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Temperatures for beef, veal and lamb steaks and roasts Term (French) Description [4] Temperature range [3] USDA recommended [5] Extra-rare or Blue (bleu) very red: 46–49 °C: 115–125 °F: Rare (saignant) red center; soft: 52–55 °C: 125–130 °F: Medium rare (à point) warm red center; firmer: 55–60 °C: 130–140 °F: Medium (demi ...
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Oncorhynchus masou formosanus, commonly known as the Formosan landlocked salmon, [2] cherry salmon, [3] Taiwanese trout (Japanese: タイワンマス, romanized: taiwan masu), Tsugitaka trout (次高鱒, tsugitaka masu), Lishan trout (Chinese: 梨山鱒, after its native Lishan area in Heping District, Taichung) or Slamaw trout (from Slamaw, the indigenous Tayal name for Lishan), is an ...
Doneness levels of meat (rare, medium, well-done, and very well-done) are factors in the development of PhIP. Methods to reduce formation of PhIP in meats include decreasing the temperature at which the meat is cooked, decreasing the length of cooking time, pre-heating meat in the microwave oven (which reduces creatine), and marinating the meat ...
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Searing or pan searing is a technique used in grilling, baking, braising, roasting, sautéing, and the like, in which the surface of the food (usually meat such as beef, poultry, pork, or seafood) is cooked at high temperature until a browned crust forms.
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