Durchgaren

Durchgaren is a German cooking term that means cooking food until it is fully done throughout, with the interior no longer raw or undercooked. It is used for meats, poultry, fish, and dense vegetables, and emphasizes uniform doneness from exterior to interior. The goal is to achieve a safe, fully cooked product rather than a partially browned or pink center.

The practice can be applied by various cooking methods, including roasting, frying, grilling, braising, steaming, or simmering. The choice of method depends on the food’s thickness, cut, and desired moisture. In routine kitchen practice, cooks monitor time, adjust heat, and often use a thermometer to verify doneness. For thicker pieces, techniques such as searing followed by gentler heat, covering to trap moisture, or finishing in the oven may help ensure the center is thoroughly cooked. Resting after cooking allows heat to distribute and juices to recombine.

Safety considerations: the decisive factor for durchgaren is the internal temperature reached by the item. It should meet the minimum safe temperature recommended by local food-safety guidelines for the specific product; for example, poultry is typically cooked to about 74 °C, ground meats to around 70–71 °C, and whole cuts vary by guideline and resting time. Because recommendations differ by country and product, using a food thermometer and following current official guidance is advised.

Etymology and usage: the term derives from durch (through) + garen (to cook). In recipes it functions as a directive (das Fleisch ist durchgegart) and describes a finished, fully cooked dish (ein durchgegartes Hähnchen).