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Here is the inside scoop, secrets, pearls of wisdom, and other stuff that will turn you into a super-chef who can offer gourmet meals to crowds without breaking a sweat. As a bonus, you will be able to provide off-the-cuff dissertations on a variety of highly detailed cooking issues to educate your friends and to bore otherwise innocent partygoers into a state of stupor.
Cooking by Temperature
Temperature is the key to cooking meat. Fortunately it is possible to idiot proof the process by using inexpensive technology. Do yourself a favor and go get a digital thermometer now. Don't wait. Don't fret over which brand you get because I suspect they all come from the same factory; they all look the same. Get one with a temperature probe that is connected to the display unit by a wire so you can monitor the food temp without opening the oven door like this Taylor Digital thermometer.
A nerdy but really useful option is to go wireless. You basically get a wireless beeper with this model by ThermoPro Yes, this will make you look like a geek but it means you can mingle with your guests without missing the beeping in the kitchen that is signaling that in another 5 minutes the main course will no longer be edible. I bought mine for $16.00! If you use it for grilling, protect the cord by keeping it away from the flames and wrap the cord in aluminum foil.
The key to temperature control is cooking over low heat. There are several problems with cooking at high heat. First, high heat causes a greater, and less predictable, temperature rise after removing the meat form the cooking source. Meat cooked at low heat increases temperature a minimal amount after removing it from the oven whereas meat cooked at 375 will increase anywhere from 5 to 15 degrees. Second, the outside of the meat will be overcooked by the time the middle is properly cooked. Third, the time window for acceptable doneness is shorter with high heat. The cord is really useful because it means you don't have to keep opening the oven to check the temp. Be sure to insert the probe into the meat in a lengthwise manner.
Here are some basic guidelines:
Chicken breast 165
Chicken thigh 170
Pork med well 145
Rack of lamb med rare 131
Beef very rare 125
Beef rare 130
Duck Breast 126
Lamb 131 degrees
prime rib 129 degrees