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Gradations, their descriptions, and their associated temperatures vary regionally, with different cuisines using different cooking procedures and terminology. For steaks, common gradations include rare, medium rare, medium, medium well, and well done. [1] [2]
Medium (French: à point, anglais) – (63 °C (145 °F) core temperature) The middle of the steak is hot and fully pink surrounding the center. The outside is grey-brown. The outside is grey-brown. Medium well done (French: demi-anglais, entre à point et bien cuit ) – (68 °C (154 °F) core temperature) The meat is lightly pink surrounding ...
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A meat thermometer or cooking thermometer is a thermometer used to measure the internal temperature of ... (145 °F) for medium-rare, and 77 °C (170 °F) for well ...
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A steak is a thick cut of meat sliced ... such as tuna, can also be cooked to various temperatures, such as rare and medium ... medium rare, medium, medium well, or ...
Beef rump steak on grill pan, cooked medium rare ... cooking at temperatures well below boiling, 52 °C (126 °F) (sous-vide) to 90 °C (194 °F) ...
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