A – ‘À point’
Ingredients A–Z: A World of Flavour, One Ingredient at a Time
A – À point
“À point”
Part of the Ingredients A–Z series → A
🍽️ À Point
In French culinary language, à point translates to “to the point” or “just right”. It describes a level of cooking that reaches ideal doneness 🎯. Most commonly used for meat, à point indicates the chef’s accuracy and intention in cooking. The meat is cooked not under, not over, but exactly where flavour and texture meet.
When meat is cooked à point, it is typically medium-rare 🔥🥩. The centre remains slightly pink, the juices are still present, and the meat feels tender rather than tight. This doneness allows natural flavours to shine while preserving moisture, making it a benchmark of skill in professional kitchens.
For chefs, à point is about precision. It reflects control over heat, timing, and temperature. This ensures the meat reaches its optimal internal temperature without sacrificing texture or succulence 🌡️✨. It’s not just a preference; it’s a statement that the cooking has been done correctly.
🍽️ Neither rushed nor guessed — à point is where technique meets instinct, and food is cooked just right.
