Cooking Meat
Complete the chart and answer the following questions:
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Treatments
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Estimated Pan temp
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Internal Temp
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Observations
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Low, slow
200 degrees
10 minutes
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Hot, fast
400 (?) degrees
6 minutes
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Your recipe
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Questions
1. Estimate the temperature of the pan for your first and second treatments and describe the effects of temperature on the protein, fat, and water of your sample. Include the name of the cut of steak you used.
2. What effects did you observe on the relationship between taste, texture, and temperature?
3. What was the recipe you selected for your final treatment? Describe the reasoning behind your selections of time and temperature.