Beginning2Cook
Assistant Cook
So I learned that most proteins in meat coagulate between 71-85 degrees Celsius. I interpret that to mean that if I want to be good at cooking meat I should try and keep the temperate being applied to meat within the range.
However, I am unsure how I would be able to judge this when using a stove? In my experience, the settings on stove tops give "low-med-high" or "1-10" options. Is there any way that I can figure out if the low setting on a stove top is what I need to heat my meat to between 71-85 degrees Celsius?
I am pretty sure that "high" or "10" is going to be too much heat, but I am less sure about low, or medium low, or medium.
In terms of seering meat, I also learned that the temperature on the outside of meat needs to reach 154 degrees Celsius in order to undergo the maillard reaction and create browning. Once again, I am unsure how I am able to tell if the pan is the right temperature to seer the meat.
As I also want to be able to cook good food while camping, any suggestions that do not involve a thermometer would also be very helpful - if this is even possible.
Any help would be appreciated.
My Culinary Skill: 1/10.
However, I am unsure how I would be able to judge this when using a stove? In my experience, the settings on stove tops give "low-med-high" or "1-10" options. Is there any way that I can figure out if the low setting on a stove top is what I need to heat my meat to between 71-85 degrees Celsius?
I am pretty sure that "high" or "10" is going to be too much heat, but I am less sure about low, or medium low, or medium.
In terms of seering meat, I also learned that the temperature on the outside of meat needs to reach 154 degrees Celsius in order to undergo the maillard reaction and create browning. Once again, I am unsure how I am able to tell if the pan is the right temperature to seer the meat.
As I also want to be able to cook good food while camping, any suggestions that do not involve a thermometer would also be very helpful - if this is even possible.
Any help would be appreciated.
My Culinary Skill: 1/10.