Quelqu'un le connait?

[alacarte]

Bonjour,

Quand on commande un bifteck au restaurant, il y a plusiers degrés de cuisson qu'on peut préciser. J'ai cherché des traductions pour ces mots mais il m'en manque un:

1- Rare = Bleu (core temperature 45/47 C )
2- Medium rare = saignant ( core temperatue 50/52C )
3- Medium = A point ( core temperature 55/60 C )
4- Medium well = cuit ( core temperature 63/65C )
5- Well done = bien cuit ( core temperature 70/72C )

 

[猫咪快跑]

初学 不懂

 

[ccc]

看那几个英文单词，就知道在说什么了。

 

[Ziyi]

Google is your friend...

http://blog.deluxe.fr/trucs-astuces-et-elements-de-choix/degres-de-cuisson-des-viandes-rouges.html

 

[冷笑一声]

Does anyone know?





Hello,

When you order a steak at the restaurant, you can find several degrees of cooking can be specified. I looked for translations for these words but I can make one:

1 - Blue = Rare (core temperature 45/47 C)
2 - Medium rare = rare (core temperatue 50/52C)
3 - Medium A = point (core temperature 55/60 C)
4 - Medium = well done (core temperature 63/65C)
5 - Well done = done (core temperature 70/72C)

 

[Aldan]

http://en.wikipedia.org/wiki/Steak

* Raw — Uncooked. Used in dishes like steak tartare, Carpaccio, gored gored, tiger meat and kitfo.
* Seared, Blue rare or very rare — Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed. Sometimes asked for as "blood rare" or "bloody as hell". In the United States, this is also sometimes referred to as 'Black and Blue' or 'Pittsburgh Rare'. It is common for chefs to place the steak in an oven to warm the inside of the steak. This method generally means 'blue' steaks take longer to prepare than any other steak degree, as these require additional warming time prior to cooking.
* Rare — (52 °C [125 °F] core temperature) The outside is grey-brown, and the middle of the steak is red and slightly warm.
* Medium rare — (55 °C [130 °F] core temperature) The steak will have a fully red, warm center. This is the standard degree of cooking at most steakhouses, unless specified otherwise.
* Medium — (60 °C [140 °F] core temperature) The middle of the steak is hot and red with pink surrounding the center. The outside is grey-brown.
* Medium well done — (65 °C [150 °F] core temperature) The meat is light pink surrounding the center.
* Well done — (71 °C [160 °F] and above core temperature) The meat is grey-brown throughout and slightly charred.
* Overcook — (much more than 71 °C [160 °F] core temperature) The meat is dark throughout and slightly bitter.

 

[Aldan]

http://forum.wordreference.com/showthread.php?t=35674

it appears different regions may have different translations. While one member has an identical list as yours, one senior member, indicating French as their native language has a slightly different list. Still another provided "Carbonisé" for very well done. Perhaps this is the one you are looking for?