Describes meat that is very underdone. The surface is only being quickly browned.
Rare Au Bleu:
Meat cooked so that the inside of the meat is still red or pink. Au Bleu in France means: A method of cooking fish or shellfish by plunging them alive in boiling water or bouillon/ stock.
Underdone ( Medium Rare):
Cooked so that the centre of the meat is just cooked but pink.
Brown on the outside, Pink on the inside but no blood visible.
Cooked so that no traces of pinkness or blood exists in the outside or centre of the meat.
Approximate Cooking times for meat Roasting Are:
30min per 1kg + 15 min per joint ( underdone)
40min per 1kg + 15min per joint (Cooked through)
40 min per 1kg +15min per joint ( cooked through)
50min per 1kg +15 min per joint (cooked through)