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Is it Possible to make Red Meat not Red and still Edible?

Tim_Sutherland_52834

I'm cooking for a family at the moment where the girls do not like their red meat to be red once cooked. The boys will happily eat med rare or what ever the girls eat. They also like to eat beef tenderloin and prime meat. Are they any tricks I can use to make the meat less red other than killing the animal twice?

So far I have been cooking the red meat ~62C and then hammering half the meat in the oven for the girls. It seams a crime to spend so much on meat and then turn into something harder than katsuobushi.

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Brendan_Lee_56950

Maybe using dark sauces to kind of hide it? I struggled with this with my wife but have finally got her to come around to medium, working on med-rare.

Chris_Young_80640

Only thing that I know will work is bleaching with ammonia, which cannot be recommended (but they have to add the pink to pink slime because the ammonia process leaves the meat white).

Tim_Sutherland_52834

They're not big sauce fans either and prefer to have it on the side, so covering the meat doesn't work unfortunately.

Ammonia is a bit extreme, so I will kill red meat twice and try to slowly bring them around.

seijoed

What about weaning? Slowly starting off with richer stews and such meats and then moving towards thin sliced tender cuts that you quickly could brown without destroying them? (I've been eyeballing Doner Kebap meat recipes).

Lennard__34626

Do a braise?

Tim_Sutherland_52834

Today is the 8th day in a row of over 100F/37.777778C in Dallas, I will do some braises in a few months.