{"id":22159,"date":"2022-11-01T18:00:12","date_gmt":"2022-11-01T17:00:12","guid":{"rendered":"https:\/\/ehl-i-lezzetiz.biz\/?p=22159"},"modified":"2013-02-18T21:00:12","modified_gmt":"2013-02-18T20:00:12","slug":"maturity-points-in-the-cooking-of-meat","status":"publish","type":"post","link":"https:\/\/ehl-i-lezzetiz.biz\/?p=22159&lang=en","title":{"rendered":"Maturity points in the cooking of meat"},"content":{"rendered":"<ul class=\"et_post_gallery clearfix\">\n\t\t\t\t\t<li class=\"et_gallery_item et_pb_gallery_image\">\n\t\t\t\t\t\t<a href=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/Saraybosna-da-Kuzu-\u00e7evirme18.jpg\" title=\"Saraybosna da Kuzu \u00e7evirme18\">\n\t\t\t\t\t\t\t<span class=\"et_portfolio_image\">\n\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"379\" height=\"284\" src=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/Saraybosna-da-Kuzu-\u00e7evirme18.jpg\" class=\"attachment-et-pb-portfolio-image size-et-pb-portfolio-image\" alt=\"\" srcset=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/Saraybosna-da-Kuzu-\u00e7evirme18.jpg 1240w, https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/Saraybosna-da-Kuzu-\u00e7evirme18-300x225.jpg 300w, https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/Saraybosna-da-Kuzu-\u00e7evirme18-768x576.jpg 768w, https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/Saraybosna-da-Kuzu-\u00e7evirme18-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 379px) 100vw, 379px\" \/>\n\t\t\t\t\t\t\t\t<span class=\"et_overlay\"><\/span>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\n\t\t\t\t\t<\/li><li class=\"et_gallery_item et_pb_gallery_image\">\n\t\t\t\t\t\t<a href=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/90798449_1519903951499443_6735917482285989888_n-e1667319549528.jpg\" title=\"Etlerin Olgunluk dereceleri-12\">\n\t\t\t\t\t\t\t<span class=\"et_portfolio_image\">\n\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"284\" src=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/90798449_1519903951499443_6735917482285989888_n-e1667319549528-400x284.jpg\" class=\"attachment-et-pb-portfolio-image size-et-pb-portfolio-image\" alt=\"\" \/>\n\t\t\t\t\t\t\t\t<span class=\"et_overlay\"><\/span>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\n\t\t\t\t\t<\/li><li class=\"et_gallery_item et_pb_gallery_image\">\n\t\t\t\t\t\t<a href=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/Etlerin-Olgunluk-dereceleri-6.jpg\" title=\"Etlerin Olgunluk dereceleri-6\">\n\t\t\t\t\t\t\t<span class=\"et_portfolio_image\">\n\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"284\" src=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/Etlerin-Olgunluk-dereceleri-6-400x284.jpg\" class=\"attachment-et-pb-portfolio-image size-et-pb-portfolio-image\" alt=\"\" \/>\n\t\t\t\t\t\t\t\t<span class=\"et_overlay\"><\/span>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\n\t\t\t\t\t<\/li><li class=\"et_gallery_item et_pb_gallery_image\">\n\t\t\t\t\t\t<a href=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/Etlerin-Olgunluk-dereceleri.jpg\" title=\"Etlerin Olgunluk dereceleri\">\n\t\t\t\t\t\t\t<span class=\"et_portfolio_image\">\n\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"284\" src=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/Etlerin-Olgunluk-dereceleri-400x284.jpg\" class=\"attachment-et-pb-portfolio-image size-et-pb-portfolio-image\" alt=\"\" \/>\n\t\t\t\t\t\t\t\t<span class=\"et_overlay\"><\/span>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\n\t\t\t\t\t<\/li><li class=\"et_gallery_item et_pb_gallery_image\">\n\t\t\t\t\t\t<a