why do chefs show a piece of fish/meat to a hot pan and call it cooked? I would send it back if it was raw?

Answer 1

I'm like you, I'd send it back. All of y'all who are jumping all over this person said in so many words it's a preference in how a person likes their food cooked! I personally can cook a steak "done" and it not be as tough as leather and without flavor. I guess that just proves who does the cooking makes a difference.

Answer 2

They are searing the meat. Believe it or not, the idea of cooked has more to do with temperature than the look of the meat. Each meat much reach a different temperature before all of the bad stuff can die. I think that you only have to cook beef to about 145 degrees. In pan searing, they cook the meat very quickly, and the internal temperature gets high enough to cook the parasites and other bacteria out, while still remaining pink or red.

Answer 3

Because overcooking destroys all the flavor in any good cut of meat or fish. Overcooking, overseasoning & over-processing have long been tricks to get people to eat cheap, nasty products, and you have clearly become accustomed to eating cheap, nasty products!

I'll bet dollars to donuts that you think "fish" means fried and battered fish and that "beef" means steak, do I win my donuts?

Just to forewarn you, there are many chefs who will throw you out of their restaurant if you order something "well-done" or complain it is not cooked enough! I have worked in enough kitchens to know that if you have EVER sent a steak back to the kitchen because it was not cooked enough, what you got back was cooked more but also included some "special sauce"! LOL

Answer 4

Know what temperature meat you want and order that; if you don't know what you're ordering, you won't get what you want.

Black and Blue---Seared black on outside, cold raw center and will be slippery soft in texture.

Very Rare---Hot on the outside, raw on the inside and will be sort of wobbly.

Rare---Red cool to warm center and will be soft and spongy.

Medium Rare---Red warm center and will have a springy firmness.

Medium---Hot pink center and will have a less springy firmness than medium rare.

Medium Well---Slight color, cooked throughout and will feel firm.

Well Done---No color Left and will feel very firm and unyielding.

Answer 5

Cooking is the preparation of food rather than just the application of heat.

Sushi is generally raw but I still consider it "cooked" ... if I asked for well done and it came rare I would send it back but if I asked for Steak Diane I wouldn't expect it to come back charcoal.

Answer 6

Not everyone likes their meat well done many people actually prefer it rare or even blue (blue is where the meat is hot but barely cooked)

Answer 7

if the meat is fresh its not a hazzard, you are just a perfect example why our chefs gets so pissed off. When it comes to ordering your food you sould state that you want it well cooked. peolple who send food back is considered as pesants by chefs.

Answer 8

So would i,every time i have watched chefs fish/meat raw then they burn the dessert

Answer 9

Some people prefer their meat or fish to be undercooked. of course it doesn't apply to all types of meat or fish, some can cause food poisoning when not cooked properly.

Answer 10

I love Tuna that's just been seared quickly on all sides. The inside is "raw", but oh so tender and yummy.