The Basics

How to:

Safe Internal Cooking Temperatures:

Rare: Cool Red Center 120-125 degrees

Medium Rare: Warm Red Center 130-135 degrees

Medium: Warm Pink Center 140-145 degrees

Medium Well: Slightly Pink 145-150 degrees

Well Done: No Color 160+ degrees

Rare- Medium Temperatures are suggested for steaks, chops and beef and pork roasts. You can also follow these suggested temperatures for lamb and fish.

Chicken, Ground Beef and Pork as well as Sausages should be cooked to 165 degrees for safe eating.

Sear: By using high heat in your pan or on your grill you not only create a delicious golden brown crust on your meat but this is where flavor development begins. Apply vegetable oil to your pan or to your meat, along with desired seasonings. Turn your stove top or grill to high heat and allow the cooking surface to get hot. Note, when the oil begins to smoke the surface is hot and it is time to add your meat. After a minute or two turn your pan to medium/ high heat and allow the meat to develop crust and color.  If cooking a steak this process may fully cook your steak to desired temperature.  If braising this is an important step to begin your dish.

Oven Searing: In attempt to create the desired effect of a pan or grill sear place your meat into a 425- 450 degree oven for 20-30 minutes.  Oven searing is typically done with larger cuts of meat to start the roasting process. 

Deglaze: By searing a piece of meat you will create a layer of food particles in your pan known as fond. By adding liquid such as wine or stock you and remove the fond to add flavor to a pan sauce or your braising liquid.

Roast: a dry cooking technique used to cook food usually in an oven or over a fire. Roasting is done at a temperature of 325-375 degrees. The item being roasted is typically raised from the pan using a roasting rack or bed of vegetables. Desired cuts of meat for roasting are poultry or larger cuts of tender beef and pork such as loins. Poultry is fully cooked at an internal temperature of 165 degrees.  Desired internal temperatures for beef and lamb are between 120-145 degrees and 130-140 degrees for pork. 

Braise: By cooking a piece of meat at a low temperature for an extended period of time it allows tougher cuts of meat to tenderize and develop flavor.  After you sear the meat place the meat along with vegetables and aromatics in a deep dish such as Dutch oven. Deglaze the pan and add fond liquid to the braising pan. Once everything is in the pan add liquid such as wine or stock and cover the contents by ⅓-¾ . Cover pan with lid or foil and place in a 250-325 degree oven for 3-5 hours.  When done, meat will be fork tender and easily pull away from the bone. Desired cuts for braising include: chuck roast, short ribs, beef shanks, brisket, pork shoulders or leg of lamb.

Fry: By submerging meat in hot fat or oil you can fully cook the meat quickly while retaining moisture.  Adding a batter or breading to the meat can create a delicious crunchy outer texture. Frying temperatures can range from 300-450 degrees depending on the type of fat as well as the type of meat. Desired cuts of meat include chicken, pork chops, or thin cuts of tender breaded beef.

Sous Vide: Literally translating to under pressure, this is a cooking technique cooking a vacuum sealed piece of meat submerged in a temperature controlled water bath.  Sous Vide is great for beginners who fear over cooking their meat.  Set your circulator to the desired internal temperature of your meat.