Meat is the product most often consumed by people. It contains a huge amount of vitamins and trace elements that are necessary for the normal functioning of our body.
But when we buy meat and start cooking it, fry it, it's important to remember that if meat is not done before, then half-baked it is very harmful to the body. That's why you need to know when the meat has already become and it can be removed from the fire.
Types of meat frying
The first, the most common, is Blue Rare . Or, in another way, this meat is raw, raw, with only a crust browning. There is, such a steak follows, with caution.
The next type of roast meat called Rare , or in another way meat with blood.
The third kind of Medium Rare is half-baked meat, when meat is softly pink inside and the bloody juice is no longer standing out.
Then comes medium- sized meat, almost fried ( Medium WelL ), when the juice becomes transparent, and the meat is slightly pink. And the last kind is a completely roasted meat ( Well Done ), that is, such as we used to see it in a plate.
Most often, we determine the degree of roasting meat by temperature. At the same time, if the steak has a temperature of 57 degrees, then this is Rare, if the Mediumrare has heated to 65 degrees, and to 70 is Medium, and all that is higher is already a fully prepared steak, as we like.
More often than not, if you want to try something new, people are preparing the meat broth medium, that is, they roast the meat to medium readiness. In other words, when the meat is completely fried outside and inside is a sufficiently high degree of roasting, but if you cut the meat, strip, where the meat will be slightly damp and pink juice is allocated. Often in restaurants gourmets are asked to cook just such a steak, seasoning it with a bottle of red wine.
In another way this kind is also called meat of medium roast. The steak temperature is heated to 70 degrees. Usually the steak readiness is checked with a thermometer to know when it will stop so that the steak is not fried. But if it does not exist, then you can use it in another way. For example, to get the desired steak of medium roast, you need to spend about 10 minutes, no more.
As mentioned earlier, the temperature for roasting meat, for a perfectly cooked steak, should be about 65 degrees or more.
How many degrees of meat frying exists?
The degree of roasting meat depends on the temperature of the steak and on the distinctive characteristics of the steak during its cooking.
In total, there are 7 degrees of meat roasting in the world, and each person cooks a steak the way he likes. Someone likes a completely fried steak, someone slightly roasted, and someone of medium readiness. The main thing in the cooking process is not to forget to look at the external state of the steak, and measure its temperature in order to get exactly the steak you want.
The level of roasting meat also includes information about the temperature of fried meat, its appearance, and also an important factor
For example, mutton and beef are cooked the longest, but pork will get ready much quicker, and if it's a chicken, then the meat will be cooked in a few minutes, and in order to make a chicken slightly roasted, you need to hold it in a frying pan for only a minute 2.
The most juicy and fresh, with an amazing taste, will still be a medium-roasted steak, or Medium. It will preserve all the tenderness of meat and its taste will be remembered for a long time.
You can serve such meat with buckwheat or with mashed potatoes .