You seem to have as much duck in your life as I currently have lamb. (Vegetable soup with lamb shank was a major win tonight, and I have enough for a couple more servings.)
By the way, is it possible for a meat temperature gauge to be severely off? I learned the hard way that if I cook my meat to 140 degrees F the way the instructions say to do for rare meat, I get overdone meat. If I cook it to 100-110, it's about right. I'm assuming it's the thermometer that's at fault, but could it be that the algorithm just doesn't work for steaks rather than roasts?
01. Put a bunch of ice in water and after a few minutes put the thermometer in the icy water. It should read ~32 F.
02. Boil some water, and when it it's boiling, put the thermometer in the boiling water. It should read ~212 F.
If the scale does not go that far, we gotta problem. ------------------ Roasts do have a different time-line. Once they start getting hot, the internal temperature keeps going up after they're out of the oven. I'm sure the steak may do it too, but the size stops much from happening.
James Beard ustta be about the only cook to trust with temperatures.
Beard says for beef: 120 F for rare; 130 for medium rare; 140 for medium; and 150 for well done. Your instructions are too high.
Most importantly with a thermometer, figure out how you like it. Don't just follow the instructions.
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branchandroot
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Date: 2010-09-17 11:33 pm (UTC)Amazing!
Date: 2010-09-17 11:34 pm (UTC)no subject
Date: 2010-09-18 12:10 am (UTC)By the way, is it possible for a meat temperature gauge to be severely off? I learned the hard way that if I cook my meat to 140 degrees F the way the instructions say to do for rare meat, I get overdone meat. If I cook it to 100-110, it's about right. I'm assuming it's the thermometer that's at fault, but could it be that the algorithm just doesn't work for steaks rather than roasts?
Yes, but...
Date: 2010-09-18 01:19 am (UTC)01. Put a bunch of ice in water and after a few minutes put the thermometer in the icy water. It should read ~32 F.
02. Boil some water, and when it it's boiling, put the thermometer in the boiling water. It should read ~212 F.
If the scale does not go that far, we gotta problem.
------------------
Roasts do have a different time-line. Once they start getting hot, the internal temperature keeps going up after they're out of the oven. I'm sure the steak may do it too, but the size stops much from happening.
James Beard ustta be about the only cook to trust with temperatures.
Beard says for beef: 120 F for rare; 130 for medium rare; 140 for medium; and 150 for well done. Your instructions are too high.
Most importantly with a thermometer, figure out how you like it. Don't just follow the instructions.
no subject
Date: 2010-09-18 01:26 am (UTC)