beefsteak
As Beefsteak [ biːfsteːk ] (engl .: beef , beef ') discs are removed from the muscle flesh of cattle designated inter alia from the fillet , from the roast and from the hip ( tail ) or minced meat .
Sheer meat beef steak
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In 1957, the philosopher Roland Barthes dedicated one of his most famous essays to beef steak (French: bifteck ) with French fries in its capacity as a French national dish : equally popular in all social classes, be it like wine, it is “a French commodity (although today it is restricted by the invasion of the American steak) ”. “As with wine, there is no forced diet that the French would not dream of their beef steak. No sooner has he been abroad than he longs for it. The beef steak is adorned here with an additional virtue, elegance, because with the obvious complexity of exotic cuisine, for example, it is a food that, as one believes, combines juiciness with simplicity. ”Like wine, the beef steak is also an expression and component an archaic "blood mythology" that it is "the heart of the flesh, the meat in its pure state, and whoever eats it assimilates the powers of the bovine". "The prestige of the beef steak is clearly based on its almost raw state: the blood is visible, natural, dense, compact and at the same time can be cut", and so above all "the meat of the French soldier".
As early as 1845, "fillet beef steak" was described in such a way that it was only correct when fried bloody:
“The tenderloin that is used for this must not be too old. You cut it into two-finger-thick slices and knock them with a round hammer. Then they are sprinkled with pepper and salt, immediately placed in screeching butter and fried over a quick fire. The pieces are left to rest until there is some blood on top, then, without piercing, they are turned over with a knife and further fried, carefully filling them until the bottom is brown. Then they are turned over again and the second side fried. If you let them roast longer, they become dry and hard. "
Beef steak made from minced meat
Dishes made from minced beef are also called beefsteak , such as the raw beefsteak tatar and the German beefsteak ( Hackbeefsteak ), a larger, flat slice of minced beef. In some cases, the term beefsteak is also used as a (sophisticated) synonym for meatball, B (o) ulette, etc. and then includes products made from fried minced pork or mixed minced meat.
In 1845, “Beefsteak was made from minced meat; German beef steaks " as follows:
“You either buy good minced meat, so-called scrap meat, from the butcher, or you push even sheer lean meat, which must be very fresh, through the meat mincer twice, removing all skinned and sinewy. Then you mix the meat with the necessary salt and pepper and shape it into beef steaks quite smooth and a finger thick. Notch them on both sides with the back of a knife and fry them with browned onions or, if the onion taste is avoided, in yellowed butter for about 10 minutes on both sides. The beef steaks turn out to be excellent if you add 50-75 g finely weighed kidney tallow or raw, fatty pork to ½ kg of beef; Also an egg, the whites of which are beaten into snow, and a little white roll soaked in water and then squeezed out again make the beef steaks quite loose. "
Henriette Davidis has already mentioned "Raw Beafsteak or Beefsteak à la tartare" .
Cooking levels
| German | French | English | Core temperature | description |
|---|---|---|---|---|
| heavily bloody, raw, blue | bleu, cru | blue, rare, raw | ≤ 45 ° C | The meat is raw inside. It has a brown, thin crust and gives way under pressure. The meat juice that comes out is red. The proteins are about to denature . Finger pressure test: the meat is completely elastic and does not have a firm consistency. |
| bloody, english | saignant | rare, underdone | 48 - 52 ° C | The core of the flesh is still slightly bloody and pink on the outside. It has a brown, crispy crust. The core is about 75% red. Finger pressure test: The meat is largely elastic and has a poor firm consistency. |
| light pink, pink | à point, anglaise | medium rare | 53 - 60 ° C | The meat is pink throughout, gives way to pressure and has a brown, crispy crust. Typical cooking level for beef steaks. The core is about 50% red. Finger pressure test: The meat is slightly elastic and has a firmer consistency. |
| halfway through | légèrement rosé, demi-anglaise | medium | 60 - 65 ° C | The meat has only a light pink core, the meat juice is pink. Finger pressure test: the meat is hardly elastic and has an almost firm consistency. |
| cuit | medium well | 65 - 69 ° C | ||
| by | bien cuit | well done | 70 ° C and higher | The meat is completely cooked through. This cooking level is for microbially susceptible foods such as B. Poultry is absolutely necessary for hygienic reasons . Beef or lamb steaks become dry and tough in this cooking setting. Finger pressure test: the meat is not elastic and has a firm consistency. |
See also
Web links
Individual evidence
- ↑ German Food Book, Principles for Meat and Meat Products, LS: 2.506
- ↑ German Food Book, Principles for Meat and Meat Products, LS: 2.507
- ↑ Fried meatball. Atlas of everyday German language. University of Salzburg, Université de Liège, 2011
- ^ Aliza Green: Field Guide to Meat . Quirk Books, Philadelphia, PA 2005, pp. 294-295, ISBN 1594740178 .