href=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/Etlerin-Olgunluk-dereceleri-3.jpg\" title=\"Etlerin Olgunluk dereceleri-3\">\n\t\t\t\t\t\t\t<span class=\"et_portfolio_image\">\n\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"284\" src=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/Etlerin-Olgunluk-dereceleri-3-400x284.jpg\" class=\"attachment-et-pb-portfolio-image size-et-pb-portfolio-image\" alt=\"\" \/>\n\t\t\t\t\t\t\t\t<span class=\"et_overlay\"><\/span>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\n\t\t\t\t\t<\/li><li class=\"et_gallery_item et_pb_gallery_image\">\n\t\t\t\t\t\t<a href=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/Etlerin-Olgunluk-dereceleri-2.jpg\" title=\"Etlerin Olgunluk dereceleri-2\">\n\t\t\t\t\t\t\t<span class=\"et_portfolio_image\">\n\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"284\" src=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/Etlerin-Olgunluk-dereceleri-2-400x284.jpg\" class=\"attachment-et-pb-portfolio-image size-et-pb-portfolio-image\" alt=\"\" \/>\n\t\t\t\t\t\t\t\t<span class=\"et_overlay\"><\/span>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\n\t\t\t\t\t<\/li><li class=\"et_gallery_item et_pb_gallery_image\">\n\t\t\t\t\t\t<a href=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/Etlerin-Olgunluk-dereceleri-5.jpg\" title=\"Etlerin Olgunluk dereceleri-5\">\n\t\t\t\t\t\t\t<span class=\"et_portfolio_image\">\n\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"284\" src=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/Etlerin-Olgunluk-dereceleri-5-400x284.jpg\" class=\"attachment-et-pb-portfolio-image size-et-pb-portfolio-image\" alt=\"\" \/>\n\t\t\t\t\t\t\t\t<span class=\"et_overlay\"><\/span>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\n\t\t\t\t\t<\/li><li class=\"et_gallery_item et_pb_gallery_image\">\n\t\t\t\t\t\t<a href=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/Etlerin-Olgunluk-dereceleri-4.jpg\" title=\"Etlerin Olgunluk dereceleri-4\">\n\t\t\t\t\t\t\t<span class=\"et_portfolio_image\">\n\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"284\" src=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/Etlerin-Olgunluk-dereceleri-4-400x284.jpg\" class=\"attachment-et-pb-portfolio-image size-et-pb-portfolio-image\" alt=\"\" \/>\n\t\t\t\t\t\t\t\t<span class=\"et_overlay\"><\/span>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\n\t\t\t\t\t<\/li><li class=\"et_gallery_item et_pb_gallery_image\">\n\t\t\t\t\t\t<a href=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/90704316_1519903874832784_5682223272838561792_n.jpg\" title=\"Etlerin Olgunluk dereceleri-11\">\n\t\t\t\t\t\t\t<span class=\"et_portfolio_image\">\n\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"284\" src=\"https:\/\/ehl-i-lezzetiz.biz\/wp-content\/uploads\/90704316_1519903874832784_5682223272838561792_n-400x284.jpg\" class=\"attachment-et-pb-portfolio-image size-et-pb-portfolio-image\" alt=\"\" \/>\n\t\t\t\t\t\t\t\t<span class=\"et_overlay\"><\/span>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\n\t\t\t\t\t<\/li>\n\t\t\t\t<\/ul>\n<p>&nbsp;<\/p>\n<h1><strong>Maturity points in the cooking of meat:<\/strong><\/h1>\n<p>Delivering meat to the desired point on the barbecue is an art that requires knowledge and skill. But it is not unlearnable.<\/p>\n<p>The heat on the top surface of the meat should be between 170 -180\u00b0C. Thus, the sweetening of meat and the increased taste of frying are achieved without loss of weight<\/p>\n<p>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.