Example Of Cooking Steak On The Grill- What is Hand Adjustment?

Coord. Chef Ahmet ÖZDEMİR

 

How much of a steak type being cooked is "NEVER" controlled by cutting it!!!

 

Especially in à la carte kitchens , I took pictures of the meat in order to check the softness of the meat and to understand to what extent it was cooked.

 

When the thumb and other fingers meet on the left hand, different softness measures occur at the base of the thumb. This stiffness is also checked with the index finger of the right hand. This is called "hand setting" in steak (Cooking Steak) cooking techniques . Because the cooking rate of the steaks being cooked on the grill is never controlled by cutting them. Experienced and successful chefs control this by combining different fingers.

 

In our culinary history  , "hand-cut", taught to "dough makers" in  Ottoman palace cuisine  by  Aşçıbaşı  and  Üstüdan-ı Matbah-ı Has , was used as a measure of the hardness of dough in dough types (bread, cookies, pastry, etc.)

 

Experienced and successful chefs in today's (Steak Articles) Steak Restaurants use hand adjustment and accept it as a measure in steak cooking, and they control the determination of how well the steak is cooked by combining different fingers while cooking, by touching both the meat and the softness inside the thumbs.

 

How to tell when Rare Meat is cooked with finger control? 

 

When the thumb and forefinger meet, it is the same as the softness of the space at the beginning of the thumb in the palm.

 

 

Medium Cooked & How to tell when medium meat is cooked with finger control? 

 

When the thumb and middle finger meet, it is the same as the softness of the space at the beginning of the thumb in the palm.

 

 

How to tell when medium well cooked & medium well meat is cooked by finger control? 

 

When the thumb and ring finger meet, it is the same as the softness of the space at the beginning of the thumb in the palm.

 

 

How to tell when Fully Cooked & Well Done meat is cooked with finger control? 

 

When the thumb and little finger meet, it is the same as the softness of the space at the beginning of the thumb in the palm.

 

 

According to international gastronomy standards, I did not include the undercooked and very well cooked options as I do not find them healthy.

 

In fact, I would like to define 6 different types of steak cooked in international standards, in 4 different standards in the cooking techniques I use.

 

 

As I do not recommend the +2 options,  very rare  and  very-very cooked  options, I do not use them in my menus  . In the examples I have given below, it  is necessary to pre-framing the steak varieties as a whole  . This is one of the most common cooking techniques in professional restaurants. It is then grilled.

 

Undercooked & Medium Rare

 

 

The temperature of the inside of the meat is 49 degrees. It is the unbeaten form of 350 gr. ribeye meat at a height of 3 cm. It is cooked separately on both sides for 2-3 minutes on the hot grill on both sides, above the middle.  It can be tried with special sauces for those who want to have different tastes  . Our body better absorbs the iron found in raw meat. But raw protein is difficult to digest. (I don't recommend over 60 years old) 70% of the meat on the plate is red.

 

Medium Cooked & Medium

 

 

The temperature of the inside of the meat is 59 degrees. It is the unbeaten form of 350 gr. ribeye meat at a height of 3 cm. It is cooked for 4 minutes on a hot grill on both sides, above the middle, and the special sauces containing local spices and bone marrow, and the broth of medium-cooked meat secreted on your palate are a delicacy that must be tasted. However, it is easier to digest protein in medium-cooked meat than in rare-cooked meat. 50% of the meat in the middle of the plate is red. "Chief's Recommendation"

 

Medium Cooked & Medium Well

 

 

The temperature of the inside of the meat is 66 degrees. It is the unbeaten form of 350 gr. ribeye meat at a height of 3 cm. It is cooked on the hot grill for 6 minutes on both sides, above the middle. It won't be easy to forget the unique flavor that the meat will leave on your palate when you eat your meat with special grill sauce cooked in a smoke oven from the bone marrow, sauces with mustard, sauces with honey and black pepper, and special sauces. 25% of the meat in the middle of the plate is red. "Chief's Recommendation"

 

Fully Cooked & Well Done

 

 

The temperature of the inside of the meat is 72 degrees. It is the unbeaten form of 350 gr. ribeye meat at a height of 3 cm. It is cooked on the hot grill for 8 minutes on both sides, above the middle. I recommend you to consume it with special sauces. While eating your meat, it will have lost its vitamins, flavor, softness and size to a certain extent compared to medium and medium cooked meats. It is tougher than the medium and medium cooked options. The state on the plate is the brown tone of the whole meat as in the picture.