Vothino (Beef- Veal)
Vothino (Beef-Veal)
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| ~ Beef is one more kind of meat being used in the Greek Cuisine. ~ Beef can be cooked in many deferent ways around the world. ~ Some of the ways are: ~ Grilling, which the meat is cooked over high heat source such as charcoal, other wise called as BBQ. ~ Broiling, this is similar to Grilling with the exception that the heat source is above the meat. ~ Roasting, is usually meat cooked in a hot oven. ~ Otherwise called Roast Beef. ~ This way of cooking the leftover juice in the sauce pan can be turned into gravy. ~ Stir frying is a way being used among the Asian communities. ~ Stewing is a way of simmering meat cut into bite-size pieces cooked in liquid with flavorings. ~ Braising is cooking beef in covered containers. ~ Beef can also be eaten in the form of smoked beef, such as Beef Jerky, Corn Beef and Pastrami. ~ Raw Beef can also be eaten such as Carpaccio and Steak Tartar. ~ Beef is a good source of minerals such as Zinc, Selenium, Phosphorus, Iron, and B Vitamins. ~ In some Religious such as Hinduism and Jainism eating beef is strictly prohibited. ~ The largest consumers of beef in the world are USA, Japan, China and Brazil. ~ The largest producers and exporters of beef are Australia, Brazil, Argentina and Canada. ~ Some of the Greek Beef dishes are: |
| ~ Vothino Stifatho (Beef Casserole with Onions) ~ Rosto Vothino (Roast Beef Casserole) ~ Vothino Ttavas (Beef Baked in Onions) ~ Vothines Kotolettes (Veal Cutlets) |
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| ~ Grilled Broiled or Roast beef can be cooked to various degrees, from very rare to well done. ~ The degree of cooking corresponds to the temperature in the approximate center of the meat, which can be measured with a meat thermometer. |
| Cooked: | Temperature | Description |
| Very rare | 120 – 130°F (46 – 52°C) | Blood-red meat, soft, slightly juicy |
| Rare | 130 – 145°F (52 – 54°C) | Red center, gray surface, soft, juicy |
| Medium rare | 145 – 155°F (54 – 60°C) | Pink throughout, gray-brown surface, very juicy |
| Medium | 155 – 165°F (60 – 66°C) | Pink center, becomes gray-brown towards surface |
| Medium well | 165 – 170°F (66 – 71°C) | Thin line of pink, firm texture. |
| Well done | 170°F (>71°C) | Gray-brown throughout, tough texture. |
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| Carpaccio | Beef Stew | Rib of Beef | Roast of Beef |
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