<\/p>\n<table border=\"0\" width=\"814\" cellspacing=\"0\" cellpadding=\"0\">\n<colgroup>\n<col width=\"103\">\n<col width=\"69\">\n<col span=\"6\" width=\"87\">\n<col width=\"120\"><\/colgroup>\n<tbody>\n<tr>\n<td class=\"xl65\" colspan=\"3\" width=\"259\" height=\"21\">Meat Maturity points in cooking<\/td>\n<td width=\"87\"><\/td>\n<td width=\"87\"><\/td>\n<td width=\"87\"><\/td>\n<td width=\"87\"><\/td>\n<td width=\"87\"><\/td>\n<td width=\"120\"><\/td>\n<\/tr>\n<tr>\n<td class=\"xl65\" height=\"21\"><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td class=\"xl66\" colspan=\"2\" height=\"21\">Turkish<\/td>\n<td colspan=\"2\">German<\/td>\n<td colspan=\"2\">French<\/td>\n<td colspan=\"2\">English<\/td>\n<td> Centrality<\/td>\n<\/tr>\n<tr>\n<td height=\"21\"><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td class=\"xl66\" colspan=\"2\" height=\"21\">Dew \u2013 Blood red<\/td>\n<td colspan=\"2\">Roh<\/td>\n<td>bleu, cru<\/td>\n<td><\/td>\n<td colspan=\"2\">.raw<\/td>\n<td>\u2264 45 \u00b0C<\/td>\n<\/tr>\n<tr>\n<td height=\"21\"><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td class=\"xl67\" colspan=\"9\" width=\"814\" height=\"68\">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.<\/td>\n<\/tr>\n<tr>\n<td class=\"xl67\" width=\"103\" height=\"52\"><\/td>\n<td class=\"xl68\" width=\"69\"><\/td>\n<td class=\"xl68\" width=\"87\"><\/td>\n<td class=\"xl68\" width=\"87\"><\/td>\n<td class=\"xl68\" width=\"87\"><\/td>\n<td class=\"xl68\" width=\"87\"><\/td>\n<td class=\"xl68\" width=\"87\"><\/td>\n<td class=\"xl68\" width=\"87\"><\/td>\n<td class=\"xl68\" width=\"120\"><\/td>\n<\/tr>\n<tr>\n<td class=\"xl66\" colspan=\"2\" height=\"21\">Turkish<\/td>\n<td colspan=\"2\">German<\/td>\n<td colspan=\"2\">French<\/td>\n<td colspan=\"2\">English<\/td>\n<td> Centrality<\/td>\n<\/tr>\n<tr>\n<td height=\"21\"><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td colspan=\"2\" height=\"21\">Bloody<\/td>\n<td colspan=\"2\">Blutig<\/td>\n<td colspan=\"2\">Saignant<\/td>\n<td colspan=\"2\">rare<\/td>\n<td>48 \u2013 52 \u00b0C<\/td>\n<\/tr>\n<tr>\n<td class=\"xl66\" height=\"21\"><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td class=\"xl69\" colspan=\"9\" width=\"814\" height=\"43\">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.<\/td>\n<\/tr>\n<tr>\n<td class=\"xl69\" width=\"103\" height=\"43\"><\/td>\n<td class=\"xl69\" width=\"69\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"120\"><\/td>\n<\/tr>\n<tr>\n<td class=\"xl66\" colspan=\"2\" height=\"21\">Turkish<\/td>\n<td colspan=\"2\">German<\/td>\n<td colspan=\"2\">French<\/td>\n<td colspan=\"2\">English<\/td>\n<td> Centrality<\/td>\n<\/tr>\n<tr>\n<td class=\"xl69\" width=\"103\" height=\"19\"><\/td>\n<td class=\"xl69\" width=\"69\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"120\"><\/td>\n<\/tr>\n<tr>\n<td colspan=\"2\" height=\"21\">Pink<\/td>\n<td colspan=\"2\">medium oder rosa<\/td>\n<td>\u00e0 point<\/td>\n<td><\/td>\n<td colspan=\"2\">medium, rare<\/td>\n<td>53 \u2013 60 \u00b0C<\/td>\n<\/tr>\n<tr>\n<td height=\"21\"><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td class=\"xl69\" colspan=\"9\" width=\"814\" height=\"41\">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.<\/td>\n<\/tr>\n<tr>\n<td class=\"xl69\" width=\"103\" height=\"41\"><\/td>\n<td class=\"xl69\" width=\"69\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"120\"><\/td>\n<\/tr>\n<tr>\n<td class=\"xl66\" colspan=\"2\" height=\"21\">Turkish<\/td>\n<td colspan=\"2\">German<\/td>\n<td colspan=\"2\">French<\/td>\n<td colspan=\"2\">English<\/td>\n<td> Centrality<\/td>\n<\/tr>\n<tr>\n<td class=\"xl69\" width=\"103\" height=\"23\"><\/td>\n<td class=\"xl69\" width=\"69\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"120\"><\/td>\n<\/tr>\n<tr>\n<td height=\"21\">Semi-Dirty<\/td>\n<td><\/td>\n<td>halb durch<\/td>\n<td><\/td>\n<td colspan=\"2\">demi-anglais<\/td>\n<td>medium<\/td>\n<td><\/td>\n<td>60 \u2013 69 \u00b0C<\/td>\n<\/tr>\n<tr>\n<td height=\"21\"><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td class=\"xl69\" colspan=\"9\" width=\"814\" height=\"63\">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.