The most delicious meat is veal and this is a fact!
- Seared, Blue rare or Very rare - the easiest degree of roasting. It's a real steak with blood. Meat is very quickly fried or even "singed", then served on the table. Inside, the steak remains completely moist. As a rule, the meat does not have time to warm up at this degree of roasting, because the dish is often cool.
- Rare - weak frying. This degree is sometimes also called "with blood," which is not entirely true. Inside, the meat has time to warm up, but does not have time to get a good fry. Outside, the steak becomes gray-brown in color, but inside the pulp remains red and hardly warm.
- Medium rare. This degree of roasting by connoisseurs is recognized as the best for beef steaks, as it best reveals the taste and aroma of meat. Meat with such frying has time to become covered with a golden crust from the outside, and inside it acquires a red-pink shade.
- Medium - medium degree of roasting. Steaks roasted before this state are more common for residents of Russia and the CIS. Meat still does not have time to fully fry, but it warms up much more than with medium rare.
- Medium well done - almost completely fried steak, but in the center of the piece there is a little pink meat.
- Well done - fried whole steak. In their circles, cooks call this degree of roasting "soles" and are a little sad when they are ordered such meat. Pros tend to think that a strong roast spoils the meat, killing all the valuable tastes in it. However, well done well there are fans.
- Overcooked - overcooked, burned, charred steak. Here comments are superfluous - a dish for rare connoisseurs.
info roasting link
photo my phone Meizu
