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Seite 26

Seite 26 MUY BIEN

BLOODY Please We all know the „How would you like your steak done?“ question at restaurants. The most popular answers might be: “MEDIUM”- a brown crust on the outside and slightly pink on the inside – the core temperature at 55-59 ° C - as well as “MEDIUM RARE” or “ENGLISH” which reaches a red core with 52-55 ° C inside. Likewise, another popular cooking point is “SAIGNANT” – better known as „bloody“ or „blue“. The meat is simply seared outside at a high temperature yet the majority of the meat is still red with a max core temperature of 48°C. In fact, the meat will still be pretty raw, so beware when you cut into it and the blood starts leaking. Nothing for wimps. But hang on – why does the blood disappear when you grill your steak longer? Does it solidly within the meat and is eaten? Many would find this idea rather disgusting. Don’t worry, no – the solution is a different one. The red juice which you can see when the meat is still rare, when it is still in its packaging, is actually not blood. While researching this topic we discovered it is an interesting affair and thought: Wow – what a story. First of all: no matter what meat we buy at the butcher: all are hung and drained of blood. Although, there may still be a tiny residual amount of blood in the smallest vessels, the capillaries, which cannot escape due to adhesive force. Incidentally, without the animal’s bleeding, the meat would quickly spoil. OK – Steak „SAIGNANT“ or even „BLUE“ is not an alternative for the vampires among us. If you can’t be bothered to continue reading, here you have the quick answer: The red juice is a mixture of water and the protein MYO- GLOBIN. If you would like to know what this has to do with sperm whales, lame chicken breasts, and cancer risk please invest a couple more minutes into this article. Why is a beef steak red and a chicken breast white? The reason for the latter is the laziness of the feathery animal. The MYOGLOBIN contains iron creating the red colour. It stores oxygen in the muscle cells and the more movement the animal makes, the more oxygen will be stored within their muscles. That is also the reason a chicken breast is light than a chicken wing. The chicken wing moves more and therefore needs more oxygen to release energy. Hence, the MYOGLOBIN content is higher the darker the meat is. Consequently, ducks have red meat as they tend to fly large distances instead of chickens which mainly flap about. Especially red is, of course, horse meat. When a horse steak is grilled to “English” it will lose significant red juice after cutting into it - as the water escapes so does the MYOGLOBIN. And why does a grey-brown juice from an evenly cooked piece of meat instead of a red juice? With increasing temperature MYO- GLOBIN loses its capacity to bind with oxygen and starts to oxidise into MET-MYOBGLOBIN. The aforementioned iron starts to „rust“. Nutritionists continually warn us about this iron, and recommend eating less red and more white meat. First of all, iron is healthy and vital to us. Worldwide, 1.5 billion people suffer from iron deficiency, and women in menstruating age have been severely affected, also, in Germany. So then, more red meat is good when associated with iron? As always, the dose determines the danger. Too much iron is said to cause cancer, according to numerous studies. But whatever may be: the red juice has nothing to do with blood. So the next time you hear „How would you like your steak done?“ Just say „WATERY“ please. Michael Bloody Facts The meat of fish is usually white, because most fish don’t need muscles to swim in water – MYOLOBIN therefore is not so important. It is an entirely different matter with whales. These also live and swim in water, but they do not have a swim bladder maintaining them at the desired depths. They must be constantly moving to prevent sinking. Equally important is the oxygen carried by the MYOGLOBIN allowing them to dive underwater for over 14 minutes. Experiment: Check out vacuum packaged beef: It takes on a brownviolet colour – after removing the packaging within minutes you can see how the meat turns red once the MYOGLOBIN reacts with the oxygen. MUY BIEN Seite 27

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