Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

RECIPE 6

ENTRECOTE

2 Portions

Ingredients :

      

450

g g g g g g g

Angus beef AA Ribeye Rock salt or Maldon salt

5

50 40

Unsalted Butter Vegetable oil

5 8 2

Fresh thyme

Garlic

Black pepper

Doneness of red meat and their inside temperature in °C

o Blue/Bleu, 47–49°C: Warm inside, very juicy, dark red, almost raw at heart, very soft when applying a finger. o Rare/Saignant, 51-53°C: Warm inside, very juicy, pink-red and bloody, soft when applying a finger o Medium Rare / Saignant, 55–57°C a point, It is hot inside, juicy, dark pink at the heart, and firmer when pressing the surface with a finger. o Medium / A point, 59–61° C: Hot inside, less juicy, pink colour at heart, blood dripping at the surface, firm when applying with finger o Medium well / A point, Bien cuit, 62-66°C: It is hot inside, not juicy, but not dry! Slightly pink colour at heart No more blood dripping at the surface; firm when pressing the surface with the finger

o Well Done / Bien cuit, 71–73° C: It is hot inside, pale pink to grey-brown at the heart, and appears dry. No more blood dripping at the surface or inside; it is firm when applying the finger.

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