So there is no even maturity and no odd maturity.

As for rare, it's just a genre. Actually, it's not a westerner's name, but some China people's.

A fictional name. Actually, you can call it rare. ?

First, as for why some people in China call it medium-cooked, they like to attack the genre called medium-cooked with words, which is purely a forced jihad. In fact, different appellations only reflect the genre of Chinese translation. The most reasonable point is that it means medium rare. However, the total maturity and maturity of the genre 1 cannot be properly marked by numbers. The most reasonable thing is that the labeling of raw and cooked is normal, so in this genre, half-cooked is eight-cooked.

The disadvantage is that the media is 6 minutes mature in Type 2.

Genre 3 satisfies both medium =5 and well done = 10. But genre 3 can't perfectly express rarity.

In addition, the well in type 3 introduces decimals.

From the aesthetic point of view of mathematics, genre 2 is undoubtedly the best translation, and many people support this system in reality. Only 1

Too many people pretend to be criminals, and they still insist that they are right.

Because people are not divided by numbers, China's three ripeness, five ripeness and seven ripeness were originally called three ripeness and seven ripeness.

Medium is good, Chinese with numbers is easy to quantify, and even numbers are no problem. In addition, the internal temperature is the judgment condition of how well the steak is cooked. For example, medium rare is 56℃ and medium rare is 62℃, so 59℃ is not medium rare.

Really, as long as you can do it, you can do it 3. 14 15926.

Second, Americans especially don't like to use numbers to classify things in their daily lives. They always invent new words to refer to different levels of things.

The maturity of steak is just an example. As other answers have said, the maturity of steak is generally divided into five grades: medium rare, medium rare, medium rare and medium rare, not medium rare, medium rare and medium rare.

Rare and well-done. Because this is binary, binary is the simplest method in practical operation, so the ancients had a bunch of octal 16, which was very

It is easy to understand that if a rope is folded four times, each folding is one sixteenth, which is not far from drawing it on a ruler. If you want to

If the decimal system is used, it will be very troublesome to manufacture the measuring device.

Back to the question of steak, it was only cooked and raw at first.

Then some people think that the classification is too rough, and they get a third scale, which is half-baked.

Some people are still not satisfied, and they have made two scales between immature and raw/cooked, which are smaller than immature and immature.

Point but not fully cooked, so you get five scales.

Rare-rare-rare-almost done-well done. Some people think that there are only odd numbers and no even numbers, but this can't explain the full ripe (100%) and full raw (0%);

Some people think that there are only even numbers and no odd numbers, but this cannot explain the half-baked (50%).

So it doesn't matter how I divide it. The important thing is that I know more than you, so I am professional and elegant. You are loub's.

Third, not only is there no even maturity, but there is no odd maturity! From 0% to 100%, there are five grades, namely 0%, 25%, 50%, 75% and 100%.

No one in China eats raw and well-done, and few people eat the other 25% cooked, so they usually order 50% and 75% cooked.

And 50% is easy 50%, 75% says 75% is awkward, so when you say it, it becomes 70%.

To 75% is not 70%, but it can be rounded to 80%.

Just like 25%, you can say 20% or 30%, there is nothing wrong with it. Whether foreigners or China people, in fact, the pursuit of taste, to a large extent, the orientation is relatively consistent, for example, most of us.

Divide the meat and pursue freshness and juiciness.

From the perspective of cooking, China's well-done beef &; Western steaks are not well-done, both are tender, smooth and juicy, but the principle is completely different. In modern times, whether in Europe, America or Japan, the role of cattle has evolved from the initial double cultivation to mainly providing meat, which is influenced by

Is it liberation to liberate meat from cultivated land because of the industrial revolution? I don't think so.

Four. Angus, like cattle, is an excellent breed born and cultivated after the industrial revolution in19th century. As mentioned earlier, Angus bred earlier, and it was not until 1892 that the improved varieties were registered. But it is also beef, but the traditional diet in China is quite different from steak. Chinese food is mostly well-done, while western steak is rare/medium/medium. Why? Foreigners like medium rare, but do China people like it well-done? Many people began to choose sides, and then various opinions began to fight with each other in their answers. One party says that the other party is pretending to be X, and the other party says that the other party is LOWX. In fact, this kind of quarrel is meaningless, because no one prefers to eat well-done or half-done. This is just a superficial phenomenon. Let's have a good talk on the principle of cooking, and maybe we don't have to argue.

However, we have been in Niu Geng until modern times, and machine farming is a matter of these decades. Even now, we can still see Niu Geng in some places. Breeding cattle breeds is a matter of genes and a long-term accumulation. If it can be done overnight, Australia won't have to go to Japan to introduce cattle breeds. Yes, beef is delicious, but what is said here is that it is not suitable for cooking rare steak.

If you don't believe in the easiest way, go to the vegetable market and buy a piece of the longest muscle of beef back that can be seen by the naked eye. Chaoshan vegetable market is called the carved dragon part, and the steak is well done. Comparing Angus/steak in the same place, you will feel the difference very obviously.

In China, we also have domestic black cattle mixed with Japanese cattle. I once bought a whole piece of beef brisket, and the snowflake texture is amazing, and the version is also very nice.