I'd like to know when to take my steaks off the grill and please everybody.
Extra-Rare: 125F (52C)
Rare: 135F (57C)
Medium-Rare: 145F (63C)
Medium: 160F (71C)
Well-Done: 170F (77C)
Note: Extra-Rare and Rare are not recommended by USDA
There are the temperatures recommended by the USDA and then there are the temperatures recommended for taste.
I agree with the temperatures given for doneness by @BarrettJ, but especially when grilling flat cuts of meat like steak, pork chops, chicken breasts, etc., it's difficult to use even an accurate instant read thermometer to determine doneness. In my case, I grill on charcoal most often, and it's practically impossible to avoid hotspots. If I always relied on a thermometer reading, I'd have to test each steak or chop to know when I was done.
So, I'd recommend using the thermometer a few times, but pay close attention to how the steak feels when pinched or poked with a finger. Here is an example of an article that describes this with rules of thumb for how to tell roughly how done a piece of meat is. But rather than comparing how your steak feels with the firmness of the palm of your hand (as per the article), I'd recommend taking the thermo reading, feeling the steak, looking at how well done the meat is when it's cut open and adjusting accordingly on your next grill session. Soon it will be second nature, you can save the instant read for roasts, and your friends will deem you "The Grill Whisperer".
Possible Duplicate: What is the internal temperature a steak should be cooked to for Rare/Medium Rare/Medium/Well? I know that whenever you look at cookbooks they give you the recommended cooking temperatures for doneness in meats based on the USDA food safety guidelines. However, I been to certain restaurants where food has been cooked just slightly below those temperatures...essentially more on the rare side. So what is the real safe temperatures for the meats that we eat? I.e. not thinking about any legal implications, what temperature would chefs cook their meat to? I'm trying
I really enjoy steak, and the lowest I've gone is medium rare in terms of how it's prepared. My questions are: How do you prepare a steak to be rare? How do you prepare a steak to be very rare (blue)? Can these be prepared with any kind of steak from a supermarket? Or is there someplace special these kinds of steaks should be purchased from? I'm interested in trying rare and maybe even very rare, but it's 1-2 steps away from raw, which I find a little uneasy.
I am going to cook a beef roast: To which internal temperature should I cook it for rare/medium/well done?
I saw some posts about lamb. but they were related to lamb leg steaks, etc. Any way, how long should i grill these lamb steaks? I want them to be a medium? Or should they be served rare (i'm not sure how they're typically served in restaurants) ? They're about 1/2" thick and they're (two) both about 0.7 lbs each.
I, like most people, prefer fish to be cooked correctly. For salmon, this means soft and velvety (but warm) in the center -- what I would characterize as medium rare. I consistently overcook for two reasons: one, fear of bad stuff and two, because I am guessing. What are good rules of thumb for telling when it's medium rare?
/Medium_rare (honestly, I do not know if it can apply to fishes) ========================================================================================== Term (French) | Description... | 46–49 °C (115–120 °F) ========================================================================================== Rare (saignant) | cold red center; soft | 52–55 °C (125–130 °F) ========================================================================================== Medium rare (à point) | warm red center; firmer | 55–60 °C (130–140 °F
Possible Duplicate: How to Reheat Beef Tenderloin? At what temperature should I reheat my smoked beef tenderloin and for how long? It was smoked to rare and I do not want to heat past medium rare.
I'm cooking steaks in a stainless steel pan. It's never getting hot enough to cook steaks and char them it's charring in a few places then starts to basically boil and lightly brown the meat which tastes bad and looks bad. I should probably be using a cast iron pan which is thicker that can hold the heat longer. The steaks are about an inch or so thick not very thick. I'd like to get them charred on the outside and medium rare on the inside mainly on the rare side so they are still red, not brownish. Any advice on a good type of pan for cooking steaks over a gas stove? Thanks
I just got a sous vide supreme for christmas and I am super excited to use it. Many of the recipes I have seen online suggest to sear the meat after cooking to provide a crust. No problem. My question is about doneness - If I want a medium rare steak, I would cook it to 125-130. With a sous vide and an after bath sear - should I still cook it to 125, or should I cook it to 115 and let the pan finish cooking it? Thoughts? Thanks
Other forms of poultry are regarded as undercooked at the slightest sign of pink juices and yet it is common practice to cook duck so that it's medium rare. Is the risk of food poisoning significantly lower with duck meat than other birds? On the other hand, if we could be sure that a piece of chicken could was salmonella-free, would its texture and flavor be improved by not overcooking it? I expect the sight of pink would put most people off but if one could overcome that, could it actually taste better?