Why are people who like their burger/steak "Well Done" frowned upon on in society?


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Most Helpful Girl

  • It's because society say the best way to enjoy the taste of meat is "Rare"
    They think if you eat it "well done" you'll not be able to enjoy the real taste of meat.
    Personally I eat my meat "Rare" so I never got any problem for it but I've heard people complaining about people who eat their meat too cooked. Personally I don't understand how they can it meat so well done but I don't care how they eat their meat. I'm not the one eating it so...

    I've read some comment saying you must eat Burger "well done" as not to catch an affection or something but I eat my Burger Rare too and I never got any problem...(Only I eat burger "Well done" when I go to mcdo).

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    • I heard that too.
      Our McDonalds don't give you a choice.
      They take it out of the freezer and toss it onto the grill.
      McDonald's patties are nasty. At least in America

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    • Yes, it sound so backwards on the food stuff. We have to worry about food poisoning as if it's Vietnam or Thailand.

    • Yeah, I read Thailand is realky bad with that

Most Helpful Guys

  • Burger? Burgers are supposed to be well done, otherwise the meat falls apart. People who eat their burgers "rare" (even though the word "rare" only applies to unprocessed meat) are either savages, idiots, or looking for an infection.

    Steak? That's another thing.
    Eating pork well done is great, because pork has a relatively white, loose meat. Chicken too. But beef has INSANELY tightly packed muscle fibers. Anyone who has ever tried to eat a "well done" steak knows it is like rubber 99% of the time. The remaining 1% is so rare that I have never experienced it.

    So yeah. That is why eating well done steak is often viewed as ruining the meat.

    I'll tell you what though - how you can probably create a well done steak that actually tastes good.

    Get grease. Lots of grease.
    Melt it. Pour it into a saucepan. Lay the flavoured steak inside it. Put it in the oven. Heat the over up to 80-100 celsius. Cook it for a SHITTON of time. Like, 5 hours minimum. Maybe 10. I've only tried it with smaller pieces.
    At the end, pour out the grease, and grill or roastthe now relarively dry slices of steak at high temperatures for a short amount of time, until the top looks dry and glistening.

    And now enjoy one of the best meals you will ever have.

    Recommended flavour: pepper, salt, maybe mixed pepper, and garlic. Experiment.

    So yeah.
    Well. made steak is possible, but it's not easy.

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  • As an ex-line cook who's cooked a few steaks, it's mostly because cooking a fresh steak/burger well-done destroys everything that makes it tasty and delicious. You're basically turning it into well-cooked leather and rubber. I would only cook the steak/burger-meat well-done if it's past its "prime". Same thing when I was working as a sushi chef - if you had FRESH salmon or tuna belly that came fresh off the boat that you bought from Tsukiji 2 hours ago, cooking it would be, to a food lover, a serious gastronomical crime of the highest order.

    However, having said that, the customer's preference is always the most important thing to consider. If a customer wants a steak well-done, it's their money, their prerogative. The waitstaff might mention it ONCE, that the steak is best enjoyed medium to medium rare, but if the customer then says "No, I want it well-done", the waitstaff nods and gives us the order. Inside, we may be crying at what's been done to a perfectly fine steak, or the freshest tuna belly you've seen this side of Tsukiji, but the customer is king.

    Also, this only applies to beef and fish and shellfish. Chicken and pork - always, always, always, well done. I mean, I know a place in Japan that does their chicken medium, with a bit of pink, but they're professionals at their jobs (and I've never eaten there, there is that).

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    • A mistake on my part. I shouldn't have included burger meat as something that can be done medium to medium rare. Forgot to take it off. Ground beef, yes, you should cook it well-done. Grilling kills the e-. coli on steaks, but because of the way ground beef is made, it needs to be at a higher internal temperature to kill off any e-coli.

