Are Restaurants Undercooking Your Steak on Purpose?

iStock
iStock

Many steak lovers have had the dissatisfying experience of sitting down at a steakhouse, ordering their cut prepared their favorite way, and slicing into their meat only to find it's a shade redder than it's supposed to be. Some undercooked cuts can be chalked up to a mistake on the kitchen's part, but according to the New York Post, some cooks know exactly what they're doing when they take your steak off the grill too early.

Based on anecdotal observations from the Post, high-end steakhouses around New York City are serving steaks that were ordered medium-rare (130°F to 135°F) at a rare temperature (120°F to 125°F) so often that it's become a trend. At first this seems like an issue restaurants would want to avoid: A meal that's not prepared to the customer's liking has a higher chance of being sent back, costing chefs precious time. But the extra minute or two they spend firing a rare steak to medium-rare may pay off in the long run. An undercooked steak can be salvaged, unlike an overcooked steak, which needs to be thrown out and replaced with a whole new cut of beef if the diner is unhappy with it.

At a pricey steakhouse where steaks range from $50 to $150, tossing out premium, dry-aged cuts every night can do some real damage to a restaurant's bottom line. Undercooking steaks on purpose may be inconvenient for both the diners and the cooks, but it can act as a kind of insurance against picky guests.

So what does that mean for carnivores who want to enjoy their steak the way they want it as soon as it hits the table? Do as meat industry insiders do when they're eating out and try gaming the system. If you want your steak cooked medium-rare, the temperature most experts agree maximizes flavor and moisture, ask for medium-rare-plus instead. That way the cook will know to cook it a little longer than they normally would, which will hopefully produce a steak that's pink and juicy rather than blue and bloody.

[h/t New York Post]

America’s 10 Most Hated Easter Candies

Peeps are all out of cluck when it comes to confectionery popularity contests.
Peeps are all out of cluck when it comes to confectionery popularity contests.
William Thomas Cain/Getty Images

Whether you celebrate Easter as a religious holiday or not, it’s an opportune time to welcome the sunny, flora-filled season of spring with a basket or two of your favorite candy. And when it comes to deciding which Easter-themed confections belong in that basket, people have pretty strong opinions.

This year, CandyStore.com surveyed more than 19,000 customers to find out which sugary treats are widely considered the worst. If you’re a traditionalist, this may come as a shock: Cadbury Creme Eggs, Peeps, and solid chocolate bunnies are the top three on the list, and generic jelly beans landed in the ninth spot. While Peeps have long been polarizing, it’s a little surprising that the other three classics have so few supporters. Based on some comments left by participants, it seems like people are just really particular about the distinctions between certain types of candy.

Generic jelly beans, for example, were deemed old and bland, but people adore gourmet jelly beans, which were the fifth most popular Easter candy. Similarly, people thought Cadbury Creme Eggs were messy and low-quality, while Cadbury Mini Eggs—which topped the list of best candies—were considered inexplicably delicious and even “addictive.” And many candy lovers prefer hollow chocolate bunnies to solid ones, which people explained were simply “too much.” One participant even likened solid bunnies to bricks.

candystore.com's worst easter candies
The pretty pastel shades of bunny corn don't seem to be fooling the large contingent of candy corn haters.
CandyStore.com

If there’s one undeniable takeaway from the list of worst candies, it’s that a large portion of the population isn’t keen on chewy marshmallow treats in general. The eighth spot went to Hot Tamales Peeps, and Brach’s Marshmallow Chicks & Rabbits—which one person christened “the zombie bunny catacomb statue candy”—sits at number six.

Take a look at the full list below, and read more enlightening (and entertaining) survey comments here.

  1. Cadbury Creme Eggs
  1. Peeps
  1. Solid chocolate bunnies
  1. Bunny Corn
  1. Marshmallow Chicks & Rabbits
  1. Chocolate crosses
  1. Twix Eggs
  1. Hot Tamales Peeps
  1. Generic jelly beans
  1. Fluffy Stuff Cotton Tails

[h/t CandyStore.com]

84-Year-Old Italian Nonna Is Live-Streaming Pasta-Making Classes From Her Home Outside Rome

beingbonny, iStock via Getty Images
beingbonny, iStock via Getty Images

If you're looking for an entertaining distraction and a way to feed yourself that doesn't involve going outside, sign up for a virtual cooking class. Since the COVID-19 pandemic forced people around the world into isolation, plenty of new remote learning options have appeared on the internet. But few of them feature an 84-year-old Italian nonna teaching you how to make pasta from scratch.

As Broadsheet reports, Nonna Nerina is now hosting pasta-making classes every weekend from her home outside Rome. Before Italy went into lockdown to contain the spread of the novel coronavirus, the home cooking instructor taught her students in person. By moving online, she's able to share her authentic family recipes with people around the world while keeping herself healthy.

Live classes are two hours long and take place during Saturday and Sunday. This weekend, Nonna Nerina is making fettuccine with tomato sauce and cannelloni, though you won't be able to tune in if you haven't signed up yet—the slots are booked up until at least mid-April. If you'd prefer to take your remote cooking lessons during the week, Nerina's granddaughter Chiara hosts pasta-making classes Wednesdays, Thursdays, and Fridays.

Classes cost $50, and you can sign up for them now through the Nonna Nerina website. Here are more educational videos to check out while you're stuck inside.

[h/t Broadsheet]

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