The good news? Most states don’t prefer well done steaks.The results? A lot of the country is flat out ordering their steak wrong. We turned to Google Trends to uncover how each state likes their state. In fact, some people like to order burnt hockey sticks and call it meat. But as anyone who’s ever gone to dinner with their Midwestern aunt knows, not everyone has the same good taste as you. ISBN 0-02-009801-4.In honor of National Beef Month, we cut out the fat and got right to the good stuff- Steak.įrom rare to well done, most people know how they like their steak– and have a strong opinion about it. The Curious Cook: More Kitchen Science and Lore. On Food and Cooking: The Science and Lore of the Kitchen. ^ Legend colors from "Beef Steak Color Guide" (PDF),.Department of Agriculture, Food Safety and Information Service. ^ a b "Beef from Farm to Table" (PDF).^ Internal Color and Tenderness of the Infraspinatus, Longissimus Thoracis, and Semimembranosus are Affected by Cooking Method and Degree of Doneness.However, searing does play an important role in browning, which is a crucial contributor to flavor and texture. Note that searing (cooking the exterior at a high temperature) in no way " seals in the juices", since water evaporates at the same or higher rates as it does in unseared meat. Well done cuts, in addition to being brown, are drier than other cuts and contain few or no juices. If raised to a high enough temperature, meat blackens from burning. Searing raises the meat's surface temperature to 150 ☌ (302 ☏), yielding browning via the caramelization of sugars and the Maillard reaction of amino acids. As meat cooks, the iron atom loses an electron, moving to a +3 oxidation state and coordinating with a water molecule ( HĢO), which causes the meat to turn brown. Before cooking, the iron atom is in a +2 oxidation state and bound to a dioxygen molecule ( OĢ), giving raw meat its red color. Raw meat is red due to the myoglobin protein in the muscles, not hemoglobin from blood (which also contains a heme group, hence the color). The color change is due to changes in the oxidation of the iron atom of the heme group in the myoglobin protein. : 165 Color Īs meat is cooked, it turns from red to pink to gray to brown to black (if burnt), and the amount of myoglobin and other juices decreases. Its water-holding capacity also increases and less liquid is lost from the meat during carving. This makes it easier to carve and makes its structure firmer and more resistant to deformation. The meat should be allowed to "rest" for a suitable amount of time (depending on the size of the cut) before being served. The temperatures indicated above are the peak temperatures in the cooking process, so the meat should be removed from the heat source when it is a few degrees cooler. The exception is if the meat has been prepared in a sous-vide process, as it will already be at temperature equilibrium. The interior of a cut of meat will still increase in temperature by 3–5 ☌ (5–9 ☏) after it is removed from an oven or other heat source as the hot exterior continues to warm the comparatively cooler interior. Temperatures for beef, veal and lamb steaks and roasts The table below is from an American reference book and pertains to beef and lamb. The same meats should be thoroughly cooked to 160 ☏ (71 ☌) when ground or tenderized by cutting, since these processes distribute bacteria throughout the meat. It recommends an internal temperature of at least 145 ☏ (63 ☌) for cuts of beef, veal, and lamb in order to prevent foodborne illness, and warns that color and texture indicators are not reliable. The United States Department of Agriculture has stated that rare steaks are unsafe to eat.
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