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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. If raised to a high enough temperature, meat blackens from burning .
A meat thermometer with various cooking temperatures denoted for various meat types. The probe can be inserted into the meat before starting cooking, and cooking continued until the desired internal temperature is reached. Alternatively the meat can be cooked for a certain time and taken out of the oven, and the temperature checked before serving.
Venison may be eaten as steaks, tenderloin, roasts, sausages, jerky, and minced meat. It has a flavor reminiscent of beef. [5] Cuts of venison tend to have a finer texture and be leaner than comparable cuts of beef. [6] However, like beef, leaner cuts can be tougher as well.
The closest I've ever come to heaven is biting into my dad's smoked venison tenderloin. Once You've Experienced Wild Venison, You'll Be Bored With Beef for the Rest of Your Life Skip to main content
Carryover cooking (sometimes referred to as resting) is when foods are halted from actively cooking and allowed to equilibrate under their own retained heat.Because foods such as meats are typically measured for cooking temperature near the center of mass, stopping cooking at a given central temperature means that the outer layers of the food will be at higher temperature than that measured.
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Searing or pan searing is a technique used in grilling, baking, braising, roasting, sautéing, and the like, in which the surface of the food (usually meat such as beef, poultry, pork, or seafood) is cooked at high temperature until a browned crust forms.