![]() Of course, people who eat large amounts of red meat (regardless of cooking style) also increase their risk of colorectal cancer, Type 2 diabetes, and coronary heart disease. In humans, these HCAs can attribute to an increased likelihood of suffering from colon polyps or certain cancers. Naturally, when cooking a well done steak, higher temperatures will be reached and the likelihood of HCAs forming increase. These HCAs form when the amino acids and creatine in meat react at high temperatures. One of the key concerns with well done meat is something called heterocyclic amines (HCAs). Yes, medium-rare steak will usually be more tender and juicy, but well done steak can also be tender and juicy – it’s all about how you cook it. ![]() ![]() Whether you have your steak medium-rare or well done (or any of the variation in between, as well as extra rare and rare) is simply personal preference. Here’s the simple truth – there is no “superior” style of cooked meat. But while that means we have plenty of options for enjoying our steak, is one really better than the other? Part of the reason we see more steak being cooked at variations other than well done is because we now know that whether or not a piece of steak is safe to eat is related to the temperature it reaches, rather than cooking it until the blood-like redness is gone. When you watch shows such as Masterchef or My Kitchen Rules, the judges and fellow contestants tend to salivate over a medium-rare slice of meat while condemning any cut that happens to be “well done”. Over the past couple of decades, this attitude has seemingly changed. In other words, there would be no tinge of red when you’d cut into your favourite steak. Steak: is medium-rare truly superior to well done?ĭepending on when you went through your childhood and teenage years, you may have been taught to cook your meat until it’s properly done.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |