Miksi ihmeessä naudanlihapihvit (esim hampurilaisissa) syödään puolikypsinä eikä kokonaan kypsinä?

Joska ihmiset ovat kautta aikain syöneet verta tihkuvaa lihaa.

Kyllä mie oon vaa aina syöny kypsänä..

Makuasiahan se on, mehukkuuden vuoksi yleensä

Kuka söisi paistettua kengänpohjaa kun voi syödä maukasta ja mehukasta lihaakin?

En söisi ikinä raakaa jauhelihaa.

Onko hampurilaisissa vielä nykyään oikeat pihvit? Luulin, että niissä on sellainen einesläpyskä, jossa on 5-10% lihaa.

Vierailija kirjoitti:

I grew up eating beef cooked only well done. If it looked pink I wouldn’t touch it, and it all tasted just fine to me. My Dad hated serving me well done steaks and always said how much he hated ruining a good steak just so I would eat it. He ate everything rare or at most medium rare and couldn’t imagine what he had done wrong that caused me to eat only shoe leather. It wasn’t the flavor though, it was the texture. I had tried mediocre steak cooked medium rare and couldn’t stand the texture of the meat and the chewiness of the fat. I’ve noticed this in my own kids too - that the texture of foods is sometimes more important to them than the flavor.

After I grew up and left home, I continued to eat beef well done. I couldn't imagine eating a bloody steak and in fact, the thought of it was nauseating so I avoided it like the plague. Then, when I was 26 or so, I drove over to a small town in France to dine at a Michelin rated restaurant and ordered a filet mignon well done. The waiter asked if I was sure and I told him that yes, I only eat steaks well done. When he served it to me, it was barely warm so I sent it back to the kitchen with the request that it be cooked through. It came back with a slight crust on it, but when I cut into it, it was only slightly warmer and bloody. I again asked the waiter to send it back and have the chef finish cooking it. A minute or 2 later, the chef brought the filet to my table, leaned over and very quietly asked if I would prefer another entree, maybe chicken or pasta. I said no, I’m in the mood for a steak. He told me he hoped that I enjoy it but that he wasn’t going to cook it any more than he already had because “it’s cooked perfectly and if I cook it any more you won’t be able to chew it”. Embarrassed, I told him it was fine.

The chef went back to the kitchen and I figured that I would just suck it up and try to force this bloody lukewarm mass down my throat without getting sick when something amazing happened. It practically fell apart in my mouth and I tasted something I could never have imagined before - the most flavorful, tender, juicy meat I had ever had. I was flat out amazed. I savored every bite of that steak and I still remember is as the best steak I’ve ever eaten. I gave the waiter an embarrassingly high tip and asked him to thank the chef for insisting on not ruining my steak because it was the best I had ever eaten. As I was driving home I vowed to never eat a piece of well done meat ever again.

So the reason I, and possibly most adults, like beef cooked in the rare to medium range is that they’ve had a good piece of beef cooked well done and cooked rare to medium rare and there’s really no comparison between them for flavor, tenderness, and juiciness. However, because the texture of rare meat is so much different than meat cooked through, I think the main reason that adults don’t eat rare to medium rare beef is that either they tried it and don’t like the texture or like me, they remember that they didn’t like the texture when they were young so they avoid it as adults.

And gotta say, sorry I don't speak Finnish (I'm an exchange student from England) but I understood the question :D

Joku on päättänyt, että puolikypsää se pitää olla, ja muut ovat seuranneet perässä. Muistan joutuneeni osalliseksi riitaan, jossa toinen osapuoli oli sitä mieltä, että puolikypsä liha maistuu ja tuntuu suussa ihanalta ja kypsä on kauheaa. Ei siinä auttanut selittää, että minun suuni pitää täysin kypsennetystä lihasta ja punertavaa en pysty edes maistamaan (enää). Vastapuoli suuttui ja kivahti, että te ette ymmärrä omaa parastanne. :D

Välttääkseni gylinärisdien paheksunnan olen ravintolassa valinnut ruokalajin, jonka yhteydessä ei tarvitse paljastaa olevansa ns. väärässä olevien junttien joukkoa. En tykkää nostattaa riitaa turhista asioista.

Vierailija kirjoitti:

Onko hampurilaisissa vielä nykyään oikeat pihvit? Luulin, että niissä on sellainen einesläpyskä, jossa on 5-10% lihaa.

Joillain grilleilllä saa ihan itse valita. Siellä on "kokolihapihvi" ja "tavallinen pihvi". En edes halua tietää, mitä siinä tavallisessa on.

Jos pihvissä on yksikin pinkki kohta niin jätän koko annoksen syömättä ja juoksen keittiöön raivoamaan! Yök

En tiedä

Sincc

Ketju ilmi annettu asiattomana.

Vierailija kirjoitti:

I grew up eating beef cooked only well done. If it looked pink I wouldn’t touch it, and it all tasted just fine to me. My Dad hated serving me well done steaks and always said how much he hated ruining a good steak just so I would eat it. He ate everything rare or at most medium rare and couldn’t imagine what he had done wrong that caused me to eat only shoe leather. It wasn’t the flavor though, it was the texture. I had tried mediocre steak cooked medium rare and couldn’t stand the texture of the meat and the chewiness of the fat. I’ve noticed this in my own kids too - that the texture of foods is sometimes more important to them than the flavor.

