Meat temperature guide. And remember, add a little Wright's Smoke - it goes a…

Meat temperature guide. And remember, add a little Wright's Smoke - it goes a…

Slow Cooker Roast Beef that you can slice into tender slices cooked to a perfect medium temperature. Enjoy for dinner or sliced thinly in sandwiches, you will never buy the deli variety again!

Slow Cooker Roast Beef

Slow Cooker Roast Beef that you can slice into tender slices cooked to a perfect medium temperature. Enjoy for dinner or sliced thinly in sandwiches, you will never buy the deli variety again!

Balsamic Mustard Roast Beef | http://www.oliviascuisine.com | No holiday table is complete without a beautiful centerpiece roast beef. Glazed with balsamic mustard, this version is both simple and impressive. It will quickly become your go-to recipe for any special occasion! (Sponsored by /deananddeluca/.)

Balsamic Mustard Roast Beef

Balsamic Mustard Roast Beef | http://www.oliviascuisine.com | No holiday table is complete without a beautiful centerpiece roast beef. Glazed with balsamic mustard, this version is both simple and impressive. It will quickly become your go-to recipe for any special occasion! (Sponsored by /deananddeluca/.)

Slow Cooker Roast Beef that you can slice into tender slices cooked to a perfect medium temperature. Enjoy for dinner or sliced thinly in sandwiches, you will never buy the deli variety again!

Slow Cooker Roast Beef

Slow Cooker Roast Beef that you can slice into tender slices cooked to a perfect medium temperature. Enjoy for dinner or sliced thinly in sandwiches, you will never buy the deli variety again!

Our NEW times/temps chart! Sous vide cooking is a fool-proof way to bring a given food to its perfectly cooked temperature. But perfection, to a degree, lies in the taste of the beholder. One cook might consider the perfect medium-rare steak to be found at 134°F (56.5°C), while another’s might be a few degrees higher or lower. That’s the beauty of the precision of sous vide cooking! Once you have determined what perfection means to you, you can dial it in every time precisely to your liking.

Our NEW times/temps chart! Sous vide cooking is a fool-proof way to bring a given food to its perfectly cooked temperature. But perfection, to a degree, lies in the taste of the beholder. One cook might consider the perfect medium-rare steak to be found at 134°F (56.5°C), while another’s might be a few degrees higher or lower. That’s the beauty of the precision of sous vide cooking! Once you have determined what perfection means to you, you can dial it in every time precisely to your liking.

Reverse searing a steak is not new. As matter of fact, you’ll find variations of this method all over the Internet. It is, however, an excellent way to get a thick cut of beef, cooked to a perfect medium rare… every single time. The one tool that you will need is a good instant-read thermometer. Most good chef’s can tell the doneness of a piece of beef just by touch, however that method won’t work in this situation. In addition, this is not for thin cuts of beef… just the thick ones: 1.5 –…

Andy’s Cooking Class: How to Reverse Sear a Steak

Reverse searing a steak is not new. As matter of fact, you’ll find variations of this method all over the Internet. It is, however, an excellent way to get a thick cut of beef, cooked to a perfect medium rare… every single time. The one tool that you will need is a good instant-read thermometer. Most good chef’s can tell the doneness of a piece of beef just by touch, however that method won’t work in this situation. In addition, this is not for thin cuts of beef… just the thick ones: 1.5 –…

"Cooking by the Cut"...Best for stir-frying: tri-tip, top sirloin and flank steaks; filet mignon.    Best for panfrying: rib-eye, New York strip, T-bone, and porterhouse steaks; chuck (burgers).    Best for grilling: rib-eye, skirt, sirloin, and strip steaks; chuck (burgers, kabobs).    Best for roasting: stuffed flank steak; bone-in rib-eye (standing rib roast); whole tenderloin.    Best for braising: short ribs, brisket, shank, and chuck.

"Cooking by the Cut"...Best for stir-frying: tri-tip, top sirloin and flank steaks; filet mignon. Best for panfrying: rib-eye, New York strip, T-bone, and porterhouse steaks; chuck (burgers). Best for grilling: rib-eye, skirt, sirloin, and strip steaks; chuck (burgers, kabobs). Best for roasting: stuffed flank steak; bone-in rib-eye (standing rib roast); whole tenderloin. Best for braising: short ribs, brisket, shank, and chuck.

I feel we should have this guide at the Lighthouse. Would save some customers a lot of confusion! And is frustration when they send back perfect steaks!

