![]() You can still order your steak “bloody” just know that you aren’t actually biting into any bloody meat. Myoglobin is a by-product of the cooking process and is thin and flavorful. The pink color of this medium rare steak isn’t from blood!Īs the steak is cooked the myoglobin naturally darkens which is why well done steak has a depressing gray color.Īctual blood has a bitter coppery taste and quickly coagulates after an animal dies, turning thick and black. The red liquid you see coming from a cooked steak is a protein called Myoglobin which is responsible for carrying oxygen through the muscle and contains a red pigment. Nearly all of an animal’s blood is removed during the slaughtering process. This is a common misconception that causes people to overcook their steak. Well, good news! The red stuff you see oozing out of your steak isn’t blood. However, in some countries, raw beef dishes are considered a delicacy as well. The right level of doneness depends on your personal taste, with most chefs and steak enthusiasts preferring rare to medium-rare steak. To avoid burning the outside, you’ll need to cook a well-done steak slow and low for about 10 and 12 minutes per side. Cooking a well-done steak takes a slightly different process. Well Done (160☏): Also known as the “Chef’s bane,” the well-done steak has had all the water, and most of the fat evaporated out of it, leaving the meat dry and tough.Very fatty steaks usually survive this process a bit better than leaner cuts. Medium well is generally the point where the meat becomes a little too dry for most steak lovers. Medium Well (150☏) A medium-well steak might still have a little hint of pink in the center, but most of the water has evaporated, and some of the fat has started to leak out.The longer cooking time of a medium steak evaporates more of the water, making the steak drier and the meat less tender. ![]() ![]()
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