Maturity points in the cooking of meat

by | Nov 1, 2022 | Flavor general culture, Gurme News, Gurme News | 0 comments

Maturity points in the cooking of meat

by | Nov 1, 2022 | Flavor general culture, Gurme News, Gurme News | 0 comments

 

Maturity points in the cooking of meat:

Delivering meat to the desired point on the barbecue is an art that requires knowledge and skill. But it is not unlearnable.

The heat on the top surface of the meat should be between 170 -180°C. Thus, the sweetening of meat and the increased taste of frying are achieved without loss of weight

Internal heat of meat is one of the most important factors to achieve the goal. In short, the internal heat of the meat tells us the cooking point.

Meat Maturity points in cooking
Turkish German French English Centrality
Dew – Blood red Roh bleu, cru .raw ≤ 45 °C
Description The inside of the meat is raw and bloody. On the outside, a thin layer of brown crispy reddening is observed. When pressed on, it resists back. The outgoing broth is red. The proteins in the meat are about to undergo denaturation.
Turkish German French English Centrality
Bloody Blutig Saignant rare 48 – 52 °C
Description The inner part of the meat is slightly bloody. As it approaches the outer layer, it turns pinkish in color. Outside is formed a brown crispy layer.
Turkish German French English Centrality
Pink medium oder rosa à point medium, rare 53 – 60 °C
Description The inside of the meat is completely pink in color. When pressed on, it shows slight back resistance. Outside is formed a brown crispy layer. This degree of maturity is the most ideal for Cattle steak.
Turkish German French English Centrality
Semi-Dirty halb durch demi-anglais medium 60 – 69 °C
Description Only a very small portion of the inside of the meat is pink. The outgoing broth is pink. From this point of maturity, ET begins to dry and rubberize as the moisture loss in it increases. That is why it is not suitable for steaks.
Turkish German French English Centrality
Thoroughly fried durch bien cuit well done 70 °C und höher
Description The meat is completely fried, does not resist back when pressed on it. This degree of maturity is especially in poultry. And when confidence in the quality of the meat used is low, it is preferred for sterilization purposes. It is definitely not suitable for beef steak because the steak dries out and becomes like rubber. (by the way, it should be noted that tastes and colors will not be discussed. The point of maturity of meat, at which he gets used to eating his person, is best for him.

 

A frying thermometer is placed in it to measure the internal temperature of the meat. The grades seen on the sign are the heat of the meat at the time of service. For this reason, the temperature increase during the resting period of the meat should be taken into consideration.

For example, a beef net to be served bloody is baked in a 180°C Hot ventilated oven and when the internal heat reaches 38°C, it is removed from the oven and left to rest in a hot environment. During this rest period, the internal temperature reaches 48°C.

In the low-heat cooking technique, the oven temperature is set only 20°C higher than the desired serving temperature of the meat. Thus, the drying of the meat is prevented The meat is cooked in the oven to the desired degree to be served.

 

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