Nach dem Anbraten reduziert man die

Nach dem Anbraten reduziert man die Hitze. Denn im Innern des Fleisches sollte die Temperatur deutlich weniger als 100 Grad erreichen, damit das Wasser des Fleischsaftes nicht verdunstet. Die Fingerprobe zeigt, wann das Fleisch gar ist: Federt es unter leichtem Fingerdruck elastisch, ist es perfekt.

Jetzt kommt noch ein Trick: Das Fleisch sollte rund 15 Minuten bei ungefähr 50 Grad Celsius ruhen. Diese Zeit braucht der Fleischsaft, um sich gleichmäßig zu verteilen und fest an die Proteine des Steaks zu binden. Die Folge: Er läuft beim Anschneiden nicht heraus und das Fleisch bleibt saftig.

Ergebnisse (Englisch) 1:

After roasting, you reduce the heat. Because in the Interior of the meat, the temperature should reach considerably less than 100 degrees so that the water of meat juice has not evaporated. The finger test shows when the meat is cooked: it compresses under light finger pressure elastic, it's perfect.Now comes another trick: the meat should rest approximately 15 minutes at approximately 50 degrees Celsius. This time takes the meat juices to distribute evenly and tightly bind to the proteins of the steaks. As a result, It does not run out when cutting and the meat stays juicy.

Ergebnisse (Englisch) 2:

After searing reducing the heat. Because the interior of the meat, the temperature should reach considerably less than 100 degrees, so that the water of the meat juice does not evaporate. The finger test shows when the meat is cooked: it Absorbs under light finger pressure resilient, it's perfect. Now even comes a trick: The meat should rest at approximately 50 degrees Celsius around 15 minutes. This time is needed the meat juices to distribute evenly and tightly bind to the proteins of the steaks. The result: He does not run out when cut and the meat remains juicy.

Ergebnisse (Englisch) 3:

after the fry to reduce the heat. because the inside of the meat, the temperature significantly less than 100 degrees, so that the water of the fleischsaftes not evaporated. the fingerprobe shows when the meat is cooked, it with light finger pressure elastic, it is perfect.now comes another trick: the meat should be about 15 minutes to about 50 degrees celsius to rest. this time needs of coumarin in order to distribute evenly and tightly to the proteins to bind the steaks. the result: it is not the time and the flesh is juicy.