4 ms·
wut? it’s not blood, “it's myoglobin, the protein that delivers oxygen to an animal's muscles. This protein turns red when meat is cut, or exposed to air. Heat
by kmlx 8y ago
wut?
it’s not blood, “it's myoglobin, the protein that delivers oxygen to an animal's muscles. This protein turns red when meat is cut, or exposed to air. Heating the protein turns it a darker color. Rare meat isn't “bloody,” it is just cooked to a lower temperature” [0]
you’re sending stuff back based on your lack of knowledge.
[0] https://www.google.co.uk/amp/s/www.huffpost.com/entry/what-is-the-blood-in-steak_n_57fc0219e4b0e655eab6eb36/amp https://www.google.co.uk/amp/s/www.huffpost.com/entry/what-i...
- NatoStrut 8y agoBurgers should not be served rare because of the risk of food poisoning in under-cooked minced beef. You can eat steak rare because you sear the outside, killing the bugs. Calling it "blood" is wrong (but everybody knows what that means), but sending it back for more cooking isn't. Some people think the risk is small enough that they're not bothered by it.