Well done and medium rare cooked foods?

I am a Pakistani American and we eat well done meats. Most Americans eat medium rare. I think most Europeans eat medium rare also. What about other places like China and in Africa. How do they eat their meat? I have to do a report on this. I can't stand pink meat. People say it is juicy but all I see is mostly red that looks like blood.

Well done and medium rare cooked foods?
It's all down to personal taste, not where you come from. I'm British, so is my husband but I prefer steak well done and he likes his medium rare. I like leg of lamb with a hint of pink and he likes his well done.
Reply:Most african dishes are stews so that would fit into "fully cooked" category most times than not. Goodluck on your report :)
Reply:For beef, generally asians prefer well done but since majority are influenced by western culture, asians are starting to take medium rare too.





For chicken, there are asians that prefer their chicken dish to be prepared in medium and not well done. Westerners only enjoy well done especially when it is fried.





For fish, Asians especially Japanese love it raw. Westerners are learning to accept that but on the other hand also has plenty of excuses such as fishes contaminated with mercury and stuff.
Reply:Med to rare is the only way to eat beef. Close your eyes and eat it and therewill be no more well done for you.
Reply:You can look up Kobe beef which is japanese and it is sometimes cut thin and the slices are put into a hot broth which cooks it. But I wouldn't say most Americans eat their meat medium rare. But I have read comments from many on this site and a lot of people seem not to cook their meats well done. I am like you, if I see pink it goes back and anything I cook at home is well done. I have been to Africa and I ate a lot of chicken/Bird products, when I did order a steak, it came well done. Chinese food always seem to be done well. It could be the high heat of the wok that does this. Now that I think of it, I know a few people who even eat their meat rare, and that's with blood on the plate, I can't do it....not only because of the look I can actually taste that raw meat taste, not good to me at all. Good Luck.....
Reply:Silly attitude, pink meat is the best because it is the juiciest and most flavoursome, forget about the juice being blood and consider it juice from the meat and you will enjoy meat at it's best





how do you feel about Steak and Kidney pie, I am just about to make one of those, this is something that most of the world loves, and the majority of them are men -- they say the way to a man's heart is through his stomach!!!!!!!





You are missing a lot by not being adventurous with your meals, try


cheers
Reply:According to my experience, I think it all depends on how the animal is raised and prepared for.





1/ COMPLETELY RAW


Japanese takes raw beef and horse meat that are specially raised for this purpose


They even take raw chicken meat, not mentioning fishes and seashells.





2/ MEDIUM RARE


asian worlds, chinese and SE Asian who have been affected by the western culture will take medium rare Kobe from Japan, wagyu from australia and angus from USA in western restaurant. They won't accept medium rare if the beef comes from China or Vietnam. Even medium rare lamb chop from New Zealand and Australia is widely accepted.





3/ WELL DONE


- origin of meat: china or not specially rasied for medium rare cooking


- the cuisine: if it is meant for well done, then it will be well done. There is no meaning to have medium rar for Indian tandoori or chinese stewed beef brisket.


- the way of cooking: for slow cooking, stew and soup, the best taste will come out from very cooked meat





Hope this helps.
Reply:Third world people eat overcooked meat because the sanitation and refrigeration needed to keep it fresh are lacking.
Reply:Well when it comes to ground meats I cook mine thoroughly ecoli lives on the cut surface of the meat. This is why all ground beef should reach an internal temperature of 165 to kill a the ecoli if contaminated. This is also why you can eat a steak medium rare. If you ever had a good cut of meat like fillet mignon cooked well done and one medium to well you might change your mind about how you like your meat cooked. I suggest that you try both side by side I would be surprised if you did not change how you have your meat cooked. I particularly like mine ran through a warm room.

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