葉正

「牛排」:"幾分熟"?

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How would you like it cooked?

How would you like your steak to be cooked?

生 (Raw) :完全未經烹煮的生肉,這種做法只會用在某些菜式例如韃靼牛肉或生牛肉沙拉上

一分熟 (Rare) 125°:僅是牛排的表面煎熟呈褐色,內裡的肉微暖,呈血紅色。雙面有過火,封住血水,一刀切下, 應該還會有點血水流出. 

三分熟 (Medium-Rare)130-135°:牛排表面呈褐色,中間的肉溫暖並呈紅色。過火,然而肉的內部要帶點溫度,溫溫的喔不是熱的

五分熟 (Medium)140-145°:牛排外圍呈褐色,內裡的肉以粉紅色為主,中心部份仍見一絲絲血紅色。烤或煎至中心為溫熱,仍保留血水

七分熟 (Medium-Well)150-155°:牛排內裡的肉大多是褐色也熟了,中心溫熱,外圍成稍暗紅色,中心部份則為粉紅色。

全熟 (Well-Done) 160°: 牛排呈現完全熟了,並稍微烤焦。無血水,只有肉汁,肉呈淡褐色。

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