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6. juuli 2006
Steik: tellimine ja valmistamine
Ära tüütas ebamäärasus, mis mu peas lihatükkide...
...suhtes valitses. Midagi nagu tean, et mis on antrekoot ja mis chataubriand ja mis filet mignon, aga selge ülevaade puudus, nagu ka prantsuse ja inglise keele kokkuviimine.
Lehma jaotised:
http://en.wikipedia.org/wiki/Beef
http://en.wikipedia.org/wiki/Image:Beef_cuts.png
Täpsemini
http://www.virtualweberbullet.com/meatcharts.html
Jutt ja allpool prantsuse ja inglise keeles koos joonisega:
http://www.hertzmann.com/articles/2006/steak/
Liha küpsetamise tasemed ja miks ma söön verist:
http://www.hertzmann.com/articles/2006/steak/
"When ordering a steak in France, the diner specifies the degree of doneness to which the steak should be cooked:
• Au bleu is raw; only the outside heated.
• Saignant is rare; the center is perceptibly warm.
• À point is rare; the blood coagulated and the center is hot.
• Bien is what Americans would call medium.
• Bien cuit is medium well; the center is still a bit pink.5
A steak that’s cooked bien cuit will never be as tender as one cooked à point.
Isn’t it dangerous eating a raw or almost raw steak? No. As discussed in Le Livret de température des viandes (The Little Book of Meat Temperatures) the bacteria that are occasionally found on raw meat are only present on the surface. When the steak is seared, these bacteria are instantly killed."
Posted by afanasjev at 07.06.06 14:21