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    Four Kinds of Doneness in Meat

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    Girlie Balgos
    Four levels of doneness are described for cooking meat: 1) Rare has a cool red center and is cooked only on the outside. Medium rare has a warm red center that oozes juice. Medium is firm throughout with some pink. Well done is gray-brown and firm all the way through.

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    Four Kinds of Doneness in Meat

    Uploaded by

    Girlie Balgos
    2K views8 pages
    Four levels of doneness are described for cooking meat: 1) Rare has a cool red center and is cooked only on the outside. Medium rare has a warm red center that oozes juice. Medium is firm throughout with some pink. Well done is gray-brown and firm all the way through.

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    Four Kinds of Doneness in Meat.pptx

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    Four levels of doneness are described for cooking meat: 1) Rare has a cool red center and is cooked only on the outside. Medium rare has a warm red center that oozes juice. Medium is firm throughout with some pink. Well done is gray-brown and firm all the way through.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    2K views8 pages

    Four Kinds of Doneness in Meat

    Uploaded by

    Girlie Balgos
    Four levels of doneness are described for cooking meat: 1) Rare has a cool red center and is cooked only on the outside. Medium rare has a warm red center that oozes juice. Medium is firm throughout with some pink. Well done is gray-brown and firm all the way through.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 8

    Four Kinds of

    Doneness in Meat
    Doneness

    Doneness is a gauge of how thoroughly


    cooked a cut of meat is based on the
    color, juiciness, and internal temperature
    when cooked.

    The gradations of cooking are most often


    used in reference to beef (especially steak
    and roasts) but are also applicable to
    lamb, pork, poultry, veal, and seafood
    (especially fish).
    Rare

    This refers to a steak that's been cooked for a very


    short period of time — leaving the center cool and
    red in color.

    It's just a stage up from raw meat — but cooked on


    the outside. Steak doesn't contain parasites that
    chicken and pork do — eating it rare doesn't pose
    any health risks.
    Rare (saignant) red center; soft 52–55 °C 125–130 °F
    Medium rare

    A medium rare steak has a warm, red center that


    oozes with juicy, beef-forward flavor.

     You've officially reached medium rare when you hit


    130° to 135°F, a temperature at which the proteins
    within the meat start to denature but can't fully
    finish. de·na·ture

    To destroy the characteristic properties of (a protein or other


    biological macromolecule) by heat, acidity, or other effects
    that disrupt its molecular conformation.
    Medium rare (à warm red
    55–60 °C 130–140 °F
    point) center; firmer
    Medium

    When pressed with a finger, meat feels firm and


    there is a definite resistance.

    Medium (demi- 145 °F and rest for


    pink and firm 60–65 °C 140–150 °F
    anglais) at least 3 minutes
    Well done

     When pressed with a finger the meat feels hard and


    rough.

    gray-brown
    Well done 160 °F for
    throughout; 71 °C+ 160 °F+
    (bien cuit) ground beef
    firm
    In short….
    THE END

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