa boooiiiiiii
Hotbeebop
Please god what is this from
Ornitho
https://www.youtube.com/watch?v=ZUJJdeByJa0&t=0 enjoy
That was fucking amazing
upsidedownunder
What Is that under the lemon butter or cheese? before it goes in the oven??
secretoaster
Penis
CrazyShifter
I wanna know too. It looks like cheese but obviously isn't as it's not melted on
GyroWaffle
Thought the same. Had to have been butter off of a pound sized block.
Butter
Ryyyyyyyan
At first that scared me. I thought this was going to be one of those vids where they just fucking soak everything in melted cheese.
ICanHasJava
Has to be cheese. Butter starts melting faster and would have slid off almost immediately and certainly once the lemons are placed.
Actually, I take that back. You can see it's started to slide when it goes in the oven.
LeftenantSebastian
More obvious than that is that the meat is notably lacking in cheese when it’s removed from the oven.
Yeah, I focused entirely on the pre-oven assembly when I made the other comment. Butter for sure
HighSorcerer
Can't blame you though first glance I thought that mf straight up threw slices of american cheese on that tenderloin lmao
Who the hell puts lemon with a tenderloin?!
pr0ze
Obv not you. Shame. You should try it
ICantThinkOfAU
I’ve never tried it. But I also said “that sounds awful” as a kid when I first heard of lemon/orange duck/chicken... and it’s glorious
lalalalsblablabal
Oh. That’s really good.
Yes, but that's a completely different animal (pun intended). Those naturally go with bright tang. Beef does not.
detour512
That threw me off too. Also it looks just the teensiest bit undercooked...for my taste.
GoofyGoobers
Oh man I love my steak rare af. My father loves it well done. And let me tell you it’s harder to make a well done steak good but he does it
Def undercooked for me as well
khora
Tartare is great.
Idownvotewatches
I have never wanted to eat whale penis as much as now.
PimpinKen
Its a nice PSMO
iheartb00bs
Thats what she said.
Cackfog
So you've wanted to eat penis before, just not as much?
ruferto
more like horse, not whale. whale penis is bigger than you
ScaryB0ats
I'm on a plane and LOL'd so loud that people turned their heads.
wookiepoodoo
Thank you for the belly laugh. It gave me the hiccups. +1
oldandfat
Funny, that's what your mum said when I went round the other night
A whale penis for a whale mum.
kenomies
Meaty dong
Nekroit
Well, there you go, I'm out, that's it, just... just take your upvote. You win this week's internet.
iancarry
thats not whale :)
DustyMcKnuckles
Its fine to lie to us, but dont lie to yourself...
theimgurappsucksballs
Djayy
You’re such a dork
amop
What a dork
Srubbles
Underrated comment ^
thevortexmaster
Pretty small whale.
PoorSucker
You want it whale done?
evildarksithlord
Whale oil beef hooked
ITTOOKALONGTIMETOTHINKOFTHISNAME
Fuck you, +1
whale dicks are waaaaayyy bigger.
GlagnarsHumanRinds
HE WAS IN THE POOL!
outtaleftfield
treble0110
well it was cold in the ocean
mattituuude
Aren't they bigger than the average human?
JardaniJovonovich
It was as tall as my 5”4 gf when she went to Iceland and visited the penis museum
crazymojomonkey
speak for yourself, I'm hung like Danny Devito
trapdoorogre
The Barnacle!
depends on the whale of course, but yeah. a grown man can fit inside, basically.
TurdFerguson420
What if the whale had a micro-penis? Like, what if the whale was a trump supporter and drove a huge lifted Chevy with truck balls?
awkwardbeautiful
I don’t like how the spices are added later. Salt and pepper the damn meet before you braise it.
popcornhullinyourtooth
*meat
areyousureyoudontwantacupofteafather
BigtimeChefGuy
Please don't braise a filet
Do whatever you enjoy!
Xerxes8169
Look up Chateaubriand recipe - the best filet I've ever had was prepped this way
MakeItBackAlright
Do not pepper anything before you cook it. Pepper isn't a spice, as such, it's an aromatic. Cooking destroys its flavor. That's why we have
a special tool on the table to crack the peppercorns fresh.
TRDirty
Or ya know....red pork
WaspsArentBees
How'd you feel about the oil in the pan rather than butter?
