It’s mainly done by time, colour and sometimes by touch. In a busy kitchen, chefs aren’t standing over their stoves with a meat thermometer or colour chart to ensure your steak is cooked at the exact temperature that falls somewhere on the doneness scale. It will be tougher and firmer because all the fat and liquids have been cooked away.īut, no matter how streamlined this scale has become, cooking meat to your desired level of doneness isn’t an exact science. The longer you cook a piece of meat, the warmer the core temperature.įor instance, a well-done steak is thoroughly cooked with no pink or red and has an interior temperature of at least 158F or 70C. The terms used for the cooking levels or doneness levels for meat indicate how thoroughly meat is cooked, which corresponds directly with the core temperature of the meat, the colour, taste and texture. What is a cooking level, and how is it defined? There is also a sixth lesser-known level called Blue, or blue rare in English, but it’s not a popular choice in the English-speaking world. In English, there’s a standard scale of 5 different temperatures or levels of doneness for cooking steak, hamburgers, and sometimes other meats that chefs and steak eaters use. How to order a steak in France cooked the way you like it (and hamburgers too) To help you navigate this culinary terrain, here’s a guide to the various levels of doneness in French for beef (steak and hamburgers) and a handy chart that compares the temperature differences between steak levels in the English-speaking world vs the French-speaking world. While terms like “medium well” and “well done” are commonly used in English-speaking countries, they don’t always translate well into French. Are you familiar with the different levels of doneness for beef?
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