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A Bloody Steak

h
Hue May 15, 2011 05:56 AM

I came across this statementt in a "how to" cook a steak on a gas grill,

".... Then flip with tongs, not a fork. Don't poke any holes in your steaks at this stage because the liquids inside are under pressure from the high heat and you can lose valuable juices. By the way, those juices are myoglobin, a protein liquid found in the muscles, and they are not blood. Blood is drained during slaughter. Tell that to your squeamish teenagers."
http://amazingribs.com/recipes/beef/s...

It sure looks like blood!!!

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  1. paulj May 15, 2011 09:35 AM

    Why, because it is red? Does it coagulate like blood?

    4 Replies
    1. re: paulj
      h
      Hue May 15, 2011 10:53 AM

      Roger that...! It's red, liquid and came from a piece of meat!!

      You can patronize me all you want, but I would bet a huge majority of folks think that it is blood!

      1. re: Hue
        chefj May 15, 2011 11:41 AM

        They may also be wrong.

        1. re: Hue
          MGZ May 15, 2011 11:54 AM

          Even if it is blood, why would it matter?

          1. re: Hue
            mucho gordo May 16, 2011 01:27 PM

            Mrs G is one of the misguided and you can't convince her otherwise.

        2. j
          joonjoon May 16, 2011 01:11 PM

          Mmm bloody steak.

          1. Karl S May 16, 2011 05:32 PM

            OK, blood tastes very different from meat juice.

            8 Replies
            1. re: Karl S
              r
              RGC1982 May 16, 2011 06:54 PM

              How would you know? (does this mean you can't be in sunlight?)

              1. re: RGC1982
                paulj May 16, 2011 07:21 PM

                I've had various styles of blood sausage, Mexican, Korean, French. I've also bought a cube of cooked blood from an Asian grocery. I haven't yet bought a tub of frozen blood, which could be used to make my own sausage, or flavor a soup or stew. From what I've read the frozen blood is treated with salt or something to prevent coagulation, though you may still have to break up gelled clumps. In all these forms blood is quite dark, almost black (hence the name black pudding).

                1. re: paulj
                  t
                  tastesgoodwhatisit May 16, 2011 10:55 PM

                  Yeah, I've eaten blood in forms ranging from blood sausage to chunks of cooked blood on a plate, and it's a totally different colour, texture and flavour.

                  One big difference is that while I will eat rare steak I will only eat blood fully cooked, for the parasite risk.

                  1. re: paulj
                    mucho gordo May 17, 2011 09:23 AM

                    There is also a Philippino dish made with blood, and served with a hot chili pepper on top, that is quite good. I don't recall the name of the dish.

                    1. re: mucho gordo
                      paulj May 17, 2011 09:32 AM

                      I found at Youtube video of a dish like that - pork and onions sauteed, then blood and vinegar added to make sauce.

                      There's also a video of an Ecuadorian family making Caldo de salchichas, sausage soup, with freshly stuffed blood sausage.

                      1. re: paulj
                        mucho gordo May 17, 2011 09:34 AM

                        Sounds like that may be the one. Did it give a name?

                        1. re: mucho gordo
                          paulj May 17, 2011 09:37 AM

                          'blood stew' turns up 'dinuguan'

                          1. re: paulj
                            mucho gordo May 17, 2011 10:30 AM

                            Yep, that's the one. It's delicious if fixed right. Thanks for finding it, paul.

              2. paulj May 16, 2011 08:48 PM

                Myoglobin is related to hemoglobin, which is the chemical that makes blood red. Myoglobin changes color as it is heated, which is why color is one indicator of how well-done beef is. Note that a common criteria for properly cooked chicken and hamburger is that the juices run clear - i.e. about 165deg.
                http://en.wikipedia.org/wiki/Myoglobin
                http://cooking.stackexchange.com/questions/11526/is-until-juices-run-clear-a-valid-test-for-poultry-doneness-why-or-why-not

                Which raises the question - why is beef darker than pork or chicken? Apparently it is the myoglobin concentration.

                "The main determinant of the nutritional definition of the color of meat is the concentration of myoglobin. The white meat of chicken has under 0.05%; pork and veal have 0.1-0.3%; young beef has 0.4-1.0%; and old beef has 1.5-2.0%.[3]"
                http://en.wikipedia.org/wiki/Red_meat

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