Results tagged “rare” from Birmingham Mail - Restaurant Spy

Why is it that the majority of restaurants find it impossible to cook a steak truly rare?

Time and again I ask for my beef to be cooked in this fashion and time and again it emerges from the kitchen far beyond this state.

Do they imagine that, to us Brits, rare means cooked beyond medium? Can many chefs simply not judge the cooking time required to leave a steak juicily bloody beneath its seared exterior?

Over recent weeks I've twice asked for rare steaks and been disappointed on both occasions.

Not good enough.

Why do waiters bother to ask how you want meat cooked when it emerges from the kitchen far from the state you requested?

It happens frequently at restaurants and happened again last night. I asked for calf's liver rare and it was cooked medium, perhaps even well done.

Is the information not conveyed to the chef? Is the chef incapable of accuately cooking meat? Or are plates left too long under on the pass sweltering below the hot lights?

Whatever factor was to blame, it was shoddy service and a good piece of offal was spoiled.