On food and cooking the science and lore of the kitchen ( PDFDrive ) 302
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whenit’scompletelyrelaxed,withlittle
ornocoloredjuice(somecolorlessfat
maymeltout).
Raremeat,someofwhoseproteinhas
coagulated,ismoreresilientwhenpoked
withthefinger—likethethumbforefingermusclewhenthetwodigitsare
stretchedapart—andredjuicebeginsto
appearatthesurface.Tosomepeople
thisismeatatitsmostsucculent;to
othersitisstillraw,“bloody”(though
thejuicesarenotblood),andpotentially
hazardous.
Medium-donemeat,whoseconnectivetissuecollagenhasshrunk,ismorefirm
—likethethumb-forefingermuscle
whenthetwodigitsaresqueezed
together—andsqueezesdropletsofred
juicetosteakandchopsurfaces,while
theinteriorpalestopink.Mostbutnot
allmicrobesarekilledinthisrange.
Well-donemeat,nearlyallitsproteins
denatured,isfranklystifftothetouch,
littlejuiceisapparent,andbothjuiceand
interiorareadulltanorgray.Microbes
aredead,andmanymeatloverswould
saythatthemeatistoo.However,
prolonged,gentlecookingwillloosenthe
connective-tissueharnessandbringback
adegreeoftenderness.
MeatDonenessandSafety
Aswe’veseen,meatsinevitablyharbor
bacteria,andittakestemperaturesof
160ºF/70ºCorhighertoguaranteetherapid
destructionofthebacteriathatcancause
humandisease—temperaturesatwhichmeat
iswell-doneandhaslostmuchofits
moisture.Soiseatingjuicy,pink-redmeat
risky?Notifthecutisanintactpieceof
healthymuscletissue,asteakorchop,andits
surfacehasbeenthoroughlycooked:bacteria
areonthemeatsurfaces,notinside.Ground
