- May 24, 2007
- Reaction score
what do you hate/dislike/not enjoy/fail at cooking?
Meat thermometer is your best friend especially for chicken and pork.I hate cooking chicken. I'm always worried it's under cooked
My knife work needs so much help. But honestly, I have the Pampered Chef version of the "slap-chop" and it works really well for me. It isn't as good as a chef with good knife skills. But it beats my knife skills and food processor by far.No chance. I have a couple processors and they don't do as clean a job. Using a sharp knife for clean cuts helps the little bits of veggies retain more moisture. I think that makes the difference between OK salsa and awesome salsa.
Try tenderizing it with a tenderizer mallet then just searing each side for maybe half a minute. Season with S & P. I do several things with round steak. Pepper and onions, round steak in gravy with mashed potatoes, sandwiches, etc. If you sear the steak and then use the pan for gravy, you get some good flavor.for me. round steak. fuck round steak.
worthless piece of jack shit meat.
no way to do anything good with round aside from grinding it into ground beef.
140 or so if the grill was rippin'. if cooler 150.What do you pull them off at? I have seen and read about people taking them off at 140, but IDK about all that.
fuck that. ill just buy meat that doesn't suck.Try tenderizing it with a tenderizer mallet then just searing each side for maybe half a minute. Season with S & P. I do several things with round steak. Pepper and onions, round steak in gravy with mashed potatoes, sandwiches, etc. If you sear the steak and then use the pan for gravy, you get some good flavor.
BTW, thanks for an idea. I'm going to head out to K&J this week and get some flank steak so I can do bacon wrapped flank steak rounds. Damn, they are good. Cut the flank steak into strips, wrap it around a piece of bacon and toothpick it shut. Season with S&P, garlic, maybe a little Worcestershire sauce. Fry it up in the pan to medium rare. IIRC. I pre cook the bacon a little before wrapping it up.
If you do want to try to take the temp, 150°F (66°C) is your goal. That's a bit lower than the 165°F (74°C) recommended by the FDA, but if you go as high as the FDA says, you'll be guaranteed dry chicken breast. The thing to remember is that rendering food safe to eat is a factor of both temperature and time. That means that if your chicken reaches 150°F and stays at that temperature for just three minutes, it's as safe to eat as chicken cooked to 165°F, a temperature that renders the chicken instantly safe to eat. (You can read more about the safety of 150°F chicken here.)
Pasteurization Time for Chicken With 5% Fat Content (7-log10 lethality)
136°F (58°C) 68.4 minutes
140°F (60°C) 27.5 minutes
145°F (63°C) 9.2 minutes
150°F (66°C) 2.8 minutes
155°F (68°C) 47.7 seconds
160°F (71°C) 14.8 seconds
165°F (74°C) Instant
I pull the cookies from the oven 2 minutes under what their lowest cooking time is. For example. Bake at 450 for 12-15 minutes. Take them out at 10 and leave them on the pan to cool. The bottoms will stiffen up and the cookie will still be soft.I cannot bake anything worth a shit. Baking is a mysterious magic. I fuck up even the break and bake cookies.