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How to determine the degree of doneness of meat?

 
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How to determine the degree of doneness of meat?

When cooking beef, there are three stages of readiness:

- well baked (welldone) - a completely baked piece of meat with golden sides and completely cooked inside, the internal temperature of the meat is at least + 72 ° C;

How to determine the degree of doneness of meat?

- semi-finished (medium) - a piece of meat of medium readiness, outside a golden hue, inside half-baked (from reddish to pinkish hue), the internal temperature of the meat is + 60- + 65 ° C;

How to determine the degree of doneness of meat?

- half-baked (rare) - a slightly browned piece of meat, in the middle is raw (red), the internal temperature of the meat is + 50- + 55 ° C.

How to determine the degree of doneness of meat?
Most often, beef is baked until half cooked, because it is in this state that it has a pleasant juicy taste, and is well fried on the outside. According to gourmets, well-baked beef (welldone) too dry, loses its taste.

We measure the temperature inside the meat with a HEAT PROBE or a special thermometer for MEAT

Admin
How to determine the degree of doneness of meat?

In cool restaurants, a special thermometer is inserted into the meat, which shows the temperature of the meat inside ... but we do not cook in a restaurant, but in our kitchen, or in nature.
Beef and lamb can be eaten in any degree of doneness - either with blood or well done. Pork can be eaten only after it stops bleeding with the juice. You can check the readiness of the meat by simply pressing it down: the more juice comes out of it, the more raw it is.


It can be determined by color, but it is quite difficult.
1 With blood (blood red in the center)
2 Medium (pink to brown)
3 Well done (brown)


How to determine the degree of doneness of meat?

There is the simplest way to determine the readiness of meat by comparing to the touch ...
To do this, you only need your palm.
Place your left thumb on the base of your right thumb, taste the muscle by touch - this is the softness of a raw piece of meat.

How to determine the degree of doneness of meat?

Place your index finger on your thumb - the muscle tensed
this is roast - half-baked (rare).

How to determine the degree of doneness of meat?

Now touch the thumb with the ring finger, the muscle tensed even more - this is a roast medium-rare.

How to determine the degree of doneness of meat?

Well, then the next finger is medium.

How to determine the degree of doneness of meat?

Well, the little finger is the sole, that is, - well baked (welldone).

How to determine the degree of doneness of meat?
Svetlashka
Even if I don’t understand, what is the next finger between the ring and little fingers? I only have 5 fingers, maybe they didn't give something in the hospital
NatalyaN
Quote: Svetlashka

Even if I don’t understand, what is the next finger between the ring and little fingers? I only have 5 fingers, maybe they didn't give something in the hospital
after your question I went and did the test ... all fingers are in place, read carefully.
moderators, quarrel for offtopic.
Svetlashka
Quote: Admin

Now touch your thumb with the ring finger, the muscle tensed even more - this is a roast medium-rare.

How to determine the degree of doneness of meat?

Well, then the next finger is medium.

How to determine the degree of doneness of meat?

Well, the little finger is the sole, that is, - well baked (welldone).

How to determine the degree of doneness of meat?
Let's read together: Nameless - medium-rare;
Next - medium
the little toe is the sole, i.e. well-baked (welldone).
It seems like I missed nothing the question remains open
what is the finger between the pinky and the ring
Kalyusya
Kindergarten.
The person was described. Replace the unnamed medium with medium-rare. Then an unnamed one - you will have medium. Well, and then the little finger.
NatalyaN
No, no, no, everything is correct there.
We've already figured it out.
Rivka
Girls, tell me, please, for example, the temperature of readiness of the chicken (whole carcass) is at least 74 C.As soon as the meat reaches this temperature, is it immediately ready? Or do you need to keep it at this temperature for some time?
We are trying to smoke chickens to order, so we are trying to determine the readiness temperature with a thermometer.
Admin

Well, I can't say anything about the chickens in the smokehouse

I test chickens differently.
If the chicken is simply boiled in broth, stewed, baked, I pierce it with a knife. If the meat is soft, the knife enters freely, there is no blood from the hole, then it is ready. And of course, I make sure that the meat is not overcooked.

If the chicken roll is tied or sealed in a film, I stick the temperature probe, readiness 70-72 * C, then turn it off and leave the meat in the hot broth (saucepan) until it cools completely. The meat in the hot broth will come to full readiness.
Rivka
Admin, thanks for the answer!

I understood your method.
I am worried if the meat reaches 72-74 C, if you take it out immediately, it is already safe for eaters. That is, as soon as the meat reaches the cooking temperature, it can be consumed immediately. Or you still need to bring it up, as you are in the broth, for example.

Yesterday we made 2 experimental carcasses, today we are sending them for tasting. One is 950 g, the second is 1500 g. Both are ready-made inside, but in the places of attachment to the joints, the meat is tender pink, both reached 74 C, and a small carcass up to 90 (maybe it was necessary to get it earlier?).

The taste is good. But on the one hand, out of fear, I am ready to dry them out, "to be sure," and on the other, I want to leave the meat juicy.
Admin

Well, you need to go to a professional smoking site and consult them on how to be

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