I love beef of nearly any cut, but I can’t stand it if it’s overcooked! I saw a headline for a way to cook it to a perfect degree of doneness every time and clicked on it immediately. I did get struck by the giggles at the name of the not-so-new online cooking tool created by three girls at MIT in 2013: Cook My Meat.
Come on, COOK MY MEAT? It doesn’t give your inner 12 year old the giggles?
Alright, I’ll revert to my adult self.
- #CookMyMeat was created by Kate Roe, Laura Breiman, and Marissa Stephens, students at MIT in 2013.
- You fill in the cut of your meat, the temperature you’ll be cooking it at, then you’re shown an approximation of how your meat will turn out: red, pink or well-done/overcooked
You can even compare two different cooking methods and get a side by side result of how the steaks (or turkey or tuna steak) will turn out:
- Flip every 4 minutes
- Flip every 15 seconds
- Sear then cook low
- Sous Vide then Liquid Nitrogen
- Enter your own parameters
The girls developed the tool by calculating heat diffusion in the meat at each time step with the Crank-Nicolson method, using On Food and Cooking: The Science and Lore of the Kitchen as a guidepost for protein denaturaization temperatures.
The book, published in 1984, has been described by Alton Brown as “the Rosetta stone of the culinary world.”
I just wanted something simple to tell me how long to cook my steak so it comes out a bit more than medium-rare but not all the way to medium in that almost warm pink state. This is a bit high tech and too much science, so I’ll be sticking to my instant read thermometer and my trusty steak knife & mag-light in the dark to make sure it’s not overcooked. #ThisGirlLovesToEat
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This Girl Loves to Eat! 