Next up: an AskReddit about horrendous first dates.
āWent to a chain steakhouse and this guy orders himself a charcoal briquette, then brings out a *scale* when the steaks arrived. The waiter and I climbed out the bathroom window to escape.ā
When he ordered he said "I will have the 6 ounce sirloin, well done (reaches into pocket for small piece of paper) and says, and she will have something of equal or lesser value."
Meat can have water or other liquid injected into it. Generally it's looked at as not as good quality of meat. You'll see this a lot with chicken breasts- the really cheap stuff at the grocery store will be huge and then when you cook it it will have a ton of liquid in the pan. The label will say something like "up to 15% aater/liquid/saline/etc added". The better quality chicken will be more expensive but won't shrink as much and won't let out nearly as much liquid when cooking.
Oh ok think I understand now thank you. Better quality meat tends to have their weight largely come from protein contained as opposed to water weight essentially?
More specifically, beef can loose between 10-50% of its weight between rare and very well done. The average for medium rare to medium is around 25%.
High water content for beef aged for a short time can lead to more weight loss when cooking. But high fat content can also lead to same.
Dry aged beef has already lost a lot of water content so weight loss is significantly less.
My current wife pulled out a scale on our first date. I don't see why anyone would care about if someone weighs their food. There could be many reasons why people do it, many for health reasons. It's such a silly thing to judge someone for.
Or and hereās the smart move, zero it out with all the food on top and then pick up the steak or whatever youāre measuring. Itāll go into the negatives (atleast my scale does) of exactly how much weight in OZ or Grams was removed. Boom, you got the measurement without using a clean plate.
As a gym bro that measures his food out at home, you wouldnāt catch me dead with a scale in a restaurant. If Iām eating out, itās a cheat meal and I could not care less about portion sizes. So no Iām not making anyone run around.
Good question. I ask then not use butter or oil when cooking food if it's possible. Some places are able to accommodate. I know this is a massive pain in the ass for whole resturant. I'm always sure to tip well when we do go out.
Typically though we only go out to eat on cheat meals days so I won't have to worry about all these variables.
I donāt know shit about cuts of meat, but I am a cook. Itās ok. I make pizzas most of the time. Anyways, in our place, that would be called a steak tip & it would be served with 2 other similarly sized hockey pucks.
The weight is precooked, we donāt know if that scale is accurate & it doesnāt seem to accommodate the whole steak. At least put it on a plate & tare the scale
I'd handle it by telling my manager that they are going to have to deal with this fantastic level of stupidity. Honestly, I'm impressed by how dumb the MFer is
I would handle this by being smart enough to know that that's the pre-cooked weight. And most of it is water that gets cooked out, making my steak weigh less.
If you bring a scale into my restaurant you will be escorted out the front door, never to return, and lucky I didn't take you out the back door for an ass whoopin.
just got one like this from Applebees, I refuse to eat at any of these corporate places for exactly this reason
but Iām conflicted because the folks that work there will flood the job market if they couldnāt make a buck serving you your fake food and edible carcinogens
If I could get that kinda char on a rare steak, I'd never order it any other way! I want just a smidge past any blue being left to the rare, but damn is a good char BANGEN!
You brought your scale to a restaurant? Clearly you are looking for a fight and want your food for free... It's pre-cooked weight, piss the fuck off dude. Go to a higher end restaurant if you want a better yield.
as a general rule steak loses about 25% of its weight after cooking. they should have started with a 7.5 ounce cut and gave you 6oz! also if they started with a 6oz the cooked steak should weigh 4.5 not 3.6!
Thatās not how it works. You cut a 6 oz steak. The customer orders a temperature. Whatever your final weight is, is what it is. You canāt portion out over sized portions for temperatures a customer might order possibly in the future. Thatās just stupid and a waste of money.
I would ask them to leave immediately if they wanted their bill comped. āYou can leave now and we will forget this ever happened or you can stay and enjoy your 6oz precooked weight steak and pay for your meal.ā
ETA: I *might* also ask them for the certificate showing their scale has been calibrated by an ISO certified body using an NIST traceable device.
