Semantic Doneness
What cooks actually mean by “jammy,” “deeply caramelized,” or “beurre noisette” — the visual, smell, and time cues behind each word, laid out as a scale from start to finish.
- OnionsRaw to deeply caramelized — 6 stages
- GarlicRaw to toasted — 4 stages
- ButterMelted to browned (beurre noisette) — 3 stages
- RouxWhite to brown — 3 stages
- CaramelLight amber to dark amber — 3 stages
- Boiled EggsSoft to hard — 3 stages
- PastaAl dente to tender — 2 stages
- Sautéed VegetablesCrisp-tender to browned — 3 stages
- Baked GoodsPale to deep golden — 3 stages
- Steak and Whole-Muscle Red MeatRare to well done — 5 stagesSafety-critical — use a thermometer