ကၽြန္ေတာ္ႏွင္႕ rare , medium ,welldone

အသားစမ္း နည္း tip ေလးေပါ႕ဗ်ာ။ သူကေတာ႕ လက္ႏွစ္ဖက္သံုးထားတယ္။ တဖတ္တည္း သံုးလည္း ရပါတယ္။ း) လက္မထိပ္နဲ႕ မထိပဲ အရင္းသားကို တုိက္ရိုက္ထိ လုိက္ရံုပါပဲ။ တခ်ဳိ႕ ၾကေတာ႕ ဓါးနဲ႕ ခြဲၾကည္႔တာလဲ ရိွတယ္ဗ်ာ ။ ေနာက္ thermometer နဲ႕တိုင္းတာလဲရိွပါ႕။ တေက်ာင္း တဂါထာေပါ႕။ း)
 ပိုစံုသြားေအာင္ wikipedia ကဟာေလးပါ တင္လိုက္တယ္။

Term	Description	Temperature range[1]		USDA recommended[2]
Extra-rare or Blue (in French, bleu)	very red and cold	46–49°C	115–120°F
Rare (saignant)	cold red center; soft	52–55°C	125–130°F
Medium rare (à point)	warm red center; firmer	55–60°C	130–140°F	145°F
Medium (cuit)	pink and firm	60–65°C	140–150°F	160°F
Medium well (bien cuit)	small amount of pink in center	65–69°C	150–155°F
Well done	gray-brown throughout; firm	>71°C	>160°F	>170°F

The interior of a cut of meat may still increase in temperature 3–5°C (5–10°F) after being removed from the grill or oven, and the meat is therefore allowed to "rest" before being served. Resting allows the temperature of the meat to stabilize and, importantly, for juices in the center to return to the edges. The center will also continue to cook slightly as the hot exterior continues to warm the comparatively cooler interior.
( http://en.wikipedia.org/wiki/Temperature_%28meat%29 )