cook past medium raw cook.

[Floy]

Пожалуйста, помогите перевести.
cook past medium raw
Выражение встречается в следующем контексте:
for the best venison steak never cook past medium raw
Заранее спасибо

[victoriska]

Не следует слишком зажаривать стейк, он должен быть наполовину сырым

[ya]

обжаривайте только до состояния средней прожарки

[Floy]

Спасибо! Victoriska +

[%&$]

Вар.:
поджаривать только с боков, оставляя мясо в полусыром виде

[d.]

непонятно, уж не медиум rare имели ли в виду

Raw - Uncooked. Used in dishes like steak tartare, Carpaccio, Gored gored, tiger meat and Kitfo.
Blue rare or very rare - (46°C [115°F] core temperature) Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed. Sometimes asked for as "blood rare" or "bloody as hell". In the United States this is also sometimes referred to as 'Black and Blue' or 'Pittsburgh Rare'.
Rare - (52°C [125°F] core temperature) The outside is gray-brown, and the middle of the steak is red and slightly warm.
Medium rare - (55°C [130°F] core temperature) The steak will have a fully red, warm center. Unless specified otherwise, upscale steakhouses will generally cook to at least this level.
Medium - (60°C [140°F] core temperature) The middle of the steak is hot and red with pink surrounding the center. The outside is gray-brown.
Medium well done - (65°C [150°F] core temperature) The meat is light pink surrounding the center.
Well done - (71°C [160°F] and above core temperature) The meat is gray-brown throughout and slightly charred.

[vittoria]

и хозяйкам на заметку:

http://shantrekot.ru/content/view/39/9/