What is rare meat?

For some, the steak must be burned almost black than it seems edible. Others want meat that is medium or medium rare, cooks on one side or the other just enough. A very good cut of meat is served rare, although some are afraid of it as a possible source of parasites or bacteria, bringing a rich taste and almost barbarous juicy attraction to a table that no other type of meat can offer. Rare beef was cooked at an internal temperature of 120 to 125 degrees Fahrenheit (48.88 to 51.66 Celsius).

Rare meat fans show the butter, soft texture that was one of the selling points to gently kiss only. Steak or hamburgers, which were cooked just until the outer surface does not turn brown, reveals a bright red heart when it is cut, and that is what lovers of rare meat are looking for. Barbecue T-Bone for more than a few minutes on each side, for a rare meat lover, just won't.

ordering rare meat in a restaurant or a cookout could one thatTo simple as it sounds. While most chefs know the definition of rarity, the guy who received the grill may not have a thermometer that would announce the exact moment when the meat should be pulled out of the heat source. The grill Master could pull out the meat before he spreads a lot of heat internally or let him sit for a minute for too long.

For some there is a small difference between rare and raw meat. These people treat heat, as if its purpose was to simply warm the outer surface of the meat. Technically, it is called blue, and when this first bites are cut out of the steak, the interior will be as red as blood.

real rare meat has a boiled surface. Some home chefs and graves of grillers briefly stretch the meat to seal the juices. A cross -section of the cooked rare meat shows a boiled surface, an inner ring of dark pink meat and a core that is red blood.

these days, most guests OMASO RDEr cooked medium rare, well well or just an ordinary medium. In many cases, this is due to fear of diseases transmitted from meat caused by parasites or bacteria. The closer the well -made beef cut is boiled, the more even the interior will be. It is important to realize that the longer the heat cooks the meat, the dry it will be, the stricter the meat and the heavier it chew.