CthulhusGreasyBallsack
If you try to sear with unclarified butter, there's something wrong with you mentally.
Denorium
It can burn especially if it is whole during saute, neutral oil or clarified butter allows for higher temps to sear outside w/o overcooking
TsNightmare
Can sear with regular butter. Clarified sure. Otherwise it will just burn.
RVAALLDAY
That is searing or pan frying. Braise is in oven with liquid. Broil is using broiler =heating element above food
l0stg0d
I'm not an expert, but that silvery fat makes me think that is wild game meat. Often you don't want to over power the flavor of the meat
theishist
Nah, fillets always have that, at least whenever I had to prep them.
There's a sheet of tendon in the leg, although the size of it makes me think it might be lamb or, as you said, game
Tendrilmind
Sealed. Then oven broiled to get core temperature up. Sometimes seasoning isn’t needed. There’s a sakura daikon oroshi. Garlic, he did well.
There is no sealing, only browning.
Mcfrans
The last thing , is that oil ?
Fourtypacks
I was always taught you add salt -after- cooking the meat, otherwise it draws the juices out.
Dry-aging is all about drawing out the water to concentrate the flavor. Brining is having the salt tenderize the meat.
Balarezok2
You are absolutely right - if you’re seasoning right before searing. But if you salt 30 mn to an hour before, the meat re-absorbs the salt
armagetz
This is the biggest cooking tip that’s so often missed.
Frostbreaker1
That's exactly why you salt before. To draw those juices out of the fibers of the muscle. All those Michelin star chefs salt first then cook
No please dont do that
BrutalAnalSeepage
I season my cutting board. My steaks have tasted a million times more flavorful since I've started doing that.
Salt and pepper?
Papaspapi
Are you Adam Ragusea?
OddOod
Imma need some more description
Schmapplesauce
Salt, maybe. Pepper has the tendency to burn, though. I don't like adding it early.
You can infuse the cooking oil.
Lots of spicy things that work better with oil than pepper, imo, but to each their own
Most spices are fat soluble.
I know, pepper just has such a low burning temperature that I find it problematic in fast-paced cooking.
CrankyCook
Broil
maniacalGiggle
Sear??
AuralOcean
Toil
NijorntheblackViking
Spoil
redsmerf
Roil
It was braised in the cast iron pan ( browning it) first.
BylawsBarrister
That's not braising.
idrinkcheapbeer
That's not what braising means.
plainoldfool
That's, that's not braising.
Arbiter744
Braising is cooking in a shallow water based sauce
Flavourful liquid if you will. Perhaps mostly water in a scientific percentage I would agree.
Hapsdinersdumpsterfire
Seared.
peteza
Meat
WorstCommentEver
Protein.
SS2000Ali
Just say NO to circumcision! ??
whatdoyoumeanicanttakemysweateroff
Rabbit82
I was fine up until the cheese and lemons. >.>
OncoByte
Trichinosis recipe.
GuestChrist
I'll have mine cooked, please.
nonCanadianGoose
Gyu-tatake
graehall
smtrrr
I wanted to favourite this, but then I realized I'm browsing my favs
Xendrash
its too raw for my taste, if the meat ain't like shoe leather I dont like it.
LullabyJones
SuscriptorJusticiero
https://youtu.be/DcJFdCmN98s
frawgyxragesxinxme
f*ckme. *drools*
badexampleforagrownup
no. thats wrong. .. nope. I am out
bobbyjo1718
No salt or pepper!?
wherearemytesticles
Maybe he has Covid
WhatUpDog3000
My dog would like to know if the trimmings are spoken for?
sunnrider
2 words - beef stock
Bouttecriss
Recipe??
TeaMan101
kingrd
"Taste the delicious flavor of this meat, sike here's a fuck ton of salty flavorless sauce"
ScienceIsNotALiberalConspiracy
Cheese and lemon?!? Who would do such a thing?
PaulWasAlreadyTaken
Kraft cheese? Jesus wept
BortSamps0n
Its sliced butter of a pound stick
PaulWasAlreadyTaken
Thank god for that
MarsVtron
Butter.
cluckythehorse
Euchre
Penises aren't made of muscle tissue, sorry to disappoint you.