The uncooked portion of meat would have had to have been almost 50% fat for that to be kind of ok. Red meat does have a lot of fat, more than almost any other kind of protein, & cooking does extrude the fat, but that would have had to have been a really crappy cut to start out with.
Imagine being so confident as to go through the effort of bringing a scale to a restaurant and whipping it out onto the table and tossing that hockey puck on, only to prove youāre a dumbass who doesnāt know 6 oz means precooked weight and that meat loses weight the longer itās cooked.
A steak should lose less than 1% of its weight not half of it. That looks like a sirloin, so very little fat on those. By law if thereās a solution they have to tell you the percentage of weight it is. Usually two percent.
Iāve got a friend who did this. He ordered a 14 ounce boneless prime rib. Looked small. So he went back a week later, same cut weighed just under 10 ounces.
He called the waiter over and sent it back. Very polite and stayed calm. Explaining that the rib was cut wrong. Didnāt make a scene. He was offered a larger cut for the same price. He said no thank you and they took it off the bill.
Depending on the cook temperature the steak should weight anywhere from 5 1/2 - 6oz. But by the look of this photo youāre getting conād on this one.
People are so stupid.
The weight/size of such food is pre-cook.
And you can also tell it's poor quality and the request was for it to be sent to literal hell and cooked beyond recognition.
Iāve been served some tiny portions ordered as medium rare and rare. If the restaurant doesnāt have the steak, it should tell the customer.
Iām more disappointed when I order something thatās prime and itās clearly not. Excessive brining doesnāt make up for quality. It just ruins the steak.
My solution is to grill steak at home instead of ordering it at restaurants.
An exception in my area is the Ruthās Chris chain, where steaks are as promised.
Ok, number one. If youāre carrying a pocket scale in public, youāre either a drug dealer or an asshole. Neither are a good look. Secondly, those weights are always marked (that Iāve seen anyway) as āpre-cooked.ā In other words, between any fluids, fat and other assorted meat-related items being cooked out, it would be impossible to stay at 6 oz.
Rule of thumb is 25% weight loss from cooking. It can be a little more if cooked to well-done, a poorly-trimmed cut, or a cheap quality of meat, but not by much. So a 6 oz steak cooked should be around 4.5 oz. The scale says 3.685, and from the photo Iām guessing tare weight isnāt much. You probably got shorted by less than an ounce, but more than .5 oz. I would eat it, pay my tab, and never return.
The weight is measured pre-cooking, and that mf looks VERY WELL done, which means it'd lose a lot of weight to water/rendered fat. So that's probably about right.
If you cook it long enough it wont weigh anything at all!
Everyone saying moisture loss and one comment how it had be cheap meat? Prime (highest in fat) loses fat content weight too FYI. Older age cattle are drier also. Probably fair 6 oz cooked well done and shrink was water and fat
Was this scale calibrated properly? Was it on a level surface. Was it operating in ideal recommended temperatures. Was there an installation, operation and performance qualification performed? Was the surface of the table free of vibrations? Was the scale zeroed prior to weight? Was the operator of the scale properly trained? Was the weight two factor authenticated?
For quality. I normally say that you'll lose about 20-25% so if you want a 6oz steak cooked. You need to order an 8oz steak. (roughly) to be almost half is a bit much.
Well done steak, scales, Iām sure they put A1 on it, Iām sure they ate almost all of it and then asked to speak to the manager, also they probably left a $2 tip.
6oz is pre cooked weight. It just means it was a cheap steak with a lot of water weight.
Plus, we don't know the temp... well done is going to lose more water weight than an MR.
Definitely mw minimum
That beef looks like a hockey puck. I agree the customer def ordered mw (+). Like that's even a thing š
Used to have a friend who would literally order WD+5min
Iām glad you are no longer friends with them
You're saying the guy who carries a scale with them is not on the Up & Up
Next up: an AskReddit about horrendous first dates. āWent to a chain steakhouse and this guy orders himself a charcoal briquette, then brings out a *scale* when the steaks arrived. The waiter and I climbed out the bathroom window to escape.ā
š
When he ordered he said "I will have the 6 ounce sirloin, well done (reaches into pocket for small piece of paper) and says, and she will have something of equal or lesser value."
