” Overcooked “

I love braised meat.

However, I hate it when folk’s say
” It was so good, it fell of the bone “.

If it  ” fall’s off the bone  ”  it is OVERCOOKED.   😦



  1. David Crosswell
    commented on LinkedIn about : >overcookedovercooked<

    I would never take that chance serving undercooked protein to a to customer.
    Besides, medium to medium well pork has a horrible texture.
    However, what makes a good professional is to cook the food to it's proper, safe temperature without OVERCOOKING it.


    One of my favorite dishes, which I would eat only in Germany, is
    " Mett " ( Pork Tartar ) , mostly eaten in the south.

    One of my other favorite dishes, which I would eat only in Singapore, is
    " Hainanese chicken Rice ", of which the chicken used to be slightly undercooked and in many instances you could still see blood on the leg bones. I don't know about now, but back in my time, 30 years ago, nobody complained, it was accepted as normal.


  2. Alejandro Barreda
    commented on LinkedIn about : >overcookedovercooked<

    Well, it depends on your customers 100%, many people expect for some items to fall off the bone, especially old people with no teeth. Unfortunately in America rules what people expect to get when they are paying, not what is supposed to be. Many European chefs have to adjust their "skills" to their customers.


  3. I have worked in this industry, mostly in five star operations around the world,
    for 45 years and then taught thousand’s of student’s at “le cordon bleu”.
    Here is what I have learned, practiced and taught many cooks and students
    through the decades :
    Protein which is served with bones should in most cases (not all) be served
    tender enough so that if you pull very lightly with your fork on the meat and
    with your knife on the bone, it should come clean without effort.
    Please note that this is just what I believe. Mind’s, especially culinary ones, differ 🙂


  4. David Crosswell commented on LinkedIn about : >overcookedovercooked<
    Yes, HACCP minimises risk, but doesn't eradicate it!

    Beef is prone to Salmonella, but nowhere near to the degree that pork and chicken are.
    Or eggs, for that matter.
    Even in a soft fried egg, where the white denatures at 63C and the yolk at 65C, there is risk as those temperatures, along with the required time factor, are not reached, but the ideal breeding temperature is.


  5. Yes David,
    we all are professional chef’s and aware of the danger’s lurking in our kitchens.
    That’s why I would never serve certain dishes to my guest’s, even though I personally enjoy them.


  6. Recently in SIngapore I ordered “Chicken Rice” ( the local specialty). I have to say what an underwhelming experience!


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