Varenvel
Orca and elephant ones are.
lljkstonefish
Speak for yourself
MasterOfTheUnoverse
What a waste of a good tenderloin
ColoradoCattleCo
Thank you! I raise prime Angus and I DO NOT WANT to imagine this is what people are doing with it! Fucking lemons?!
MasterOfTheUnoverse
Monster!!
culinarydream7224
Browned in a non-stick with fucking olive oil, no seasoning, eaten with a glob of grated daikon and garlic. Fucking travesty
Unklejrad
What’s wrong with olive oil on a cut of meat with no fat in it? The rest I agree with you on.
culinarydream7224
Olive oil will fuck up the flavor. You wanna use something more neutral like veggie oil, best option is butter
Unklejrad
Butter also messes w/the flavor imo, always taste butter on whatever I try to cook with butter, never taste olive oil, guess personal pref
helljack
Every time I see one of these videos, I fully expect to see a dozen raw eggs get pelted in at the mid way point. The internet has ruined me.
[deleted]
[deleted]
CallsignFatNinja
Sad buttery stamping noises
tuckerx78
Or a foot put through a raw chicken.
speciltokens6
*sad egg slapping noises*
ShouldersDeepInAHorse
Oh god the "How to do homework" one fucking kills me...
Leevalleyoftheshadowofdeath
Or the use of his inner thighs
permissiontolosedenied
Don't forget the 5 or so different cheeses piled on....
BatmansUnderPantsAreSoSoft
https://youtu.be/C8Wu3Bps9ic enjoy
MinMinForTheWin
It has been years since I thought of regular ordinary swedish mealtime! Thanks.
BatmansUnderPantsAreSoSoft
Lol I visit back occasionally
PoweredByPotato
Basichowto has changed my life...with eggs
HeadJamistan
*howtobasic
quicksilver1
but does the door get broken this time :O
FjordFiskursson
You got lemon slices instead.
KramitTheFrog
Man I literally almost fell out of my chair laughing lol. Holy shit I needed that today, thanks!
helljack
I'm on your side, Kramit...
drunkpanther
This looks like beef tenderloin, which for that size might be well around $120. This mf just did all this shit to filet mignon, basically.
Wallerwilly
Looking at how thin the nerve is and zero marbling that's ungraded beef. I can get that for 12$ a pound so 'bout 35-40$. It's cheap.
nero4ty2
filet mignon is just a cut of tenderloin, he just did all this to tenderloin
drunkpanther
Yes exactly what I said.
nero4ty2
no, you specified filet mignon which is a specific steak, he just used a large section of tenderloin
drunkpanther
Let me see if I get you. If I burn a whole shoe, I’m not technically burning the sole because it’s just a portion of the shoe?
nero4ty2
You said he burned the laces when in fact it was a much larger portion of the show
onetimeuseprick
I’m certain it was a pork tenderloin
spongebobmingepants
I thought that too,and it's a bit rare for pork.
drunkpanther
Then he ate that shit raw bro. When it’s cut you can see it’s still medium rare and quite red. It’s also too red for pig.
jugichan
It's not uncommon to eat pork medium rare in other parts of the world. Also the muscle structure looks more pork than beef. Also the size.
definitelynotawolf
That’s definitely beef. But you’re correct about modern pork being safe to eat at medium rare, every chef I’ve known agrees on that
onetimeuseprick
I don’t know why all the down votes, it’s pork and it can be eaten medium. All the worry over pork is antiquated.
jugichan
Everything except the oversaturated colors scream pork to me. It might just be that they boosted saturation and that's why it looks more red
FuzzyBear47
I just see raw meat at the end. Am I alone on this?
ellert0
Nah, apparently we're throwing thousands of years of cooking wisdom out the window. The undercooked meat fad seems to be here to stay too.
DeKetsendeRechter
Americans love raw, undercooked meat. I don't get it. They also tend to hate on you when you disagree.
TallgeeseIV
I'm American and I refuse to eat raw meet. Why? Because I've seen the e-coli episode of Forensic Files, that's why.
TallgeeseIV
And bonus, the texture of raw meat is absolutely disgusting, I can't believe anyone actually enjoys it in their mouth. Ya'll are gross.
