Search results
Results From The WOW.Com Content Network
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.
The meat is cooked by the evaporation of this water. When the water is vaporized it leaves the meat through pores in the surface of the meat. Another source of water vapor is the Maillard Reaction. This reaction is responsible for why meat, and many other food products, turn brown when cooked. This reaction only occurs at high temperatures.
This methodology, often cooking at temperatures between 225–250 °F (107–121 °C) for long periods of time, allows smoke to penetrate the meat and react with the myoglobin before the temperature causes a reaction with it causing it to darken. For this reason, keeping the exterior of the meat moist via basting or spritzing is often recommended.
The Washington Post reports that most of what we perceive as the taste of meat is actually its aroma, and a combination of the smell of cooking meat, fat and umami is what makes meat so delicious.
The temperature recommended for seasoning varies from high temperatures above 260 °C (500 °F) to temperatures below 150 °C (302 °F). Seasoning a cast-iron or carbon steel wok is a common process in Asia and Asian-American culture.
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 ...
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.
Ingredients: 4 cups diced tomatoes. 1 pint raspberries. 1/2 cup carrot, finely chopped. 1/4 cup red bell pepper, chopped. 1 tablespoon basil. 1 tablespoon lemon juice