2 фев в 17:01 2 фев

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Если вы не какой-то известный и уважаемый в народе кулинарный критик, то вам надлежит знать только три степени прожарки мяса: "сырое", "полусырое" и "готовое", а все остальное - от лукавого.
Если вы не профессионал в области учета и статистики, то вам надлежит знать только три уровня владения языком: "плохо", "средне" и "свободно", а все остальное - от лукавого.

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Grino

2 фев

Я так понимаю любое мясо, преодолевшее стадии сырого и полусырого считается готовым вне зависимости от того сколько времени оно готовилось? И где брать коды активации того угля что будет считаться готовым мясом?

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Dagorix

2 фев Автор

Сколько времени соответствует готовности - каждый сам решает

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PurplePP2

2 фев

А если это курочка?

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Vanilin Future

9 фев

То ты чурочка

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Roanoac

2 фев

Прожарил мясо до состояние "факбл мит"

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Gvizdon

2 фев

Ещё сгоревшее

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