DeKetsendeRechter
I agree completely. And there's plenty of raw lovers out here too, but they're not zealots about it in such big numbers.
anon1869
I don't trust a cook that doesn't good the meat a good smack after throwing it on the cutting board
MrBoogerPig
Gotta observe the jiggle
battlepants
MisterD90
Got to at least drum out a beat on it
WatcherNotCreeper
I was with my brother, we bought a Costco tenderloin, I peeled and sliced it into filets and they were in shock how much cheaper it was.
Wallerwilly
It's not entirely true. Usually they'll sell you downgraded full tenders, and higher grade preped. If you dont have a mill you lose money
toogoodtomiss
Love the superfluous details. It makes the story.
sc363
I learned how to clean one this summer, it's not that hard (one in video is already pretty clean). Still eating steaks from it.
InfinityDragon
FOR. FUCKS. SAKE. COOK. YA. GOD. GOD. DAMN. MEAT. "but it's tenderloin tar t-" *SMACK* COOKYOURMEAT!!!!
AlwaysInTheshadows
I'm right there with ya... I'm a medium rare person but dayyyum, that shits still mooing.
happyguide
That was not medium rare. Ruby red like that is rare.
Stostri
1.) Not tartare. 2.) This was cooked to medium rare, which is not only recognized as safe by the FDA, but the preferred temp by most chefs.
ColonelColon
Yeah that's 100% rare.
AlwaysInTheshadows
That is rare. Barely 120 degrees.
happyguide
That was not medium rare. That was still ruby red.
ChrisMorray
Mate, rare tastes so much better than a dry wad of well-done gravel.
Gosuamakenatek
Only if you suck at cooking.
ChrisMorray
I do suck at cooking, but not enough to make a well-done steak.
[deleted]
[deleted]
InfinityDragon
This guy gets it.
ScienceIsNotALiberalConspiracy
Pork isn't beef, and yeah - some good smoked pig shoulder is heaven.
KungofBees
You realize that's not pork loin right?
OodelallyGollyWhatADay
Ok
znuff
You have the right to a wrong oppinion.
[deleted]
[deleted]
znuff
Sure, but the meat in the post is not "undercooked". It's done to perfection. I understand you are not aware how good quality meat tastes...
[deleted]
[deleted]
kingrd
That's a silly and incorrect thing to say. Outside (the part with bacteria) IS cooked. Doesn't matter what the inside looks like.
ColonelColon
I'm sorry, but you're a goddamn moron. There's a reason core temp is what is measured for safe temp because a sick animal can and will 1)
kingrd
You cook your way, I'll cook mine. Never been sick from beef as long as the outside is browned. I'd be tentative with pork in this case tho
ColonelColon
infect you if its human-transmissible (there's plenty of that) unless you cook to safe core temp.
ColonelColon
Any restaurant that does not cook their meat all the way through, eg: tartare, are very careful about sourcing their meat.
RichardDragaLong
Nope. Bacteria doesn’t live INSIDE the muscle, contamination comes from the butchering process, but even then, it’s only on the outside.
KurtHamster
What do you mean? They did cook it?!
JeddestMA
Pork you always cook til white if you don't want Trichinosis.
dnlkiro
One, that's not pork. Two, you're stuck 50 years in the past.
00110001001001111010000110110110011
Nope. 145F max. Don’t want to dry it out
pfunk81
Restaurants are starting to ask how well done you want your pork. Dont need to worry about trichonosis.
pfunk81
Although, now that I think about it that is a horrible justification by itself.
theplasticpanda
It's incredibly rare to find trichinosis in modern pork. CDC reported 90 cases between 2008 and 2012. It's more common in the tropics.
Dinos91
Yeah, because we're cooking the pork all the way
PeteThePerv
Not unless you're eating wild boar or some such. Trichinosis isn't really a threat in modern pig production.
KurtHamster
And chicken. But this is not pork or chicken.
JeddestMA
Pretty sure the big scare with chicken is salmonella. Can you even get Trichinosis from chicken? I thought it was mostly pig/bear/dog meat.
KurtHamster
Have no idea, but I would always cook chicken to the core, mostly because raw chicken is fucking gross! :)
sqabbit
Hey man, I work with meat. You don't have to be afraid of pork like decades ago. So no need to overcook it anymore
dsmegst
Medium or medium well pork chops can be amazing.
JeddestMA
I take solace in your profession, but I'll still be using a thermometer alongside my other kitchen utensils.
perkocetts
A thermometer is a perfectly reasonable cooking utensil. Safe internal temp is 145F. It doesn't have to be cooked to shit to achieve that.
