Gravy's Cooking Thread

Lanx

Lanx

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Rajaah said:
Yeah that was before I got a response on the wood question, got the chips purchased and was winging it. I move quick.

This is interdasting. I will try it.

Yesterday's steak (at 125ish final temp) was bloody as hell. I triple-checked the internal temps because it seemed super-rare. Would have guessed it was 115 if I didn't have a thermometer. In retrospect I think I didn't let it rest long enough to redistribute the blood. I let it rest for at least 3 minutes, maybe closer to 5. I guess for rarer it should rest for longer.

Worst thing in the world at this point is well done / dry steak meat. Can't stand it when I overdo it, just feels like a colossal waste of effort. However, also a germ-o-phobe and super rare/bloody also freaks me out a bit even though that's the way I want the steak to be. I have just a few degrees (120-125) where it's both safe and still rare enough, and landing on the target is important.
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if youre so antsy about meat temp, check your thermometer is reading accurate, fill a big glass jar with ice (better if chipped) and then water, swish it around, wait a few mins, put it in the fridge, you know this cup will be 32f

put your probe in there and see what it reads and adjust
 
Rajaah

Rajaah

Honorable Member
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Lanx said:
if youre so antsy about meat temp, check your thermometer is reading accurate, fill a big glass jar with ice (better if chipped) and then water, swish it around, wait a few mins, put it in the fridge, you know this cup will be 32f

put your probe in there and see what it reads and adjust
Click to expand...

Huh, yeah, I guess I'm trusting this thermometer to be correct. The temps always seem spot-on. I think the bloodiness the other day was just a lack of resting. I'll test the thermometer though.

Lanx said:
if youre so antsy about meat temp
Click to expand...

Is meat temp not that important? I'm not trying to get a brain worm (then again I almost never have pork). I've always had it in my head that any part of a steak even slightly below 118 and I might as well be poisoning myself. Perhaps I'm being too rigid about it. At least with steaks. Chicken and fish, yeah, you need to torch those. Steak though, you can probably get away with a lot as long as all the exposed parts are sufficiently heated.

At this point I'm pretty much 70% beef, 14% chicken, 14% fish, 2% pork.
 
Aldarion

Aldarion

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fish doesnt need to be well done for safety. its all been frozen which kills the parasites you may worry about. you could eat it raw.

chicken, yeah, Salmonella.

pork, trichinella has been mostly eliminated from the supply as far as I know (like 1 in 1 million). eat it medium, its fine.

beef you can eat raw unless we're talking about the outer part of aged beef or something like that. I am also cautious about commercial ground beef.

Aside from chicken and wild game, doneness is mostly about taste and texture rather than safety.
 
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