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  2. Doneness - Wikipedia

    en.wikipedia.org/wiki/Doneness

    The temperatures indicated above are the peak temperatures in the cooking process, so the meat should be removed from the heat source when it is a few degrees cooler. The meat should be allowed to "rest" for a suitable amount of time (depending on the size of the cut) before being served.

  3. How to Braise Meat So It’s Tender and Juicy - AOL

    www.aol.com/lifestyle/braise-meat-tender-juicy...

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  4. Bringing Meat to Room Temperature Before Cooking - AOL

    www.aol.com/lifestyle/bringing-meat-room...

    Meat temperature is a hotly debated topic in cooking, so I did some research to find out if you should bring your meat to room temperature. Stay out of the temperature danger zone Many people are ...

  5. Pot roast - Wikipedia

    en.wikipedia.org/wiki/Pot_roast

    Pot roast is an American beef dish [1] made by slow cooking a (usually tough) cut of beef in moist heat, on a kitchen stove top with a covered vessel or pressure cooker, in an oven or slow cooker. [2] Cuts such as chuck steak, bottom round, short ribs and 7-bone roast are preferred for this technique. (These are American terms for the cuts ...

  6. 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".

  7. The Amish Cook: Venison vs. beef - AOL

    www.aol.com/news/amish-cook-venison-vs-beef...

    The Amish will often use venison or beef interchangeably in recipes. This week Gloria offers a recipe for Mexican taco soup.

  8. Ground beef - Wikipedia

    en.wikipedia.org/wiki/Ground_beef

    Ground beef is popular as a relatively cheap and quick-cooking form of beef. Some of its best-known uses are in hamburgers, sausages and cottage pie. It is an important ingredient in meatloaf, sloppy joes, meatballs, and tacos, and as a pizza topping. [7] It can be used to make meat sauces, for example, lasagna and spaghetti bolognese in ...

  9. Surface chemistry of cooking - Wikipedia

    en.wikipedia.org/wiki/Surface_chemistry_of_cooking

    Understanding the role of temperature in cooking is an essential part of creating fine cuisine. Temperature plays a vital role in nearly every meal's preparation. Many aspects of cooking rely on the proper treatment of colloids. Things such as sauces, soups, custards, and butters are all created by either creating or destroying a colloid.