Why do you need a guide to the central temperature of meat?
For kitchen beginners and family cooks, the worst pains of steak, roast chicken or roast pork as a whole are - I wonder if the meat is ripe yet? Cutting open not only would lose precious gravy, but it would also destroy the taste of the tablet. The “touching” method of pressuring a finger is highly empirical. At this point, the most scientific and undefeating method is: The central temperature of the meat is measured using a food probe thermometer.
Temperature determines the safety and taste of the meat.
- Food safety floor: In poultry, such as chicken, there is often salmonella in the interior, only when the central temperature reaches 74°C (165°F). And it will last for a few seconds before the bacteria are completely eliminated. And the whole steak, because the bacteria are only on the surface, is just inside. 52°C is also safe, and it is not safe to say that it is not. But all meat is hanged (e.g. hamburgers, pork balls) because the bacteria on the surface are mixed inside and must be cooked to the full. (71°C) Only safe!
- The top of the flavor and taste: 57°C for steaks. Mediam-Rare is recognized as the most abundant and the least fleshy gold temperature of gravy. Beyond this temperature, muscle fibres in meat begin to contract sharply, squeeze out water and dry up wood.
What's "Carryover Cooking"?
When measuring meat using thermometers, one of the most likely errors is that meat is taken out of the pot only when the temperature reaches the target temperature. This is gonna overcook the meat!
Because of the thermal principles, when a piece of meat leaves the source of fire (the flat pan or oven) and is “resting” at room temperature, its external heat will continue to transfer heat to a relatively cold centre. It's called Thermal heat. 。
During static, the temperature of the meat at the centre is usually increased by 3°C to 5°C (or 5°F to 10°F).
So if you want a perfect trimble steak, you should have it at central temperature. 52°C - 54°C And then you get a pan and you're gonna be in five to ten minutes. In this time of static, its core temperature will rise to its ideal level. 57°C, while re-shoring the gravy back into the meat mass, cutting it off without spilling blood.