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What Girls Said 4

  • Because we like our food germ free while submerged in heat and many won’t understand the reason to that so here’s why. On the other hand, in society the ones who don’t like their burger “well done” are the same individuals catching E. Coli for eating raw meat. 🤣😂

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  • Really? Who the hell cares how others like their steaks cooked? Just knock the horns off a steer and wipe its ass then serve, burn it to a crisp and serve, or anything in between - cook it the way you want it and shut up about how I want my steak, or risk getting stabbed in the eye with a salad fork. FFS does anyone really care about others’ preference for how meat is cooked?

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  • I didn't know they were.

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  • Society likes blood, vampires are real? Duh

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What Guys Said 24

  • They're not frowned upon just considered an abomination unto mankind.

    Wait.

    In all seriousness though, they aren't generally frowned upon, just considered different, like anyone who likes something that most people don't.

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  • Because just eat some beef instead of wasting a good steak.
    As women have migrated from the kitchen to the cubicle, we are left with processed fast food and vacuum packed microwave meals. Vegetarian diet is being pushed or downright forced to our children and every last food item at the supermarket is packed with soy that will fuck up your hormones. To make matters worse, many a man doesn’t know how to cook nutritious and tasty meat at home. This article will give a step-by-step guide on how to prepare a juicy beefsteak.
    The benefits of eating beef are numerous: Not only does it provide high-quality protein for building muscle but also packs cholesterol, the building block of testosterone. It is also a natural source of creatine, which is well proven to enhance sports performance. Finally, embracing your position at the top of the food chain tastes delicious.
    The beef ”Closest to the bone, sweeter is the meat” – Louis Prima sang about the similarities between meats and women.
    While you do not need Kobe beef to succeed, the general guideline is simple: the better the quality of the meat, the better the steak. The quality then depends on a variety of factors like the cut, the level of marbling, and aging. The cut for a good steak is always loin. Tenderloin is the better part and sirloin is the lesser. The T-bone and porterhouse steaks have a slice of both connected by a T-shaped bone. Vicinity to a bone is always good. It will add to the flavor.
    Marbling is the fatty tissue spreading throughout the muscle. The cross section of well marbled beef is full of tiny fat channels that make the steak juicy and tasty. Aging, on the other hand, will tenderize the meat. Wet-aged beef is more common, but dry-aged is a little more flavorful. Also young age of the cattle and little physical activity equal to better quality. In short, the best steaks come from young beef cattle with extensive marbling and a long period of dry-aging, and the worst ones from old dairy cattle with no marbling and little wet-aging.
    We will fry the steak on a pan. While a carbon steel skillet will do, your best bet is cast iron with its superior heat capacity. Coated skillets can’t take the temperatures needed. A meat thermometer ensures the steak is cooked to our liking. For seasoning you’ll need freshly ground black pepper and salt, preferably sea salt for some healthy minerals.

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    • Frying the steak with butter will add taste and a beautiful color. A little oil prevents the butter from burning.
      What about those world-famous steak rubs, secret recipes of which every restaurant prides themselves on? Understand that they are merely a marketing strategy. Barring salt and pepper, a good steak needs no spices.
      It is important to take the beef out of the fridge early enough to make sure it is room temperature throughout before we start cooking. Cold meat will leak its juices out when cooked.
      If you have a tenderloin or a sirloin, it usually still has a membrane that must be removed. You will identify the white membrane by the fibers it has running to the direction of the loin. Simply stick a sharp knife under it and slide the blade along the membrane to remove it. Do not touch the white lumps on the backside. Those are fat.

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    • Start the meal preparation with a side of scalloped potatoes. You will need two and a half pounds of thinly sliced white potatoes, three cups of heavy cream, a minced garlic bulb or two, and salt and pepper. Stack the potato slices on an oven tray about two inches high with layers of garlic and spices between. When done, pour in the cream. Bake in the oven in 400°F for two hours. This dish will stay warm for a while, giving you the time to cook the steaks.
      A steak doesn’t really need a gravy, but if you mess up the beef, you can try to disguise it under a coat of other flavors. Prepare the gravy while the steaks are resting. Heat up the liquid left on the skillet and add heavy cream, mustard sauce, black pepper, and salt if needed. Let the gravy boil down a little for an even tan color.
      If you are somewhat bourgeois and want to have a glass of red wine, suit yourself. I’ve always found that the perfect companion for a steak is a cold beer.

