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Degree of doneness

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Degree of doneness

Postby Chaneylake » Mon Jan 13, 2020 10:19 pm

I keep decent records of my red beef cooking.

I only eat medium rare beef.

I am now studying slight difference in temperature in medium rare beef.

aka, removing meat from oven at different temperatures and after resting trying to decide what temperature is the best for a medium rare piece of beef. The most juicy piece of meat.
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Re: Degree of doneness

Postby Chaneylake » Mon Jan 13, 2020 10:20 pm

Chaneylake wrote:I keep decent records of my red beef cooking.

I only eat medium rare beef.

I am now studying slight difference in temperature in medium rare beef.

aka, removing meat from oven at different temperatures and after resting trying to decide what temperature is the best for a medium rare piece of beef. The most juicy piece of meat.


Comments is this area greatly appreciated
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Re: Degree of doneness

Postby DaveB » Mon Jan 13, 2020 10:32 pm

I dunno but I am definitely following this thread.

My consumption of red meat is pretty limited so I want each bite to be the best possible.

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Re: Degree of doneness

Postby Chaneylake » Mon Jan 13, 2020 10:50 pm

DaveB wrote:I dunno but I am definitely following this thread.

My consumption of red meat is pretty limited so I want each bite to be the best possible.


I do know that cooking red beef in oven after searing in cast iron skillet with oven temperature at 200 degrees is the bomb. The lower oven temperature definitely stops the resting temperature from going to high and increasing the doneness of the beef
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Re: Degree of doneness

Postby DaveB » Tue Jan 14, 2020 7:47 am

Yep, agreed, but how do we stop the rest process from continuing to cook? I want it to cool back to warm and retain the moisture pretty quick.

My brother is a BIG fan of heating the plates....says it works for Chris'....I just don't see that but I will listen.....

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Re: Degree of doneness

Postby WTM » Tue Jan 14, 2020 12:06 pm

higher heat will usually add 5 deg to the carryover cooking in the neighborhood of 15 deg, depending on how its treated when you pull it. cover it tightly and it will really jump, tent with tinfoil and it will keep cooking but some heat sill escape, rest uncovered and it will cool quicker. a piece of meat will absorb twice as much heat at 400 deg than it will at 200 deg. the internal chemistry is the same no matter the cooking temp, it just gets there quicker. at 200 deg cooking temp, you are actually adding a little bit of accelerated aging to the meat. if you cook at high heat then youd best know when to pull it.

on the doneness scale roasts are typically 5 deg less with med rare at 130 or so and steaks around 135. i cook my roasts to 135 final temp in the center because i have weak stomached family members that dont like blood in their meat, even though i tell them its myoglobin and not blood. that way the outside pieces are medium well usually, a piece or two of well and the middle is med rare to medium.

for 1 inch steaks i use the butcher method. gets a perfect medium rare edge to edge and a good crust on medium heat. no boiling water, bags or 6 hour soak time, lol, needed. cut the steak cross grain and it will be a bit more tender on the tooth.
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Re: Degree of doneness

Postby WTM » Tue Jan 14, 2020 12:10 pm

oh yeah, the USDA lowered the safe finish temp of pork to 145 deg a couple of years ago. lol, no shat really? this comes from folks that say beef is only safe at 145 deg or above.
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Re: Degree of doneness

Postby BamaProud » Tue Jan 14, 2020 8:29 pm

It's safe to eat fresh meat(of all kinds) totally uncooked. The danger is between the time the animal is killed and consumed.
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Re: Degree of doneness

Postby cowhunter71 » Wed Jan 15, 2020 2:55 pm

My finger tells me how "done" a piece of meat is. Old Cowman trick ;)
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