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Josee haviland's Discussions
steak temperatures in french
Started this discussion. Last reply by Neil Coffey Jan 2, 2010. 1 Reply 0 Likes
i always though à point was medium but someone has told me its medium-raredoes anyone know the proper termsblue: bleurare:?medium-rare:saignantmedium: à pointwell-done:bien-cuitContinue
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