![]() Color of the juices: beef, poultry, pork and fatty fish like salmon show they are done when the juices run clear or show just a trace of pink.Looseness of the joints: when bone-in poultry is done, the leg will begin to move freely in its socket.This method should only be used when a thermometer cannot, such as with smaller items like shrimp and scallops The cooked item should have a firm texture, resist pressure and spring back quickly when pressed with your finger. Touch: If your muscle memory is good enough, remember how the item felt when it was raw, then press the cooked item with your finger.Remove product from grill 5-10 degrees sooner to allow for carry-over cooking.Pork and lamb should be cooked to a final internal temperature of 145F.Beef final temperatures: rare-130F, medium rare-135F, medium-140F, well-150F.Most fish and shellfish should be cooked to a final internal temperature of 145F (salmon can be cooked to beef temperatures, treat like a steak).Poultry should be cooked to a final internal temperature of 165F.Insert your instant read thermometer into the largest part of the largest item Temperature: the only quantifiable way to determine the item’s internal temperature.Mushrooms will cook much faster than carrots on a skewer Because of the short cooking times, some items may need to be blanched or par-cooked before grilling. Combinations of different foods to be grilled (such as vegetable skewers) must be given special attention.We can tenderize for grilling with marinade, make sure there is lemon or lime juice (acid), or wine or tomato juice or vinegar to break down connective tissues in beef, pork, etc, but marinade will not tenderize enough for an inherently tough cut to become tender.Tenderloin, flank steak, strip steaks are better choices than top round or shank cuts Proteins stiffen and shrink quickly under intense heat (quick coagulation of protein). Quick grill times do not tenderize meats the way saute or braising does. Choose only the most tender cuts of meat.Salmon and swordfish are better grilled than flounder or trout or cod (but delicate fish can be grilled) Proteins will coagulate quickly under intense heat. Large sea scallops can be grilled quickly, bay scallops will cook too quickly and vary in size Smaller, thinner steaks will cook much faster than larger, thicker ones on the same grill. ![]() These must be cooked more slowly under indirect heat. Do not choose an item that is too large to cook completely under direct heat, like a large roast, turkey, or leg of lamb.
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