- Buy an instant read digital meat thermometer, they are inexpensive, but add a lot of value.
- Prior to cooking remove meat from packaging and bring to room temperature.
- Don’t forget to gently dry with a paper towel before seasoning. This will allow for a better sear or char - which adds flavor.
- Taste and season appropriately at every stage in the cooking process. Use good quality sea salt (Maldon) or kosher salt (Diamond Crystal) and fresh cracked pepper.
- Buy a good cast iron pan (excellent for searing meats)
- Always use a sharp knife. If you can, get your knives professionally sharpened - it makes a difference.
- If cooking in a pan, finish the meat by basting it in melted butter, fresh thyme, and garlic cloves over medicum high heat. It will absorb added flavor.
- Let your cooked meat rest for half of the total cooking time to fully absorb and retain the juices.
- Always preheat your pan, grill, or cooking surface to ensure even cooking.
- If your meat is frozen, properly defost it in the refrigerator for 24 hours. Never use a microwave. If you are in a hurry, place your vacuum sealed frozen meat under running COLD water.
- During the cooking process use tongs (not a fork) to flip the meat. A fork will result in loss of precious juice.
- **BONUS TIP: Learn to cook with the five senses. Use recipes as an inspiration to learn about different cuisines, compositions and techniques. Do not use them as hard and fast rules.
MEAT TEMPERATURE GUIDE
Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. You can’t see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four guidelines to keep food safe:
Wash hands and surfaces often.
Separate raw meat from other foods.
Cook to the right temperature.
Refrigerate food properly.
Cook all food to minimum internal temperatures recommended on package or by USDA/FSIS. An instant read food thermometer is an inexpensive investment to ensure proper cooking. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. Scroll through each type of meat below to assure you’re cooking to the accurate internal temperatures.