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Meat and cooking temperatures | Argiro.gr

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Meat and cooking temperatures | Argiro.gr

Degrees of doneness depend on the time and intensity of the cooking temperature. Based on this, the following ways are distinguished.

shoulder (rare): The meat is cooked for a very short time, about 1 to 2 minutes on each side. This way we create an outer crust while the food remains raw inside. The temperature inside the meat should be 35-40theC. This particular cooking method is suitable for steaks, beef tenderloin and game.

Medium rare: In this case we bake for a longer time. In this way, the interior of the meat acquires a pink hue. The temperature inside is 50-55theC. Recommended for steaks and lamb.

Medium to well cooked (medium well): Refers to the medium cooking method. The food is cooked on the outside while remaining pink in the center. In this case the temperature in the center of the meat is 60-65theC. This grade is suitable for lamb, steaks and beef.

well done: It is the maximum degree to which a meat can be cooked. The food must remain in its juices without a trace of blood. The temperature in the center reaches 70-80theC. The specific cooking method is applied to pork pieces.



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