adjective describing the level of doneness for meat, cooked to be slightly pink in the middle
In the culinary arts, 'medium-rare' is used to describe the doneness level of meat, indicating that it is cooked to an internal temperature of 130-135°F (54-57°C) with a warm red center.
In fine dining establishments, chefs pay close attention to cooking steaks 'medium-rare' to meet the expectations of discerning customers who appreciate the quality and taste of perfectly cooked meat.
In the restaurant industry, customers often order their steaks 'medium-rare' to enjoy the juicy and flavorful experience of meat cooked to this specific doneness level.
In food preparation, 'medium-rare' is a common term used by chefs and home cooks to indicate the desired doneness of meat, ensuring it is cooked to perfection.
In the culinary industry, 'medium-rare' is a term used to describe the level of doneness when cooking meat. It refers to cooking the meat so that the inside is pink and juicy while the outside is seared.
Food critics use the term 'medium-rare' to describe the quality of how meat is cooked in restaurants. They may comment on whether the meat was cooked to the correct level of doneness.
Butchers may use the term 'medium-rare' when discussing how customers prefer their meat cuts. They may recommend cooking instructions to achieve a medium-rare level of doneness.
Food bloggers may use 'medium-rare' in recipes or restaurant reviews to describe the ideal cooking level for certain types of meat. They may provide tips on how to achieve a medium-rare result.