MstrES
Not well enough, it is still completely raw on the inside with all the health risks that may follow.
ChrisMorray
There are no health risks in meat like this. The health risks come from either exposure to air and external bacteria or antibiotics that the
ChrisMorray
animals were administered. These antibiotics are only found in poultry and the only exposure that happens to meat like this is when you cut
ChrisMorray
the meat. As long as the outside is grilled, it's fine. The inside is not exposed to anything until you cut it open, and you do this when
KurtHamster
What health risks? Meat is usually considered safe, as long as the surface is cooked.
IEatYourSombrero
They live in countries with poor food quality control.
KurtHamster
What can be wrong with a cut of beef that is only solved by cooking it through?
ChrisMorray
Correct! The only exceptions are ground beef and poultry, neither of which are in the post.
KurtHamster
Yes. Because ground beef doesn’t have a “surface”... And I would always cook pork all the way too.
IamNotFunnyNeitherIsMyUserName
wallsywallsybingbang
Heheyeahbwoooi
jesusisherelookbusy
MyOldUserNameMeantUndeadCocaineButNowItsThis
yaaaa boooiiiiiii
Hotbeebop
Please god what is this from
Ornitho
https://www.youtube.com/watch?v=ZUJJdeByJa0&t=0 enjoy
Hotbeebop
That was fucking amazing
upsidedownunder
What Is that under the lemon butter or cheese? before it goes in the oven??
secretoaster
Penis
CrazyShifter
I wanna know too. It looks like cheese but obviously isn't as it's not melted on
GyroWaffle
Thought the same. Had to have been butter off of a pound sized block.
MasterOfTheUnoverse
Butter
Ryyyyyyyan
At first that scared me. I thought this was going to be one of those vids where they just fucking soak everything in melted cheese.
ICanHasJava
Has to be cheese. Butter starts melting faster and would have slid off almost immediately and certainly once the lemons are placed.
ICanHasJava
Actually, I take that back. You can see it's started to slide when it goes in the oven.
LeftenantSebastian
More obvious than that is that the meat is notably lacking in cheese when it’s removed from the oven.
ICanHasJava
Yeah, I focused entirely on the pre-oven assembly when I made the other comment. Butter for sure
HighSorcerer
Can't blame you though first glance I thought that mf straight up threw slices of american cheese on that tenderloin lmao
ColoradoCattleCo
Who the hell puts lemon with a tenderloin?!
pr0ze
Obv not you. Shame. You should try it
ICantThinkOfAU
I’ve never tried it. But I also said “that sounds awful” as a kid when I first heard of lemon/orange duck/chicken... and it’s glorious
lalalalsblablabal
Oh. That’s really good.
ColoradoCattleCo
Yes, but that's a completely different animal (pun intended). Those naturally go with bright tang. Beef does not.
detour512
That threw me off too. Also it looks just the teensiest bit undercooked...for my taste.
GoofyGoobers
Oh man I love my steak rare af. My father loves it well done. And let me tell you it’s harder to make a well done steak good but he does it
pr0ze
Def undercooked for me as well
khora
Tartare is great.
Idownvotewatches
I have never wanted to eat whale penis as much as now.
PimpinKen
Its a nice PSMO
iheartb00bs
Thats what she said.
Cackfog
So you've wanted to eat penis before, just not as much?
ruferto
more like horse, not whale. whale penis is bigger than you
ScaryB0ats
I'm on a plane and LOL'd so loud that people turned their heads.
wookiepoodoo
Thank you for the belly laugh. It gave me the hiccups. +1
oldandfat
Funny, that's what your mum said when I went round the other night
Idownvotewatches
A whale penis for a whale mum.
kenomies
Meaty dong
Nekroit
Well, there you go, I'm out, that's it, just... just take your upvote. You win this week's internet.
iancarry
thats not whale :)
DustyMcKnuckles
Its fine to lie to us, but dont lie to yourself...
theimgurappsucksballs
Djayy
You’re such a dork
amop
What a dork
Srubbles
Underrated comment ^
thevortexmaster
Pretty small whale.
PoorSucker
You want it whale done?
evildarksithlord
Whale oil beef hooked
ITTOOKALONGTIMETOTHINKOFTHISNAME
Fuck you, +1
PeteThePerv
whale dicks are waaaaayyy bigger.
