How do you get food to cook internally to the proper temperature, without overcooking?!
Every time something calls for a specific internal temperature (meat), I have to overcook it in order to reach that temperature!.
Both on the stove and in the oven!. Lid on or off, aluminum foil rapped or not!. In order to reach the designated temp, the item becomes overcooked - as in, meat is too tough, chewy, over well-done and/or burnt to some degree!.
I must be missing something!. Could it really all have to do with living at a high elevation!? That doesn't seem plausible!.Www@FoodAQ@Com
Both on the stove and in the oven!. Lid on or off, aluminum foil rapped or not!. In order to reach the designated temp, the item becomes overcooked - as in, meat is too tough, chewy, over well-done and/or burnt to some degree!.
I must be missing something!. Could it really all have to do with living at a high elevation!? That doesn't seem plausible!.Www@FoodAQ@Com
Answers:
Ok, here's the deal with cooking meat!. A few simple tips and you'll be ok!.
First off I recommend that you allow your meat (regardless if its been marinated or dry rubbed) to come to room temp or at least close to room temp!. Bring the meat out the fridge at least 20 min!. before cooking!. The reason is because it takes that much more time & heat to bring the meat to room temp!. BEFORE it even starts to cook all the way through!. So, while the outside is cooking away, the internal temp is completely different (i!.e!. cooler!.!.!.trying to catchup with the rest of the cooking process)!. So, by the time the internal temp!. is achieved!.!.!.the outside surface of the meat has technically been cooked "longer" so to speak thus becoming dry & overcooked!.
Another very important thing to remember is "residual heat"!. Whenever you remove any cooked food from it's heat source (oven, stove, boiling liquid) it still continues to cook long AFTER you've removed it!. Example: Take a baked potato!.!.!.remove it from the oven, place a meat thermometer into it and see just how long it takes for the temp!. to drop!. You'll be amazed at how much heat it retains even after you "finished cooking it"!. So, my suggestion to you is to take the meat out just a bit earlier than the suggested cooking time!.!.!.esp!. if it's going to sit, covered in foil or on a steam table or even just resting on a cutting board waiting to be carved!. It will BECOME "overcooked" by the time you eat it!. Moreover, you might want to rest your meat a little bit before cutting it so the locked in juices are "released"!. Good luck!.Www@FoodAQ@Com
First off I recommend that you allow your meat (regardless if its been marinated or dry rubbed) to come to room temp or at least close to room temp!. Bring the meat out the fridge at least 20 min!. before cooking!. The reason is because it takes that much more time & heat to bring the meat to room temp!. BEFORE it even starts to cook all the way through!. So, while the outside is cooking away, the internal temp is completely different (i!.e!. cooler!.!.!.trying to catchup with the rest of the cooking process)!. So, by the time the internal temp!. is achieved!.!.!.the outside surface of the meat has technically been cooked "longer" so to speak thus becoming dry & overcooked!.
Another very important thing to remember is "residual heat"!. Whenever you remove any cooked food from it's heat source (oven, stove, boiling liquid) it still continues to cook long AFTER you've removed it!. Example: Take a baked potato!.!.!.remove it from the oven, place a meat thermometer into it and see just how long it takes for the temp!. to drop!. You'll be amazed at how much heat it retains even after you "finished cooking it"!. So, my suggestion to you is to take the meat out just a bit earlier than the suggested cooking time!.!.!.esp!. if it's going to sit, covered in foil or on a steam table or even just resting on a cutting board waiting to be carved!. It will BECOME "overcooked" by the time you eat it!. Moreover, you might want to rest your meat a little bit before cutting it so the locked in juices are "released"!. Good luck!.Www@FoodAQ@Com
Cook with lower temps for larger cuts of meat!.
Get a reliable thermometer and take temp in thickest part of the meat!.
These are the best and used by health inspectors because of their accuracy!. I use mine in the kitchen and at BBQ Competitions!.
They are only $89!.00 each!.
http://www!.thermoworks!.com/products/ther!.!.!.
I do not sell them, I just trust them!.Www@FoodAQ@Com
Get a reliable thermometer and take temp in thickest part of the meat!.
These are the best and used by health inspectors because of their accuracy!. I use mine in the kitchen and at BBQ Competitions!.
They are only $89!.00 each!.
http://www!.thermoworks!.com/products/ther!.!.!.
I do not sell them, I just trust them!.Www@FoodAQ@Com
start out hot then turn heat down and cook things slow the temp comes up more evenly and if you wait till the center is to temp the out is over done!. Meat is still cooking even when you take it out of the heat because the heat is still going to the center from the out side!. Thats why you let a steak rest for a couple of minutes before serving so the jucies have time to resoke the meatWww@FoodAQ@Com
take it out before it has reached the temprature, then cover it in foil and let it sit for 20ish minutes!. the temp will rise 5-10 degrees after it leaves the oven!.Www@FoodAQ@Com
Cook it to about 5 degrees under the desired temp!. The meat will continue to cook after you remove it from the heat!.
It's called carry over cooking!.Www@FoodAQ@Com
It's called carry over cooking!.Www@FoodAQ@Com
It could possibly be that the cooking temperature needs to be lower!. If you bake the meat at a lower temperature, the outside might not get too done or dry before the middle gets done!.Www@FoodAQ@Com
You should always start with the meat at room temperature!. Cooking meat right out of the 'fridge will always leave the center under cooked!.Www@FoodAQ@Com
A food-grade thermometer, and a good reliable cookbook!.Www@FoodAQ@Com