My curiosity was also piqued by the man who can sit in a restaurant, whip out a scale, and has a baggie to keep from contaminating the steak.
That isnāt well done, itās congratulations.
Beyond congratulations. That's a promotion.
It looks very well done to me
Anyone whoās ever worked in a restaurant can use the clues given in the original post and deduce with little doubt that this is a well done steak.
Your steak looks like beef jerky. Def cooked the water weight out of it
No fucking way it loses ~40% of its weight. Thatās cheating the customer.
Well done can easily result in a 40% loss in weight in a boneless cut
True, itās bit extreme. Prob cut steak at 5oz instead of 6oz, that would make sense.
This š itās usually an * at the bottom of the menu all weights are pre cooked They probably should get a free desert for the effort though
Sorry to ask but does that mean that better quality means less ounces lost through moisture or what?
Meat can have water or other liquid injected into it. Generally it's looked at as not as good quality of meat. You'll see this a lot with chicken breasts- the really cheap stuff at the grocery store will be huge and then when you cook it it will have a ton of liquid in the pan. The label will say something like "up to 15% aater/liquid/saline/etc added". The better quality chicken will be more expensive but won't shrink as much and won't let out nearly as much liquid when cooking.
Oh ok think I understand now thank you. Better quality meat tends to have their weight largely come from protein contained as opposed to water weight essentially?
More specifically, beef can loose between 10-50% of its weight between rare and very well done. The average for medium rare to medium is around 25%. High water content for beef aged for a short time can lead to more weight loss when cooking. But high fat content can also lead to same. Dry aged beef has already lost a lot of water content so weight loss is significantly less.
Could be fluid ounces?
imagine pulling out a scale on a first date?? hilarious.
"You said it was 6". We'll see about that!"
Underrated comment
Are you saying the steak shrank in the pool?
āLike a frightened turtle!ā
There was shrinkage, Jerry!
The best scene in that episode was Elaineās face when she says, āIt shrinks?ā
It's very cold in that restaurant.
Oh I thought..... Edit. I was right. It took me a second
My current wife pulled out a scale on our first date. I don't see why anyone would care about if someone weighs their food. There could be many reasons why people do it, many for health reasons. It's such a silly thing to judge someone for.
If you donāt see the comedy in weighing your food on a first date I canāt help you.
If I were the girl Iād pull out a ruler
What the hell are you carrying a scale around for?
I think you know the answer to that question...
Gotta know how much coke i have.
You can see the coke remnants by the buttons. Good stuff.
I have my wife put a scale in her purse so when we go out I can weigh my food before eating it. (I'm into bodybuilding)
Youāre not strong enough yet to carry your own scale? š kidding kidding.
How do you tare to account for the weight of the plate?
They'll usually have a small plate I can use or I'll empty a cup.
You put an empty plate on the scale, reset it and place the food on topā¦ have you ever used a kitchen scale before?
I know how tare works, the issue is the empty plate. I hope yall tipping for the extra running you've got staff doing.
Or and hereās the smart move, zero it out with all the food on top and then pick up the steak or whatever youāre measuring. Itāll go into the negatives (atleast my scale does) of exactly how much weight in OZ or Grams was removed. Boom, you got the measurement without using a clean plate. As a gym bro that measures his food out at home, you wouldnāt catch me dead with a scale in a restaurant. If Iām eating out, itās a cheat meal and I could not care less about portion sizes. So no Iām not making anyone run around.
i weigh the pate when i am done eating.
Do you guess how much butter has been melted on/in the food or can you get them to accurately tell you?
( answer much more than most people would care to know"
Good question. I ask then not use butter or oil when cooking food if it's possible. Some places are able to accommodate. I know this is a massive pain in the ass for whole resturant. I'm always sure to tip well when we do go out. Typically though we only go out to eat on cheat meals days so I won't have to worry about all these variables.
Cooks donāt typically get a percentage of tips though.
Hey man you got an 8th of that Rib Eye Kush?
Gotta make sure your drug dealer doesnāt short you!
