Durchgebraten

Durchgebraten is a German culinary term that describes food, typically meat, that has been cooked thoroughly. The literal translation is "cooked through" or "burnt through." In the context of cooking, it signifies that the food has reached a safe internal temperature and no longer contains any raw or undercooked portions.

When referring to meat, "durchgebraten" implies it has been cooked to its maximum recommended doneness. For example, a well-done steak would be considered durchgebraten. This level of cooking ensures the destruction of any potential bacteria or pathogens, making the food safe for consumption. However, cooking meat to "durchgebraten" can also lead to a loss of moisture and a tougher texture, as the proteins have denatured and contracted significantly.

The term is most commonly applied to red meats like beef, pork, and lamb, where different levels of doneness (rare, medium, well-done) are often desired. While some prefer their meat cooked less to preserve tenderness and flavor, others opt for "durchgebraten" for safety or personal preference. It is also used for poultry and fish, where thorough cooking is generally considered essential for safety. The specific internal temperature considered "durchgebraten" varies depending on the type of meat.