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"The first technique that i am showing you right now is called broiling. Broiling is done with the heat source over the food. Because beef is dry and hot usually, we tend to broil it... now, have you ever heard of any terms like Very Rare, Rare, Medium-Rare, Medium, Medium Well, and Well Done?" she asked her student..."
"I have heard of them, although I've always thought of them as a way for picky customers to complain. I'm sure I could tell a rare piece of meat from one that was well done, but I shan't pretend that the exact boundries of each category are clear in my mind."
"The one that puzzles me the most is "Very rare." I should think there would be a trick to getting it cooked to the point where it didn't have that squidgey raw meat texture but still be basically pink. Is there a special secret to that?"
"But I am quite curious to see how you manage to get the meat under the fire. Do we wrap it in something and bury it in the ashes, or is there a special oven?"
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