I don't think these subtleties will ever reach the busy cook, I only hope that the waiter understands my taste for meat and "translates" it into the house's usual taxonomy. cooked, but still red (cozida, mas com o centro ainda vermelho) for medium - rare red, but make sure it's cooked (vermelha, mas cozida / vermelha, mas não crua) for medium - well and My workaround (and it's only MY way of having effective command) is asking for my meat: medium compression - restful mm Hg 18-21 Elasticated knee-high, graduated compression, in hygienic and fresh cotton, restful, with bacteriostatic microfibre. Trust the cheff if you are a flexible meat eater or ask for your required level: I want this one, but make it well done (este prato, mas quero bem passado). If the menu reads "ao seu ponto", it means "cooked as it should be". Cook until the internal temperature reaches 155 to 165 degrees Fahrenheit (68 to 74 C). After 5 minutes, turn the grill off and let it sit for another 5 minutes. E.g., you will find rump or sirloin "ao ponto" kinda rare. Place a 1-inch steak on a hot grill for 7 minutes per side for a 1-inch steak. Most people don't care about it, but you may stumble on a strict cheff who will argue that "this cut is served rare, that's the correct level". Well, after I explained that my eggs were cooked over medium, and by the time she noticed them I had absorbed most of the runny yoke with my toast, we came to the conclusion that what Maria really likes is eggs over medium-welljust at the point in between over medium and over well in which there is just a little bit of runny yoke, but the. I usually question what they mean by medium etc, since it may vary, depending on the house.Īlso, have in mind that "ao ponto" most of the times is understood as "medium", but, stricto sensu, it means the correct, orthodox, cooking level for that concrete cut of beef. ENTRE ao ponto e mal passada for medium rare. ENTRE ao ponto e bem passada for medium well Besides the ones above, we use (in Brazil):