Tips & Tricks

There is an abundance of tutorials and Instructions on the internet. I have used them too on occasion. The things we are covering are things we have learned in the past while cooking. These will help but we can not forsee every outcome no matter how good we are at a profession. We are always learning what works and does not. Even the best chef is still a student.

 

Bring Your Meat To Temp Before Cooking It

               -This is truly important. If you are cooking a steak with a cold center it will overcook the outside while the center is still raw and will take much longer to reach a true internal temperature of what you are looking for.

 

Rest Your Meat!!!!

               -This is too often overlooked, give it time, when you remove it from the heat it is still cooking for a few more minutes, the juices are redistributing, the overall piece of meat (Steak, pork, lamb, veal, ETC) is still actively doing its thing. Let it or you will have a mess on your hands as it releases all of those juices on your cutting board.

 

Preheat Your Oven

               -Make sure it is hot when you need to go in otherwise you are waiting or starting at the wrong temp and weird things happen in that area.

 

Covered & Uncovered

               -This Makes A difference in steam and caramelization, deviate at your discretion.

 

Temperatures

• This is a guide From the USDA (and to each their own)

  • Rare –120°F

  • Medium Rare –130°F

  • Medium –140°F

  • Medium Well –150°F

  • Well Done –160°F +

 

When In doubt about flavor ……..Salt or Acid will fix Most Things!