How much is beef ripe to be delicious? Can you eat medium rare beef

It is 7 ripe and delicious, and people with a bad stomach eat 8 medium cooked 1-2 ripe (bleu): the so-called bloody beef, which is a slightly burnt yellow on the surface, and the middle is completely bright red raw meat; 3. Maturity (rare): When cutting the steak, only the upper and lower layers of the steak are gray-brown, and 70% of the meat is red with a lot of blood.

5. Mature (medium): cut the steak and see the cross-section**50% of the meat is red, with a small amount of blood. 7 Ripe to fully cooked (welldone):

Cut the steak and see that there is only a narrow red line, and there is blood in the meat.

It is not recommended to eat medium-rare beef.

Medium- and medium-rare steaks that contain cysticerci and are not killed by the boiling of the steak are likely to be infected. For health, it is not recommended to eat medium-rare beef.

Doneness is very important to the taste of the steak, whether to eat according to the "requirements" or according to the "taste", after reading this article, you will have the answer in your heart.

What are we doing when cooking steak?

Coagulation of proteins.

During the frying process of the steak, the muscle protein of the steak is thermally denatured and coagulated, and as the temperature rises to 30 °C, the water retention of the muscle decreases with the increase of temperature, and the meat juice separates. The protein begins to solidify and its hardness increases.

Evaporate water. Most meat is made up of 5 fats from carbohydrates.

Minerals, 20 percent protein and 75 percent water. As the temperature rises, the cooking time increases, and the water evaporates.

Melt fat. When heated, the fat dissolves, releasing certain volatile properties associated with fat.

compounds, which add aroma and juice to the steak.

In terms of nutrition, the doneness of the steak has no effect.

The temperature and time of cooking determine the doneness of the steak, high temperature and long time will reduce the tenderness of the steak correspondingly, resulting in the loss of juice, and at the right temperature, the melting of fat can add tenderness, juice and flavor to the steak.

Can you eat medium-rare beef? Maybe foreigners can eat, but we don't seem to have this traditional way of eating in China, it may always be so practical, and Lu Song is already suitable for this kind of cherry blossom letter method, so there are different ways to eat, and you can eat if you can adapt to it.

There are many types of steak, and there are four common ones: 1. Tenderloin, also known as fillet; 2. rib-eye steak; 3. Sirloin, that is, beef tenderloin; 4. T-bone steak (T-bone).

Filet is the most tender meat on the sloin, with both lean and fat rib eyes; Sirloin steak has strong toughness; T-bone steak is the meat of the backbone on the back of a cow. Due to the different quality of the meat, it involves the question of "how much cooked". In principle, of course, the young are born, and the old are ripe; The young are expensive, and the old are cheap.

Filet mignon is generally cooked for 3 minutes, while T-bone steak needs to be fried a little more, but stop at 7 minutes. After that, it's a tyrannical thing. Ribeye steak, both lean and fat, this kind of meat fried and grilled taste is more fragrant, do not fry overcooked when using, 3 ripe is the best.

Sirloin steak, beef tenderloin, contains a certain amount of fat, in the extension of the meat with a circle of white tendons, the overall taste of toughness, hard meat, chewy, eating, cut the meat with the tendons and meat together, in addition to not fried overcooked, 5 mature is the best.

T-bone steak, in the shape of T-shaped, is the backbone of the cow's back, T-shaped on both sides of the amount of more and one side of the amount of less, the amount of more is the naked eye, the amount of slightly smaller is laborious, this kind of steak in the American restaurant longer arrow, because of the French cuisine pay attention to exquisite, for the larger quantity and rougher quality of the T-bone steak is less used, 7 mature best.

The three maturities in the country are definitely five to seventy percent.

5 of them mature are the healthiest.

How cooked the beef is can be told directly to the waiter. The maturity of beef generally refers to steak, which can be divided into 1 point, 3 points, 5 points, 7 points and fully cooked, if you want to eat the original meat blood red and taste, you can choose 1 point, 3 points, 5 points, if you don't want to eat with blood or bloody taste, you can choose 7 points or fully cooked.

Beef is one of the more common ingredients, if it is beef cooked at home, the beef is generally fully cooked and eaten, and there is no such thing as a little cooked.

Beef is rich in protein and amino acids, which can be made and eaten by boiling, stir-frying, steaming, marinating and other cooking methods, and should not be smoked or pickled to avoid the production of benzopyrene and nitrosamines and other substances.

