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虽然国内习惯用奇数来表示牛排的熟度,但事实上,作为西餐菜品,牛排的熟度在英语中并不用“数字”来表示,而且即便要用数字,那也很有可能应该是偶数。因为通常而言,牛排的做法里面有六种熟度——Blue:正反两面在高温铁板上各加热30~60秒,目的是锁住牛排内湿润度,使外部肉质和内部生肉口产生口感差,外层便于挂汁,内层生肉保持原始肉味,再者视觉效果不会像吃生肉那么难接受;Rare:牛排内部为血红色且内部各处保持一定温度,同时有生熟部分;Medium rare:大部分肉接受热量渗透传至中心,但还未产生大的变化,切开后上下两侧熟肉棕色,向中心处转为粉色再然后中心为鲜肉色,伴随刀切有血渗出;
Although domestic habits use odd numbers to indicate the steak’s maturity, in fact, the steak’s maturity as a western food item is not expressed in English as “number”, and even if numbers are used, it is most likely to be even. Because generally, steak practice has six kinds of maturity inside - Blue: both sides of the heat on the hot iron plate 30 to 60 seconds, the purpose is to lock the steak moisture, the external meat and internal raw meat produce Taste is poor, the outer layer is easy to hang juice, the inner raw meat to maintain the original meat flavor, and then the visual effects will not be as hard to eat raw meat so hard to accept; Rare: internal steak red blood and internal to maintain a certain temperature, ; Medium rare: most of the meat to accept heat penetration to the center, but has not yet had a major change, cut both sides of cooked meat brown, turn pink to the center and then the center of the fresh flesh, accompanied by knife cut blood Exudation;