I feel we should have this guide at the Lighthouse. Would save some customers a lot of confusion! And is frustration when they send back perfect steaks!

A Steak Thermometer That Flashes Like A Stoplight For The Perfect Temperature

A Steak Thermometer That Flashes Like A Stoplight For The Perfect Temperature

This is the way I was taught when I worked in a pro kitchen. Much better than cutting the meat and letting the juices spill out.

Top 38 Grocery Hacks to save time and money!

This is the way I was taught when I worked in a pro kitchen. Much better than cutting the meat and letting the juices spill out.

Warm Steak and Potato Salad      4 servings      8 ounces boneless sirloin (1 1/2-inches thick) or other well-priced steak      1 tablespoon vegetable oil      Kosher salt and freshly ground black pepper      2 cloves garlic, minced      1 tablespoon extra-virgin olive oil      6 medium red potatoes, quartered      1/4 cup grape tomatoes, halved      1 head red leaf lettuce, washed, dried and leaves torn into bite-size pieces      1/4 cup shredded Cheddar cheese      Sour Cream-Bacon…

Warm Steak and Potato Salad 4 servings 8 ounces boneless sirloin (1 1/2-inches thick) or other well-priced steak 1 tablespoon vegetable oil Kosher salt and freshly ground black pepper 2 cloves garlic, minced 1 tablespoon extra-virgin olive oil 6 medium red potatoes, quartered 1/4 cup grape tomatoes, halved 1 head red leaf lettuce, washed, dried and leaves torn into bite-size pieces 1/4 cup shredded Cheddar cheese Sour Cream-Bacon…

How to cook the perfect steak   By Wolfgang Puck  The chef behind London’s coolest new steakhouse Cut gives Stylist his guide to all things bovine.    A good cut of meat is like a really beautiful diamond. You don’t need to cover it or carve it up. All you need is to know which cut you want and why… and to cook it to perfection. Doing that is half science, and half art, but here are a few things I’ve learned:    ◆ My favourite cut is the porterhouse steak, because you get the fillet, sirloin…

How to cook the perfect steak

How to cook the perfect steak By Wolfgang Puck The chef behind London’s coolest new steakhouse Cut gives Stylist his guide to all things bovine. A good cut of meat is like a really beautiful diamond. You don’t need to cover it or carve it up. All you need is to know which cut you want and why… and to cook it to perfection. Doing that is half science, and half art, but here are a few things I’ve learned: ◆ My favourite cut is the porterhouse steak, because you get the fillet, sirloin…

The Finger Test to Check the Doneness of Meat ~ Easily check for the doneness of meat without using a thermometer by comparing how the meat feels with the feeling of your hand as you touch different fingers together. ~ SimplyRecipes.com

The Finger Test to Check the Doneness of Meat ~ Easily check for the doneness of meat without using a thermometer by comparing how the meat feels with the feeling of your hand as you touch different fingers together. ~ SimplyRecipes.com

Summer meals with your family are best served al fresco. Here's a simple trick that's easy enough for anyone manning the grill. Using the "finger test" you can determine the temperature of smaller cuts of grilled steak, chicken or pork. By checking the tenderness of your own palm next to the tenderness of your grilled meat you can determine if your dinner is raw, rare, medium rare, medium or well done.

Summer meals with your family are best served al fresco. Here's a simple trick that's easy enough for anyone manning the grill. Using the "finger test" you can determine the temperature of smaller cuts of grilled steak, chicken or pork. By checking the tenderness of your own palm next to the tenderness of your grilled meat you can determine if your dinner is raw, rare, medium rare, medium or well done.

Slow Cooker Roast Beef that you can slice into tender slices cooked to a perfect medium temperature. Enjoy for dinner or sliced thinly in sandwiches, you will never buy the deli variety again!

Slow Cooker Roast Beef

Slow Cooker Roast Beef that you can slice into tender slices cooked to a perfect medium temperature. Enjoy for dinner or sliced thinly in sandwiches, you will never buy the deli variety again!

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.  Sprinkle chops with salt and black pepper. Grill the chops until browned and the meat is no longer pink inside, 20 to 25 minutes.  An instant-read meat thermometer inserted into the center of a chop should read at least 160 degrees F (70 degrees C).

Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Sprinkle chops with salt and black pepper. Grill the chops until browned and the meat is no longer pink inside, 20 to 25 minutes. An instant-read meat thermometer inserted into the center of a chop should read at least 160 degrees F (70 degrees C).

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