Archive for March, 2014

How do I know when my meat is done?

This is a question I receive often by many customers. The only sure way to know in order to prevent overcooking, or worse yet, being undercooked, is to use a meat thermometer.
A meat thermometer is as essential a tool for chefs as their chef knives! In order to prevent food borne illness from bacteria, the most important thing in the kitchen is to cook to proper temperature.chef_john111x96
Meat thermometers can be purchased at Kroger stores in the kitchen gadget aisle. They have a stem with point, and dial face for reading the internal temperature of any food item. When you first use your thermometer or if dropped, you should calibrate it by sampling putting the stem into a tight packed ice water bath. The dial should read 32 f. when placed into the ice bath. You can adjust the dial to 32 f. if off by way of turning the hex nut under the dial. When taking the temperature of a food item, it is important to insert the probe into the center of the item into the thickest part and wait …

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