The term cooking relates to the time required for a food to be considered suitable for consumption. The time of cooking varies depending on the type and the size, and differentiates the taste of the food.
Blue or Blue rare or Seared. The meat has been cooked in a very hot pan while the interior is still almost cold and virtually raw.
Black and Blue. It is the same as blue, merely changing the external surface which is quite darker since the pan is even hotter.
Rare. The outside of the meat is colored gray to brown and the inside is red with plenty of juices and slightly warm. The internal temperature in the center of the meat does not exceed 50 ° C-52 ° C.
Medium Rare. The center of the meat is at 55 ° C and has a pink color.
Medium. Dark brown color on the outer of the meat and in the center light pink color at 63 ° C.
Medium Well. The meat center reaches 68 ° C and there is a distinct two-tone coloration between the dark outer part and the light pink center.
Well done. The temperature has reached 73 ° C and there is no strong two-tone coloration between the center and the inside.