Tip: How to Cook Good Meat

  The secret to a tasty meat dish lies exclusively in achieving the perfect cooking points. French cuisine gives us keys and tips that can help us better reach these cooking points and delight the palate of our guests. There are five cooking points and styles, according to the consumer's taste. To start, we have meat cooked Bleu, which should be between 40º – 45º C. It is a quick sear; the meat will be gray on the edges and red inside. It feels soft to the touch. Next, we have Saignant meat, which is much juicier and should be cooked between 50º to 55º C. To know when it is ready, the meat should have gray edges and be pink inside, except for the center, which remains red. It feels soft and elastic to the touch. Then we have the classic A point or Medium, which should be cooked between 58º and 62º C. The meat will be pink inside, and it feels firm and elastic to the touch. Finally, there is Bien Cuit or Well Done, which should be cooked between 68º to 70º C. The characteristic of this meat is that it will be gray inside and have clear juices, feeling firm to the touch. Recommended cooking recipes for cuts of meat: - Parmesan Beef - Beef with Wine and Shallots - Pepper Filet Mignon