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Post by BBQ Butcher on Jan 9, 2015 5:32:49 GMT -5
Black & Blue steak Hot crusty sear (black) on the outside, cold (blue) on the inside, this steak "doneness" results from cooking over intense heat for a brief period. When and where did this method of cooking steak occur? James Beard's notes on steak "doneness" [1954, 1961] do not reference "black and blue." Chef Paul Proudhomme's "blackened" craze circa mid-1980s may have gently mentored the "black and blue" steak. The difference, of course, is that Proudhomme's "blackened" resulted from fiery flavors in addition to cooking methods. While print evidence confirms the phrase was used in mid-1970s USA, the actual practice became popular twenty years later. Some folks call this Pittsburgh-style steak.
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Post by coppice on Jan 12, 2015 10:14:05 GMT -5
I started working hot stations (fry, grill, broil) in the late sixties. Black & Blue (rare-cold center) steaks were already well known & ordered in eastern restaurants by then. (NY CT MA ME NH).
This style of broiling and tartare had more than a little disaproval in some southern restaurants.
My first encounter with tartare was at the Elmhurst IL Gymnasium (German social club) oh 1967+ or -
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Post by BBQ Butcher on Jan 12, 2015 10:21:14 GMT -5
Good info
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