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  2. Doneness - Wikipedia

    en.wikipedia.org/wiki/Doneness

    As meat cooks, the iron atom loses an electron, moving to a +3 oxidation state and coordinating with a water molecule (H 2 O), which causes the meat to turn brown. Searing raises the meat's surface temperature to 150 °C (302 °F), yielding browning via the caramelization of sugars and the Maillard reaction of amino acids.

  3. Beefsteak - Wikipedia

    en.wikipedia.org/wiki/Beefsteak

    Medium well done (French: demi-anglais, entre à point et bien cuit) – (68 °C (154 °F) core temperature) The meat is lightly pink surrounding the center. Well done (French: bien cuit) – (73 °C (163 °F) and above core temperature) The meat is grey-brown in the center and slightly charred. In parts of England this is known as "German style".

  4. Steak - Wikipedia

    en.wikipedia.org/wiki/Steak

    Steaks cooked well done are usually cooked throughout the entire cut of meat. For example, a beefsteak cooked well done will not have any pinkness in the middle when sliced. Uncooked beef steak can be served raw, such as in steak tartare. Fish steaks are generally cooked for a short time, as the flesh cooks quickly, especially when grilled.

  5. Well-Done or Rare? 10 Food Opinions That Divide America - AOL

    www.aol.com/well-done-rare-10-food-130000137.html

    4. Steak Temperature. Talk about a difference of preference. I used to love steaks as rare as a restaurant would serve them. Then I learned (read: saw people mention it in a bunch of food shows ...

  6. Beef aging - Wikipedia

    en.wikipedia.org/wiki/Beef_aging

    The beef is usually kept for a period of 4 to 10 days in wet aging. Modified-atmosphere packaging (MAP) is usually employed for the vacuum packaging of meat; typically between 60 and 80 percent oxygen to retain its appetizing color, with red meat such as beef needing a higher oxygen level than less vividly colored meat such as pork.

  7. Meat - Wikipedia

    en.wikipedia.org/wiki/Meat

    Researchers at the National Cancer Institute published results of a study which found that human subjects who ate beef rare or medium-rare had less than one third the risk of stomach cancer than those who ate beef medium-well or well-done. [90] While eating muscle meat raw may be the only way to avoid HCAs fully, the National Cancer Institute ...

  8. Restructured steak - Wikipedia

    en.wikipedia.org/wiki/Restructured_steak

    To reduce the risk of food poisoning, restructured steaks should always be cooked until well-done. References This page was last edited on 24 April 2024, at 22:13 ...

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