What is the degree of roasting meat? How to define it?

If you come to a restaurant and order a steak, the waiter will definitely specify your preferred degree of roasting meat. You need to know this not only to check whether the cook has taken the necessary care of your order. You yourself sometimes fry the meat in your own kitchen, do not you? So let's define how the degree of roasting your favorite steak is called. There are five in total, depending on the amount of time the meat spends on the fire.

Degrees of meat roasting and their characteristics

So, the first degree of roasting meat is called "Rare" (literally - raw). Ideal choice for those who like steak right "with blood". There are not so many gourmets, but a piece of meat with a thick distinct red stripe inside they will not trade for anything.

Next in line is half-baked meat for a steak called "Medium rare". Inside it there is still, but not so thick red strip, and still from the meat is allocated mainly pink, and not transparent juice. Such a choice you will recommend in most restaurants.

Medium-medium meat is called "Medium". This steak inside is no longer scarlet, but light pink, and the secret juice is almost transparent. Option for those who are not yet ready to eat raw meat, but already moving in this direction.

Then comes the degree of meat frying "Medium well" - "almost ready". The cooks themselves do not recommend such steaks to their customers, although the meat is rather pleasant to the taste. In addition, it is ideal for those who are afraid of both the fire of everything raw and not roasted.

Finally, the last degree is called "Well done". This is a completely prepared piece of meat, fried, as the professionals say, to the level of soft soles. What can I say - blood, of course, here and does not smell. But she must have been poured by the heart of the cook, who had to fulfill such an order!

By the way, let's go to the extreme and remember the sixth degree of roasting called "Blue rare". This is a steak, which was placed on the grill for only a couple of minutes, forming a fragrant crust. Inside, the meat is absolutely raw. The choice of an amateur.

How to fry steak correctly?

And now we will consider an interesting way, by which experts determine the degree of roasting meat. To do this, relax your hand and press the other hand on the pad between the base and the thumb. Remember the feeling? This is how raw meat will feel. Now bring together the thumb and index finger. The muscle inside the palm of the hand will stretch slightly - and you will be able to determine what the feel of the "Medium rare"

Next in line at us - "Medium". Determine the right density of meat, pressing the tip of the middle to the thumb. As you may have guessed, "Medium well" is determined with the help of an anonymous finger, and "Well done" with the little finger. The farther from the thumb, the stronger the muscle stiffens on it. The meat is denser and harder. It's very easy - try this experiment and you'll never make a mistake when determining the degree of roasting your steak!

And at last one more useful advice. As you know, the best meat for steaks is marble beef, tender and delicate. In no case can it be cooked to a full roast. From this, the steak will lose its taste and juiciness.