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Whether it's a Sunday afternoon with family or on a Friday night with friends , eating a barbecue is always a great idea. The inevitable question of the grill is usually: do you want juicy, ready or cooked meat? These three cooking points are the most widespread among Argentines at the time of cooking on the coals.
Juicy roast is characterized by being golden on the outside, but intensely pink inside. For this reason for some Argentines it is to eat raw meat .
When choosing a “ready” cut, it is preferred that it be drier but retain the reddish juices that arise from the top.
If you opt for a cooked roast, or cooked, the color of the meat will be dark brown and the consistency drier and harder.
Juicy, “ready” or cooked, there is nothing richer than eating a good roast with family and friend. And for you, what is the ideal cooking point? Bon appetit!
Publication Date: 17/08/2019
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