牛排与牛扒.docVIP

牛排与牛扒 腌制: 1. bloat 2. cure 3. souse 4. curing process 5. pickling fresh and tender、juicy、succulent、crisp and tender 成熟度： Raw - Uncooked. Used in dishes like steak tartare鞑靼牛肉, Carpaccio生牛肉片, Gored gored, tiger meat and Kitfo.??? * Blue rare or very rare - (37.8°C/100°F core temp) 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. In the United States this is also sometimes referred to as Black and Blue or Pittsburgh Rare.??? * Rare - (48.9°C/120°F core temp