How do you tell the difference between steaks when they're cooked URGENT ANSWER NEEDED?!
these 3 in particular,
Rib eye
Rump
and Sirloin
i need to know how you tell the difference of what they are when they are cooked, because im a waitress, and cannot TASTE them (lol)!. any way people tell the difference!?
not in ways of them being rare, medium rare etc, but by the type of steak
please help!Www@FoodAQ@Com
Rib eye
Rump
and Sirloin
i need to know how you tell the difference of what they are when they are cooked, because im a waitress, and cannot TASTE them (lol)!. any way people tell the difference!?
not in ways of them being rare, medium rare etc, but by the type of steak
please help!Www@FoodAQ@Com
Answers:
RIb eye is obvious - it has a bone in the middle!.
Sirloin and rump can look similar - but rump tends to have more fat - around the edge, and throught the middle (and has a more flavour for it, but is less tender)
Tbone is pretty obvious too -- it looks like a massive (and delicious) chop!.
Fillet tends to have no fat, usually just a huge chunk of mouth melting meat!.
Minute steak is beaten thin, cooks quick and is lovely in a juicy french bread steakwich!.
If the steak comes in souce, poor restaurants often pass off rump as sirloin!Www@FoodAQ@Com
Sirloin and rump can look similar - but rump tends to have more fat - around the edge, and throught the middle (and has a more flavour for it, but is less tender)
Tbone is pretty obvious too -- it looks like a massive (and delicious) chop!.
Fillet tends to have no fat, usually just a huge chunk of mouth melting meat!.
Minute steak is beaten thin, cooks quick and is lovely in a juicy french bread steakwich!.
If the steak comes in souce, poor restaurants often pass off rump as sirloin!Www@FoodAQ@Com
I see no one gets your question!. Shape is the most important thing!. The best way is to go to the supermarket, and note the characteristics!. For instance, oblong, thick and heavily marbled (fat veins you can see even after cooking = Ribeye Delmonico!. also, look for the shape of the bone vs!. shape of steak = T-Bone or Porterhouse!. Very small, yet very thick = Most likely a Filet Mignon!. Sirloins are the toughest to recognize, since now sometimes they cut them thick and small to fool the consumer into thinking they're getting a filet!. Boston or New York Strip Steaks will almost always be elongated with a moderately thick ribbon of fat along one side!.Www@FoodAQ@Com
cut the middle of the bottom of the steak with a knife(so the people dont see the opening) and if the steak has juice coming out or is really pink then it is not cooked!. so if it is light pink then its just right lol!. but remember you have to keep the customer happy and give it to them the way they ordered!.
rare= really pink
medium rare= light pink
rare=all- over brown
PS- always make sure to look in the middle because the middle takes a longer time to cook than the sides cause there is more meat!.
Hope this helps :) good luck!Www@FoodAQ@Com
rare= really pink
medium rare= light pink
rare=all- over brown
PS- always make sure to look in the middle because the middle takes a longer time to cook than the sides cause there is more meat!.
Hope this helps :) good luck!Www@FoodAQ@Com
one way is to put your pointer finger to your thumb then touch the top of the back of your hand next to your thumb nuckle and then touch the steak if it feels the same way on both it is rare!. continue with your middle finger and so onWww@FoodAQ@Com
There is no point when the steak is cooked, it's all down to the persons personal choice!. Some people like it just brown on the outside and bloody on the inside!.Www@FoodAQ@Com
Rib eye has a bone in the middle, rump is large with little marbling (Fat going through the joint) and sirloin is long with prominent marblingWww@FoodAQ@Com
They really should have taught you this in your training!.
Search google images for each of them!. They'll have pictures so you can see the difference!.Www@FoodAQ@Com
Search google images for each of them!. They'll have pictures so you can see the difference!.Www@FoodAQ@Com
If you are the waitress the chef should be telling you which is which before you take it to a table!Www@FoodAQ@Com
it depends on your taste some like them bloody I like mine well done!Www@FoodAQ@Com
youre a waitress - its not your job!.Www@FoodAQ@Com
stick a knife in them if blood comes out they need a lil more cooking lolWww@FoodAQ@Com
much yummier when they are still bloody and rareWww@FoodAQ@Com
stab it with a fork,if blood comes out then grill it a bit more!Www@FoodAQ@Com
t bone has a bone in the shape of a t in the center of it a porterhouse has one as well but the difference is the tenderloin part which is the smaller side with less meat is a bit larger than on a t bone a rib ye is very marbled with fat or is a shape of an oval a strip is a long piece of meat that usually has a bone that runs down the side if not it looks like the part of Florida that sticks out Sirloin is really more round and that is the most common steak served in restaurants fillet minion is a very small round piece of meat they usually wrap it in bacon since it is really a livery flavor of meat not my fave but some like it!. prime rib is a large roast like steak served with a thin sauce to pour or dip it in flank and skirt steak are very long steaks mostly used for fajitas or dishes like that!. the flank is used for london broil best if braised there are a few websites out there that will help you with your !?'s please do not ever poke a steak with a fork or a knife before you let it rest or all the juice will run out and it will be dry!. to Check if a steak is done right make a fist and feel the bone knuckel for your thumb and press it is hard and that is well done move over a bit and that is med well move over again between your pointer and thumb still in a fist it is med the most tender part of the area is near the bend that is rare feel the steak and compare how it feels to you!. try these web sites !.www!.prleap!.com/pr/10617 www!.steaksense!.com/about/BeefCuts!.html www!.mamashealth!.com/recipe/meatcuts!.aspWww@FoodAQ@Com