Steak, which is a sliced beef, is also one of the common foods in Western food, and the main cooking methods used are mainly fried and grilled, including filet mignon, rib eye steak, sirloin steak, sirloin steak and other types.

Ingredients: 4 taels of beef.

Potatoes are a large one.

1 green pepper.

Green onions, chili peppers to taste.

Light soy sauce 2 scoops.

Water a little. Salt chicken essence to taste.

Heat: Basically medium heat throughout the whole process.

To prepare cooked beef sautéed potato chips.

Preparation: sliced cooked beef, sliced potatoes, sliced green peppers, green onions, dried chili peppers, <>

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Pour the oil, then add the green onion and chili pepper, and fry for a few seconds without burning the <>

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Add about 2 scoops of light soy sauce.

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Add the beef slices and stir-fry for 5-8 seconds.

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After that, add an appropriate amount of water, prevent drying, cover the pot, and simmer an appropriate amount to let the fragrance of the seasoning soak into the beef.

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Then add the green peppers and stir-fry a few times.

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Then put the potato slices in and stir-fry, add an appropriate amount of salt and chicken essence. If you find some scorched dry on the way, add a little water. After that, cover the pot and simmer for a while, then remove the lid and stir-fry until you think the potatoes are just right, and then you can remove from the pot.

Beef aging: refers to the natural fermentation of fresh beef at a specified temperature and humidity to make it more flavorful, soft and chewy.

Aged meat is more popular in Japan, does not contain preservatives, the main ingredients are amino acids and proteins, 1-4 degrees Celsius, humidity 60-80%, proper ventilation, control the number of beneficial microorganisms, reduce harmful microorganisms, eat more aged beef can supplement the body's amino acids.

Dry aging method: After cutting fresh beef from the cow body, it is divided to remove miscellaneous parts and put into a clean room. The temperature must be kept between 0 and 1 degrees and the humidity must be kept between 75% and 80%.

In order to meet the requirements of gourmets from all over the world for the taste and quality of beef, a unique method of dry aging has been developed.

Wet aging method: After vacuuming and packaging, the beef is put into a refrigerator from 0 to 1, and matured for about 40 days according to a certain humidity, so that the enzymes in the beef can decompose the protein and convert it into benign amino acids to add meat flavor and make the taste of beef softer.

1% to 4%, low temperature and high humidity can reduce weight loss. Wet ageing: Wet ageing does not require the whole cow to be hung in the freezer and allows the beef to be aged in a bag during transport.

Beef aging is a process of processing beef, mainly to break up the connective tissue in the muscles, change the meat quality of the beef, make the beef more tender, more delicious and reduce some factors of unstable quality. The aging of beef is mainly divided into: dry aging and wet aging.

Dry aging: Fresh cattle forelimbs, hind limbs or high-quality limbs are stored in a freezer with a temperature of 0 degrees Celsius to -1.5 degrees Celsius and a humidity of 85 percent, and frozen for 10 days; Wet ageing: The beef is dehydrated and evaporated in a vacuum pack.

What's going on with beef aging?When frying steak in Western food, it is necessary to say how mature it is, and how mature it is is to make the beef mature.

I think some people like to eat medium-rare or fully rare, depending on personal taste.

What's going on with old maturation? Beef um, it's in the process of cooking, you um, it's too long to organize, it's really too long, his beef will become very cooked, that is, it will become older and eat um, there should be chewy, but not so tender, if you judge that the process is not too long, then it will be lubricated and lubricated, and it will soon be scooped up when you eat it.

How cooked the beef is, usually we need to judge how to eat the beef, as well as the steak or this cooking method, to judge what kind of preparation we need to choose.

What's the deal with beef aging? It is to cook the beef until it is a few mature, and cook the beef until it is ten mature before eating.

Beef aging is a process of processing beef, mainly to break up the connective tissue in the muscles, change the meat quality of the beef, make the beef more tender, more delicious and reduce some factors of unstable quality. The aging of beef is mainly divided into: dry aging and wet aging.

Dry aging: Fresh cattle forelimbs, hind limbs or high-quality limbs are stored in a freezer with a temperature of 0 degrees Celsius to -1.5 degrees Celsius and a humidity of 85 percent, and frozen for 10 days; Wet aging: The beef is buried in a vacuum package and dehydrated and evaporated.