What is the degree of roasting meat? How to define it?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

If you come to a restaurant and order a steak, the waiter will definitely ask you the preferred degree of roasting meat. You need to know this not only in order to check whether the chef treated your order with due attention.

You yourself sometimes fry meat in your own kitchen, don't you? So let's decide what the degree of roasting of your favorite steak is called. There are five in total, depending on the amount of time the meat spends on the fire.

Degrees of cooking meat and their characteristics

So, the first degree of roasting meat is called "Rare" (literally - raw). An ideal choice for those who love a steak downright "with blood". There are not so many gourmets like this, but they would not exchange a piece of meat with a thick, distinct red stripe inside.

Next in line is a medium rare steak meat. There is still a red stripe inside it, but not such a thick red stripe, and mostly pink rather than transparent juice stands out from the meat. Most restaurants recommend this choice.

Medium Rare Meatcalled "Medium". Such a steak inside is no longer scarlet, but light pink, and the secreted juice is almost transparent. An option for those who are not yet ready to eat raw meat, but are already moving in this direction.

Next comes the degree of roasting meat "Medium well" - "almost done". Chefs themselves do not recommend such steaks to their customers, although the meat tastes quite good. In addition, it is ideal for those who are afraid of everything raw and uncooked like fire.

Finally, the last degree is called "Well done". This is a completely cooked piece of meat, fried, as professionals say, to the level of a soft sole. What can I say - of course, there is no smell of blood here. But she certainly bled the heart of the cook who had to fulfill such an order!

By the way, let's go to extremes and remember the sixth degree of roasting called "Blue rare". This is a steak that was put on the grill for only a couple of minutes, forming a fragrant crust. Inside, the meat is completely raw. Choice for an amateur.

How to fry a steak the right way?

And now let's look at an interesting way in which experts determine the degree of roasting of meat. To do this, relax your hand and press with your other hand on the pad between the base and the thumb. Remember the feeling? This is what raw meat will feel like. Now bring your thumb and forefinger together. The muscle inside the palm will tense a little - and it will be possible to determine what the degree of roasting "Medium rare" is to the touch

Next in line is Medium. We determine the desired density of meat,pressing the tip of the middle finger to the thumb. As you may have guessed, "Medium well" is determined with the help of the ring finger, and "Well done" with the participation of the little finger. The farther away from the thumb, the stronger the muscle is strained on it. The denser and firmer the meat. It's very easy - try this experiment and you'll never go wrong when determining how well done your steak is!

And finally, one more useful tip. As you know, the best meat for steaks is marbled beef, tender and delicate. In no case should it be cooked until it is completely cooked. This will make the steak lose its flavor and juiciness.