Can you explain to me the real difference between : BLOODY and RARE with regard to a steak.
I guess it's only a question of cooking time :
the duration of cooking for a bloody steak is shorter than for a rare one...
But I agree with you, the subtlety of these 2 cookings isn't obvious for me either...
Nice day to you
Hi Jean-Pierre, and Thierry,
I agree with Jean-Pierre and with the translation given by gymglish for "rare", the difference is in the cooking time.
But we do have the same subleties in French: when we cook a steak SAIGNANT its RARE, and when we cook it BLEU it's BLOODY, warm but almost raw.
Have a nice rare day both of you!
On the rare occasions I was ordering a steak so far, I asked it be well-done because I couldn't make out that bloody words 'rare' and 'bloody'. My thanks go to the cycler Thierry who enables me to end my next dinner with a red blood trickling down my mouth.
A recent experience in London made me find out that bloody and rare are both synonymous of well done
This is the reason for what English cooking has always been beyond all understanding for me ...
Good digestion despite everything and nice day to you