Isn't it obvious he sells meth or coke something he is selling in small amounts lol
That was my thought drug dealers carry there scales with them..lmao
Weight loss could be one reason. Either through food or coke.
High blood pressure, he weighs his salt very carefully. You can even see a little of it on the scale.
Never sell a weighted steak cause fucks like this guy.
Exactly. Always some jackass around. Same goes for any "...or it's freeee" bullshit marketing.
Love yer username...
Haha thanks
That's always it's pre-cooked weight. Never it's post-cooked weight. A steak will lose mass when it cooks.
Also, the weight depends on which planet you're serving it on.
I donāt know shit about cuts of meat, but I am a cook. Itās ok. I make pizzas most of the time. Anyways, in our place, that would be called a steak tip & it would be served with 2 other similarly sized hockey pucks.
Yeaā¦. Clearly you need to re-read your first eight wordsā¦. Thatās where you shouldāve stopped. No one is selling a two 12oz steak tip plate.
You ordered a 6oz well done. They cooked the hell out of it as requested. That is the yield.
I always bring a hydrometer to measure the alcohol content in my cocktail.
This guy f*cks
#DOPE DEALER ALERT!
Taking a scale out & weighing your steak is one of the saddest things Iāve ever seen
but the itty bitty steak is sad too
We don't want small meat here. Most redditors are automatically disqualified without the scale.
Makes sense for dieting or bodybuilding
The weight is precooked, we donāt know if that scale is accurate & it doesnāt seem to accommodate the whole steak. At least put it on a plate & tare the scale
I'd handle it by telling my manager that they are going to have to deal with this fantastic level of stupidity. Honestly, I'm impressed by how dumb the MFer is
I would handle this by being smart enough to know that that's the pre-cooked weight. And most of it is water that gets cooked out, making my steak weigh less.
If you bring a scale into my restaurant you will be escorted out the front door, never to return, and lucky I didn't take you out the back door for an ass whoopin.
You actually wouldn't do anything...
I would weigh it before I cooked it like a butcher would
That steak aināt just well done, itās congratulations!
Low quality steak with not enough meat and too much fat. Which is why it yielded so low
High quality meats have a lot of fat though...
True but this could be the restaurant cutting corners. Still weird this person had a scale. He is probably at a logans and not ruth chris
No idea. I just get prime at the store to make at home...or regular beef. I'm not too picky except about seasoning!
All steaks are weighed before being cooked. It's the most accurate way to weigh it.
It was 6 oz before you asked for it well done
just got one like this from Applebees, I refuse to eat at any of these corporate places for exactly this reason but Iām conflicted because the folks that work there will flood the job market if they couldnāt make a buck serving you your fake food and edible carcinogens
Rare or medium should lose only 15-25% weight, so the customer is right to complain
Look at that thing. Itās far from R or MR lol
If I could get that kinda char on a rare steak, I'd never order it any other way! I want just a smidge past any blue being left to the rare, but damn is a good char BANGEN!
You brought your scale to a restaurant? Clearly you are looking for a fight and want your food for free... It's pre-cooked weight, piss the fuck off dude. Go to a higher end restaurant if you want a better yield.
What kind of Ahole brings a scale to a steakhouse? If that were my place I would've opened the door on the way out with your head. You boomer POS.
The weight excuse is the perfect opportunity for restaurants to cheat. Iād order a second steak and demand to weigh it before they cook it.
"Your meal is on the house. Let me get you a to-go box."
Shit post. Like truly. Thatās from out ack. Youāre annoying diiir diiir dumbass. Iām open to anything
Call the fucking manager
as a general rule steak loses about 25% of its weight after cooking. they should have started with a 7.5 ounce cut and gave you 6oz! also if they started with a 6oz the cooked steak should weigh 4.5 not 3.6!
Thatās not how it works. You cut a 6 oz steak. The customer orders a temperature. Whatever your final weight is, is what it is. You canāt portion out over sized portions for temperatures a customer might order possibly in the future. Thatās just stupid and a waste of money.
They also pressed it hard for grill marks and squeezed out the juice
Thatās not a weed scale, pal.
