It can be quite tricky to cook large pieces of meat to the right doneness sometimes. And once the meat is overcooked there is no going back.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Blatant Reviews | 2023-01-26 01:20:56 |  442,534 Views |
Medium Rare vs. Medium Well🥩
The difficulty begins with differences in the doneness system. While in classical French cuisine (and most European countries) there are only four degrees of doneness ("blue" "saignant" "à point" and "bien cuit") in the rest of the world and certainly in English-speaking countries we generally use five degrees of doneness (rare medium rare medium medium well and well done).
Some even grade the meat by percentages for example 25% for rare to 70% 80% and of course 100% for well done. Whichever method you prefer the easiest solution to avoid disappointment is to use a meat thermometer.
This scientific approach is much better than poking the meat with a meat fork and trying to determine the cooking temperature by the color of the meat juices that seep out.
