As the title suggests, I hear it occasionally, sweat. I used to call it rare, but it turns out there's no such thing as even.

Another example is to eat steak, the correct way is to hold the knife in the right hand and the fork in the left hand, press the beef to cut a bite to eat a bite, cut the meat from the left side of the cut, rather than cut all the way through and then eat. Because the good food gourmets know, beef just out of the fresh hot flavor is the best, cut a bite to eat a mouthful of steak is not too fast to lose the heat of the steak.

When it comes to eating steak, this is a very delicate matter in Western cuisine. When you order a steak, the waiter will ask: how mature do you want your steak?

Steak cooked, generally divided into four stages: Bleu, the so-called blood beef, is the surface slightly burnt yellow *, in the middle of the completely bright red meat state; Rare that is, three mature, juicy; and five mature (Medium) beef center for the pink; the surface of the burnt yellow, and the center of the cooked a seven, eight points, is the so-called seven mature (Medium well).

Medium well-done steak is coffee-colored or even burnt to a degree that almost no one in France would order, and it is said that a famous chef would even ask a guest who ordered a well-done steak to leave his restaurant. Raw blood steak, juicy and get the real flavor of beef, but the first time eaters can not help but be afraid.

In fact, in the half-raw, cut with a knife to see the pink gravy, in fact, is not blood, but grilled meat into the flavor,

Only half-raw beef has a wonderful beef juice, the longer the grill, the gravy gradually evaporate, the meat has become tough, the sense of freshness disappeared, so gourmands do not eat the old steak. But first-timers may wish to start with seven mature.