Definition

Culinary speak for 'I want my meat still remembering what grass tastes like.' Cooked briefly on the outside while the inside maintains its will to live.

Example Usage

He ordered his steak rare, which horrified his grandmother.

Source: Culinary and food service terminology

Related Terms

Beginner

mild

A dark, low-gravity ale served at British pubs to people who think stronger beer is 'too much'—basically beer for folks who want flavor without commitment. The training-wheels beer.

🍳 Food / Culinary
Beginner

two-top

A table designed and set for two guests, the romantic dinner spot or awkward business lunch headquarters. The Goldilocks of restaurant seating.

🍳 Food / Culinary
Intermediate

crumb

The internal structure and texture of bread, as opposed to the crust. Bakers obsess over crumb the way wine snobs obsess over terroir—with photos and everything.

🍳 Food / Culinary
Intermediate

reduced

What your sauce becomes when you turn up the heat and evaporate its water like a dramatic breakup; the concentrated essence that was apparently hiding the whole time, waiting for liquid to get out of its way.

🍳 Food / Culinary
Advanced

force meat

Ground, puréed, or finely chopped meat mixed with fat and seasonings, used as stuffing or the base for terrines, pâtés, and sausages. Despite the aggressive name, no actual force is required—just a meat grinder.

🍳 Food / Culinary
Beginner

grind

The specific coarseness or fineness level at which coffee beans are pulverized—basically your gatekeeper between 'delicious espresso' and 'muddy disappointment.' Get this wrong and your morning ritual becomes a cautionary tale.

🍳 Food / Culinary

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See “rare” in Corporate Speak, Gen-Z Slang, Pirate Speak, and more.

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