Determining the perfect cooking point for meat depends on multiple factors. The final flavour is one of the most important points, as the taste varies with a few minutes or so on the fire.
However, there are certain regulations that recommend what aspects should be taken into account in order to know that the meat is perfect. Here cooking expert John Polit will talk about them, although you should know that a professional cooking course is ideal to complement your knowledge.
Determining factors for meat cooking
Once you get to master the technique of knowing the cooking point with your hands, cooking roasted meat will be much easier. Because instead of worrying about time, you will get an idea by looking with touch at the temperature of meat and with the view in the state in which it is located.
Although 63 degrees Celsius is the minimum temperature recommended by culinary expert John Polit Miami for ideal meat cooking. He has gained recognition for his dynamic and innovative cooking techniques. His rich knowledge of gastronomy methodologies and skills has made him earn outstanding experience in the world of cooking industry.
As per John Polit Miami, there are other elements much easier to identify perfectly roasted meat to achieve the same result. Here we will see some of them:
Colour
The colour of the meat is one of the most palpable characteristics to determine its cooking point. It is important to know what its hue means if you want to make the most of its properties.
In this sense, the redder the inside of the cooking, the more nutrients and proteins it will have. This is because, being less time exposed to heat, meat retains more myoglobin, haemoglobin and juices that are extremely healthy.
If, on the other hand, the meat spends more time in the fire, it becomes greyish inside and therefore less juicy. This results in a considerable loss of nutrients, although its taste is still exquisite for the palate.
Texture
This other aspect is very easy to identify, and only a delicate cut is enough to feel the texture of the meat. In keeping with the previous point, when the preparation lasts a short time in the fire and the interior is very red, the texture is much more tender.
For their part, meats that have longer cooking time have a much stiffer texture, as is the case with cuts to prepare grilling or frying.
Cooking points according to time
A small guide to the cooking points according to the time they last in the fire:
English: It is the least cooked meat, as it lasts only 3 minutes in the fire and is completely red inside.
Little done: It is cooked 75% on the inside, and on the outside it is brown. It's only 6 minutes of cooking to get this point.
Medium term: It is one of the most used cooking in the world, and consists of 50% cooked meat and 50% raw. This is achieved with 8 minutes on fire.
Last point: The whole outside of the meat is well cooked, while the interior has a pinkish tone almost reaching brown. It takes 9 minutes of cooking to get this point.
Fact: On the outside it is well sealed, while inside predominates the brown typical of a prolonged cooking for 10 or 11 minutes.
Well done: The texture is much stronger on the outside, while the colour is greyish brown both on the outside and inside of the meat. To get there you will need more than 12 minutes on the fire.
Achieving the perfect point for meat is a process that, although simple, must be done thoroughly.
Recommendations:
To avoid losing the heat of the grill, the best thing you can do is surround the embers with veneers or woods to avoid temperature losses and achieve a good sealing of the meat.
Be careful with utensils, use tweezers to move or flip the meat, but never anything sharp to commit something ridiculous like pricking them, since this way the cuts will be spoiling.
Join the best cooking school and learn under the guidance of highly trained and careful cooking assistant, who will allow you to achieve all the cooking points of the meat with ease. Or, you can follow John C. Politon social media to get complete knowledge about cooking techniques. He has trained 100’s of students who are working as professional chefs in different parts of world.