GlagnarsHumanRinds
HE WAS IN THE POOL!
outtaleftfield
treble0110
well it was cold in the ocean
mattituuude
Aren't they bigger than the average human?
JardaniJovonovich
It was as tall as my 5”4 gf when she went to Iceland and visited the penis museum
crazymojomonkey
speak for yourself, I'm hung like Danny Devito
trapdoorogre
The Barnacle!
PeteThePerv
depends on the whale of course, but yeah. a grown man can fit inside, basically.
TurdFerguson420
What if the whale had a micro-penis? Like, what if the whale was a trump supporter and drove a huge lifted Chevy with truck balls?
awkwardbeautiful
I don’t like how the spices are added later. Salt and pepper the damn meet before you braise it.
popcornhullinyourtooth
*meat
areyousureyoudontwantacupofteafather
*meat
BigtimeChefGuy
Please don't braise a filet
khora
Do whatever you enjoy!
Xerxes8169
Look up Chateaubriand recipe - the best filet I've ever had was prepped this way
MakeItBackAlright
Do not pepper anything before you cook it. Pepper isn't a spice, as such, it's an aromatic. Cooking destroys its flavor. That's why we have
MakeItBackAlright
a special tool on the table to crack the peppercorns fresh.
TRDirty
Or ya know....red pork
WaspsArentBees
How'd you feel about the oil in the pan rather than butter?
CthulhusGreasyBallsack
If you try to sear with unclarified butter, there's something wrong with you mentally.
Denorium
It can burn especially if it is whole during saute, neutral oil or clarified butter allows for higher temps to sear outside w/o overcooking
TsNightmare
Can sear with regular butter. Clarified sure. Otherwise it will just burn.
RVAALLDAY
That is searing or pan frying. Braise is in oven with liquid. Broil is using broiler =heating element above food
l0stg0d
I'm not an expert, but that silvery fat makes me think that is wild game meat. Often you don't want to over power the flavor of the meat
theishist
Nah, fillets always have that, at least whenever I had to prep them.
MakeItBackAlright
There's a sheet of tendon in the leg, although the size of it makes me think it might be lamb or, as you said, game
Tendrilmind
Sealed. Then oven broiled to get core temperature up. Sometimes seasoning isn’t needed. There’s a sakura daikon oroshi. Garlic, he did well.
khora
There is no sealing, only browning.
Mcfrans
The last thing , is that oil ?
Fourtypacks
I was always taught you add salt -after- cooking the meat, otherwise it draws the juices out.
khora
Dry-aging is all about drawing out the water to concentrate the flavor. Brining is having the salt tenderize the meat.
Balarezok2
You are absolutely right - if you’re seasoning right before searing. But if you salt 30 mn to an hour before, the meat re-absorbs the salt
armagetz
This is the biggest cooking tip that’s so often missed.
Frostbreaker1
That's exactly why you salt before. To draw those juices out of the fibers of the muscle. All those Michelin star chefs salt first then cook
TsNightmare
No please dont do that
BrutalAnalSeepage
I season my cutting board. My steaks have tasted a million times more flavorful since I've started doing that.
khora
Salt and pepper?
Papaspapi
Are you Adam Ragusea?
OddOod
Imma need some more description
Schmapplesauce
Salt, maybe. Pepper has the tendency to burn, though. I don't like adding it early.
khora
You can infuse the cooking oil.
Schmapplesauce
Lots of spicy things that work better with oil than pepper, imo, but to each their own
khora
Most spices are fat soluble.
Schmapplesauce
I know, pepper just has such a low burning temperature that I find it problematic in fast-paced cooking.
CrankyCook
Broil
maniacalGiggle
Sear??
AuralOcean
Toil
NijorntheblackViking
Spoil
redsmerf
Roil
awkwardbeautiful
It was braised in the cast iron pan ( browning it) first.
BylawsBarrister
That's not braising.
idrinkcheapbeer
That's not what braising means.
plainoldfool
That's, that's not braising.
CrankyCook
Arbiter744
Braising is cooking in a shallow water based sauce
CrankyCook
Flavourful liquid if you will. Perhaps mostly water in a scientific percentage I would agree.
Hapsdinersdumpsterfire
Seared.
peteza
Meat
WorstCommentEver
Protein.