Bem na palma da mão

Uma dificuldade que as vezes encontramos na cozinha é com relação ao ponto de cozimento das carnes, porém tem um truque que muitos chefes e cozinheiros utilizam que é comparar a textura da mão com os pontos de cocção.

PONTO COCÇÃO

Tocar no alimento não é problema, desde que esteja com as mãos devidamente higienizadas.

Pode testar, funciona mesmo.

Primeiramente cocção nada mais é que o cozimento do alimento através do calor que acarreta na quebra das fibras e consequentemente o alimento sofre alteração na cor, sabor, odor, textura.

Existem muitas técnicas de cocção, que vamos falar em breve. Aqui o foco é o ponto!

SELADO/CRU, a carne está crua por dentro, apenas com uma casca tostado por fora, cocção de aproximadamente 1 minuto de cada lado, a temperatura interna deve atingir 58º.
MAL PASSADA, um pouco mais coccionada ao selado, porém a carne ainda fica sangrenta e suculenta, a cocção para este ponto é de aproximadamente 2 minutos de cada lado, a temperatura interna deve atingir 58º.
AO PONTO, a carne já começa a perder o avermelhado, ainda suculenta, (considerado cru ao paladar de muitos brasileiros). Deve ser coccionado 3 minutos de cada lado, a temperatura interna deve atingir 60º.
BEM PASSADA, deve ser coccionada por 4 minutos em fogo alto de cada lado, e mais 6 com fogo baixo, a temperatura interna deve atingir entre 62º-64º.
TORRADO, amigo, se chegou nesta textura significa que algo saiu muito errado.

Os pontos de cocção são conhecidos como: bleu, saignant, a point e bien cuit no francês e raw, rare, médium rare, medium, well done para o inglês.

Imagens: Quintal do Talho

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