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How to know if the meat is cooked and what are the differences in the degree of cooking of the meat

Many of the recipes indicate that the meat must be at a certain term (red, medium, three-quart or well-cooked), but it is difficult to know only at sight; This is because, as the meat cooks, the color changes. The raw meat is red or pink, and as it cooks it changes to a very light coffee, until it reaches the dark brown, this because the blood and juices are lost with cooking. I share this super secret so you know how to know if the meat is cooked and what are the differences between the degrees of cooking of the meat.

Step by Step of: How to know if the meat is cooked and what are the differences in the degree of cooking of the meat

How to know if the meat is cooked and what are the differences in the degree of cooking of the meat
1
Gather the tips of your index finger and thumb. With the other hand, touch the "chubby" that forms below the thumb. You will notice that the finger with which you touched sinks in this "chubby". This is the point of red meat, meat that has only been sealed to prevent it from dislodging.
Red or raw (or raw) meat looks pink on the outside and red inside, has plenty of juice and sometimes blood. To the touch it feels soft.
How to know if the meat is cooked and what are the differences in the degree of cooking of the meat
2
After a few minutes; when touching with the other hand, you will notice that there is greater resistance of the tendon under the thumb, this is the degree of cooking called the middle term; the flesh on the outside is light brown and inside it is pink.
This is the most recommended term for most cuts, because it conserves enough juices, but no longer bloody. To the touch it feels firm and elastic.
How to know if the meat is cooked and what are the differences in the degree of cooking of the meat
3
By joining the ring finger and thumb, you will notice that the "chubby" has become harder, so is the term three quarters in the cooking of the meat. It is brown on the outside and light brown on the inside, it has almost no juices and feels firm.
How to know if the meat is cooked and what are the differences in the degree of cooking of the meat
4
Finally we have the term well cooked and, in effect, that is the consistency that is perceived when you put together the tips of the thumb and little finger. The meat is very dark brown on the outside and brown on the inside, when chewing is harder and quite dry, so it usually needs a juicy accompaniment. This type of cooking is the driest and firm to the touch.
How to know if the meat is cooked and what are the differences in the degree of cooking of the meat
5
So that the vitamins and minerals that the vegetables provide are better assimilated by the body, it is advisable to accompany them with a protein; For example, the meat, so the best accompaniment to a good cut of meat is always an abundant salad.
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Annie Aj
22/03/2016 17:52:12
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