FOOD NEWS
What Happens To A Steak When You Bloom It?
BY MIKE DUNPHY
Oxygen and food don't generally get along well. However, exposing meat to oxygen — a process called blooming — is popular among chefs, as it brings out the meat's red, rosy color.
The culprit is myoglobin, a protein pigment in the meat, which contains iron. When you bloom meat, the iron in the myoglobin turns red, just as it does in human blood.
Blooming can happen relatively quickly — between 10 and 30 minutes depending on size, cut, and other factors. All you need to do is leave the meat out before cooking.
Just ensure it's room temperature, as warmer air relaxes and opens the meat more than cold air. Take it out of any packaging, too, so the oxygen can fully contact the meat.