After I grew up and left home, I continued to eat beef well done. I couldn't imagine eating a bloody steak and in fact, the thought of it was nauseating so I avoided it like the plague. Then, when I was 26 or so, I drove over to a small town in France to dine at a Michelin rated restaurant and ordered a filet mignon well done. The waiter asked if I was sure and I told him that yes, I only eat steaks well done. When he served it to me, it was barely warm so I sent it back to the kitchen with the request that it be cooked through. It came back with a slight crust on it, but when I cut into it, it was only slightly warmer and bloody. I again asked the waiter to send it back and have the chef finish cooking it. A minute or 2 later, the chef brought the filet to my table, leaned over and very quietly asked if I would prefer another entree, maybe chicken or pasta. I said no, I’m in the mood for a steak. He told me he hoped that I enjoy it but that he wasn’t going to cook it any more than he already had because “it’s cooked perfectly and if I cook it any more you won’t be able to chew it”. Embarrassed, I told him it was fine.

The chef went back to the kitchen and I figured that I would just suck it up and try to force this bloody lukewarm mass down my throat without getting sick when something amazing happened. It practically fell apart in my mouth and I tasted something I could never have imagined before - the most flavorful, tender, juicy meat I had ever had. I was flat out amazed. I savored every bite of that steak and I still remember is as the best steak I’ve ever eaten. I gave the waiter an embarrassingly high tip and asked him to thank the chef for insisting on not ruining my steak because it was the best I had ever eaten. As I was driving home I vowed to never eat a piece of well done meat ever again.

So the reason I, and possibly most adults, like beef cooked in the rare to medium range is that they’ve had a good piece of beef cooked well done and cooked rare to medium rare and there’s really no comparison between them for flavor, tenderness, and juiciness. However, because the texture of rare meat is so much different than meat cooked through, I think the main reason that adults don’t eat rare to medium rare beef is that either they tried it and don’t like the texture or like me, they remember that they didn’t like the texture when they were young so they avoid it as adults.

Hyvää yötä ja huomenta. Juo kuppi kahvia. 100% suomalaisissa pihvipaikoissa kukaan ei ota hommaa noin vakavasti.

Koska maku ja mehukkuus.

Puolikypsä ei ole sama kuin raaka.

Hesburgerissa pyydän aina pihvin puoliraakana. Toimii.

Vierailija kirjoitti:

Vierailija kirjoitti:

I grew up eating beef cooked only well done. If it looked pink I wouldn’t touch it, and it all tasted just fine to me. My Dad hated serving me well done steaks and always said how much he hated ruining a good steak just so I would eat it. He ate everything rare or at most medium rare and couldn’t imagine what he had done wrong that caused me to eat only shoe leather. It wasn’t the flavor though, it was the texture. I had tried mediocre steak cooked medium rare and couldn’t stand the texture of the meat and the chewiness of the fat. I’ve noticed this in my own kids too - that the texture of foods is sometimes more important to them than the flavor.

After I grew up and left home, I continued to eat beef well done. I couldn't imagine eating a bloody steak and in fact, the thought of it was nauseating so I avoided it like the plague. Then, when I was 26 or so, I drove over to a small town in France to dine at a Michelin rated restaurant and ordered a filet mignon well done. The waiter asked if I was sure and I told him that yes, I only eat steaks well done. When he served it to me, it was barely warm so I sent it back to the kitchen with the request that it be cooked through. It came back with a slight crust on it, but when I cut into it, it was only slightly warmer and bloody. I again asked the waiter to send it back and have the chef finish cooking it. A minute or 2 later, the chef brought the filet to my table, leaned over and very quietly asked if I would prefer another entree, maybe chicken or pasta. I said no, I’m in the mood for a steak. He told me he hoped that I enjoy it but that he wasn’t going to cook it any more than he already had because “it’s cooked perfectly and if I cook it any more you won’t be able to chew it”. Embarrassed, I told him it was fine.

The chef went back to the kitchen and I figured that I would just suck it up and try to force this bloody lukewarm mass down my throat without getting sick when something amazing happened. It practically fell apart in my mouth and I tasted something I could never have imagined before - the most flavorful, tender, juicy meat I had ever had. I was flat out amazed. I savored every bite of that steak and I still remember is as the best steak I’ve ever eaten. I gave the waiter an embarrassingly high tip and asked him to thank the chef for insisting on not ruining my steak because it was the best I had ever eaten. As I was driving home I vowed to never eat a piece of well done meat ever again.

So the reason I, and possibly most adults, like beef cooked in the rare to medium range is that they’ve had a good piece of beef cooked well done and cooked rare to medium rare and there’s really no comparison between them for flavor, tenderness, and juiciness. However, because the texture of rare meat is so much different than meat cooked through, I think the main reason that adults don’t eat rare to medium rare beef is that either they tried it and don’t like the texture or like me, they remember that they didn’t like the texture when they were young so they avoid it as adults.

And gotta say, sorry I don't speak Finnish (I'm an exchange student from England) but I understood the question :D

And you don't have better things to do as an exchange student than hang around in Vauva forum? LOL

Vierailija kirjoitti:

Joska ihmiset ovat kautta aikain syöneet verta tihkuvaa lihaa.

Se veri valutetaan ruhosta verisuonista. Vereksi luulemasi on lihasnestettä, joka sattumoisin on punaista. Vai kulkeeko sullakin veri lihassa?

En minä kyllä söisi raakaa jauhelihaa, voi vaikka EHEC-bakteeria olla.

Vierailija kirjoitti:

En minä kyllä söisi raakaa jauhelihaa, voi vaikka EHEC-bakteeria olla.

https://www.iltalehti.fi/terveysuutiset/a/d77ba11d-bc5c-4f81-af76-3a637…

En ole syönyt vielä yhtäkään hampurilaista johon olisi sopinut medium pihvi. Siksi en tilaa enää missään "oikeassa" ravintolassa hampparia, koska se puoliksi raaka pihvi on ällöttävä, eikä maistu täytteiden keskellä hyvältä.

Sitten kun puhutaan naudan sisäfileestä, joka tarjoillaan erillään muista annoksen osista on medium ehdottomasti parhaimman makuinen.