Find your ideal Tromen.
The doneness of the meat is a subject of debate at every barbecue: while some prefer it barely marked, others cannot imagine it without being well cooked.
In this article we are going to help you identify the different cooking points, so that at your next barbecue you will know exactly what to ask for.
Remember that no matter what your preference is, with Tromen grills you will achieve that perfect point you are looking for.
Whether you have a wood-fired grill, gas grill or even an electric grill, its design and technology ensure even and precise cooking, so you can enjoy your meat exactly the way you like it.
1. Blue or Raw: This point is for true lovers of meat in its purest state.
Here, the meat is barely marked on the grill, achieving an external sealing that preserves all its juices and a completely raw and cold center.
Its texture is very soft and juicy, almost as if it were raw.
2. Seared or Red (Rare): The meat is cooked a little more than in the raw point, but the center is still red, although here it is warm.
This term allows for a juicy and tender experience, highlighting the natural flavor of the meat without losing its juices.
When cut, you will see a bright red color in the center and a barely browned outer crust. It is ideal for those who prefer a lightly cooked meat, but with a little more heat on the inside.
3. Juicy (Medium Rare): Undoubtedly one of the most popular points among meat connoisseurs, the juicy point offers the best of both worlds.
The outside is well browned, achieving a delicious crust, while the inside retains a reddish and juicy color.
This point highlights the tenderness of the meat, allowing a soft bite and a concentrated flavor. Perfect for those looking for a juicy texture without the meat being raw.
4. Medium: This point is the ideal balance for those who prefer their meat cooked, but still tender and juicy.
The center has a pinkish color that blends with the nicely browned exterior. The texture is slightly firmer than in the juicy point, but still pleasantly soft.
This is a popular choice for roasts, as it is perfect for both those looking for juicy meat and those who want a little more cooking.
5. Cooked (Medium Well): Here the meat is almost completely cooked, leaving only a slight pinkish tone in the center.
This is a term in which the meat acquires a firmer texture, but retains some juiciness, preventing it from becoming completely dry.
It is ideal for those who enjoy cooked meat but are looking to avoid the dryness of a well-cooked meat.
6. Well Done: This is the cooking point for those who prefer their meat fully cooked.
The meat cooks evenly inside and out, achieving a brown color throughout and a firm interior. Although it loses much of its juiciness, it can offer a flavorful experience if well seasoned while still having a firm texture.
For those who prefer this point, it is advisable to choose cuts with some fat, which will help maintain a pleasant flavor and texture when fully cooked.
Determining the doneness of meat may seem complicated, but there are practical methods that will help you know when it is at its ideal doneness.
One of the best known and most effective is the hand method, which uses the firmness of the flesh as an indicator. Here's how it works.
This method compares the firmness of the flesh to the tension you feel at the base of your thumb when you touch your fingers of the same hand.
Starting without touching any finger and going progressively from the index finger to the little finger, as you change fingers, the sensation becomes firmer, as does the change in texture at each cooking point of the meat.
If you prefer the meat juicier, it should have a texture similar to that of the base of your thumb when you join it with your index or middle finger. And if you want it more cooked, the reference will be the texture of the base of the thumb when touched with the ring or little finger.