When I go to the restaurant and I order a steak, the waiter usually asks me how I would like the meat cooked.
Usually, around the world and in all restaurants, when you order a steak you can choose between three types of cooking your steak. In the kitchen today is used the thermometer to determine the doneness of a steak. When I was working as a commis de cuisine, I had to learn how to feel the touch of the meat with my finger to determine the cooking, or make a cut in the steak with a knife; Today is a different story.
Below the three temperatures and names for when you order a steak:
- au bleu cooking or rare (cooking temperature of 40 degrees to the heart of the steak)
- saignant cooking or medium-rare (Internal appearance lighter red, cooking temperature by 50-60 degrees to the heart
- well-done (cooking temperature at the heart of 70 degrees)
When an Italian around the world order a pasta dish that is written in the menu is totally different, why the waiter do not ask me how I would like to be cooked the pasta?
It seems that the argument is of little importance, since out of Italy, cook the pasta “al dente” is not a priority.
Therefore I propose that, in all restaurants of the world, three types of cooking by request for a pasta dish cooked at the moment:
- Dura (the pasta need to be cooked three minutes less then what is written on the packaging)
- Al dente (the pasta need to be cooked exactly the minutes written on the packaging)
- Ben cotta ( the pasta could be cooked tre minutes or more than what is written on the packaging)