Chicken stops being pink at around ~140F. Either your thermometer is broken or you aren't measuring it in the right spot or you aren't waiting for the thermometer to come to temperature. I set the oven to about 212F, using the thermopro I waited until it reaches 115F internal, I took it out of the oven to sit and set the oven to max temperature on grill, I kept the thermometer probe inside the chunk though, and for some reason it went up to 118F and then got stuck on that number no matter how chill it got sitting outside (very weird?)Īfter oven got hot to about 465F, I placed the chunk of meat back in and as high as I could get to in the oven (so it sat right below the grill) and waited for the thermopro to show 130 internal, this is where things got bad- it took absolutely forever to show 130 internal (like 15 minutes), by the time it showed 130 internal all the fat cap of the picanha was practically burnt, and even the center of the chunk (where I placed the probe) wasn't even medium rare, it was more like medium, and only at the very very center of the chunk, everything else was overly cooked.Ī problem that is absolutely here and I haven't seen addressed - chicken at 165 will NOT be pink under any circumstances. Ok so I tried it today, did not come out too well, not sure what I did wrong exactly, maybe my thermometer is inaccurate? I'm using this one: And if there’s a bone, you can pick that up and gnaw off the good stuff. The great thing about home cooking is you can have i your way. I have cooked them under the broiler or on my stove top and found: skirt steak is better broiled and all others better pan seared (uggg, makes a mess tho). You need to let it rest, never skip this. I year greens are good for helping digest, but I never do that. But I used to have just a bog steak by itself. I love a steak with loads of salt and garlic powder and a little seasoned butter at the end. Set your temp to 5° less then you like your steak as it cooks while it’s resting. They save you money.įrom there, its all about how you like it.
Great purchase, and when this one dies, I will get a higher end fancier one. My ThermoPro has a timer and can go in the oven. I resisted the expense until 2 years ago but now I use that thing for all my cooking and food I spent good money on doesn’t get over or undercooked. Honestly, the best way is with a thermometer. At the end of the day you just have to cook well enough to keep yourself alive! It’ll all go up from there. This might be a good place to start to build a basic grocery list. You can add literally anything to them and they’ll taste great. Start with easy starches like rice and pasta. Other than that, I echo everyone else’s sentiments. They are like $20 and an excellent investment - I wish I had mine sooner because it takes the guesswork out! You’ll just have to keep a chart handy for internal cooking temps. It’s a good way to learn how quickly your food cooks. Sautee some pieces of chicken in a pan on medium heat and don’t mess with them too much - you can pull out a piece every now and then to check how done it is (cut it in half!) and put it back in the pan if it’s not done yet. One easy way to start learning is to cut whatever your cooking into evenly sized pieces and start from there. If you have some steaks that are 1/4 inch, some that are 1/2 inch and some that are 3/4 inch thick, the cooking times will be all over the place.Ĭooking doesn’t have to be too scary! I noticed your comment about not knowing what temperature to cook things to. Lastly, try to find steaks about the same thickness. And 2nd, make sure your grill is plenty hot so you sear the outside and trap the juices inside. The three most important things are to make sure the steak isn't cold. Internal temp will rise another 5 degrees or so and cook a bit more after you remove from the heat. If the temperature isn't 140F yet, put it back on for another 2 minutes. So when the internal temp is around 140F and take the steak off the grill. For medium, 145F is the recommended internal temperature. So I get my grill nice and hot (450F), throw room temperature steaks on the grill for 3 minutes. Get yourself an instant read digital meat thermometer. Rub in seasoning of your choice on both sides. Take them out about 30 minutes before you plan on grilling them.
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