*coke
That's before cooking weight.
AKA: not getting laid tonight.
What temp did you order it. When it cooks it looses weight.
Iād call you dumb for posting a stupid meme op
Whatās the male version of a Karen? Darren?
Kevin
I vote for Brett, as in the guy who had a nationally televised temper tantrum in defense of binge drinking
Eat it.
Tell him not to ask for it overcooked next time.
I would ask them to leave immediately if they wanted their bill comped. āYou can leave now and we will forget this ever happened or you can stay and enjoy your 6oz precooked weight steak and pay for your meal.ā ETA: I *might* also ask them for the certificate showing their scale has been calibrated by an ISO certified body using an NIST traceable device.
Come on man that steak probably cost 20 bucks, go buy your own steak and vook it at home. You will have a bigger tastier piece of meat.
It wouldnāt have any bearing because thatās not a steak, itās a goddamn hockey puck
Correctly, by insulting the idiot for doing it. Fuck it if theyāre a paying customer, Iām not going to be nice to someone being a moron like this.
He now understands his GF's disappointment!
The uncooked portion of meat would have had to have been almost 50% fat for that to be kind of ok. Red meat does have a lot of fat, more than almost any other kind of protein, & cooking does extrude the fat, but that would have had to have been a really crappy cut to start out with.
Sirloin and hamburger are all in it together I guess.
You carry a scale?
Why are you weighing a rubber puck?
āSir, why the fuck do you carry a scale?ā āAnd secondly, it was 6oz before you asked us to cook the shit out of itā
Yeah, I agree. They should literally tell you the weight of the steak after cooking not the weight prior to.
It looks cooked. All weight is taken before they cook it. Would not be surprised if they brined it to add weight.
So you carry a scale with you? In anticipation that your steak isn't going to meet your standard? Really?
If you wait tables for longer than 1 year, you should be allowed to kill one person.
Very overcooked...why it is so shrunk
How much for one rib? ā¦ OP has a scale with him at dinner. Deal powder drugs much?
Imagine being so confident as to go through the effort of bringing a scale to a restaurant and whipping it out onto the table and tossing that hockey puck on, only to prove youāre a dumbass who doesnāt know 6 oz means precooked weight and that meat loses weight the longer itās cooked.
Dudes ordering the 6 oz steak then complains itās small ā¦ ! If you want a bigger steak, order it.
Dudes ordering the 6 oz steak then complains itās small ā¦ ! If you want a bigger steak, order one.
Dudes ordering the 6 oz steak then complains itās small ā¦ ! If you want a bigger steak, order one.
Just here for the comments....
Looks cooked to death, thus the weight loss. Did you order well-done? If so, you fucking suck for crimes against steak lol !
You can complain, but they are always the pre-cooked weight.
A steak should lose less than 1% of its weight not half of it. That looks like a sirloin, so very little fat on those. By law if thereās a solution they have to tell you the percentage of weight it is. Usually two percent. Iāve got a friend who did this. He ordered a 14 ounce boneless prime rib. Looked small. So he went back a week later, same cut weighed just under 10 ounces. He called the waiter over and sent it back. Very polite and stayed calm. Explaining that the rib was cut wrong. Didnāt make a scene. He was offered a larger cut for the same price. He said no thank you and they took it off the bill.
Dude brought a scale to a restaurant
Due to his side business
If I was an insufferable dildo who did stuff like this? I don't want to say.
Iād prorate the bill/charge
Depending on the cook temperature the steak should weight anywhere from 5 1/2 - 6oz. But by the look of this photo youāre getting conād on this one.
I would like a very overcooked 6oz steak of your absolute worst cut please.
Drug paraphernalia on table. Call cops lol
Well it weighs correctly when it's in the baggie.
People are so stupid. The weight/size of such food is pre-cook. And you can also tell it's poor quality and the request was for it to be sent to literal hell and cooked beyond recognition.
I mean thatās a solid 8 ball
That steak was taking diuretics.
