Techniques

Internal Temperatures for Beef

Meat_Thermometer
There seems to be some confusion about doneness. I like my meat rare, and recently while dining out, I was denied. Imagine! They told me they were not allowed to cook it rare. I was outraged. (Not really – I am not one to make a scene.)

Favorite steaks of my past were usually cooked Black and Blue, which means seared on the outside, raw on the inside. I also love the steak tartar. (My Chef friend Dina used to make me steak tartar for my birthday in lieu of cake. Candle and all.)

Here are the accepted guidelines. Do with them what you will.

RARE

old temp – 130˚F

new temp – N/A

MED-RARE

old temp – 140˚F

new temp – 145-50˚F

MED

old temp – 150˚F

new temp – 150-160˚F

MED WELL

old temp 160˚F

new temp 165-170˚F

WELL

old temp – above 160˚

new temp – above 170˚F

Print this technique

click on a technique below

Frozen Fruit

Frozen Puff Pastry

Cleaning Chicken Livers

SALT OF THE EARTH A brief guide to the rainbow spectrum of salts around the world

A Quick Primer on Buying and Using Fancy Salt

Sriracha Salt

Ash Infused Salt

Beef Cuts: Brisket

Stock: The Foundation of Cuisine

Whole Spices

Yeast Bread Techniques

Using Cardamom

Turmeric

Top 5 Thanksgiving Tips

The Crimped Edge

The Black-Eyed Pea

Super Sprouts

Sundried Tomatoes

Simple Syrup

Sesame Seeds

Semolina

Scoville Units

Saffron

Pomegranates

Piping

Pie Dough

Peeling and Chopping Apples

Pearl Onions

Parts of the Knife and Knife Care

Parsley

Pans

Pan Preparation

Nut Flowers

Muffin Tins

Mise en Place

Melting Chocolate

Making Cheese

Lamination

Instant-Read Thermometers

Homemade Jam

Ground Spices and Spice Blends

Pâte à Choux

Food Mills and Ricers

Filling Cream Puffs

Epazote

Easy Oven Bacon

Denaturation

Deep Frying

Day Old Bread

Crème Fraiche

Crème Anglaise

Cooling and Drying

Cooking Sugar

Coffee

Citrus Supremes

Cinnamon Sugar

Chile Paste and Powder

Chicken Fabrication (a/k/a Butchering)

Carving Whole Roasted Birds

Cardamom

Caramelization

Capers

Buying Chicken

Buerre Noisette

Blind Baking

Beans, Beans, the Magical Fruit

Bay

Basting

Bain-Marie

Anchovies

Amchoor

Adding Alternatively

Ice Cream Machines

Espresso Granita

Knife Skills

Puree

Temper

Ice Bath

Sauté

Egg Wash

The Creaming Method

Zesting

Chopping Chocolate

The Tonka Bean

Simmering vs. Boiling

Whole Grains

Pounding and Tenderizing Meat

Chile Guide

Cooking Pasta

Roquefort

The Cut-in Technique

Concassé

Peeling and Seeding Cucumbers

Frying Fish

Maceration and Infusion

Temper

Vanilla Beans

Ice Cream Freezers

Buerre Noisette

Meringue

Reduction

Seasoning Cast Iron

Toasting Nuts

Grating Nutmeg

Roux

Internal Temperatures for Beef

Whipping Cream

Egg Wash

Agave

Adding Alternately

A Berry Primer

Top