Meat cooking table

Hello foodies!

I suggest a meat cooking board that can be very used to you if you are a meat lover, you wonder when your piece of meat is cooked to the point,

Apart from the famous finger test when you touch your thumb with your index finger, middle finger, annular and ear respectively: you notice that the sensation in your palm under the thumb hardens as you move from one to the other 

You will understand, if you touch your thumb and your ear, you will have a meat cooking well cooked meats

The other is to have a probe to calculate the best degree of cooking of your meat

To preserve the tenderness and flavour of your meat, it is advisable to take it out of the refrigerator 30 minutes before cooking. By being thus returned to room temperature, it is not attacked by too much temperature difference at the time of cooking.

Some indications of cooking time

Blue In the frying pan: 20 to 30 seconds per face of very high heat

Bleeding In the pan: 1 minute per face of very high heat In the oven: 10 to 15 minutes per pound

At point In the pan: 20 to 30 seconds per face over very high heat and 2 to 3 minutes over medium heat In the oven: 15 to 20 minutes per pound

Well cooked In a frying pan: 20 to 30 seconds per face over very high heat and 3 minutes over low heat In the oven: 20 to 25 minutes per pound (500g)

Preserving meat

For better storage in your refrigerator, it is best to place the meat packets in the coldest part (between 0C and 2C), avoiding stacking them so that the meat can breathe.

It can be stored for up to three or four days depending on the pieces, in its original packaging. On-demand ground steak should be eaten within 12 hours of purchase. So here's a table that will allow you to see more clearly 

 blueRareAt the pointWell-cookedCooked
Calf57oC60oC68oC75 degrees Celsius 
Pork    85oC
Chicken    85oC

  In Blue Picture




At the point

At the point

Overcooked (.. forgiveness well cooked lol, I have trouble with a well-cooked steak)



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