The source of steak maturity
The word raw and cooked in English is related to the degree of raw and cooked steak, which is about 16 15 years. The original meaning of this word does not mean raw or tender, but refers to "poorly cooked" meat.
From17th century to19th century, making meat like raw meat has been strongly opposed. This is largely for safety reasons, because undercooked meat is considered to be harmful to health.
At the beginning of the 20th century, the stereotype of raw beef and cooked beef finally changed, but a good steak should not "bleed". 1932 before the invention of the kitchen thermometer, people still paid attention to eating cooked meat.
However, comparing the recipes from that time to the present, we will find that the definition of raw and cooked meat is quite different: meat that was once considered medium-rare may be medium-rare after 30 years. Nevertheless, until 1979, most people still want to eat well-done meat.
The real change is in 1982. The wave of high-end French cuisine swept through new york. At that time, the trendy French cuisine paid attention to keeping the ingredients fresh and unprocessed, and also drew ideas from Japanese sushi.
The media promoted this trend, and since then, high-end restaurants have turned the recovery of meat into proof of their superb cooking skills.
Up to now, steak is usually medium-rare, not 1, 3, 5, 7, well-done. The correct standards are raw, green, tender, rare, medium, medium, well-done and well-done, with a total of eight maturities.
Introduction of steak maturity
Raw: refers to uncooked beef dishes;
Blue steak: Blue steak is not a piece of raw meat, and the surface has been fried crisp, but it is still raw meat inside, which may be a little cold to the touch.
Rare: About 75% of the interface of a cooked steak is pink and there is a lot of blood.
Medium rare: About 50% of the interface of medium rare steak is pink with less blood. This temperature is the most common in European and American restaurants.
Medium-rare steak: About 25% of the interface of medium-rare steak is pink and bloody. The temperature and taste of steak are well balanced.
Medium-rare: Medium-rare steak is slightly pink in interface, thick and chewy.
Well-done: the interface of well-done steak is brown, and well-done steak is generally brown or brown, with a heavy taste.
Overdone: The steak is dark and crisp.
How to judge the ripeness of steak?
1, thermometer method
Rare:125-49-53 degrees Celsius
Medium rare:130-135-54-56℃.
Medium:140-145-57-62℃.
Zhongjing:150-155-63-68 degrees Celsius
Well-done: 160 F-71C.
2. Touch method
The maturity of steak can be detected by detecting the tactile sensation of steak meat corresponding to the tactile sensation of muscles in the tiger's mouth. The following figure
According to statistics, about 36% of Americans still order cooked meat in restaurants.
Generally, when you go to a western restaurant, the chef will not recommend you to order well-done beef. In fact, a big reason is that it is difficult to cook well-done beef, and master chef may not be able to do it well. Ordinary restaurants are naturally difficult to do well.
Therefore, eating well-done steak is not a poor girl without knowledge. After all, at the beginning, everyone ate well-done beef, and many people liked to eat well-done beef, but they were biased by the public opinion in the food industry. No matter how cooked the beef is, as long as it is according to your favorite taste, food is the most important thing.