<\/td>\n<\/tr>\n<tr>\n<td class=\"xl69\" width=\"103\" height=\"36\"><\/td>\n<td class=\"xl69\" width=\"69\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"120\"><\/td>\n<\/tr>\n<tr>\n<td class=\"xl66\" colspan=\"2\" height=\"21\">Turkish<\/td>\n<td colspan=\"2\">German<\/td>\n<td colspan=\"2\">French<\/td>\n<td colspan=\"2\">English<\/td>\n<td> Centrality<\/td>\n<\/tr>\n<tr>\n<td class=\"xl69\" width=\"103\" height=\"19\"><\/td>\n<td class=\"xl69\" width=\"69\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"120\"><\/td>\n<\/tr>\n<tr>\n<td class=\"xl69\" width=\"103\" height=\"63\">Thoroughly fried<\/td>\n<td class=\"xl69\" width=\"69\"><\/td>\n<td class=\"xl69\" width=\"87\">durch<\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\">bien cuit<\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"87\">well done<\/td>\n<td class=\"xl69\" width=\"87\"><\/td>\n<td class=\"xl69\" width=\"120\">70 \u00b0C und h\u00f6her<\/td>\n<\/tr>\n<tr>\n<td class=\"xl69\" colspan=\"9\" width=\"814\" height=\"109\">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.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<p>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.<\/p>\n<p>For example, a beef net to be served bloody is baked in a 180\u00b0C Hot ventilated oven and when the internal heat reaches 38\u00b0C, it is removed from the oven and left to rest in a hot environment. During this rest period, the internal temperature reaches 48\u00b0C.<\/p>\n<p>In the low-heat cooking technique, the oven temperature is set only 20\u00b0C 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.<\/p>\n<p>&nbsp;<\/p>\n<h3><span style=\"text-decoration: underline;\"><a href=\"https:\/\/ehl-i-lezzetiz.biz\/?p=1704&#038;lang=tr\"><em><strong>Denaturation :<\/strong><\/em><\/a><\/span><\/h3>\n","protected":false},"excerpt":{"rendered":"<p>Maturity points in the cooking of meat on the barbecue:<br \/>\nDelivering meat to the desired point on the barbecue is an art that requires knowledge and skill. But it is not unlearnable.<br \/>\nThe heat on the top surface of the meat should be between 170 -180\u00b0C. Thus, the sweetening of meat and the increased taste of frying are achieved without loss of weight<br \/>\nInternal 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.<\/p>\n","protected":false},"author":8,"featured_media":22139,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[985,988,989],"tags":[1467,1468,1466],"class_list":["post-22159","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-flavor-general-culture","category-gurme-news-en","category-gurme-news-en-2","tag-meat-maturity-points-in-cooking","tag-red-angus-en","tag-taste-general"],"_links":{"self":[{"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/posts\/22159","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=22159"}],"version-history":[{"count":0,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/posts\/22159\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/media\/22139"}],"wp:attachment":[{"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22159"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22159"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22159"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}