    • Whether you serve a filet mignon with Cabernet Sauvignon wine or a T-bone with a Bud Light, the cooking process is the same.
      Who to cook it for
      There’s nothing worse than an unappreciative guest. Never cook a steak for those who would rather have a jar of Ben & Jerry’s. Cook for people who are worthy of it. A small family gathering or an evening with your closest buddies is the right occasion.

  • because for a over cooked burger it tastes like a burned pos. and a well done steak is like chewing on leather and has no taste same as the burger... med rare to rare for steaks and medium to wed well for burgers

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  • Maybe cause it’s harder to chew and gets your gums all raw and can lead to infection plus it’s harder to clean them.

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  • because a lot of meat lovers thinks it's a nice piece of meat, but it now has the texture of a car tire, the only people i never see complaining about raw steak and eating well done steak are the older gen or non-westernized Asian people

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  • I haven’t ate steak or burgers in a long time but I’ve always liked it well done, never knew it was frowned down upon.

    I don’t like seeing blood when I’m eating anything because... I don’t want to consume blood..

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  • No idea. I love a rare steak but up until a year ago I got all my meat well done. I still enjoy it but will typically go for a rare/medium-rare steak. My burgers still get done to least medium but usually well done.

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  • Because they know nothing of what’s good. The more rare the juicier, more tender and more flavorful it is

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  • Because they're asking for the taste of their meat to be ruined, lol

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  • People are just whiny faggots about other people liking things exactly the same as they like them. It's part of why people resent vocal vegans.

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  • If you like your steak well done then I think go for it. But for me, if I was blindfolded, I don't think I could tell apart the finest dry-aged beef from low-grade beef if both were cooked well done. Maybe you can do that, but I cannot detect such subtlety there in terms of texture and taste. Meanwhile if it's cooked, say, to a pink medium rare, I can usually tell a great deal -- it can make a world of difference.

    I used to order well done though when I was a kid but back then I liked steaks just fine where I could order, say, a rib-eye in some diner for cheap with A1 steak sauce. It wasn't until I was exposed to some of the finest cuts that I started to find myself leaning towards medium rare, if only because it was at that point where I could really start to tell the difference. It starts to feel like a waste to me if you cook a dry-aged $100 Sirloin well-done, if only because I would barely be able to tell the difference at that point from the cheapest one.

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    • For me it's like taking a 26-year old bottle of Kentucky bourbon that costs $600 and then mixing it with coca cola. At that point I can barely tell the difference from, say, Jack and Coke. So it seems wasteful to me to take something so expensive and then reduce it to something where I can barely tell the difference from something dirt cheap.

    • And I'm sure it'd still taste good with Coca Cola but at that point I have to question why not use a cheaper whiskey than a $600 bottle of Kentucky Bourbon if all we're going to end up doing is making a whiskey and cola cocktail.

  • Supposedly medium is the best way to eat it. Lots of progressives will probably eat steaks raw if they knew Trump eats his well done.
    As far as I'm concerned, your food, enjoy it your way.

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  • Burger is... more accepted.

    Well done steak is not pleasant for a lot of people, so to them it ruins a relatively expensive cut of meat.

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  • I like my food cooked thanks not still dieing on the plate.

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  • You're effectively destroying everything that makes the steak delicious by cooking it well done

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  • I don't know I don't let it bother me, I like well, medium well, and well done

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  • Because they're retarded.

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  • I don't know why I love my hamburgers and steak

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  • Costs more people are judgmental if ur different

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  • Because you are a pleb who got no real taste.

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  • I doubt anybody cares how you eat your steak.

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  • It's the hardest way to cook it.

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  • Cause raw meat is delicious uwu

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  • I like my steak Midum just ate it today lol

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