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Anonymous Posted 11 years ago
Grammar

Same temperature

Is the question natural?
Are all the steaks the same temperature?
Yes they are all medium rare.

Thank you
  

Top answer

To me it seems very odd. A piece of very well-done steak could certainly be the same temperature as a completely raw one, if both were tested after a period in the refrigerator. " However, I am neither a chef nor a gourmet diner.

— Khoff

  • To me it seems very odd.
  • A piece of very well-done steak could certainly be the same temperature as a completely raw one, if both were tested after a period in the refrigerator.
  • " However, I am neither a chef nor a gourmet diner.
  • I do realize that checking the temperature of a piece of meat as it is cooking reflects the "degree of doneness," (assuming you take the initial temperature into account), so I would not be too surprised if your question was considered perfectly normal by a chef.
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6 Answers
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To me it seems very odd. A piece of very well-done steak could certainly be the same temperature as a completely raw one, if both were tested after a period in the refrigerator. I would ask something like "Are all the steaks cooked to the same degree?" or "Are all the steaks equally rare/well-done?"

However, I am neither a chef nor a gourmet diner. I do realize that checking the tempe
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khoffI do realize that checking the temperature of a piece of meat as it is cooking reflects the "degree of doneness," (assuming you take the initial temperature into account)
Actually, assuming a thermometer that you insert into the middle of the meat, as recommended by the manufacturers, it doesn't matter what the temperature was before you started cooking t
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It's awkward wording.

I think I'd say eg Are all the steaks well done?
Then a brief conversation can ensue, depending on the answer.

Clive
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AnonymousAre all the steaks the same temperature?
Are all the steaks the same temperature?
Yes they are all frozen solid.
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CalifJimActually, assuming a thermometer that you insert into the middle of the meat, as recommended by the manufacturers, it doesn't matter what the temperature was before you started cooking the meat. It just takes longer to bring it up to the desired temperature if you start it at a lower temperature.
Oh, well, if you're going to be logical about it!
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khoffOh, well, if you're going to be logical about it!
Oh, dang! I did it again. Emotion: embarrassed
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