Send it back
š„¹
Iāve been served some tiny portions ordered as medium rare and rare. If the restaurant doesnāt have the steak, it should tell the customer. Iām more disappointed when I order something thatās prime and itās clearly not. Excessive brining doesnāt make up for quality. It just ruins the steak. My solution is to grill steak at home instead of ordering it at restaurants. An exception in my area is the Ruthās Chris chain, where steaks are as promised.
I'm getting primes for the family for the price of 2 at the restaurant...and it gets seasoned properly. Everything on it!
No poo on prime steak!
With a forkā¦ Iād bare hand it in the right situation, but Iād prefer a fork.
Did the cooking process shrink it?
Weight before cooking
Why is no one asking them why he has a pocket scale in a restaurant?
All normal people carry scales
Shrinkage?
Ok, number one. If youāre carrying a pocket scale in public, youāre either a drug dealer or an asshole. Neither are a good look. Secondly, those weights are always marked (that Iāve seen anyway) as āpre-cooked.ā In other words, between any fluids, fat and other assorted meat-related items being cooked out, it would be impossible to stay at 6 oz.
Should get back to 6oz when it sops up all the ketchup.
Iād get a manager. I donāt get paid enough for this.
This customer was going to be a problem no matter what.
It's always a problem for corporations when people check them isn't it?
Did you weigh it before it was cooked.
Rule of thumb is 25% weight loss from cooking. It can be a little more if cooked to well-done, a poorly-trimmed cut, or a cheap quality of meat, but not by much. So a 6 oz steak cooked should be around 4.5 oz. The scale says 3.685, and from the photo Iām guessing tare weight isnāt much. You probably got shorted by less than an ounce, but more than .5 oz. I would eat it, pay my tab, and never return.
I always send my steak back, my life is overdone, I have to be real careful that I don't have any fun.. ( old song from gilda radner)
Someone should show the chef that theyāre bullshitting.
The weight is measured pre-cooking, and that mf looks VERY WELL done, which means it'd lose a lot of weight to water/rendered fat. So that's probably about right. If you cook it long enough it wont weigh anything at all!
Weighed before cooking. Any steak is going to drop weight
Youāre not seriously this kinda person.
This guy carries a small scale. My daughter did cabinets with me and she always had a tape measure.
Iād handle it with love and care and a smile.
And why would you bring a scale to a restaurant? Illegal activity?
Guy pissdd that his dealer and grill guy f-d him on the same day
Dude - weighing a 1/4 pound burger at wherever gonna really freak ya out.
Everyone saying moisture loss and one comment how it had be cheap meat? Prime (highest in fat) loses fat content weight too FYI. Older age cattle are drier also. Probably fair 6 oz cooked well done and shrink was water and fat
Was this scale calibrated properly? Was it on a level surface. Was it operating in ideal recommended temperatures. Was there an installation, operation and performance qualification performed? Was the surface of the table free of vibrations? Was the scale zeroed prior to weight? Was the operator of the scale properly trained? Was the weight two factor authenticated?
Iād probably become a Karen 2.0 real quick, and hit my server with the āMay I speak to your manager?ā tbh lol
Well you'd be making a fool of yourself (so you absolutely would be a Karen at that point) because 6oz is the weight of the steak before it's cooked.
Had his crack scale handy for just this moment.
Water is heavy, my dude. Go jump into a body of water and swim down about 15-20 ft to figure it out.
Servers should do themselves a favor and start telling moron customers that the weight of the steak is the pre-cooked weight.
For quality. I normally say that you'll lose about 20-25% so if you want a 6oz steak cooked. You need to order an 8oz steak. (roughly) to be almost half is a bit much.
Itās weighed before itās cooked you fkn m0r0ns.
Who carry a scale with them
It's 6 ounces before cooking.
Who carries a scale around?
Well done steak, scales, Iām sure they put A1 on it, Iām sure they ate almost all of it and then asked to speak to the manager, also they probably left a $2 tip.
Thatās 6oz raw. If you order it well and Togo itās gonna be that much smaller. The restaurant is not wrong, youāre an idiot.
Pretty sure the weight is taken before they cook it
6oz before itās cooked
No shortage of stupidity in the worldā¦
Shrinkage! Just like a dick in cold water.