What You Need to Know
Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef but are also applicable to other types of meat.
Steps
- 1.
Sous-vide steak (France): Precise temperature control achieves perfect edge-to-edge doneness
- 2.
Yakitori (Japan): Mastery of doneness through direct flame control for different cuts
- 3.
Asado (Argentina): Slow fire management creates gradient from seared exterior to juicy interior
The Science
Primary Reaction
Maillard Reaction