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Why does a fish filet cook faster than a beef steak?
The difference is that : a fish steak is a cross-section of the fish, containing the backbone and any other bones that were not removed prior, whereas a fish fillet is tak…en from the side of the fish,cutting (filleting) the meat off of the backbone and usually attempting to leave out any other bones.
Sure.... put the meat in the bottom of a heavy pan on low heat with a couple of tablespoons of oil in the bottom. Cover the pan or pot with a lid and let cook unt…il the meat is soft and defrosted. Then sprinkle some flour over the meat and stir it into the oil and juices. Slowly add whatever liquid you are going to use stirring the whole time to prevent clumps of flour. This will produce the same results as coating the defrosted meat light with flour and brown on all sides and then adding liquid.
Season it well with salt and pepper,drizzle it with olive oil.Hot pan,cook till how well done you want.
In fish, muscle fibers are much shorter than they are in beef, and collagen dissolves easily during cooking. So fish cooks quickly and there's no tenderizing to do.
Cut it into smaller pieces
Bad bacteria are found on the cut surfaces of meat, not the interior of the muscle. When cooking a steak or roast, the outside surfaces of the meat are heated which kills off …the bacteria. But with ground meat, the outside surfaces get all chopped up and mixed in, so higher internal temperatures are required to kill the bacteria. If steaks or roasts are "pinned", they, too, should be cooked to higher temperatures since the pinning will carry the bacteria inside the muscle.
As the meat is ground up, it is more subject to bacteria as it is pushed through the grinder. With the bacteria in the meat, if the hamburger is not cooked thoroughly a person… could get sick from the harmful bacteria that enter the human's digestive tract. However beef steak is not ground up, it is simply cut from the carcass and wrapped, which implies that a steak should be cooked well on the outside, but in the inside it is perfectly fine if it is cooked rare to medium rare.
If it's ground beef, it cooks faster. If it's steak, it takes longer.
Filet are usually cut pretty thick. There are many variables to consider. The temperature of the grill and the thickness of the steak are the two biggest. And the desired degr…ee of cooking is important. Five to eight minutes on each side for a filet cut over a very hot grill will normally get you about a medium. It is best to practice using a good meat thermometer and learn the 'feel' of a steak cooked the way you like it.
Because fish spend their lives in cold water the enzymes in the flesh of fish are active at cold temperatures. Beef enzymes are inactive at cold temperatures. Another reason m…ight be that fish have natural bacterial populations on their flesh while beef is cut from tissues free of bacteria.
this depends on taste and cooking appliances. for instance on a bar-BQ you can cook in rare, medium, or well done, the same goes for a gas or electric stove.
Science Fiction Answer I guess if you were on a space ship you would turn on the gravity and get out a grill or something. Realistic Answer If you use a grill that simultan…eously cooks both sides (like a George Foreman Grill) and bolt that grill to a solid surface, you can effectively cook meat without worrying about the meat flying away. That said, the grill would have to be monitored to prevent electrical and heat-based fires which are extremely dangerous in space. (As an issue of logistics, it is impossible at this time to get fresh meat into outer-space. It would be possible to vacuum-seal meat and place it in a rocket and open it in space, but something like that would highly impractical.)
There are a variety of good questions you can ask a chef when cooking a steak. You can ask what temperature the pan should be, what marinade recipes they use or recommend,… how long of cooking time to make medium rare, etc.